Pengentasan Stunting Melalui Diversifikasi Produk Pangan Olahan Sagu

Abstract

Stunting is a chronic nutritional problem due to lack of nutritional intake and recurrent infections characterized by height that is below the standard. The main factor affecting the occurrence of stunting is the lack of fulfillment of nutrition or nutrition during the growth of children and awareness from parents sometimes lacking attention to the nutritional needs needed by children during their growth period. Community service conducted in Wera village aims to educate the community to process staple foods in the form of sago into healthier and more nutritious foods as an effort to prevent stunting. The methods used are preparation, program implementation, namely socialization of making healthy ie made from sago, and evaluation. The result of this service activity is to increase community insight in stunting prevention efforts through processing sago into healthy noodles. The socialization of making healthy noodles is an alternative to prevent stunting.