Nutrition Education and Mother's Creativity in Serving Healthy Children's Food: Training on Making Vegetable Nuggets Based on Local Ingredients

Mei Rani Saputri; Winda Rezfizalia; Jeniver Veronica; Sri Novrianti; Dede Apdiansyah; Rey Faldi; Ika Pasca Himawati; Rany Claudia

doi:10.55927/jpmb.v4i11.504

Authors

Mei Rani Saputri Universitas Bengkulu
Winda Rezfizalia Universitas Bengkulu
Jeniver Veronica Universitas Bengkulu
Sri Novrianti Universitas Bengkulu
Dede Apdiansyah Universitas Bengkulu
Rey Faldi Universitas Bengkulu
Ika Pasca Himawati Universitas Bengkulu
Rany Claudia Universitas Bengkulu

DOI:

https://doi.org/10.55927/jpmb.v4i11.504

Keywords:

Nutrition Education, Vegetable Nuggets, Local Ingredients, Mother Empowerment

Abstract

The low consumption of children's vegetables is still a nutritional problem that needs attention. The purpose of this activity is to improve maternal knowledge and skills through nutrition education and training in making vegetable nuggets based on local ingredients to encourage healthy eating habits in early childhood. The activity was carried out in a participatory manner by involving arisan women in Lempuing Village through education, demonstrations, and mentoring stages. The results showed an increase in maternal nutrition knowledge by 40% and 90% of participants succeeded in making vegetable nuggets that children liked. This activity increases maternal creativity, encourages the use of local ingredients, and strengthens family food security as a form of nutrition-based empowerment and creativity.

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