Effect of Local Food-Based Supplementary Feeding on the Nutritional Status of Undernourished Under-Five Children

2025-12-08T09:55:04+00:00

Undernutrition among under-five children remains a major public health concern in Indonesia. Local Food-Based Supplementary Feeding is one of the strategies implemented to improve the nutritional status of undernourished under-five children. This study aimed to analyze the effect of Local Food-Based Supplementary Feeding on changes in the nutritional status of undernourished under-five children in the catchment area of the Marusu Community Health Center. This analytical observational study employed a pre–post approach using secondary data. A total sampling technique was applied, involving 54 under-five children who met the inclusion and exclusion criteria. Changes in nutritional status were analyzed using the Wilcoxon signed-rank test. The results showed that 39 under-five children (72.2%) improved to normal nutritional status, while 15 (27.8%) remained undernourished. The mean z-score increased from −2.49 before the intervention to −1.61 after the intervention, with a statistically significant difference (p = 0.000; p < 0.05). The findings indicate that Local Food-Based Supplementary Feeding was associated with improvements in the nutritional status of undernourished under-five children in the catchment area of the Marusu Community Health Center. Therefore, the Local Food-Based Supplementary Feeding Program should be implemented continuously and integrated with nutrition education and growth monitoring to optimize improvements in the nutritional status of under-five children.

Acceptability, Protein Content, and Iron Content of Red Bean Spread Supplemented with Mung Beans

2025-08-18T07:55:08+00:00

Stunting, a growth disorder caused by chronic malnutrition, remains a major public health challenge in Indonesia. According to the 2023 Indonesian Health Survey, the prevalence of stunting reached 21.5% nationally and 32% in South Sulawesi Province. The development of nutritious local foods rich in protein and iron is one strategy to support stunting prevention during adolescence. This study aimed to analyze the acceptability, protein content, and iron (Fe) content of red bean spread supplemented with mung beans as an alternative nutritious food for adolescent girls. This experimental study evaluated four formulations: F0 (100% red beans), F1 (50% red beans and 50% mung beans), F2 (75% red beans and 25% mung beans), and F3 (25% red beans and 75% mung beans). Acceptability testing was conducted using a hedonic test involving 50 semi-trained panelists, while protein and iron analyses were performed on the selected formulation. Formulation F2 was identified as the best formulation, with the highest acceptability score (590), containing 2.05% protein and 8.6896 µg/g iron. Red bean spread supplemented with mung beans has the potential to be developed as an alternative local food to support the nutritional requirements of adolescent girls and contribute to anemia and stunting prevention efforts.

Papua Medicine and Health Science

Effect of Local Food-Based Supplementary Feeding on the Nutritional Status of Undernourished Under-Five Children

Acceptability, Protein Content, and Iron Content of Red Bean Spread Supplemented with Mung Beans