在武吉拉维市为患有贫血症的第一和第二孕期孕妇提供和示范红菠菜汁加工方法

Riny Natalina, Legawati Legawati
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引用次数: 0

摘要

目标是提高孕妇制作红菠菜汁的能力,并通过饮用红菠菜汁提高怀孕三个月贫血孕妇的 HB 水平。活动方法:孕妇共 20 人参与,在给孕妇喝红菠菜汁之前,先检查孕妇的 Hb 水平,然后演示制作红菠菜汁。14 天后,再次检查孕妇的 Hb 水平。结果孕妇有能力制作红菠菜汁,贫血孕妇的比例也发生了变化。饮用红菠菜汁前,孕妇中不贫血的有 1 人(5%),轻度贫血的有 10 人(50%),中度贫血的有 9 人(45%)。饮用红菠菜汁后,复查孕妇的 Hb 水平,结果为不贫血的增加到 10 人(50%),轻度贫血的减少到 8 人,中度贫血的减少到 2 人。结论饮用红菠菜汁可提高孕妇的 Hb 含量
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PEMBERIAN DAN DEMONSTRASI PENGOLAHAN JUS BAYAM MERAH UNTUK IBU HAMIL TRIMESTER I DAN II DENGAN ANEMIA DI PUSKESMAS BUKIT RAWI
Anemia is caused due to iron deficiency caused by physiological changes due to pregnancy that are aggravated by a state of lack of nutrients, vitamin B12, folic acid and vitamin C. The goal is to increase the ability of pregnant women in making red spinach juice and increase HB levels of third trimester pregnant women with anemia with consumption of red spinach juice. Method of activity: Pregnant women involved a total of 20 pregnant women and previously checked the Hb levels of pregnant women before being given red spinach juice, followed by a demo of making red spinach juice. After 14 days, re-examination of Hb levels of pregnant women is carried out. Results: Pregnant women have the ability to make red spinach juice and there is a change in the percentage of pregnant women in the anemia category. Before consumption of red spinach juice, pregnant women in the category of not anemic amounted to 1 person (5%), mild anemia 10 people (50%) and moderate anemia 9 people (45%). After consumption of red spinach juice, re-examination of Hb levels of pregnant women with results in the category of not anemia increased to 10 people (50%), mild anemia reduced to 8 people and moderate anemia reduced to 2 people. Conclusion: Giving Red Spinach Juice increases the Hb rate of Pregnant Mothers
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