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All Journal Jurnal Pendidikan Non formal Jurnal Parenting dan Anak Intelektualitas
Kandoli, Louisa
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Education Environmental Science Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Nutritional Knowledge Education for Mothers and It’s Impact on the Growth and Development of Toddlers Kandoli, Louisa
Jurnal Parenting dan Anak Vol. 3 No. 1 (2025): October
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jpa.v3i1.2430

Abstract

This study aims to analyse and synthesise results from previously conducted studies on education, knowledge, and nutrition for Mothers, as well as their impact on the growth and development of toddlers. Research This using a qualitative literature review with secondary data from articles on scientific research related to education, nutrition, motherhood, and growth in toddlers, obtained through database searches such as Google Scholar, PubMed, ScienceDirect, and DOAJ. Analysis done in a way that is thematic and narrative to synthesize the form of education, its impact on growth and development of toddlers, as well as the contextual factors that influence it. Research results show that nutrition education for mothers is delivered through various approaches, including counselling, education groups, and digital media. The studies reviewed use qualitative, quantitative, and mixed-methods approaches, with instruments in the form of questionnaires on nutrition knowledge, anthropometry, and screening tools for toddlers. In general, maternal education has a positive impact on toddlers' growth and development, as indicated by improvements in nutritional status, increased weight and height, as well as motor, cognitive, language, and social-emotional development. The effectiveness of the intervention is influenced by factors such as the mother's education, family support, access to health services, and social-cultural context, which serve as a basis for further program development and research.
Implementation of Culinary Arts Learning as a Medium for Developing Life Skills for Vocational High School Students in Tomohon City, North Sulawesi Province Kandoli, Louisa
Intelektualitas Jurnal Penelitian Lintas Keilmuan Vol. 2 No. 3 (2025): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/intelektualitas.v2i3.5477

Abstract

This study aims to examine and synthesise previous research on the implementation of culinary arts learning as a medium for developing students' life skills in vocational high schools (SMK) in Tomohon City, North Sulawesi Province. This study employed a literature review with a qualitative analysis approach. The literature search was conducted using Publish or Perish, a free platform integrated with Google Scholar. Keywords used included "learning," "life skills development," and article titles containing the word "category." The articles were selected based on their topic suitability and relevance to culinary arts learning and the development of vocational high school students' life skills. Furthermore, the selected articles were analysed qualitatively through theme grouping and synthesis of findings to formulate conclusions and recommendations applicable to vocational high schools in Tomohon City, North Sulawesi Province. The results indicate that culinary arts education is an effective medium for developing students' life skills through practical cooking experiences, integration of nutrition education, and the application of innovative learning models. This learning contributes to the development of personal, social, and vocational skills, such as time management, problem-solving, collaboration, and communication, which are essential for readiness for independent living and the world of work. In the context of vocational high schools (SMK) in Tomohon City, strengthening culinary arts education requires a holistic approach that integrates effective pedagogical strategies, local wisdom, industry partnerships, and innovative assessments, so that graduates possess relevant competencies and can compete in the culinary industry.
Food Processing Learning Strategies for Vocational High School Students Majoring in Culinary Arts in Tondano, Minahasa Regency: Opportunities and Challenges Kandoli, Louisa
Jurnal Pendidikan Non formal Vol. 3 No. 2 (2025): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jpn.v3i2.2435

Abstract

This study aims to analyze learning strategies for processing food applied to students of Vocational High School (SMK) majoring in culinary arts in Tondano, Minahasa Regency, and to examine the opportunities and challenges faced in the implementation process. Research: This use-method study literature with a qualitative approach combined with contextual analysis. Search article in the Scopus database, with publications from 2020–2026, using the keywords "food", "process", and "vocational" to obtain relevant literature on learning to process food in vocational education. Selected articles were then analyzed using a bibliographic use tool, Soft VOSviewer, through network visualization to map interword relatedness, identify key themes, and see the trend of topic research. Research results show that learning about food in vocational education is closely related to learning strategies, student and teacher roles, industry relevance, and learning evaluation results. Visualization network confirms that learning is not only process-oriented but also results-oriented, in the form of a product that is applicable and useful. Findings. This emphasizes the importance of learning contextual, practice-based skills for vocational school students majoring in culinary arts. If associated with the context of Tondano, Minahasa Regency, there is a big opportunity to develop learning based on local potential, such as traditional food materials, local agricultural practices and animal husbandry, as well as Minahasa culinary culture. However, the challenge still faced, including limitations, means practice, lack of innovation, a gap between the curriculum and industry needs, as well as the influence of modern culinary trends. Therefore, adaptive, collaborative, and learner-based learning strategies are needed. wisdom local to be sustainable.
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