MUNG BEAN PUDDING AS A LOCAL ADDITIONAL SIDE DISH TO IMPROVE THE NUTRITIONAL STATUS OF PRESCHOOL CHILDREN
DOI:
https://doi.org/10.47701/58nf1920Keywords:
mung bean pudding, local supplementary food, preschool children, anthropometryAbstract
Meeting the nutritional needs of preschool children is an
important part of efforts to maintain growth and prevent
nutritional problems. Mung bean is a local food ingredient
that can be processed into pudding as a supplementary
food. This study aimed to analyze changes in body weight
and anthropometric indicators after the provision of mung
bean pudding as a local supplementary food for preschool
children. This study used a one-group pretest–posttest
design. The participants were 42–74 months old. The
primary variablesincluded body weight before and after the
intervention and changes in z-scores. Pudding consumption
adherence was recorded as a percentage. Data were
analyzed using a paired t-test and Wilcoxon signed-rank
test; mean change, 95% confidence interval, and Cohen’s dz
were calculated for changes in body weight. The association
between adherence and change in body weight was
analyzed using Spearman correlation. Mean body weight
increase was 0.34 kg (95% CI 0.30–0.39; paired t-test p <
0.001; Wilcoxon p < 0.001; Cohen’s dz = 3.31). The mean z-
score increased with a mean change of 0.20 and Wilcoxon
p < 0.001. Nutritional status based on weight-for-height did
not change, Mean adherence was 96.30%. The correlation
between adherence and change in body weight was rho =
0.220, p = 0.312. The data showed significant increases in
body weight and z-score after the provision of mung bean
pudding. The findings are interpreted as an increase in
anthropometric indicators during the intervention period.
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