<![CDATA[Anemia during pregnancy remains an important nutritional and maternal health problem because it is associated with reduced maternal functional capacity, fatigue, an increased risk of postpartum hemorrhage, low birth weight, and unfavorable pregnancy outcomes. This study aimed to analyze the effect of spinach consumption on hemoglobin levels among anemic pregnant women at the Tepeleo Inpatient Community Health Center (UPTD Puskesmas Rawat Inap Tepeleo). The study employed a quantitative approach with a pre-experimental one-group pretest-posttest design. Based on the data analysis, a total of 30 anemic pregnant women were included in the analysis. Descriptive analysis was used to describe the characteristics of the respondents and hemoglobin levels, while the Shapiro-Wilk normality test was conducted before hypothesis testing. Since the pre-test and post-test data were normally distributed, differences in mean hemoglobin levels were tested using a paired sample t-test. The results showed that the mean hemoglobin level increased from 9.48 g/dL before the intervention to 11.02 g/dL after the intervention, with a mean difference of 1.54 g/dL. The normality test yielded significance values of 0.112 and 0.089, indicating that the assumption of normality was met. The paired t-test resulted in t = -9.82, df = 29, and p = 0.000, confirming a statistically significant increase in hemoglobin levels. These findings indicate that spinach consumption contributes to improvements in hemoglobin levels and has the potential to be used as a complementary food-based strategy in the management of anemia among pregnant women. ]]>
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