Nutritional Content Analysis of Stunting Toddler Food Menu Based on Local Food

Abstract

This study aims to analyze the nutritional content of stunted toddler food menus based on local food. The study was conducted at the Culinary Laboratory of the Nutrition Study Program, State University of Medan. The research design was a qualitative descriptive study. The data used were primary data and secondary data. Primary data was obtained from interviews with mothers of toddlers about the food usually given to toddlers. Secondary data is data obtained from data collection techniques that support primary data sourced from books, journals, literature, and other documents. The stunted toddler menu in this study used local food ingredients. Therefore, identification of local food ingredients from North Sumatra was carried out which had great potential to be used as toddler food with the consideration that it was produced in the North Sumatra region, rich in certain nutrients, cheap, and easy to process with boiling and steaming techniques. Furthermore, a draft of a toddler menu that was rich in nutrition was made by developing recipes and substitutions of local food ingredients derived from energy, carbohydrates, protein and fat. The selected recipes have been tested. The nutritional content of the stunted toddler menu was analyzed using Nutrisurvey. The results of the analysis of nutritional content in the food menu for stunted toddlers based on local food shows that local food ingredients can be an alternative solution in dealing with stunting problems in toddlers. By utilizing food ingredients available in the area, the food menu can be arranged to meet the nutritional needs of toddlers, such as energy, protein, fat, vitamins, and essential minerals. This local food-based menu is not only more economical but also has the potential to improve the nutritional status and health of toddlers sustainably. The implementation and use of local food in the menu for stunted toddlers also supports community food security and the sustainability of local resources.