EDUCATION AND TRAINING REGARDING BENEFICIAL PROPERTIES OF KIMCHI’S PROBIOTICS AS AN EFFORT TO INCREASE HEALTH WORKERS’ KNOWLEDGE

Abstract

Introduction: Kimchi is a traditional Korean dish made by fermenting various kinds of vegetables with lactic acid bacteria, such as Lactobacillus sp. And Leuconostoc sp. These micro bacteria can serve as a probiotic that can exert the human immune system. This knowledge is essential for a global society, including health professionals. The aim of this education and training activity is to increase health workers’ knowledge about kimchi, probiotics, and their role so that they can conduct further research and educate their patients and also the larger community. Methods: This education and training is carried out using lecture-based talks, with interactive communication. The audience is 25 nurses as health workers at Sultan Agung Islamic Hospital. Pre-post test questionnaire was used to evaluate participants’ knowledge about probiotics and Kimchi. Results: Before the education and training activity was carried out, a pre-test of Kimchi Knowledge revealed that 84% of the participants had good knowledge. After the education and training activity was done, the results showed an increase in knowledge where 96% of the participants had good knowledge (p=0,018). The results of the pre-test of Probiotic Knowledge revealed that 68% of the participants had good knowledge. After the education and training activity was done, the results showed an increase in knowledge where 84% of the participants had good knowledge (p=0,001). Conclusion: Education and Training regarding the beneficial properties of Kimchi, probiotics, and their role can increase health workers’ knowledge so that they can use it as a starting point to develop new studies and educate the larger community.