Modification of Educational Practice and Nutritional Assistance for Toddlers’ Mothers through “Healthy Food Cooking Class”

Abstract

Maternal factors and poor parenting, especially in the behavior and practice of feeding children, are also the cause of stunting if the mother does not provide adequate and good nutritional intake. Mothers whose teenage years lack nutrition, even during pregnancy, and lactation will greatly affect the growth of the child’s body and brain. This study aims to determine the effect of nutritional modification and assistance for mothers under five to prevent stunting through the “Healthy Food Cooking Class” activity. The design of this research used Quasy Experimental which involved 80 respondents from mothers of stunted toddlers in 2 stunting loci areas in Gresik Regency, namely Singosari and Klangonan Village which were selected by purposive sampling. The methods used are anthropometric examinations for toddlers, counseling on the nutritional value of healthy food products, question and answer lectures, demonstrations and cooking classes. The implementation of activities for 3 months, in 2-week intervals is carried out at the Singosari and Klangonan village halls. The results of the modification of education and nutritional assistance for mothers and toddlers to prevent stunting with healthy food cooking classes can increase mother’s knowledge) and produce menu creations in the form of Moringa milkfish porridge, Moringa pancakes, Moringa ice cream, Moringa sticks, and Moringa sauce eclairs. All toddlers said they liked the taste, texture and appearance. Modification of education with healthy food cooking classes increases the knowledge of mothers of toddlers and attracts interest in cooking for mothers of toddlers to prevent stunting. The provision of education is expected to be interactive with demonstration or practice methods.