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 using tempe, a locally available and nutritious food, as a supplementary food for toddlers to address malnutrition. The findings reveal significant improvements in mothers' knowledge of processing tempe into child-friendly dishes, which led to increased acceptance and consumption among toddlers. Additionally, the program fostered economic empowerment by enabling participants to commercialize tempe-based products, thereby enhancing household incomes.
Source: Canva