National Nutrition Day 2026, Experts Highlight the Importance of Balanced Nutrition Based on Local Food

Nutrition expert from Jenderal Soedirman University (Unsoed) Purwokerto Prof Hery Winarsi. (ANTARA)

JAKARTA - Every January 25, Indonesia commemorates National Nutrition Day as a reminder of the importance of balanced nutrition for all levels of society.

This commemoration is not only an event for health campaigns, but also a momentum for reflection on food policies, health systems, and state efforts to build human capital quality from an early age.

Purwokerto General Soedirman University nutrition expert, Prof. Hery Winarsi, assessed that National Nutrition Day 2026 is the right time to evaluate national nutrition policies, including the implementation of the Free Nutritious Meal (MBG) program based on local food as a strategic step to prevent stunting and improve the quality of the Indonesian generation.

"National Nutrition Day which is commemorated every January 25 must not only be interpreted as a ceremonial activity, but must be a momentum for a thorough evaluation of the national food, health, and nutrition education systems," said the Professor of the Nutrition Science Study Program, Faculty of Health Sciences, Jenderal Soedirman University (Unsoed) in Purwokerto, Banyumas Regency, Central Java, as quoted by ANTARA.

He explained that stunting is not merely a matter of children's height that is not in accordance with their age. More than that, this condition is closely related to the quality of human resources in the future, ranging from intelligence levels, work productivity, to the competitiveness of the nation globally.

According to him, the theme of National Nutrition Day 2026, "Fulfill Balanced Nutrition from Local Food", is very in line with the current challenges of meeting people's nutrition. The theme is also relevant to the implementation of the Free Nutritious Meal Program which targets school-age children, toddlers, pregnant women, and breastfeeding mothers.

He also appreciated the presence of the MBG program as a tangible form of the state's role in ensuring the nutritional adequacy of the community and as an effort to break the intergenerational stunting chain. However, he reminded that the success of this program depends very much on the quality of the menu served.

"The Free Nutritious Meal program should not only be oriented towards satiety. The menu must be really balanced nutritionally, with adequate animal and vegetable protein, and essential micronutrients such as iron, vitamin A, and vitamin C," he said.

In addition to nutritional quality, Prof. Hery also emphasized the importance of a local wisdom-based approach in the preparation of the MBG menu. He assessed that food menus should not be standardized nationally, but should be adjusted to the geographical conditions and availability of food in each region.

"The food menu in Purwokerto certainly cannot be compared to that in Sumatra or other areas. Rather, local food must be raised so that this program is effective, accepted by the community, and sustainable," he said.

He added that the utilization of local food such as fish, nuts, tubers, and fermented food products is still not maximized, even though these ingredients have the potential to be a source of high-quality nutrition if processed properly.

One of the innovations he encouraged was the development of fermented products from legumes as an alternative to cow's milk. According to him, the germination and fermentation process is able to improve the nutritional quality of these food ingredients.

"The germination and fermentation process is able to reduce antinutritional compounds, increase antioxidants, and produce more bioavailable proteins, so it is good for children, including those who are lactose intolerant or allergic to cow's milk," he said.

Furthermore, Prof. Hery emphasized that stunting is a multidimensional problem that cannot be handled only by the health sector. Synergy across sectors is needed, ranging from the provision of clean water and sanitation, strengthening family food security, nutritional education for mothers, to poverty alleviation efforts.

He also encouraged the strengthening of the role of nutritionists and nutrition scholars at health service facilities so that nutrition education can reach the community even to remote areas.

The balanced nutrition approach based on local food and support for fermented food innovation, Prof. Hery is optimistic that Indonesia will be able to reduce stunting rates and prepare a healthy, productive, and competitive generation towards Golden Indonesia 2045.