scholarly journals PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN

2019 ◽  
Vol 14 (2) ◽  
pp. 152
Author(s):  
Nadimin Nadimin ◽  
Retno Sri Lestari
Keyword(s):  
Nutritional Value ◽  
Fish Meal ◽  
Nutrient Content ◽  
Nutritional Content ◽  
Fish Food ◽  
Cultural Products ◽  
Food Ingredients ◽  
Children Under Five ◽  
Under Five ◽  
Static Group

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

scholarly journals Peningkatan Pengetahuan Ibu Tentang Gizi Seimbang Untuk Mencegah Permasalahan Gizi Pada Balita di Kabupaten Jember

2021 ◽  
Vol 2 (2) ◽  
pp. 91-96
Author(s):  
Ria Chandra Kartika ◽  
Erna Selviyanti ◽  
Dessya Putri Ayu Umbaran ◽  
Dina Fitriyah ◽  
Yohan Yuanta
Keyword(s):  
Selection Process ◽  
Food Selection ◽  
Work Productivity ◽  
Food Composition ◽  
The Body ◽  
Nutrition Status ◽  
Food Ingredients ◽  
Children Under Five ◽  
Under Five ◽  
High Level

One of the characteristics of a developed nation is a nation that has a high level of health, intelligence and work productivity. These three things are strongly influenced by the state of nutrition. Nutritional problems in Indonesia are currently included in the triple burden of nutrition status. The prevalence of stunting under five in Indonesia is included in the chronic category, which is 30.8%. The direct cause of nutritional problems in toddlers is due to an unbalanced diet. Balanced nutrition is a food composition from a variety of food ingredients that contain nutrients needed by the body, both in quality and quantity. One of the efforts to prevent nutritional problems in toddlers is to empower parents of toddlers through increasing the knowledge of mothers of toddlers. The role of the mother is very important for toddlers to fulfill balanced nutrition because the level of knowledge about nutrition will affect the food selection process and family eating behavior. Therefore, this community service program is to carry out balanced nutrition counseling activities that aim to increase the knowledge of mothers of toddlers about balanced nutrition to prevent nutritional problems in toddlers. The target of this activity is mothers of children under five at Posyandu Catleya 19. The implementation of this activity was attended by mothers of children under five at Posyandu Catleya 19, posyandu cadres, and coordinating midwives. Counseling on balanced nutrition begins with pretest activities, then continues with material presentation, discussion and question and answer, and then closes with posttest. In this activity, mothers of children under five are given a balanced nutrition module which contains material on balanced nutrition and recipes that can be applied in daily feeding of children under five. The results of the activity evaluation showed that 76.3% of mothers under five experienced an increase in knowledge after counseling.

scholarly journals Analisis dan Perancangan Sistem Informasi Panduan Kesehatan Balita

2021 ◽  
Vol 3 (1) ◽  
pp. 83-95
Author(s):  
Merrryana Lestari ◽  
Eko Sediyono
Keyword(s):  
Body Mass Index ◽  
Growth And Development ◽  
Nutritional Support ◽  
Growth Curves ◽  
The Body ◽  
Nutritional Content ◽  
Children Under Five ◽  
Analysis And Design ◽  
Under Five ◽  
Research Analysis

Immunization, nutritional support for food vitamins and nutritional content from food are important components to support good children's growth and development. However, the number of malnutrition and malnutrition in Indonesia is still high, causing many children under five to experience stunting during the golden age. Through this research, analysis and design of mobile-based information systems that can be accessed anywhere and anytime as needed is carried out. The design of this information system can be used as a guide for young mothers regarding child health information needed, especially during the growth and development period of toddlers by monitoring growth curves and providing health recommendations through the calculation of the Body Mass Index (BMI) in toddlers and can also be used as a reminder and recording of immunization data in children under five.

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]

2018 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Widya Paramita Lokapirnasari ◽  
Oky Setyo Widodo ◽  
Emy Koestanti
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
Metabolizable Energy ◽  
Nutritional Content ◽  
Feed Material ◽  
Alternative Feed ◽  
Crude Fiber Content ◽  
Alternative Ingredients ◽  
Nitrogen Free Extract ◽  
Significant Difference

                                                    AbstrakTujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan.                                                   AbstractThis study aims to determine the increasing of nutrient content in the fermentation of feed stuff derived from peanut wastes as an alternative feed material for livestock and fish. The study consisted of three treatments and five replications, namely P0: peanut peel + 0% isolate, P1: peanut peel + 1% Lactococcus sp, P2: peanut peel +1% Lactobacillus sp. The fermentation process was carried out for 5 days under a facultative anaerobic condition. The results showed that there was a significant difference between treatments (p <0.05). The use of Lactococcus sp and Lactobacillus sp isolates can increase the nutritional content of peanut peel wastes. There was a decrease in crude fiber content (CF) of 3.80 to 7.70%, there was an increase of Nitrogen free extract (NFE) of 3.925 to 4.38%, there is an increase in digestible energy (DE) content of 7.13% to 9.30%, there was the increasing metabolizable energy (ME) of 7.13% to 9.12% compared to control. Based on the results it can be concluded that the using of 1% Lactococcus sp and 1% Lactobacillus sp. can increase nutritional value of peanut peel waste that can be used as an alternative ingredients of animal and fish.

scholarly journals Enrichment of Biscuits with Andaliman and Fermented Buffalo Milk Biscuits for the Intervention of Malnutrition in Children Under Five

2021 ◽  
Vol 9 (E) ◽  
pp. 670-674
Author(s):  
Diana Sembiring ◽  
Evawany Y. Aritonang ◽  
Amir Purba ◽  
Rahayu Lubis
Keyword(s):  
Buffalo Milk ◽  
Effective Intervention ◽  
Expert Teachers ◽  
Nutritional Content ◽  
Ministry Of Health ◽  
Children Under Five ◽  
Under Five ◽  
Children Under 5

BACKGROUND: Nutritional problems in children under 5 in Indonesia are very large and need effective intervention. Local ingredient is potential to create enrichment biscuits. AIM: This study aims to produce biscuits enriched with Andaliman (Zanthoxylum acanthopodium) and fermented buffalo milk and to perform organoleptic tests on the taste, color, aroma, and texture of the biscuits. METHODS: Three types of biscuits were made, namely, biscuits without Andaliman and fermented buffalo milk, biscuits with 2 g of Andaliman and 200 g of fermented buffalo milk, and biscuits with 3 g of Andaliman and 200 g of fermented buffalo milk. The all three biscuits were then tested organoleptically in the form of preferences by a panel of expert teachers to see choices for taste, color, aroma, and texture. The biscuits are then tested in a laboratory to assess their nutritional content. RESULTS: Biscuits with 2 g of Andaliman and 200 g of fermented buffalo milk had the greatest preference. Statistically, the three groups of biscuits differed in taste, aroma, and texture (p < 0.05). The nutritional content of biscuits is above the standards set by the Ministry of Health. CONCLUSION: Biscuits containing 2 g of Andaliman and 200 g of fermented buffalo milk have the potential to be produced as one of the intervention methods for under 5-year-old children malnutrition in Indonesia.

scholarly journals A comprehensive evaluation of the potential of semiterrestrial isopods, Ligia exotica, as a new animal food

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lele Xu ◽  
Yongqin Li ◽  
Yao Liu ◽  
Haifeng Mi ◽  
Xiang Jiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Growth Rate ◽  
Nutritional Value ◽  
Food Source ◽  
Fish Meal ◽  
Nutrient Content ◽  
Natural Food ◽  
Intermediate Form ◽  
Animal Food

AbstractThe semiterrestrial isopod, Ligia exotica represents one of the oldest documented species introductions of marine organisms and is known as an intermediate form between marine and strictly terrestrial isopods. In order to explore the potential value of Ligia as an animal food source, this study focused on the growth rate under laboratory rearing conditions and conducted a detailed analysis of the overall nutrient content of the species in comparison to two other marine food media (krill and fish meal). Evaluation of the growth rate of juveniles suggests it is a relatively fast-growing species of the Ligiidae family. The essential amino acids content Ligia meal is the lowest amongst the three studied media but the proportion of flavor amino acids, and in particular taurine, was higher. The most restricted amino acids of isopod meal are methionine and cysteine. The significantly unbalanced amino acid composition of Ligia meal may affect the absorption and utilization by consumers. In terms of fatty acids, the total polyunsaturated fatty acids in the isopod is very low. A total of 12 vitamins were examined. The VK1, VE, VB2, VB3, VB5 content of isopod meal were significantly higher than those of krill meal and fish meal. Similarly, most of the 11 mineral elements are highest in the isopod meal. Ligia therefore offers potential as an alternative natural food source in animal given the growth rate under culture and the overall nutrient content. But Ligia collected in most of the field would be deemed unfit for human consumption because of the relatively low nutritional value and heavy metal content exceeding the provided standard. Further study is warranted to elucidate the biological characteristics of isopods and how its diet is reflected in its nutritional value to consumers.

scholarly journals A comprehensive evaluation of the nutritional value of semiterrestrial isopods, Ligia exotica: a potential new aquatic feed?

2020 ◽  
Author(s):  
Lele Xu ◽  
Yongqin Li ◽  
Liyun Wang ◽  
Xiang Jiang ◽  
Yulin Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Growth Rate ◽  
Amino Acid ◽  
Nutritional Value ◽  
Fish Meal ◽  
Nutrient Content ◽  
Intermediate Form ◽  
Model Animal ◽  
Wet Weight

Abstract BackgroundThe semiterrestrial isopod, Ligia exotica represents one of the oldest documented species introductions of marine organisms and is known as an intermediate form between marine and strictly terrestrial isopods. They are considered to make a significant contribution to nutrient cycling and ecosystem services in the near shore environment and in helping to maintain the biodiversity of the coastal zone. The special biological role and its environmental plasticity contribute to its potential value for academic research. In order to explore the practical value for food & feed of Ligia, this study focused on growth rate under laboratory rearing conditions and detailed analysis of the overall nutrient content of the species in comparison to two other aquatic food media (krill and fish meal). ResultsEvaluation of the growth rate of juveniles demonstrated a weight gain rate of 13,026.76% to70 days after hatching (DAH) and a total specific growth rate of 6.97%, which suggests it is a relatively fast-growing species of the Ligiidae family. Compared with Antarctic krill meal and commercial white fishmeal, Ligia meal is closer to krill in amino acid content and contained 43.45% (wet weight) crude protein. Its essential amino acids content was the lowest (35.21% in total amino acids) but the proportion of flavor amino acids was 49.37%, higher than that of krill meal (38.98%) and fish meal (39.80%). In particular, the content of taurine (9.45 g/100 g) was much higher than that of the other two meals. Amino acid score (AAS) and Chemical score (CS) show that the most restricted amino acids of isopod meal are methionine and cysteine, which are less than half of those of krill meal and fish meal. The extremely unbalanced amino acid composition may affect the absorption and utilization by consumers. In terms of fatty acids, isopod meal contains 8.99% (wet weight) crude fat and more saturated fatty acids (33.66%). The total polyunsaturated fatty acids (PUFA) are only 23.61%, lower than 40.50% of krill meal and 47.27% of fish meal. The Σ n-3 PUFA content is even lower with only 12.12%. A total of 12 vitamins were examined. The VK1, VE, VB2, VB3, VB5 content of isopod meal were significantly higher than those of krill meal and fish meal. Similarly, most of the 11 mineral elements are the highest in isopod meal including the ubiquitous elements of calcium and potassium, and the trace elements ferrum, chromium, and selenium. ConclusionsLigia offers potential as an alternative natural food source especially in aquaculture given the growth rate under culture and the overall nutrient content (as demonstrated by the preliminary trials on cuttlefish) but Ligia collected in most of the field would be deemed unfit for human consumption because of the relatively low nutritional value and heavy metal content exceeding the provided standard. At the same time, Ligia isopods offer some potential to become a crustacean model animal for commercial aquaculture crustaceans for research on physiological and other aspects because of their position in ecological food chain and unique semi-terrestrial characteristics that allow them to be cultured out of seawater. Further study is warranted to elucidate its biological characteristics.

scholarly journals Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4196
Author(s):  
Marie Le Bouthillier ◽  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Marie-Ève Labonté ◽  
...  
Keyword(s):  
Food Quality ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Sodium Content ◽  
Fibre Content ◽  
Nutritional Content ◽  
Nutritional Values ◽  
Sales Data

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN STATUS GIZI BALITA DI WILAYAH KERJA PUSKESMAS BARAT KOTA PRABUMULIH TAHUN 2017

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Maria Septiana Maria Septiana
Keyword(s):  
Nutritional Status ◽  
The Body ◽  
Physical Growth ◽  
Survey Method ◽  
Chi Square ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Children Under Five ◽  
Under Five ◽  
Nutritional Status Of Children

ABSTRAK   Gizi atau makanan merupakan bahan dasar penyusunan bahan makanan yang mempunyai fungsi sumber energy atau tenaga,  menyokong pertumbuhan badan, memelihara dan mengganti jaringan tubuh, mengatur metabolism dan berperan dalam mekanisme pertahanan tubuh. Status gizi buruk pada balita dapat menimbulkan pengaruh yang sangat menghambat pertumbuhan fisik, mental maupun kemampuan berpikir yang pada akhirnya akan menurunkan produktivitas kerja. Tujuan dari penelitian ini diketahuinya faktor-faktor yang berhubungan dengan status gizi balita di Puskesmas Barat Kota Prabumulih Tahun 2017. Jenis penelitian ini menggunakan metode Survey Analitiik dengan desain penelitian Cross Sectional, dimana variabel independen (pendidikan, pekerjaan dan status ekonomi) dan variabel dependen (status gizi balita) diobservasi dan dikumpulkan pada waktu yang bersamaan. Sampel dalam penelitian ini diambil secara nonprobability sampling yaitu dengan accidental sampling yang dilakukan dengan mengambil responden yang kebetulan ada pada saat penelitian Sampel penelitian ini adalah semua ibu yang berkunjung dan membawa anak balita  berusia 0 – 5 tahun pada tanggal 13 – 19 Januari tahun 2017 di Wilayah Kerja Puskesmas Barat Kota Prabumulih Tahun 2017 yang berjumlah 36 responden. Analisis penelitian dengan menggunakan uji statistic Chi-Square (x2) dengan tingkat kemaknaan ( α ) = 0,05 dan tingkat kepercayaan ( ci ) 95%.   ABSTRACT   Nutrition or food is the basic ingredients for the preparation of food ingredients that have the function of energy source or energy, support the growth of the body, maintain and replace body tissues, regulate metabolism and play a role in defense mechanisms of the body. Malnutrition status in infants can cause the effect that greatly hamper the physical growth, mental and thinking ability that will eventually decrease work productivity. The purpose of this research is to know the factors related to the nutritional status of children under five at Puskesmas Barat Kota Prabumulih Year 2017. This research uses Analytic Survey method with Cross Sectional research design, where the independent variables (education, occupation and economic status) and dependent variable nutritional status of children under five) were observed and collected at the same time. The sample in this research is taken by nonprobability sampling that is by accidental sampling which is done by taking the respondent who happened to exist at the time of the research. The sample of this research is all the mothers who visit and bring toddlers aged 0 - 5 years on 13 - 19 January 2017 in Territory Occupation of Puskesmas West Prabumulih City Year 2017 which amounted to 36 respondents. Analysis of the research by using statistical test Chi-Square (x2) with significance level (α) = 0,05 and level of trust (ci) 95%.

TINDAKAN IBU DALAM CARA PEMBERIAN MAKAN PADA ANAK STUNTING DI TAPUNG KABUPATEN KAMPAR

2020 ◽  
Vol 4 (1) ◽  
pp. 38-45
Author(s):  
Yulia Febrianita ◽  
Ainil Fitri
Keyword(s):  
Infectious Diseases ◽  
Complementary Feeding ◽  
Nutritional Content ◽  
Inclusion Criteria ◽  
Children Under Five ◽  
Under Five ◽  
Food Management ◽  
Feeding Methods ◽  
Sample Technique ◽  
Good Food

Prevalensi balita pendek mengalami peningkatan dari tahun 2016 yaitu 27,5 % menjadi 29,6% pada tahun 2017 (Kemendesa PDTT, 2017). Ada dua penyebab langsung terjadinya kekurangan gizi yaitu kurangnya asupan gizi dari makanan dan penyakit infeksi. Ketepatan pemberian makanan pendamping ASI dalam pola asuh makan juga mempunyai pengaruh pada peningkatan tinggi badan anak khususnya pada umur dibawah 2 tahun sehingga dapat mengurangi resiko stunting (Khaerunnisa, dkk.2019). Tujuan penelitian ini adalah mengidentifikasi tindakan ibu dalam cara pemberian makan pada anak stunting di Tapung Kabupaten Kampar. Populasi dalam penelitian ini adalah seluruh ibu yang memiliki anak balita dengan stunting di Tapung Kabupaten Kampar. Jumlah sampel penelitian ini adalah 66 ibu, dengan kriteria inklusi yang telah ditetapkan (Balita dengan stunting umur 6-24 bulan, dan ibu yang bersedia menjadi responden). Teknik sampel yang digunakan adalah accidental sampling. Instrument penelitian menggunakan kuisioner dengan skala likert. Hasil penelitian yang dilakukan tahun 2020 di Tapung Kabupaten Kampar Provinsi Riau tentang Tindakan ibu dalam cara pemberian makan pada balita dengan stunting adalah kategori cukup, dengan 33 responden (49,5%). Diharapkan kepada orangtua terutama ibu yang memilki balita stunting di Tapung Kabupaten Kampar, lebih memperhatikan pengelolaan makanan yang akan diberikan kepada balita, pengelolaan makanan yang baik dengan memperhatikan kandungan gizi ABSTRACT The prevalence of short toddlers has increased from 2016 which is 27.5% to 29.6% in 2017 (Kemendesa PDTT, 2017). There are two direct causes of malnutrition, namely lack of nutrition from food and infectious diseases. The accuracy of breastfeeding complementary feeding in parenting also has an influence on increasing a child's height, especially at the age of under 2 years so as to reduce the risk of stunting (Khaerunnisa, et al. 2019). The purpose of this study was to identify the actions of mothers in the way of feeding stunting children in Tapung, Kampar Regency. The population in this study were all mothers who have children under five with stunting in Tapung, Kampar Regency. The number of samples of this study were 66 mothers, with established inclusion criteria (Toddlers with stunting aged 6-24 months, and mothers who were willing to be respondents). The sample technique used is accidental sampling. The research instrument used a questionnaire with a Likert scale. The results of a study conducted in 2020 in Tapung, Kampar Regency, Riau Province on the actions of mothers in feeding methods to toddlers with stunting are in the adequate category, with 33 respondents (49.5%). It is expected that parents, especially mothers who have stunting toddlers in Tapung, Kampar Regency, pay more attention to food management that will be provided to toddlers, good food management by paying attention to nutritional content. Keywords: Mother, Feeding, Toddler, Stunting

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