Stunting is a problem caused by a lack of nutritional intake that lasts a long time so that it can lead to delays in children's brain, physical and motor development. Mekar Mukti is one of twenty-three villages with a priority locus for handling stunting reduction interventions in 2021. One of the efforts that can be made to accelerate stunting reduction is through the provision of adequate food for toddlers. The purpose of this activity is to provide education on the manufacture of PMT (Supplementary Food Provision) based on local food to Posyandu cadres at the Mekar Mukti Health Center. The method used is a demonstration of making pakcoy pancakes as an alternative to toddler snacks. The activity was attended by 18 Posyandu cadres in the Mekar Mukti Health Center area. The stages carried out from beginning to end were assessing the potential of local food in the local area, cooking demonstrations for making pakcoy pancake menus and evaluating implementation. The results of the activity showed that of the 18 posyandu cadres who participated in the training, as many as 10 posyandu cadres implemented local food PMT menus at their respective posyandu. The Puskesmas needs to make a continuous training schedule so that the cadres are more motivated to make PMT menus from local food.
ABSTRAK
Stunting merupakan permasalahan yang disebabkan kurangnya asupan zat gizi yang berlangsung lama sehingga dapat mengakibatkan keterlambatan perkembangan otak, fisik dan motorik anak. Desa Mekar Mukti merupakan satu dari dua puluh tiga desa yang menjadi lokasi fokus penanganan intervensi penurunan stunting tahun 2021. Salah satu upaya yang dapat dilakukan untuk mempercepat penurunan stunting adalah melalui pemberian makanan yang adekuat pada balita. Tujuan dari kegiatan ini adalah memberikan edukasi pembuatan PMT (Pemberian Makanan tambahan) berbasis pangan lokal pada kader Posyandu Puskesmas Mekar Mukti. Metode yang digunakan adalah demonstrasi pembuatan pancake pakcoy sebagai alternatif cemilan balita. Kegiatan diikuti oleh 18 kader Posyandu di wilayah Puskesmas Mekar Mukti. Tahapan yang dilakukan dari awal hingga akhir adalah pengkajian potensi pangan lokal daerah setempat, demonstrasi masak pembuatan menu pancake pakcoy dan evaluasi pelaksanaan. Hasil kegiatan menunjukkan dari 18 kader posyandu yang ikut kegiatan pelatihan sebanyak 10 kader posyandu menerapkan pembuatan menu PMT pangan lokal di posyandu masing-masing. Puskesmas perlu membuat jadwal pelatihan secara kontinu agar ibu kader semakin termotivasi membuat menu PMT dari pangan lokal.
Food vendors are a group that is prone to contracting Covid-19 because they are still selling foods during a pandemic which can be a source of contamination through droplets or touching surfaces affected by droplets. Food vendors who do not implement health protocols are very vulnerable to being infected with Covid-19 which can further infect other people. This study aims to determine the relationship between knowledge, attitude and anxiety with the implementation of health protocols among food vendors at the UMS campus environment. This was an analytical observational study with a cross sectional approach. The current study was conducted at the Suherman Medical University (UMS) campus Environment, Pasir Gombong area, Bekasi District, from September to November 2021. The population in this study involved food vendors in the Pasir Gombong area with a sample size calculated using the Lemeshow formula which obtained 64 food vendors. The samples were selected using accidental sampling technique. Data collection was conducted by enumerators through interviews using questionnaires and observations. Data were analyzed using Chi-Square test, fisher's exact and logistic regression to determine the relationship between each variable. Furthermore, multivariate analysis was applied using the logistic regression test. The results of the study showed that there was a significant relationship between anxiety and implementation of health protocols with a p-value of 0.024 and OR=11.7 (1.214–113.3), between knowledge and implementation of health protocols with a p-value of 0.001 and OR= 6.3 (1.937–20.880); between attitude and implementation of health protocol with a p-value of 0.000 and OR=8.6 (2.579-29.126). It can be concluded that knowledge, attitude and anxiety had a significant relationship with the implementation of health protocols among food vendors. Continuous education can be an effort to prevent health problems.
Food handlers such as food traders have an important role in food processing because they can transmit disease through food. Food vendors provide personal hygiene such as using mouth coverings, aprons, desserts and coverings in preparing food can trigger events such as diarrhea, poisoning, etc. The purpose of this study was to determine the relationship with the implementation of personal hygiene, such as mouth coverings, use of aprons, food tongs and head coverings in food procesing. The type of research used is observational analytic with a cross sectional study approach. The population in this study were food traders in the Pasir Gombong area with a total sample of 64 people selected based on the lemeshow formula using simple random sampling technique. Data analysis used is chi-square. The results of this study indicate that there is a significant relationship between knowledge and personal hygiene using mouth coverings (p-value 0.005) and aprons (p-value 0.032) and no significant relationship between knowledge and the use of food tongs and head coverings with their p-value 0.111.
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