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The relationship between food type, nutritional status and iron intake with the incidence of anemia in pregnant women at the Sukamakmur health center
Anemia in pregnant women is one of the most common public health
problems, mainly caused by iron deficiency. This condition can cause
serious complications for both mother and fetus. The purpose of this
study was to determine the relationship between food type, nutritional
status, and iron intake with the incidence of anemia in pregnant women
at the Sukamakmur Health Center. This study used a quantitative
approach with an analytical survey design and a cross-sectional method.
The sample amounted to 56 pregnant women in the third trimester which
were taken using the total sampling technique. This study uses a
multivariate approach to understand how these three independent
factors (food type, nutritional status, and iron intake) together influence
the incidence of anemia in pregnant women in their third trimester. Data
collection was carried out through questionnaires and analyzed with the
Spearman test. There was a significant negative association between
food types and the incidence of anemia (r = -0.527; p < 0.05). Iron intake
was also significantly negatively associated with the incidence of anemia
(r = -0.311; p < 0.05). However, there was no significant association
between nutritional status and the incidence of anemia (r = 0.130; p =
0.341). Diversity of food types and iron intake contribute to a decrease in
the incidence of anemia in pregnant women. However, general
nutritional status such as BMI did not show a significant relationship.
Continuous education is needed for pregnant women regarding the
consumption of nutritious foods, especially foods high in iron.
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