The The Food Processing Training Based on Balanced Nutrition Menu for Stunting Children Age 10-15 Years Old : The Food Processing Training Based on Balanced Nutrition Menu

Jurnal Kesehatan Komunitas

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Title The The Food Processing Training Based on Balanced Nutrition Menu for Stunting Children Age 10-15 Years Old : The Food Processing Training Based on Balanced Nutrition Menu
 
Creator Hayati, Aslis Wirda
Husnan
Roziana
 
Subject balanced nutrition, knowledge of nutrition, food processing, youth, stunting
gizi seimbang, pengetahuan gizi, pengolahan pangan, remaja, stunting
 
Description Stunting is one of the global nutritional problems, including in Indonesia. This study aims to increase the knowledge and skills of stunting adolescents about processing balanced nutritious food. The activity was carried out face-to-face 5 times. Food supply activities are assessed by means of observation to determine the effectiveness of the counseling provided. Prior to the training, stunting youth knowledge about balanced nutritious food was still low, namely 53% answered questions correctly; Teenagers' knowledge of the basics of food processing based on balanced nutrition is included in the sufficient category, as many as 60% of respondents know about vegetable processing, cooking water, and insight into the food processing profession. After completing the training, adolescents are able to process food based on balanced nutrition, namely providing breakfast, morning snacks, lunch, afternoon snacks, dinner and evening snacks. It is necessary to conduct a campaign about the importance of youth having the skills to organize food.
Stunting merupakan salah satu permasalah gizi global, termasuk di Indonesia. Peneltian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan remaja stunting tentang mengolah makanan bergizi seimbang. Kegiatan dilakukan secara tatap muka sebanyak 5 kali. Kegiatan penyediaan makanan dilakukan penilaian dengan cara observasi untuk mengetahui efektifitas penyuluhan yang diberikan. Sebelum dilakukan pelatihan, pengetahuan remaja stunting tentang makanan bergizi seimbang masih rendah yaitu 53% menjawab pertanyaan dengan benar; pengetahuan remaja tentang dasar-dasar pengolahan pangan berdasarkan gizi seimbang termasuk kategori cukup yaitu sebanyak 60% responden mengetahui tentang pengolahan sayur, memasak air, wawasan tentang profesi pengolah makanan. Setelah mengiktu pelatihan remaja mampu mengolah makanan berdasarkan gizi seimbang yaitu menyediakan sarapan, snack pagi, makan siang, snack siang, makan malam dan snack malam. Perlu melakukan kompanye tentang pentingya remaja mempunyai keterampilan menyelenggarakan makanan.
 
 
Publisher STIKes Hang Tuah Pekanbaru
 
Date 2021-12-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.htp.ac.id/index.php/keskom/article/view/984
10.25311/keskom.Vol7.Iss3.984
 
Source Jurnal Kesehatan Komunitas; Vol. 7 No. 3 (2021): Journal of Community Health; 368-374
Jurnal Kesehatan Komunitas; Vol 7 No 3 (2021): Jurnal Kesehatan Komunitas; 368-374
2548-8538
2088-7612
10.25311/keskom/2021/7.3
 
Language ind
 
Relation https://jurnal.htp.ac.id/index.php/keskom/article/view/984/378
 
Rights Copyright (c) 2021 Jurnal Kesehatan Komunitas
http://creativecommons.org/licenses/by-nc-sa/4.0
 

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