Training on Procedures for Selecting and Processing Healthy Food as One of the Implementations of the Healthy Kitchen Program to Address Stunting

Yunita R.M.B Sitompul; Beatrix Melanie Beding; Laura Angelina; Carissa Wijaya; Claudia Valoryn Iona Rombe; Keswari Aji Patriawati

doi:10.55927/ajcs.v4i11.423

Authors

Yunita R.M.B Sitompul Department of Public Health, Faculty of Medicine, Universitas Kristen Indonesia
Beatrix Melanie Beding Medical Doctor Profession Education, Faculty of Medicine, Universitas Kristen Indonesia
Laura Angelina Medical Doctor Profession Education, Faculty of Medicine, Universitas Kristen Indonesia
Carissa Wijaya Medical Doctor Profession Education, Faculty of Medicine, Universitas Kristen Indonesia
Claudia Valoryn Iona Rombe Medical Doctor Profession Education, Faculty of Medicine, Universitas Kristen Indonesia
Keswari Aji Patriawati Department of Pediatrics, Faculty of Medicine, Universitas Kristen Indonesia

DOI:

https://doi.org/10.55927/ajcs.v4i11.423

Keywords:

Nutrition Training, Healthy Food Processing, Healthy Kitchen to Overcome Stunting, Stunting, Empowering Mothers

Abstract

This Community Service activity aims to improve the knowledge and skills of mothers with toddlers and Posyandu (Integrated Service Post) cadres in selecting healthy food ingredients and in processing them to maintain nutritional value. The implementation method uses a participatory approach, including interactive lectures, group discussions, demonstrations of nutritious cooking menus, and evaluation through pre- and post-tests. The activity was attended by 35 participants, consisting of 25 mothers of toddlers and 10 Posyandu cadres. The results of the activity showed a 35% increase in participants' knowledge after the training, as well as an increased ability to prepare balanced menus using local ingredients. This activity supports the implementation of the DASHAT program by empowering families and cadres as agents of nutritional change at the household level.

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