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This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes the use of high-quality ingredients, often favoring simplicity and freshness, and applies quick cooking techniques such as sautéing or grilling. Presentation is also a key element, with attention to aesthetic appeal and portion control. Beef Stroganoff, for example, is known for its creamy texture and elegant plating. In contrast, local Indonesian cuisine, as exemplified by Rendang, is characterized by its complex spice blends and slow cooking methods, often taking hours to achieve the desired taste and texture. Rendang holds deep social and cultural meanings, commonly served at ceremonial events or traditional gatherings, symbolizing patience, generosity, and respect for tradition. Despite these differences, both types of cuisine share similar functions in society: they both aim to fulfill nutritional needs, express cultural values, and strengthen social bonds. Food, in both contexts, becomes more than just sustenance—it is a form of identity and communication. This study recommends integrating local culinary studies into the culinary education curricula, especially at vocational and higher education levels. By doing so, students not only learn technical skills but also develop an appreciation for the cultural heritage embodied in Indonesian cuisine. This is essential in the era of globalization, where local identities risk being overshadowed by global culinary trends. Preserving and promoting traditional dishes like Rendang is vital for safeguarding Indonesia’s gastronomic identity and fostering pride in national culture.

Stunting remains a chronic nutritional issue and a significant public health challenge in Indonesia, particularly in rural areas such as Jurang Village, Temanggung Regency. One of the key contributing factors to the high prevalence of stunting is the low level of maternal knowledge regarding balanced nutrition and the appropriate practice of providing supplementary feeding (Pemberian Makanan Tambahan or PMT) for children under five. This study aims to evaluate the effectiveness of PMT menu leaflet media as a tool to increase mothers’ knowledge and awareness regarding stunting prevention. The research was conducted through a series of community-based surveys during Posyandu (integrated health post) activities across several neighborhood units (Rukun Warga or RW). These surveys identified cases of stunting and assessed the educational needs of mothers with young children. Based on the findings, a culturally and contextually adapted leaflet was developed, containing essential information about stunting, its early signs, the importance of PMT, and practical, nutritious recipes made from locally available ingredients. To expand accessibility, the leaflet also included a QR code linked to a digital e-book featuring 54 variations of PMT menus. The educational materials were distributed through door-to-door visits, accompanied by the direct provision of supplementary food, enabling immediate practice of the knowledge shared. Post-intervention results showed a significant improvement in maternal understanding of stunting and nutrition, as well as positive feedback regarding the clarity, relevance, and usefulness of the leaflet. The culturally tailored approach and integration of digital resources further enhanced engagement and knowledge retention. In conclusion, the PMT leaflet proved to be an effective, practical, low-cost, and replicable educational intervention to support community-based stunting prevention efforts in Jurang Village. This approach offers a promising model for similar rural areas facing high stunting rates across Indonesia.

The number of school-age adolescent girls in Banggai Regency, Central Sulawesi, still faces serious challenges related to nutritional problems such as anemia and chronic energy deficiency (SEZ). Low nutritional literacy and unbalanced food consumption habits also worsen their nutritional status, especially during puberty when nutritional needs increase significantly. This service activity aims to increase the understanding and awareness of young women on the principles of balanced nutrition through a participatory educational approach. The implementation of the activity was carried out at SMP Negeri 2 Bunta, Simpang Raya District, involving 30 students in grades VII and VIII as well as UKS supervisory teachers. The intervention included providing material on "Fill My Plate", the 4 pillars of balanced nutrition, and the risk of nutritional disorders in adolescents. The material was delivered in the form of interactive counseling using leaflet media, accompanied by knowledge measurement through pre-test, post-test, and one-week post-activity evaluation. The results of the activity showed a significant increase in students' understanding of the principles of balanced nutrition, with the knowledge score of the good category increasing from 40% to 87%. Most of the participants were able to mention the composition of the meal portion, the importance of breakfast, restrictions on fast food consumption, and the need to drink enough water every day. This activity also has an impact on increasing the capacity of teachers in assisting and monitoring the health status of students through the UKS program. Teachers become more active in conducting periodic counseling and recording the nutritional development of female students on a regular basis. School-based balanced nutrition counseling has been proven to be effective in improving adolescent nutritional literacy. This educational model can be replicated in other regions with cross-sectoral support such as education offices, health centers, and village governments, to support the achievement of sustainable development goals in the health sector.

The nutritional awareness of pregnant women in the Simpang Raya Community Health Center (Puskesmas) in Banggai Regency is still relatively low, necessitating educational efforts to increase their understanding of the importance of balanced nutrition during pregnancy. This community service activity aims to improve the knowledge of pregnant women through participatory and educational nutrition counseling held for one week in the Puskesmas hall. The methods used included interactive lectures, group discussions, and healthy menu preparation simulations, supported by leaflets adapted to the local context. A total of 40 pregnant women from various trimesters of pregnancy participated in the activity and were assessed using pre- and post-test instruments. The results of the activity showed a significant increase in participant knowledge, from 43% in the "good" category before the activity to 78% after the counseling. Most participants were able to understand the basic principles of balanced nutrition, identify food sources of important nutrients such as iron and folic acid, and prepare daily menus according to Ministry of Health guidelines. This improvement indicates that visual and interactive information delivery is easier for participants to understand, especially those with lower educational backgrounds. Furthermore, this activity also serves as a means of empowering pregnant women to be more active in maintaining their own and their fetus' health by choosing nutritious foods. Therefore, it is crucial for health workers at community health centers (Puskesmas) and integrated health post (Posyandu) cadres to continue this educational program on an ongoing basis. Structured, communicative, and participatory nutrition education is effective in increasing pregnant women's understanding and can be replicated periodically at other Posyandus (Integrated Health Posts) to support stunting prevention efforts and improve maternal and child health.

Working memory capacity is a crucial aspect of cognitive function that plays a significant role in supporting students' learning processes. Working memory functions as a temporary storage system that allows individuals to store and manipulate information quickly. In an educational context, optimal working memory capacity can improve students' ability to understand, process, and remember information presented during the teaching and learning process. Several factors known to influence working memory capacity include breakfast habits, nutritional status, body fat percentage, and hemoglobin (Hb) levels. These factors are closely related to students' daily nutritional intake and healthy lifestyle. This Community Service (PkM) activity, with the topic "Healthy Food and Lifestyle to Increase Working Memory Capacity," aimed to increase students' understanding and awareness of the importance of a healthy diet and an active lifestyle in supporting cognitive function, particularly working memory. This activity was held in July 2024 at MTs (Madrasah Tsanawiyah) Al Fatah, Natar District, Lampung Regency. The implementation method was interactive nutrition education, covering the importance of a nutritious breakfast, consuming a balanced diet, physical activity, and general health care. Based on the results of evaluations conducted before and after the activity, there was an increase in the average knowledge scores of female students, as well as a significant difference in their understanding of the concepts of healthy eating and a lifestyle that supports working memory function. These findings indicate that nutrition education interventions have significant potential to improve the quality of learning by enhancing students' cognitive aspects. This activity is expected to become a model that can be implemented sustainably in other school settings.

Tempeh, as one of Indonesia's traditional fermented foods, plays a vital role in providing affordable vegetable protein and contains various essential nutrients such as vitamin B12, folic acid, and fiber. Tempeh's uniqueness lies in the fermentation process involving local microorganisms that thrive in soybeans. Tempeh from Bayung Lencir, South Sumatra, is known for its traditional production process, which uses no starter culture. This results in a unique microbiota that has not been widely studied during fermentation. Therefore, this study focused on identifying the microorganisms involved in the tempeh fermentation process. The results showed that Rhizopus oligosporus is the primary microorganism responsible for the formation of tempeh's texture and increasing its nutritional value through the production of proteolytic and lipolytic enzymes that aid in the digestion of protein and fat. Furthermore, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus spp. play a crucial role in creating a more acidic environment, thereby reducing the risk of pathogenic microorganism growth and maintaining product safety. However, an uncontrolled fermentation process can also result in contamination by harmful microorganisms, such as Aspergillus niger and Penicillium spp., which can affect the quality of tempeh and potentially produce mycotoxins that are harmful to health. The use of PDA media has proven effective in isolating and observing the morphological characteristics of fungi, such as colony color, texture, and growth rate. This medium provides adequate results in identifying microorganisms involved in the tempeh fermentation process. This research is important for maintaining the quality and safety of Bayung Lencir's signature tempeh and opens up opportunities for the development of local starter cultures that can improve quality control during the fermentation process. Molecular-based research is needed to further explore the identity of microbes and to improve the safety and competitiveness of tempeh in the global market.

Nutritional problems in toddlers remain a major challenge in Indonesia, particularly in rural areas such as Paga Village, Sikka Regency. Nutritional problems are not only caused by a lack of nutritious food intake but are also exacerbated by the high incidence of infectious diseases, inadequate parenting, low public nutrition knowledge, limited access to health services, and low socioeconomic conditions. These factors directly and indirectly impact children's nutritional status. One intervention effort that can be implemented to address this problem is through the provision of locally-based food supplements (PMT), which aims to improve children's nutritional intake and encourage food independence and sustainable family nutritional security. This study aims to determine the effect of providing locally-based food supplements as a nutritional intervention on improving the nutritional status of toddlers experiencing malnutrition. The research method used was an observational analytic approach with a cross-sectional design approach. The sample in this study were toddlers with malnutrition status who received an intervention in the form of local food-based PMT. The results showed an improvement in nutritional status in toddlers after receiving PMT. A total of 46 toddlers who were initially malnourished experienced an improvement to normal nutritional status after the intervention. These results indicate that providing locally-based food supplements has a positive effect on the nutritional status of toddlers. In conclusion, local food-based PMT has proven effective as a nutritional intervention in improving the nutritional status of toddlers in Paga Village. Such programs need to be further developed and supported by various parties to reduce the prevalence of malnutrition in the community and strengthen local food self-sufficiency.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Traditional bamboo shoot fermentation is a hereditary practice still preserved by the people of Panti Village, Pasaman Regency. This process not only serves as a natural preservation method but also makes an important contribution to the formation of distinctive flavors and increases the nutritional value of bamboo shoots. One key aspect of this fermentation process is the activity of microorganisms, particularly lactic acid bacteria, which play a role in the production of metabolites such as lactic acid, which functions as a natural preservative, inhibits the growth of pathogenic microbes, and contributes to the distinctive flavor and aroma of fermentation. The main objective of this study was to isolate and identify the types of lactic acid bacteria found in traditionally fermented bamboo shoots. Fermented bamboo shoot samples were taken from several local production houses in Panti Village. The microbial isolation process was carried out using selective media MRS (de Man, Rogosa, and Sharpe) agar, which is commonly used for the growth of lactic acid bacteria. The obtained isolates were then analyzed through colony morphology observation, Gram staining, and microscopic tests to determine initial characteristics. Further identification was carried out through a series of biochemical tests to determine the genus and species of the bacteria. The results of the study showed the presence of several Gram-positive, rod-shaped bacterial isolates that are strongly suspected to belong to the lactic acid bacteria group, such as Lactobacillus plantarum. This bacterium is known to have probiotic potential and functional benefits in fermented food products. These findings indicate that traditional fermented bamboo shoots can be a potential source of functional bacterial isolates that are beneficial for the food industry, particularly in the development of probiotic products, natural preservatives, and food additives based on local fermentation. This study emphasizes the importance of preserving local wisdom in food fermentation practices as a foundation for sustainable, culturally aware food technology innovation and supporting food security based on local resources.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

Baby massage is a form of multisensory stimulation that involves touch, movement, as well as auditory and visual stimuli, which is known to provide various physiological and psychological benefits for babies, including increased breastfeeding frequency. This study aims to determine the relationship between infant massage and the frequency of breastfeeding in babies aged 1–6 months in the working area of the Lambai Health Center, North Kolaka Regency. The type of research used is an analytical survey with a cross-sectional approach. The sampling technique was carried out in total sampling, involving the entire population of infants aged 1–6 months who met the inclusion criteria. Data collection was carried out through observation and structured interviews with infant mothers, as well as recording breastfeeding frequencies before and after infant massage interventions. Data analysis uses relevant statistical tests to test the relationships between variables. The results showed a significant relationship between infant massage and increased breastfeeding frequency, with a p-value of 0.000 (p < 0.05), indicating that infant massage had an effect on increasing breastfeeding activity in infants. The conclusion of this study is that infant massage has a positive relationship with the frequency of breastfeeding in infants aged 1–6 months. These findings support the use of infant massage as a simple but effective intervention in supporting breastfeeding success, especially in the early stages of life. This study recommends that the practice of infant massage can be socialized more widely to health workers and parents as part of the promotion of maternal and child health. The implementation of regular baby massage has the potential to improve the nutritional status and optimal growth and development of the baby.

Preeclampsia is a severe pregnancy complication characterized by hypertension and signs of organ damage, with a multifactorial etiology involving maternal, genetic, and environmental interactions. This study aims to analyze determinants contributing to the occurrence of preeclampsia through a comprehensive literature review. The research method involved an in-depth analysis of 15 scientific journals, consisting of 8 national publications from Google Scholar and 7 international publications from PubMed, selected based on relevance, credibility, and publication date. Data from these sources were synthesized to identify common risk factors, biological mechanisms, and preventive measures. The findings indicate that the primary risk factors for preeclampsia include a history of chronic hypertension, obesity, gestational diabetes, nulliparity (first pregnancy), and a family history of preeclampsia. Nutritional deficiencies, particularly low calcium and vitamin D intake, are also significantly associated with increased risk. Furthermore, immunological factors such as abnormal maternal immune tolerance, as well as placental dysfunction leading to poor perfusion, play a crucial role in the pathogenesis of preeclampsia. The interplay between these factors suggests that preeclampsia is not caused by a single mechanism, but rather by a complex network of physiological, metabolic, and genetic influences. This complexity underscores the importance of early risk factor identification and intervention strategies during antenatal care. Preventive efforts may include nutritional supplementation, weight management, blood pressure monitoring, and targeted medical interventions for high-risk individuals. In conclusion, preeclampsia remains a significant contributor to maternal and perinatal morbidity and mortality worldwide. Understanding its determinants enables healthcare providers to implement timely preventive measures and reduce its negative impacts on both mother and fetus. Further research is warranted to elucidate the precise mechanisms underlying these determinants, potentially paving the way for more effective prevention and treatment strategies.

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

One of the vulnerable groups facing the double burden of malnutrition is children living in Child Social Welfare Institutions (LKSA), such as the LKSA Christian Orphanage Foundation in Malang City. This LKSA holds a C-level accreditation status, indicating limited resources and inadequate facilities to support children's well-being. Preliminary research revealed that many children are unaware of their nutritional status and have not received regular health check-ups or nutritional monitoring. To address this issue, the GAES Program (Grow And Eat Smart) was developed with the goal of increasing awareness about the double burden of malnutrition and enhancing education on the importance of regular nutritional status monitoring for children. The GAES Program consists of three main activities: distribution of nutritional measurement tools (scales and height measuring instruments), education on the importance of routine nutritional monitoring, and training in anthropometric screening techniques. The program's results showed that out of the 13 participating children, 7 children (54%) were identified as undernourished, while 6 children (46%) had good nutritional status. In addition, all participants successfully understood the educational material delivered during the sessions and were able to perform anthropometric measurements independently as an initial step in screening their nutritional status. Through this initiative, it is expected that both the children and the LKSA management will become more aware of the importance of regular nutritional monitoring and take early preventive actions. Furthermore, health professionals and local health centers (Puskesmas) are encouraged to provide continuous support and interventions at the LKSA to improve the nutritional status of children and adolescents. Such efforts are essential to prevent the long-term health impacts of the double burden of malnutrition and to ensure a healthier future for children living in social welfare institutions.

The nutritional status of elementary school children serves as a vital indicator of their overall growth, development, and future health outcomes. Poor nutritional status, whether in the form of undernutrition or overweight, can lead to a range of health and academic performance issues. This study aimed to assess the nutritional status of Grade 4A students at SD 064981 Cempaka Raya using anthropometric measurements and to examine the association between snacking habits and nutritional categories. A descriptive quantitative research design was employed, utilizing a total sampling approach involving all 20 students in the class. Data collection consisted of direct height and weight measurements conducted according to standardized procedures. The data were then analyzed using the WHO Anthro Plus software to classify nutritional status into undernourished, normal, overweight, and obese categories. Additionally, information on students’ snacking habits during school hours was obtained through structured questionnaires. The results indicated that 25% of students were undernourished, 50% had normal nutritional status, 20% were overweight, and 5% were obese. Bivariate analysis using the Chi-Square test demonstrated a statistically significant relationship (p < 0.001) between snacking behavior and nutritional status. Specifically, all students who reported frequent consumption of snacks at school were classified as overweight or obese, whereas those who did not engage in frequent snacking predominantly fell within the undernourished or normal categories. These findings highlight the potential role of unhealthy snacking patterns in contributing to excessive weight gain among school-age children. Based on the results, it is recommended that nutrition education programs be implemented for both students and parents, coupled with stricter regulations on the availability and sale of high-calorie snack foods within the school environment. Such measures may serve as preventive strategies to promote healthy growth, maintain optimal nutritional status, and reduce the risk of non-communicable diseases later in life.

Stunting is a chronic nutritional problem in toddlers that remains a global concern, including in Indonesia. This condition is characterized by height that is not appropriate for age due to long-term malnutrition, repeated infections, and environmental and social factors. The impact of stunting not only affects physical growth but also cognitive development, future productivity, and increases the risk of degenerative diseases in adulthood. Various factors contribute to stunting, including biological factors such as the child's gender and behavioral factors such as maternal knowledge about nutrition and health. This study aims to analyze the relationship between child gender and maternal knowledge and the incidence of stunting in toddlers. The research design used a quantitative cross-sectional approach. A sample of 73 respondents was selected using a stratified proportional sampling technique. Data collection was conducted through structured interviews using questionnaires and anthropometric measurements of toddlers. Data analysis was performed using univariate analysis to describe frequency distributions, and bivariate analysis using the chi-square test with a 95% confidence level. The results showed no significant association between child gender and stunting (p > 0.05). This indicates that biological factors such as gender are not the primary determinant of stunting in the study area. Conversely, there was a significant relationship between maternal knowledge and the incidence of stunting in toddlers (p < 0.05), indicating that mothers with low levels of knowledge are at greater risk of having stunted children. These findings emphasize the importance of improving maternal knowledge through ongoing nutrition education programs, health counseling, and promotive-preventive activities at community health centers. These interventions are expected to prevent stunting and other health problems in toddlers and support the achievement of the national stunting reduction target.

Instant noodles are a widely consumed fast food product, and consumer understanding of their nutritional content and potential health risks is thought to influence both attitudes and behaviors related to their consumption. Specifically, this understanding may affect how individuals meet their energy requirements—measured by the Recommended Energy Intake (REI)—through the consumption of instant noodles. This study aims to examine the relationship between knowledge and attitudes and the consumption practices of instant noodles among consumers at Warmindo K17 in Surabaya. A quantitative, cross-sectional research design was employed. Data were collected using a structured questionnaire distributed to 100 respondents selected through simple random sampling. Descriptive statistics, Spearman’s rank correlation, and Fisher’s exact tests were utilized to analyze the relationships between knowledge, attitudes, and consumption practices. The results indicated a statistically significant association between knowledge levels and consumption practices (p = 0.030), as well as between attitudes and consumption practices (p = 0.006), with both p-values falling below the 0.05 threshold. These findings suggest that higher levels of nutritional knowledge and more positive attitudes are associated with healthier instant noodle consumption practices. The study underscores the importance of enhancing public nutrition education to encourage healthier dietary behaviors. Furthermore, the findings may offer valuable insights for Warmindo business operators in developing more effective strategies for communicating product information to consumers.

Relations in mathematics are a fundamental concept that describe the connection between two sets. This concept is crucial because it forms the foundation for understanding functions and various other mathematical topics. In everyday life, relations can be found in numerous real-world situations, such as the relationship between teachers and their students, sellers and buyers, or students and their exam scores. By understanding relations, students can see how elements from one set are linked to elements in another set based on specific rules. Unfortunately, many students still find it difficult to grasp the concept of relations because it is often taught in an abstract way, filled with mathematical symbols that are not connected to their real-life experiences. As a result, students may feel that the topic is irrelevant to their lives, leading to a lack of interest and poor comprehension. In fact, if taught contextually and practically, the concept of relations can serve as a key bridge to help students understand functions and their relevance in the real world. This article aims to explain the concept of relations through a more practical and relatable approach. For example, it can be illustrated by connecting students' names with their attendance numbers, or linking foods with their nutritional contents. Through these examples, students can see that relations are not just rigid parts of a math lesson but also reflect meaningful connections in everyday life. In this way, it is expected that students will gain a more comprehensive understanding of relations—not only mathematically but also in terms of practical application and functionality. A solid understanding of relations will make it easier for students to learn advanced concepts such as functions, mappings, and mathematical logic. Therefore, a learning approach that emphasizes contextual understanding is essential, so that students are not merely memorizing formulas but are also capable of applying the concept of relations in real-world situations.