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> News > Community Service: Education and Training on Making Healthy Food by Utilizing Marine Products

Community Service: Education and Training on Making Healthy Food by Utilizing Marine Products

Published At

03 September 2024

Published By

Sunaryo S.Kom

Community Service: Education and Training on Making Healthy Food by Utilizing Marine Products
Thumbnail Community Service: Education and Training on Making Healthy Food by Utilizing Marine Products
USU Faculty of Pharmacy lecturers successfully held an education and training program on making healthy seafood-based food for stunting prevention in Teluk Mengkudu, Serdang Bedagai. This program involves students in the application of MBKM and aims to increase public awareness about the importance of healthy nutrition.

USU PHARMACY PUBLIC RELATIONS - Lecturers of the Faculty of Pharmacy, Universitas Sumatera Utara, successfully carried out education and training on making healthy food by utilizing marine products: nutritional solutions to prevent stunting in Teluk Mengkudu District, Serdang Bedagai Regency on Saturday (6/7) and Wednesday (7/8).

The USU Faculty of Pharmacy lecturers' service team was chaired by Henny Sri Wahyuni, S.Farm., M.Si., Apt with three other lecturers, Prof. Dr. rer nat. Effendy De Lux Putra, SU, Apt., Emil Salim S.Farm., M.Sc., Apt., and Bayu Eko Prasetyo S.Farm., M.Sc., Apt.

This activity also involved students of the Undergraduate Program in Pharmacy, namely Gracelyn Tanaka Metha Angelyne Naipospos, Miranda Shafiyah Rezkiku Tarigan, Pinastiara Br Napitupulu, Clara Claudia Jap, S.Farm., Thomi Baihaki Hijriyan, S.Farm., and Irfan Syafti, S. Farm., as one of the implementation programs of Merdeka Belajar Kampus Merdeka (MBKM), where students can directly share knowledge through education and training in making fish into nutritious processed food products.

As mentioned, this activity was divided into two visits, with different activity agendas. On the first visit, Saturday (6/7) the team conducted socialization and education in the form of material presentation about stunting. While the second visit, Wednesday (7/8) the team held training for the community to make healthy food in the form of snack bars made from natural resources, namely fish.

The team hopes that the series of activities that have been carried out can equip the community to always understand stunting prevention, one of which is by producing healthy food.

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