Disertasi

Development of Nutritious Cookbook From Local Ingredients and Its Acceptance Trial on Cooking Knowledge and Intention among Mothers of Children Aged 2-5 Years Old in Southeast Sulawesi: A Pilot Study.

Introduction. Children aged 2-5 years old are prone to have eating problems such as food pickiness and snacking habits, which may result in a poor diet. The cooking practice at home nowadays has shifted from fresh foods towards the usage of instant foods. Cooking skills related to the parent’s role in providing nutritious foods for children should be maintained. A cookbook and cooking skill scale was developed to measure cooking skills among mothers of children aged 2-5 years old population and to assess the relationship between cooking skills and predicting variables. Method. The study used a mixed-method design and was done in two phases in the mainland and coastal areas of Kendari city. The first phase was an exploratory sequential study design using a qualitative approach involving mothers with children aged 2-5 years who were purposively selected in Focus Group Discussions (n=33), In-depth Interviews (n=17). This study was followed by the collection and analysis of quantitative data such as cooking knowledge (CK), cooking perception (CP), cooking confidence (CC), cooking attitude (CA), subjective norms (SN), perceived behavior control (PBC), cooking habit in the past (CHP), anticipated emotion negative and positive (AEN and AEP), desire (DS), intention (INT), cooking skill (CS), and feeding practices (FP). Mothers were randomly selected in a quantitative study (n=300) to triangulate or generalize the initial qualitative finding. The second phase was a quasiexperimental approach with a pre-post assessment design to measure the acceptance of nutritious cookbooks using local ingredients (NCLI) through a cooking skill program trial (CSPT) on cooking knowledge and intention improvement and the mothers were purposively allocated either into an intervention group (got NCLI and attended CSPT, n=21) or as the control group (received only NCLI, n=20). The intervention programs were delivered in 4 meeting sessions for 2 weeks. Other variables included in the conceptual framework were obtained by structured interviews. The intervention assessment was taken at baseline and the endpoint. Dietary quality was analyzed using the health eating index (HEI)-2015. The MPlus was used to validate the cooking skills evaluation scale (CSES) using confirmatory factor analysis (CFA) and structure equation modeling (SEM), while SPSS version 20 was used for analyzing the mean difference between treatments. Result. All the children in this study had poor diet quality. The cookbook namely the ‘Gema Si Rempah’ cookbook was well developed and the CSES was validated and the conceptual framework was fit to the data’s sample. Cooking intention strongly and directly influences cooking skills (regression coefficient: 1.059). Moreover, high education level, SN, CC, AEN, and AEP had indirectly significant and positive effects on CS through the mediator variables. After performing CSPT, there was an improvement score of cooking knowledge between pre and post-test only in the intervention group (p-value < 0,05) but not in the control group. However, there was no difference in cooking intention among mothers between pre and post-test in both intervention and control groups. Conclusion and Recommendation. Cooking skills may help mothers create healthy snacks and make healthier food choices and to meet their children's nutrition requirements in their daily nutrition supplies. Therefore, it is important to teach and encourage mothers to develop their cooking skills by collaborating with the local government which runs specific programs related to this initiative.
Keywords: Nutritious cookbook, cooking knowledge, cooking intention, mothers of children aged 2-5 years old.


Pendahuluan. Anak usia 2-5 tahun rentan mengalami masalah makan seperti pilih-pilih makanan dan kebiasaan ngemil yang dapat mengakibatkan pola makan yang buruk. Praktik memasak di rumah saat ini sudah bergeser dari bahan segar ke penggunaan makanan instan. Memasak berkaitan dengan peran orang tua untuk menyediakan makanan bergizi bagi anak, sehingga keterampilan tersebut harus dipertahankan. Sebuah buku masak dan skala keterampilan memasak dikembangkan untuk mengukur keterampilan memasak ibu dari anak usia 2-5 tahun, dan untuk menilai hubungan antara keterampilan memasak dan variabel prediksi lainnya.Metode. Penelitian ini menggunakan desain metode mixedmethod dan dilakukan dengan desain penelitian dua fase di daerah daratan dan pesisir Kota Kendari. Tahap pertama adalah studi sekuensial eksploratori dengan desain pendekatan kualitatif yang melibatkan ibu yang memiliki anak usia 2-5 tahun yang dipilih secara purposif dalam Focus Group Discussions (n=33), In-depth Interviews (n=17)., dilanjutkan dengan pengumpulan dan analisis data kuantitatif pengetahuan memasak (CK), persepsi memasak (CP), kepercayaan memasak (CC), sikap memasak (CA), norma subjektif (SN), kontrol perilaku yang dirasakan (PBC), kebiasaan memasak di masa lalu (CHP), emosi negatif dan positif yang diantisipasi (AEN & AEP), keinginan (DS), niat (INT), keterampilan memasak (CS), dan praktik pemberian makan (FP); para ibu dipilih secara acak dalam studi kuantitatif (n=300) untuk triangulasi atau menggeneralisasi temuan kualitatif awal. Tahap kedua adalah pendekatan quasi-experimental dengan desain pre-post assessment untuk mengukur penerimaan buku masak bermuatan gizi menggunakan bahan lokal (NCLI) melalui uji coba program keterampilan memasak (CSPT) pada peningkatan pengetahuan dan niat memasak dan para ibu dialokasikan secara purposif baik pada kelompok intervensi (mendapat NCLI dan CSPT, n=21) atau sebagai kelompok kontrol (hanya menerima NCLI, n=20). Program intervensi dilakukan dalam 4 kali pertemuan selama 2 minggu. Variabel lain dalam kerangka konsep dikumpulkan dengan wawancara terstruktur. Penilaian intervensi dilakukan diawal dan diakhir pertemuan. Kualitas diet dianalisis menggunakan healthy eating index (HEI)-2015, MPlus digunakan untuk validasi skala evaluasi keterampilan memasak (CSES) menggunakan confirmatory factor analysis (CFA) and structure equation modeling (SEM), dan SPSS versi 20 digunakan untuk analisa mean difference dari perlakuan,. Hasil. Semua anak memiliki kualitas diet yang buruk. Buku masak berjudul 'Gema Si Rempah' Cookbook dikembangkan dengan baik dan skala evaluasi keterampilan memasak (CSES) tervalidasi dan model kerangka konsep fit dengan data sampel. Niat memasak berpengaruh kuat dan secara langsung terhadap keterampilan memasak dengan koefisien regresi 1,059. Selain itu, tingkat pendidikan tinggi, SN, CC, AEN dan AEP berpengaruh signifikan dan positif terhadap CS secara tidak langsung melalui variabel mediator. Setelah dilakukan CSPT, terdapat peningkatan skor pengetahuan memasak pre dan post test hanya pada kelompok intervensi (p-value < 0.05) tetapi tidak pada kelompok kontrol. Namun, tidak ada perbedaan niat memasak ibu antara pre dan post test baik pada kelompok intervensi maupun kontrol. Kesimpulan dan saran. Ketrampilan memasak dapat membantu para ibu untuk berkreasi dan membuat pilihan kudapan sehat yang memenuhi pedoman gizi anak dalam pemenuhan gizi hariannya. Oleh karena itu, penting untuk mendidik dan mendorong ibu mengembangkan keterampilan memasak melalui kerja sama dengan pemerintah lokal yang menjalankan program khusus terkait inisiatif ini.
Kata kunc i: Buku masak bergizi, pengetahuan memasak, niat memasak, ibu anak usia 2-5 tahun.