Pelatihan Pengolahan dan Penyajian Makanan Sehat Cegah Stunting pada Ibu Kader, Ibu Balita dan Ibu menyusui di Desa Jambewangi, Kecamatan Pakis, Kabupaten Magelang

Abstract

Kegiatan Pelatihan pengolahan dan penyusunan makanan sehat cegah stunting merupakan bentuk dari upaya percepatan penurunan angka stunting di Desa Jambewangi, Kecamatan Pakis, Kabupaten Magelang. Kegiatan yang memperdayakan masyarakat khususnya keluarga beresiko stunting sebanyak 12 peserta dengan kategori Ibu hamil, Ibu balita, Ibu menyusui dan Ibu kader. Kegiatan ini dilakukan dengan tujuan meningkatkan perilaku dan pemahaman tentang pentingnya penyajian dan pengolahan makanan harian dalam pemenuhan gizi seimbang. Teknik pelaksanaan pelatihan dilakukan dengan ceramah dan demo penyusunan menu makanan harian sesuai dengan prinsip “Isi Piringku”. Kegiatan   pengabdian masyarakat ini dilaksanakan pada Selasa, 22 November 2022. Metode pelaksanaan pengabdian masyarakat yang dilakukan meliputi tiga tahapan kegiatan yaitu tahap persiapan, tahap pelaksanaan dan tahap evaluasi. Seluruh tahapan tersebut dilakukan oleh mahasiswa KKN-T Gong Ceting Jambewangi bersama dengan Dosen Ilmu Gizi Universtas Alma Ata Yogyakarta. Lokasi kegiatan pengabdian masyarakat ini bertempat di Balai Desa Jambewangi. Berdasarkan analisis statistik nilai signifikansi tingkat pengetahuan peserta pelatihan yaitu 0.171 yang berarti tidak terdapat perubahan tingkat pengetahuan peserta pelatihan sebelum dan sesudah pelatihan.

Kata kunci: Stunting, Gizi seimbang, Pengetahuan

Abstract

Activities Training on processing and preparing healthy food to prevent stunting is a form of efforts to accelerate the reduction of stunting rates in Jambewangi Village, Pakis District, Magelang Regency, Central Java. Activities that empower the community, especially families at risk of stunting, totaled 12 participants with categories namely expectant, toddler mothers, breastfeeding mothers and cadre. This activity is carried out with the aim of increasing behavior and understanding of the importance of serving and processing daily food in fulfilling balanced nutrition. The technique of implementing the training is carried out with discourse and demos for preparing daily food menus according to the principle "Isi Piringku". This community service activity was carried out on Tuesday, November 22, 2022. The method of implementing community service includes three stages of activity, namely the preparation stage, the implementation stage and the evaluation stage. All of these stages were carried out by KKN-T Gong Ceting Jambewangi students together with the Nutrition Science Lecturer at Alma Ata University, Yogyakarta. The location of this community service activity is located at the Jambewangi Village Hall. Based on statistical analysis, the significance value of the knowledge level of the training participants was 0.171, which means that there was no change in the knowledge level of the training participants before and after the training.

Keywords: Stunting, Balanced nutrition, Knowledge