Improving Maternal Knowledge and Practical Skills Through Local Food-Based Supplementary Feeding Education for Stunting Prevention in Rural Indonesia

Abstract

Background: Stunting remains a major public health challenge in low- and middle-income countries, including Indonesia. Inadequate nutritional knowledge among caregivers and the underutilization of locally available food resources contribute significantly to the persistence of childhood stunting, particularly in rural communities. Community-based interventions that integrate nutrition education and local food utilization may offer sustainable approaches to strengthen household nutrition practices and support stunting prevention efforts.

Objective: This study aimed to evaluate the implementation and outcomes of a community-based nutrition education and local food-based supplementary feeding training program in improving knowledge and practical skills related to stunting prevention among mothers of children under five years of age and community health volunteers.

Methods: A community-based participatory intervention study with a pre-post evaluation design was conducted in Pulorejo Village, Dawarblandong District, Mojokerto Regency, East Java, Indonesia. Participants consisted of mothers of children under five years of age and posyandu cadres selected through purposive sampling. The intervention comprised nutrition education on stunting and balanced nutrition, followed by practical training in preparing corn-based supplementary food. Data were collected using structured questionnaires, observation checklists, field observations, and informal interviews. Quantitative data were analyzed descriptively by comparing pre- and post-intervention results, while qualitative data were analyzed thematically.

Results: The intervention resulted in improved participant knowledge regarding stunting, balanced nutrition, and the importance of utilizing local food resources for supplementary feeding. Participants also demonstrated enhanced practical skills in preparing corn-based supplementary food, including ingredient selection, hygienic food processing, and independent preparation of corn pudding. Furthermore, participants expressed positive perceptions toward the use of corn as an affordable, accessible, and culturally acceptable supplementary food ingredient. The findings indicate that combining nutrition education with hands-on training can effectively strengthen community capacity for stunting prevention and promote sustainable utilization of local food resources.

Conclusion: Community-based nutrition education integrated with practical training on local food-based supplementary feeding is a promising strategy for improving caregiver knowledge and practical competencies related to child nutrition and stunting prevention. The utilization of locally available food resources may provide a sustainable and culturally appropriate approach to support household nutrition practices and contribute to ongoing efforts to reduce childhood stunting in rural communities