Background: Nutritional status is a measure of the state of the body based on food consumption and the use of nutrients in the body. The monthly growth monitoring activities performed every month in Posyandu by looking at the growth monitoring through KMS, healthy childrens will show Weight gain every month follows the growth line and provides information on the nutritional status of children because the parents and children's visit is actively expected to help the parents in stimulating the development of children, but on the other hand the parent activity can make the parents become inactive in the visit to Posyandu.Objectives: The study objective was to analyze the relation between the frequency of weighing with nutritional status of children.Methods: The samples was children aged 06-59 month which amount 107 people obtained by using simple random sampling technique. Frequeny of weighing was known from the questionnaire which has been filled by the respondent and matched with KMS or Posyandu notebook. Children nutritional status was calculated by using WHO Anthro 2005 based on index of BB/U. This study used chi square test with SPSS program and the data was presented in the form of frequency distribution tables and narratives.Results: The result of study showed that 55.1% of samples had a frequency of weighing ≥ 4 times. Sample with good nutritional status equal to 77,6%. The result of statistical test with ρ value 0,079 (ρ> 0,050) shows that there is no relation between frequency of weighing with nutritional status of children.Conclusions: There is no relation between frequency of weighing and nutritional status of children.Keywords: frequency of weighing, nutritional status, children
Background : Antenatal care is important to do the mother during pregnancy to detect high risk. Exclusive breastfeeding educational purposes, namely in order to have sufficient knowledge of the mother after giving birth to exclusive breastfeeding to their children.Objectives : The purpose of this study to describe antenatal care and exclusive breastfeeding in infants aged 6-12 months in the Village Mangga Tiga Paccerakkang Biringkanaya District of Makassar.Methode : This type of research is observational research with descriptive, the sample in this research that mothers of children aged 6-12 months in l Bougenvil 2 and Bougenvil 30 Housing Mangga Tiga Village Paccerakkang Biringkanaya Makassar City Subdistrict 30 people with method purposive sampling. antenatal care and exclusive breastfeeding was obtained by interview using a questionnaire.Result : Processing antenatal care and exclusive breastfeeding is processed with a view of respondents and data analysis using SPSS then presented through tables and narrative.The results showed that as many as 66.7% of prenatal care, exclusive breastfeeding education as much as 100%, exclusive breastfeeding as much as 30% and as much as 70% exclusive breastfeeding.Keywords: Antenatal Care, Breastfeeding Exclusive, Education
Nutrition problems in Indonesia are still a serious health problem, especially malnutrition and stunting. Efforts to improve these nutritional problems can be through improved consumption patterns. Protein intake is one of the way to improve nutrition. One of the improvements in protein intake can be through the addition of anchovy in the form of cheese stick snacks.This study aims to determine the acceptability of cheese stick with the addition of anchovy flour. This type of research is pre-experiment with post test group research design. Acceptability was assessed based on a hedonic test of 30 panelists. The best results will be given to consumer panelists, namely stunting toddlers.The results showed that the highest panelists' acceptability was against the cheese stick with the addition of 10% anchovy flour. Panelis liked 57% flavor aspect, 50% color aspect, 63% aroma aspect and 97% texture aspect. The results of the study on consumer panelists that received by a toddler with a good category of 56.67%. It is recommended in making cheese stick with the addition of anchovy flour using a concentration of 10% because it is very preferred from the aspect of taste, color, aroma, texture and preferred by consumers.
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