Empowering Church Congregation Members Through Healthy Food Processing Education and Cooking Demonstrations to Promote Healthy Living Behavior at GKJW Manukan Congregation, Surabaya

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FORMOSA NEWS - Surabaya. Sages Academy Researchers Promote Healthy Living in Surabaya through Community Cooking Education. Researchers from Sages Academy in Surabaya have introduced a community-based healthy cooking and nutrition education model to help urban families adopt healthier dietary habits and prevent non-communicable diseases. Published in 2026, the study was conducted by Bawa Mulyono Hadi, Ivy Dian Puspitasari Prabowo, and Patricia Christie Wen from Sages Academy. The team evaluated a participatory community intervention at the GKJW Manukan Church congregation in Surabaya, demonstrating how hands-on culinary instruction can effectively bridge the gap between nutritional awareness and daily food preparation.

The intervention addresses a critical public health challenge in Indonesia and across the globe. According to the World Health Organization, non-communicable diseases such as cardiovascular disease, diabetes, obesity, and hypertension account for nearly 74% of deaths worldwide. These conditions are closely linked to lifestyle choices, particularly the growing consumption of ultra-processed foods that are high in refined sugars, sodium, and saturated fats. In Indonesia, national health data reflects a growing double burden of malnutrition, where undernutrition exists alongside rising rates of overweight individuals and chronic metabolic disorders. While digital media has made health information widely accessible, many households still lack the practical culinary skills required to select fresh ingredients, preserve nutrients during cooking, and prepare affordable, balanced meals.

To solve this practical barrier, the Sages Academy research team utilized a Participatory Action Research (PAR) model combined with Participatory Learning and Action (PLA) methods. Rather than relying solely on theoretical lectures, the researchers engaged church congregation members—including housewives, young families, adolescents, and elderly residents—as active co-participants. The program began with a baseline knowledge assessment (pre-test) and interactive counseling sessions covering balanced nutrition guidelines, local food selection, and household food safety.

The core of the intervention featured live culinary demonstrations followed by guided group practice sessions. Participants directly practiced healthy cooking techniques under the supervision of faculty members and culinary students. The initiative concluded with post-training evaluations, reflective group discussions, and the distribution of a custom-designed healthy recipe booklet available in both print and digital formats.

The study revealed notable improvements in health literacy and practical cooking abilities among the participants:

• Nutritional Knowledge Expansion: Post-test evaluations demonstrated a clear increase in participants' understanding of balanced diet structures, local ingredient substitution, and the importance of limiting sugar, salt, and fat intake.
  
• Mastery of Low-Fat Cooking Techniques: Participants successfully demonstrated alternatives to deep-frying, effectively adopting methods such as steaming, boiling, baking, and low-oil stir-frying.
  
• Improved Food Hygiene Standards: Group practice observations showed marked improvements in food sanitation, safe handling practices, and nutritional menu design.
  
• Sustainable Educational Tools: The recipe booklet provided participants with a long-term reference tool, enabling them to independently recreate balanced meals at home.
  

The findings emphasize the real-world value of integrating culinary arts expertise with community health initiatives. By leveraging religious institutions like local churches, health educators can reach diverse demographic groups within a familiar and supportive environment. This community-centered framework offers a scalable solution for local governments, public health authorities, and non-governmental organizations aiming to curb lifestyle-related diseases through preventive care. Furthermore, empowering primary food preparers in the home creates a positive ripple effect, improving long-term health outcomes for entire households.

Author Profiles
Bawa Mulyono Hadi, M.Pd. is a lecturer and researcher at Sages Academy, Surabaya, specializing in culinary arts education, food service management, and community health promotion.
Ivy Dian Puspitasari Prabowo, M.P. serves as an academic faculty member at Sages Academy, Surabaya, with expertise in food science, food safety, and healthy product development.
Patricia Christie Wen, S.Tr.Par. is a researcher and culinary expert at Sages Academy, Surabaya, focusing on food processing techniques, menu design, and applied culinary operations.

Source
Bawa Mulyono Hadi, Ivy Dian Puspitasari Prabowo, Patricia Christie Wen. Empowering Church Congregation Members Through Healthy Food Processing Education and Cooking Demonstrations to Promote Healthy Living Behavior at GKJW Manukan Congregation, Surabaya. Asian Journal of Community Services (AJCS), Vol. 5, No. 8 (2026), hal. 607–622
DOI: https://doi.org/10.55927/ajcs.v5i8.59
URL: https://journalajcs.my.id/index.php/ajcs