Differences in Energy and Protein Adequacy Levels in Children and Maternal Diet Quality Between Stunting and Non-Stunting Children Aged 6 - 23 Months in Banyumas Regency
Khadhra Numanya, Teguh Jati Prasetyo, Sifa Aulia Wicaksari

Nutrition Science, Jenderal Soedirman University, Jalan Prof. Dr. HR Boeyamin, Banyumas 53122, Indonesia

Abstract

Background: Stunting is a one of the common nutrition problems encountered during the first 1000 days of life, which hinders child growth and development. It may result from direct factors such as nutrition intake, as well as indirect factors such as maternal diet quality that can affect breast milk composition. This study aims to determine the differences in energy and protein adequacy levels in children and maternal diet quality in stunting and non-stunting children aged 6 - 23 months in Banyumas Regency.
Methods: This case-control study involved 36 samples in each group of stunting and non-stunting children aged 6 - 23 months in Sumbang, Banteran, and Karangtengah Villages. Respondents were selected through purposive sampling with age (+2 months) and village matching. Dietary intake was assessed using the SQ-FFQ and maternal diet quality using the HEI-2015. Bivariate analysis was performed using the Independent t-test and Mann-Whitney test.
Result: The result showed significant differences in the energy and protein adequacy levels between stunting and non-stunting children aged 6 - 23 months in Banyumas Regency (p-value <0,001) with higher energy and protein adequacy levels in the non-stunting group. However, there was no
significant difference in the diet quality of mothers with stunting and non-stunting children aged 6 - 23 months in Banyumas Regency (p-value = 0,254).
Conclusion: There were significant differences in the energy and protein adequacy levels in children, but no significant difference in the maternal diet quality between stunting and non-stunting children aged 6 - 23 months in Banyumas Regency.

Keywords: energy adequacy, diet quality, protein adequacy, stunting

Topic: Nutrition Science and Functional Food Development