Authors : Vera. T. Harikedua; Meildy E. Pascoal; Joy VL Sambuaga

Volume/Issue : Volume 10 - 2025, Issue 9 - September

Google Scholar : https://tinyurl.com/3mmfvxvv

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DOI : https://doi.org/10.38124/ijisrt/25sep426

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Abstract : The main objective of this study is to improve the knowledge of Posyandu cadres and the practice of making supplementary food from local food sources for stunting prevention based on primary service integration at the Modayag Community Health Center. This study used a quasi-experimental method with a non-equivalent control group design with a pre-test-post-test design. This study was conducted on June 16-19, 2025, involving 35 Posyandu cadres. The data obtained were analyzed using a paired t-test to compare the average knowledge scores before and after the intervention, with a significance level of p <0.05, while the practice of making supplementary food was assessed and the results were described. The results of the study. The pretest showed that 88.6% of cadres had insufficient knowledge, after training the number decreased by 8.5% and the number of cadres with moderate knowledge increased to 65.7% compared to the pretest results which were moderate at 11.4% and good at 25.8%.Based on the results of the Paired Samples Test, the sig value is 0.000 < p = 0.05. It can be concluded that there is an average difference between the Pre-Test and Post-Test variables, which means there was a significant increase in the knowledge of the training participants after attending the training. This indicates that the training was successful in increasing the knowledge of the training participants.

Keywords : Stunting, Knowledge, Practice, Cadres, Integrated Health Posts, Local Food.

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