Tomato (lycopersicon esculentum) cookies as an intervention for handling anaemia in pregnant women
Abstract
Primary Goal: This study aims to determine the effect of tomato cookies on the iron levels of pregnant women in certain areas in Indonesia.
Methods: This study used a quasi-experimental pretest and posttest control group design. A sample of 102 people with the same number per group was taken using simple random sampling. Tomato biscuits were given five pieces (@20 grams) every day/for seven days. Iron levels were measured during the pretest and posttest. Observation sheets, standard operating procedures, and haemoglobin levels based on laboratory tests were used. In comparison, data Analysis using Paired T-Test and Independent T-Test.
Results: The majority of respondents were aged 20-35 years (90.4%), third trimester (58.1%), and multigravida (83.9%). The control group showed no significant difference between pretest and posttest haemoglobin levels (p=0.317). There was an increase in the Hb level of pregnant women after giving tomato Cookies as much as 1.77 g/dL with p=0.011. There was a significant difference in haemoglobin levels between the control and intervention groups (p=0.025).
Conclusions: The provision of tomato cookies effectively increases the Hb levels of pregnant women. This intervention can be an alternative for preventing and treating anaemia in pregnant women. Pregnant women can consume tomato cookies together with the consumption of iron tablets.
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References
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