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
  • Husnan Poltekkes Kemenkes Riau
  • Roziana



balanced nutrition, knowledge of nutrition, food processing, youth, stunting


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.


Download data is not yet available.


Adriani, M & Wirjatmadi, B. 2012. Peran Gizi dalam Siklus Kehidupan. Kencana Prenada Media Group. Jakarta.

Almatsier, S. 2010. Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama. Jakarta.

Amaliah N, Kencana, Bunga. 2012. Status Tinggi Badan Pendek Berisiko Terhadap Keterlambatan Usia Menarche Pada Perempuan Remaja Usia 10-15 Tahun (Stunting Increased Risk Of Delaying Menarche On Female Adolescent Aged 10-15 Years). 35(2): 150-158.

Berge JM, MacLehose RF, Larson N, Laska M & Sztainer DN. 2016. Family food preparation and its effects on adolescent dietary Quality and eating patterns. Journal of Adolescent.

Brillianty AN, Neneng, Puspa, Didah, Sri. 2019. Survei Kualitas Gizi Makanan Sela Yang Dikonsumsi Siswi Smp Dan Sma. Jurnal Kebidanan Vol 5: 396 - 402.

Condrasky M, Quinn A & Cason K. 2007. Cooking Camp Provides Hands-On Nutrition Education Opportunity. Journal of Culinary Science & Technology 5:4.

Condrasky MD, Johnson G, Corr A & Sharp JL. 2015. Cook Like a Chef 1- and 4-Week Camp Models. Journal of Extension V 53:2.

Devi Rameen. 2015. Food Processing and Impact on Nutrition. Scholars Journal of Agriculture and Veterinary Sciences. 2(4A):304-311.

Dixon EJ, Condrasky MD, Sharp JL & Corr AQ. 2013. Cooking Confidence and Healthy Eating Choices of Preadolescent Participants at a Cooking Camp. Top Clin Nutr Vol. 28, No. 1, pp. 21–33.

Dixon, E., Condrasky, M. D., Corr, A., Kemper, K., & Sharp, J. 2014. Application of a menu-planning template as a tool for promoting healthy preadolescent diets. Topics in Clinical Nutrition. 29.

Emilia E. 2008. Pengetahuan, Sikap dan Praktek Gizi pada Remaja. Skripsi. Bogor: Sekolah Pasca Sarjana, Institut Pertanian Bogor.

Etik K, Ayu, Ifa. 2019. Hubungan Pola Konsumsi Makanan Dengan Status Gizi Santri Pondok Pesantren Roudlatul Hidayah Desa Pakis Kecamatan Trowulan Kabupaten Mojokerto.

Februhartanty J, Purnawati, Evi, Heffy, Henny. 2016. Gizi Kesehatan Remaja. Jakarta: SEAMEO RECFON, Kemendikbud RI.

Fonseca LG, Bertolin MNT, Gubert MB, da Silva EF. 2019. Effects of a nutritional intervention using pictorial representations for promoting knowledge and practices of healthy eating among Brazilian adolescents. PLoS ONE 14(3): e0213277.

Hayati AW, Hardinsyah dan Rusherina. 2019. Penggunaan Pyridinium Crosslinks Urin sebagai Biomarker Sensitivitas Stunting pada Anak Usia 14 -- 15 Tahun. Pekanbaru: Poltekkes Kemenkes Riau.

Illahi RK. Hubungan Pendapatan Keluarga, Berat Lahir, dan Panjang Lahir dengan Kejadian Stunting Balita 24-59 Bulan di Bangkalan. 2017;3(1):1-14.

Kementerian Kesehatan RI. 2010. Survey Kesehatan Nasional. Jakarta: Kemenkes RI

Kementerian Kesehatan RI. 2014. Pedoman Gizi Seimbang. Jakarta: Kemenkes RI.

Kuroko S, Black K, Chryssidis T, Finigan R, Hann C, Haszard J, Jackson R, Mahn K, Robinson C, Thomson C, Toldi O, Scullion N and Skidmore P. 2020. Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours. Nutrients 12:796.

Lavelle F, Spence M, Hollywood L, McGowan L, Surgenor D, McCloat A, Mooney L, Caraher M, Raats M & Dean M. 2016. Learning cooking skills at different ages: a cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity 13:119.

Mahmudah, U & Sari, SP. 2020. Pengaruh penggunaan media cakram gizi terhadap pengetahuan remaja mengenai konsumsi buah dan sayur. Ilmu Gizi Indonesia, Vol. 03, No. 02 : 155-16.

Simmons, D & Gwen, E.2011. The significance of home cooking within families. British food journal vol. 114 no. 8.

Shita, ADP & Sulistiyani. 2010. Pengaruh Kalsium Terhadap Tumbuh Kembang. Stomatognatic (J.K.G. Unej). 7(3): 40-44.

Scullion, N. R. J. 2018. Food, Cooking and Youth: A survey of New Zealand adolescent cooking abilities and behaviours - associations with well-being, resilience and family connectedness. Human Nutrition.

Utter J, Larson N, Laska MN, Winkler M & Sztainer DN. 2018. Self-perceived cooking skills in emerging adulthood predict better dietary behaviors and intake 10 years later: a longitudinal study. Journal of Nutrition Education and Behavior

Wang D, Stewart D, Chang C, Ji Y & Shi Y. 2015. Effect Of Interventions To Improve Adolescents’ Nutrition Knowledge In China, 322-330

WHO. 2007. Height for age (5-19 years). Ganeva: WHO







How to Cite

Hayati AW, Husnan, Roziana. 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 2022 Aug. 14];7(3):368-74. Available from: