PENDIDIKAN KESEHATAN NUTRISI IBU HAMIL DENGAN INOVASI PENGOLAHAN KROYAM (KROKET, KENTANG, AYAM, WORTEL, BAYAM

Abstract

Nutrition is the content of nutrients obtained by a person from food and beverages that are useful for supporting health and the process of cell formation and repair in the body. Good nutrition means that the body gets the right intake of nutrients through the consumption of healthy foods in a balanced combination.

For pregnant women, nutritional needs are even more important because they directly affect the health of the mother and the growth and development of the fetus. Pregnant women's knowledge of pregnancy nutrition still needs to be improved so that they are able to choose and prepare nutritious foods that are easily available in their surroundings.

One of the efforts made is to provide nutrition education accompanied by innovations in local food processing. This community service activity aims to increase pregnant women's knowledge about pregnancy nutrition and introduce how to process Kroyam (potato, chicken, carrot, and spinach croquettes) as a food with high nutritional value, as well as orange juice, which is rich in benefits for the health of pregnant women.

The activity methods included health counseling on nutrition for pregnant women, accompanied by demonstrations on healthy food preparation. Evaluation was conducted through pre-tests before counseling and post-tests after counseling. This activity was carried out at the Pilang Payung Village Hall, Toroh District, Grobogan Regency, with 18 pregnant women participating.

Results: From the counseling session, it was found that 18 pregnant women experienced an increase in the knowledge category, namely 18 respondents (100%).

Conclusion: Through the implementation of the "Nutrition Health Education for Pregnant Women and Processing of Kroyam (Croquettes, potatoes, chicken, carrots, spinach) can be concluded that the community's understanding of nutrition  is still uneven, so that service activities such as this still need to be carried out continuously to ensure the correctness and accuracy of information regarding efforts to improve nutrition in pregnant women with innovations in processing chicken croquettes and orange juice to reduce KEK