Improving Post-Disaster Nutritional Status in Sompok Village through Various Food Processing
This project is part of the 50 Days Volunteer project at Sompok Village, Bantul, Yogyakarta with "Post-Disaster Management" as the main theme since Sompok Village is prone to disasters, especially floods and landslides.
Ulfa Ratriana
3/24/20241 min read
Target Audience:
Emergency kitchen-cadres and community leaders
Project Delivery:
The project was implemented on the 21th of July 2019. It started with a demonstration of making nuggets and meatballs from chicken meat, followed by an explanation regarding the general nutritional value of the product. Apart from that, we also share products from cooking demonstrations as testers.
Evaluation:
There was no rigorous evaluation conducted for this project. However, it was obvious that the enthusiasm their enthusiasm was very high. This probably happened because of the cooking demonstration session where they could see the cooking process of meatballs and nuggets. Their enthusiasm was evident from the various questions that arose regarding recipes and possible modifications regarding ingredients and tools if they were not available at home or during post-disaster situations. They also seemed enthusiast when it was time to try the result of the products.
Background:
Nutritional status is at risk of decreasing when a disaster occurs. This can occur due to stress, infectious diseases, or lack of food supplies. Through this post-disaster nutritional status improvement program, it is hoped that it can help provide ideas to process food ingredients in various ways. The food ingredient that was chosen to be processed is chicken meat that are easy to access, which will later be processed into nuggets and meatballs.