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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

Aslis Wirda Hayati Indonesia , Husnan Indonesia , Roziana Indonesia
Published 2021-12-31
Vol. 7 No. 3 (2021) PAGES 368-374
DOI 10.25311/keskom.Vol7.Iss3.984
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Abstract

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.

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ARTICLE INFORMATION
DOI
10.25311/keskom.Vol7.Iss3.984
Crossmark
RECEIVED · REVISED · ACCEPTED
2021-09-28 · 2021-11-24 · 2021-11-24
PUBLISHED
2021-12-31
ISSUE
Vol. 7 No. 3 (2021)
SECTION
Articles
PAGES
368-374
LICENSE
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Keywords
balanced nutrition, knowledge of nutrition, food processing, youth, stunting
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How to Cite

1.
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. J Keskom [Internet]. 2021 Dec. 31 [cited 2026 Aug. 3];7(3):368-74. Available from: http://jurnal.htp.ac.id/index.php/keskom/article/view/984

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