the effect of giving green spinach with Fe tablet preparations on changes in hemoglobin levels in pregnant women

Liva Maita, Ani Triana

Abstract


ABSTRACT

Anemia in pregnancy is a condition where the hemoglobin level of pregnant women under of 11 g/dl. The incidence of anemia in pregnancy in Indonesia reaches 63.5%. One of the efforts to meet iron needs can be done by consuming vegetables that contain iron, one of which is green spinach. In Public Health Center of Garuda in 2016, there were 20 mothers with anemia out of a total of 60 pregnant women. This study aims to determine the effect of giving green spinach with Fe tablet preparations on changes in hemoglobin levels in pregnant women. This type of research is quasi-experimental with a randomized pretest and posttest design and control group design. The population was pregnant women in trimester II and trimester III who experienced anemia at Public Health Center of Garuda with a sample of 20 people, using a sampling technique, namely sampel jenuh. The data displayed in univariate and bivariate analysis with distribution test with the Shapiro-Wilk test of normal. The results of this study indicate that the Hb before and after consumption of spinach in the Garuda Health Center work area obtained a p-value (0.036> 0.05), which means that there is no significant difference between the levels of Hb before and after consumption of spinach. In the Hb results before and after consumption of Fe tablets, the p-value (0.811> 0.05) was obtained, which means that there was no significant difference between the Hb levels before and after consuming Fe tablets. It is hoped that health workers can provide anemia counseling and early detection in preventing anemia in pregnant women.

 

Keywords: Anemia, pregnant women, green spinach


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References


REFERENCES

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