Training on Procedures for Selecting and Processing Healthy Food as One of the Implementations of the Healthy Kitchen Program to Address Stunting

Sitompul, Yunita R.M.B and Beding, Beatrix Melanie and Angelina, Laura and Wijaya, Carissa and Rombe, Claudia Valoryn Iona and Patriawati, Keswari Aji (2025) Training on Procedures for Selecting and Processing Healthy Food as One of the Implementations of the Healthy Kitchen Program to Address Stunting. Asian Journal of Community Services (AJCS), 4 (11). pp. 897-904. ISSN 2962-1496

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Abstract

This Community Service activity aims to improve the knowledge and skills of mothers with toddlers and Posyandu (Integrated Service Post) cadres in selecting healthy food ingredients and in processing them to maintain nutritional value. The implementation method uses a participatory approach, including interactive lectures, group discussions, demonstrations of nutritious cooking menus, and evaluation through pre- and post-tests. The activity was attended by 35 participants, consisting of 25 mothers of toddlers and 10 Posyandu cadres. The results of the activity showed a 35% increase in participants' knowledge after the training, as well as an increased ability to prepare balanced menus using local ingredients. This activity supports the implementation of the DASHAT program by empowering families and cadres as agents of nutritional change at the household level.

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