The Description of Parents' Knowledge in Modifying Food Ingredients in Efforts to Prevent Stunting in Children in the Tugusari Agricultural Area

Abstract

Stunting is one of the health problems, especially problems in the growth process that occurs in children caused by several causative factors including maternal factors, infant factors, economic factors, socio-cultural factors, and so on. The high incidence of nutritional diseases, especially stunting, is closely related to the level of nutrient intake given to children, especially in the first thousand days of life. The adverse effects that can be caused by nutritional problems in the toddler period in the long term are such as disruption of the brain, intelligence, physical growth disorders, and metabolic disorders in the body so that it can increase the risk of children experiencing lagging behind other children both physically and cognitively. The purpose of this study was to determine the description of parents' knowledge in modifying food ingredients in an effort to prevent stunting in children. In this study, the design used was descriptive observational. The population in this study were parents who had children under five (6-24 months) in the agricultural area of ​​Tugusari Village with a total of 67 mothers of toddlers. The sampling technique used by researchers was to use non-probability sampling techniques, namely purposive sampling with a total sample obtained of 57 respondents. Then for data collection techniques carried out through distributing questionnaires to respondents directly. The results of this study are the knowledge of parents in modifying food ingredients in an effort to prevent stunting in the Tugusari agricultural area in the moderate category, because the highest percentage of respondents' knowledge level is in the moderate knowledge category with a total of 38 people (66.7%), while the number of respondents with good knowledge category is 13 people (22.8%), and respondents with poor knowledge category have the least percentage value, totaling 6 people (10.5%). The conclusion of this study is that the majority of parents or research respondents already know enough about food modifications, especially complementary foods that will be given by mothers to each of their children in an effort to prevent stunting.
 Stunting is one of the health problems, especially problems in the growth process that occurs in children caused by several causative factors including maternal factors, infant factors, economic factors, socio-cultural factors, and so on. The high incidence of nutritional diseases, especially stunting, is closely related to the level of nutrient intake given to children, especially in the first thousand days of life. The adverse effects that can be caused by nutritional problems in the toddler period in the long term are such as disruption of the brain, intelligence, physical growth disorders, and metabolic disorders in the body so that it can increase the risk of children experiencing lagging behind other children both physically and cognitively. The purpose of this study was to determine the description of parents' knowledge in modifying food ingredients in an effort to prevent stunting in children. In this study, the design used was descriptive observational. The population in this study were parents who had children under five (6-24 months) in the agricultural area of ​​Tugusari Village with a total of 67 mothers of toddlers. The sampling technique used by researchers was to use non-probability sampling techniques, namely purposive sampling with a total sample obtained of 57 respondents. Then for data collection techniques carried out through distributing questionnaires to respondents directly. The results of this study are the knowledge of parents in modifying food ingredients in an effort to prevent stunting in the Tugusari agricultural area in the moderate category, because the highest percentage of respondents' knowledge level is in the moderate knowledge category with a total of 38 people (66.7%), while the number of respondents with good knowledge category is 13 people (22.8%), and respondents with poor knowledge category have the least percentage value, totaling 6 people (10.5%). The conclusion of this study is that the majority of parents or research respondents already know enough about food modifications, especially complementary foods that will be given by mothers to each of their children in an effort to prevent stunting.

The Effects of Nutritious Food on Stunting

“…Stunting is a condition in which a toddler has an insufficient height or length (Kurniyawan et al, 2023). Stunting causes detrimental functional consequences for the future of toddlers, such as the increased risk of cognitive problems, loss of productivity, and being left behind in education or school (Rudolfo et al, 2022;.…”

The Relationship Between Mothers’ Knowledge about PHBS, Stunting, and Nutrition with Helminth Infection among Toddlers in Jember

“…This can be overcome in various ways, including providing good nutrition for toddlers (Yendi, 2017). Mother's knowledge in determining nutritious food for children will also reduce the incidence of stunting in a child (Rudolfo et al, 2022). As explained above, reducing the risk of a child suffering from stunting improves the child's immune system.…”

Tempeh Nuggets as an Additional Feeding Intervention to Prevent Stunting in Padang Village, Lumajang

“…Stunting adalah kekurangan gizi kronis yang terjadi pada bayi di 1.000 hari pertama kehidupan yang berlangsung lama sehingga menyebabkan terhambatnya perkembangan otak dan tumbuh kembang anak (Risma, 2022). Stunting merupakan salah satu masalah kesehatan khususnya masalah proses tumbuh kembang yang terjadi pada anak yang disebabkan oleh beberapa faktor antara lain ibu, bayi, ekonomi, dan sosial budaya (Rudolfo et al, 2022). Stunting pada anak merupakan permasalahan yang serius, karena berhubungan dengan risiko kesakitan dan kematian yang lebih besar, obesitas dan penyakit tidak menular, usia dewasa yang pendek, perkembangan kognitif yang buruk, serta rendahnya produktivitas dan pendapatan (Carolin et al, 2021).…”