The article titled "Empowering Communities through Culinary Innovation: Enhancing Nutritional Status in Toddlers with Tempe-Based Supplementary Foods" by Hanifah Hikmawati and Sutami explores the impact of community-based culinary training programs aimed at improving toddler nutrition in Jati Sumberlawang village, Indonesia. The study focuses on training mothers to process tempe, a local and nutritious food, into child-friendly dishes to combat malnutrition and stunting. The results show significant improvement in the mothers' knowledge and skills in using tempe, leading to higher acceptance and consumption of tempe-based foods among toddlers. Furthermore, some participants began to commercialize their new skills, creating economic benefits for the community. The study suggests that similar community-based interventions could be replicated to address nutritional and economic challenges in other rural areas.
Source: vecteezy