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EFFECT OF PRENATAL EXERCISE ON THE PHYSICAL READINESS OF PREGNANT WOMEN IN THE THIRD TRIMESTER Ana Yuliana; Selvi Elvias Nova Melati; Darah Ifalahma; Elisa De Deus
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/gzmmp311

Abstract

Physical readiness in late pregnancy is relevant to maternaladaptation, mobility, functional capacity, and preparationfor childbirth. Prenatal exercise is generally recommendedfor uncomplicated pregnancy, although the magnitude ofchange in physical readiness depends on exercise content,adherence, baseline condition, and study design. Objectiveto examine the change in physical readiness scores beforeand after prenatal exercise among women in the thirdtrimester using the supplied research dataset. Aquantitative one-group pretest–posttest analysis wasconducted on 30 pregnant women in the third trimester.The dataset contained age, gestational age, parity, andphysical-readiness scores before and after the intervention.Paired t-test was used after checking normality of thepaired differences with the Shapiro–Wilk test. The meandifference, 95% confidence interval, and standardizedwithin-person effect size were also calculated. Participantswere 22–35 years old and 29–35 weeks pregnant; 15 wereprimiparous and 15 multiparous. Mean readiness increasedfrom 47.67 ± 5.01 at pretest to 79.13 ± 5.89 at posttest. Themean increase was 31.47 points (95% CI 30.95–31.98). Thepaired differences were approximately normally distributed(Shapiro–Wilk W=0.940; p=0.091). The paired t-test showeda statistically significant pre–post difference (t(29)=124.62;p<0.001).The results demonstrates a marked improvementin physical-readiness scores after prenatal exercise.
MUNG BEAN PUDDING AS A LOCAL ADDITIONAL SIDE DISH TO IMPROVE THE NUTRITIONAL STATUS OF PRESCHOOL CHILDREN Darah Ifalahma; Cindy Oktavia; Siti Farida; Angelina Fernandes
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/58nf1920

Abstract

Meeting the nutritional needs of preschool children is animportant part of efforts to maintain growth and preventnutritional problems. Mung bean is a local food ingredientthat can be processed into pudding as a supplementaryfood. This study aimed to analyze changes in body weightand anthropometric indicators after the provision of mungbean pudding as a local supplementary food for preschoolchildren. This study used a one-group pretest–posttestdesign. The participants were 42–74 months old. Theprimary variablesincluded body weight before and after theintervention and changes in z-scores. Pudding consumptionadherence was recorded as a percentage. Data wereanalyzed using a paired t-test and Wilcoxon signed-ranktest; mean change, 95% confidence interval, and Cohen’s dzwere calculated for changes in body weight. The associationbetween adherence and change in body weight wasanalyzed using Spearman correlation. Mean body weightincrease was 0.34 kg (95% CI 0.30–0.39; paired t-test p < 0.001; Wilcoxon p < 0.001; Cohen’s dz = 3.31). The mean z-score increased with a mean change of 0.20 and Wilcoxon p < 0.001. Nutritional status based on weight-for-height didnot change, Mean adherence was 96.30%. The correlationbetween adherence and change in body weight was rho =0.220, p = 0.312. The data showed significant increases inbody weight and z-score after the provision of mung beanpudding. The findings are interpreted as an increase inanthropometric indicators during the intervention period.