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September 16, 2025

Improving the Knowledge of Posyandu Cadres and the Practice of Making Supplementary Food from Local Food Sources for Stunting Prevention in the Era of Primary Health Service Transformation

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Authors

VHVera T. HarikeduaMPMeildy E. PascoalJSJoy Victor Imanuel Sambuaga

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Overview

Quasi-experimental study improved knowledge on making supplementary food among Posyandu cadres, suggesting effective training.

Key Points

  • A significant increase in knowledge about supplementary food making was achieved after training, demonstrating effective intervention.
  • Before training, 88.6% of Posyandu cadres had insufficient knowledge, which decreased after training, improving to a moderate knowledge level.
  • The study applied a quasi-experimental design with a non-equivalent control group and a pre-test-post-test comparison.
  • Significant results were found, with a p-value of 0.000, indicating the training’s effectiveness in enhancing knowledge.

Cite This Study

Harikedua et al. (2025) studied this question.

synapsesocial.com/papers/68d421a2713b0b5dfea6a46dhttps://doi.org/10.38124/ijisrt/25sep426
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Role of Posyandu Cadres in Improving the Nutritional Knowledge of Under-Five Mothers at Ambacang Padang Health Center2025 · 1 citations
  2. 2Empowering Posyandu Volunteers as a Primary Source of Basic Health Information for Pregnant Women2025
  3. 3The Effect of Providing Health Education on Stunting Prevention to Toddlers Through PreExperimental Research with a One Group Pretest Posttest Approach on the Level of Knowledge in Banjaran Village Posyandu Cadres2024
  4. 4Integrated education through lectures, case scenarios, and peer groups enhances health cadres’ knowledge and attitudes2025
  5. 5Strengthening Primary Health Services for Child Nutrition Interventions in Limited Access Area: A Cross-Sectional Study at Seko Health Center2025