| dc.identifier.citation | Damayanti, Yuniar.. 2003. “Pengaruh Jenis Kacang-Kacangan Sebagai Bahan Makanan Campuran (BMC) Dari Bekatul Dan Tepung Kacang- Kacangan Berbentuk Biskuit Ditinjau Dari Kadar Protein Dan Daya Terima”. Karya Tulis Ilmiah. Surakarta: Fakultas Ilmu Kesehatan – UMS Depkes RI. 2000. Modul Pilihan Pengembangan Teknologi Tepat Guna, Pengolahan Pangan Seri, Direktorat Jenderal Pembinaan Kesehatan Masyarakat (Direktorat Bina Gizi Masyarakat). Jakarta. Notoadmojo, Soekidjo. 1997. Ilmu Kesehatan Masyarakat. Jakarta: Rineka Cipta. Purnawan. 1990. “Kader Dalam Program Usaha Perbaikan Gizi Keluarga: Keluaran, Kemampuan Dan Popularitasnya”. Prosiding Simposium Pangan Dan Gizi Serta Konggres Ivperhimpunan Peminat Pangan Dan Gizi Indonesia. Padang | en_US |
| dc.description.abstract | This public service aims to increase knowledge and skill for
community health practices in posyandu to make a good quality MPASI,
full of nutrition, and small volume in combination food with local
foods. Finally, their knowledge and skills can be transfered to childs
mothers in community. The participants of the public service are the
community health practises who are active in posyandu in Puskesmas
Setabelan, Surakarta. The material and methods are training, with oral
presentation, discussion or examination, demonstration, and practices
and monitoring evaluation in location. The result shows that community
health practices knowledge and skill are increasing after training. Besides,
the people, expecially child mothers believe that the food combination
from local foods can make a good quality MP-ASI. Based on the facts
above this training is needed for increasing knowledge and skill for
community health practices in posyandu to make a good quality MPASI
in more time and frequency, and for child mothers. | en_US |
