Improving community nutrition is a key component of the government’s agenda to address stunting rates.
According to the 2022 Indonesian Nutrition Status Survey (SSGI) data, stunting still stood at 21.6%, with child undernutrition at 17.1%.
According to the 2023 Indonesian Health Survey (SKI), the prevalence of stunting remained at 21.5%, while overweight and obesity rates reached 37.8%.
For health issues related to nutrition problems, the prevalence of Non-Communicable Diseases (NCDs) like hypertension and diabetes mellitus in the same year also reached 30.8% and 11.7%, respectively.
The level of these figures can indicate the proportion of nutrients consumed by the community and their lifestyle patterns.
Professor Lily Arsanti Lestari, from the Faculty of Medicine, Public Health, and Nursing (FK-KMK UGM), stated that the issues of malnutrition and stunting are strategic concerns influenced by various factors, including the economy, sanitation, and culture.
However, the current situation shows that both undernutrition and overnutrition groups exist, as the prevalence of undernutrition, stunting, and obesity remains quite high.
Therefore, developing functional food products is crucial for supporting the consumption of local food ingredients, thereby helping to meet the community’s dietary needs.
“Indonesia is the second most biodiverse country in the world after Brazil, yet it hasn’t been optimally utilized. It’s important to develop processed food products based on local ingredients that can provide specific health benefits,” said Professor Lestari during her professorial inauguration speech at the UGM Senate Hall on Tuesday (May 27).
Despite this, Professor Lestari emphasized that diet plays a vital role in various nutritional and health cases.
A nutritional balance will provide the body with the necessary nutrients and reduce the risk of developing diseases.
“Of course, achieving balanced nutrition requires the support of policies and cross-sectoral commitment in providing access to nutritious local food ingredients for the community,” she added.
In her speech titled “Development of Food Products and Processed Foods Based on Local Raw Materials for Nutritional and Health Intervention,” Professor Lestari stated that poverty alleviation and stunting reduction require contributions from experts and academics to formulate effective and inclusive policies.
“The government is capable of providing stability in staple food ingredients so that all segments of society can achieve balanced nutrition,” she noted.
The Chair of the UGM Board of Professors, Professor M. Baiquni, extended his congratulations and hoped that with Professor Lestari’s confirmation as one of the highest-ranking academics, she would contribute valuable scientific knowledge for future development.
He mentioned that Professor Lestari is one of UGM’s 530 active professors and one of the 103 professors who have ever held a position at FK-KMK UGM.
Author: Tasya
Editor: Gusti Grehenson
Post-editor: Afifudin Baliya
Photographer: Donnie