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COOKING DEMO OF BALANCED NUTRITIONAL MEALS FROM LOCAL FOOD INGREDIENTS IN INCREASING COMMUNITY KNOWLEDGE AND SKILLS THROUGH ASSISTANCE METHODS IN STUNTING LOCUS, MUARA ENIM DISTRICT ., Susyani; ., Sartono; Sadiq, Ahmad; Telisa, Imelda; ., Terati; Kartika Sary, Devi; Friantini, Tri; Hasyim, Hamzah
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.1923

Abstract

Muara Enim Regency is one of 17 districts in South Sumatra which is included in the category of high prevalence of stunting. The 2018 Riskesdas showed that the prevalence of stunting in Muara Enim was 34.4% higher than in South Sumatra (32%) and the National (30.8%). The same thing comes from the results of the 2021 national under-five nutritional status study, Muara Enim's stunting prevalence rate of 29.7% is included in the 3rd highest district in South Sumatra (24.8%). Research conducted by Susyani, et al (2022) in the stunting locus area of ​ Muara Enim Regency showed that 26 (9.6%) children under five were very short and 64 (23.5%) were short. The service aims to increase the knowledge and skills of mothers under five, women of childbearing age, and pregnant women in making balanced nutritious food by utilizing existing local food ingredients. The implementation method is carried out through nutrition education in the form of counseling and cooking demonstrations regarding nutritious and balanced food according to the contents of “ my plate”. There was an increase in knowledge about balanced nutritious food before and after being given counseling with an increase of 19.09 points. Demonstrations on cooking balanced nutritious food for toddler mothers, women of childbearing age, and pregnant women by utilizing existing local food ingredients can provide knowledge and skills of the target community in making various nutritious and balanced food menus to meet the nutritional needs of their families.
Perbedaan Perubahan Berat Badan Anak Gizi Kurang pada Siswa Sekolah Dasar yang Mendapatkan Clarhiz Cookies dengan Original Cookies Juliantri, Marcella; Siregar, Afriyana; Sartono, Sartono; Telisa, Imelda; Hartati, Yuli
JURNAL RISET GIZI Vol. 11 No. 2 (2023): November (2023)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i2.9003

Abstract

Latar Belakang : Gizi kurang merupakan salah satu penyakit tidak menular. Keadaan gizi kurang pada anak dapat dilihat jika nilai z-score yang diperoleh adalah -3 s/d <-2 SD. Keadaan gizi kurang pada anak-anak akan berdampak pada pertumbuhan dan perkembangan anak. Sebab itu, anak gizi kurang memiliki keterbatasan untuk belajar dan bekerja serta bersikap dibanding dengan anak normal. Prevalensi wasting pada anak usia 5-12 tahun berdasarkan Indeks IMT/U di Provinsi Sumatera Selatan sebesar 10,8 % terdiri dari 4,4 % sangat kurus dan 6,4 % kurus.Tujuan :Penelitian ini bertujuan untuk mengetahui perbedaan perubahan berat badan anak gizi kurang pada siswa sekolah dasar yang mendapatkan clarhiz cookies dengan original cookies.Metode : Jenis penelitian ini adalah quasi eksperiment (eksperimen semu) dengan desain penelitian pretest posttest with two group. Sampel berjumah 60 anak gizi kurang yang dibagi dua kelompok yaitu perlakuan yang mendapatkan clarhiz cookies dan kelompok pembanding yang mendapatkan original cookies dengan menggunakan metode proporsional strarified quota sampling.Hasil : Hasil analisis data menggunakan paired sample t-test dengan selisih rata-rata kenaikan berat badan kelompok perlakuan 0,62 kg (p-value =0,000) dan kelompok pembanding 0,18 kg (p-value =0,000). Sedangkan hasil independent sample t-test adalah p-value =0,000.Kesimpulan : ada perbedaan pemberian clarhiz cookies dengan original cookies terhadap perubahan berat badan anak gizi kurang pada siswa sekolah dasar.