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All Journal Jurnal Pengabdian UntukMu NegeRI Jurnal Kesehatan Komunitas Ebima : Edukasi Bidan di Masyarakat Aktual : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat Pusat Unggulan Iptek Penanggulangan Stunting Berbasis Kesehatan Ibu dan Anak
Humaroh, Yola
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Praktik Pemberian Makanan Bergizi dengan Bahan Pangan Lokal Kaya Zat Besi Dan Protein Guna Cegah Anemia Di SMPN 1 Kecamatan Kampar Kabupaten Kampar Humaroh, Yola
Jurnal Pengabdian Kepada Masyarakat Pusat Unggulan Iptek Penanggulangan Stunting Berbasis Kesehatan Ibu dan Anak Vol 4 No 1 (2025): JPKM PUSTINGKIA JANUARI 2025
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/jpustingkia.v4i1.872

Abstract

Adolescent girls are more vulnerable to Iron Deficiency Anemia (IDA) compared to boys due to the monthly loss of iron during menstruation. IDA can be dangerous if not properly addressed, especially in preparation for pregnancy and childbirth (Hardinsyah & Supariasa, 2017). The WHO, through the 65th World Health Assembly (WHA), has set a global target to reduce anemia in women of reproductive age by 50% by 2025. According to WHO data from 2019, the prevalence of anemia among women of reproductive age is 29.9%, which equates to over 500 million women aged 15-49 years. Based on a hemoglobin test of female adolescents at SMPN 1 Kampar in March 2022, it was found that 7 girls had mild to moderate anemia, with an average hemoglobin level of 13.2 g/dL. This community service aims to increase knowledge and positive attitudes toward nutritious food, as well as skills in processing local food rich in iron and protein to prevent anemia. The activities will be carried out from February to September 2024 at SMPN 1 Kampar, targeting teachers, parents, and students. The methods used will include counseling and practical food processing. Based on the results of the pre-test and post-test evaluation, an improvement in the scores of balanced nutrition knowledge was observed. The students successfully prepared meal plans according to the balanced nutrition guidelines and are expected to adjust their consumption patterns in line with the principles of balanced nutrition.
Co-Authors ALYENSI, FATIYANI Dewi Erowati, Dewi Eko Risdianto Oktariani, Falinda Paramita, Irma Susan Roziana Roziana, Roziana Yeni Aryani Yuliana Arsil