<![CDATA[Anemia remains a major nutritional problem among adolescent girls, particularly in low- and middle-income countries. Increased nutritional requirements during growth, menstrual blood loss, dietary inadequacy, and poor nutritional behaviors contribute to a higher risk of anemia during adolescence. A comprehensive assessment of nutritional and behavioral characteristics is needed to support effective anemia prevention strategies. This study aimed to compare nutritional and behavioral characteristics according to anemia status among adolescent girls in a junior high school setting in Madiun Regency, Indonesia. A cross-sectional study was conducted among 123 female students aged 12–15 years at SMP Negeri 2 Balerejo, Madiun Regency, Indonesia, in June 2026. Participants were selected using a total sampling approach. Hemoglobin levels were measured using the Point-of-Care Testing (POCT) method, with anemia defined as hemoglobin concentration <12 g/dL. Nutritional status was assessed through anthropometric measurements. Dietary intake was evaluated using a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) and 3×24-hour dietary recall. Nutritional knowledge, attitudes, and anemia-prevention practices were assessed using structured questionnaires. Comparative analyses were performed between anemia and non-anemia groups. Among participants, 26 (21.1%) were classified as anemic and 97 (78.9%) had normal hemoglobin status. The anemia group had significantly lower hemoglobin levels than the non-anemia group (10.87±0.83 vs. 13.30±1.05 g/dL; p<0.001). However, no significant differences were found in nutritional status, energy, protein, fat, carbohydrate, vitamin C, iron intake, knowledge, attitudes, or anemia-prevention practices (p>0.05). Anemia remains a nutritional concern among adolescent girls. The findings suggest that anemia status cannot be explained solely by nutrient intake or anthropometric indicators. School-based interventions should integrate anemia screening, dietary diversification, promotion of iron- and vitamin C-rich foods, and nutrition education.]]>
