<![CDATA[Anaemia in pregnancy continues to be a significant public health concern that heightens the likelihood of maternal and perinatal complications. Alongside iron tablet supplementation, there is a necessity for supplementary therapy utilising locally recognised foods for pregnant women. Seaweed (Eucheuma cottonii) is rich in iron, minerals, and bioactive substances that may aid in haemoglobin synthesis. This research is to examine the impact of seaweed pudding as an adjunct therapy on the elevation of haemoglobin (Hb) levels in anaemic pregnant women. The study employed a quasi-experimental framework utilising a pretest-posttest control group methodology. A sample of 36 anaemic pregnant women was split into an intervention cohort (n=18) that was administered seaweed pudding along with iron supplements, and a control cohort (n=18) that got solely iron supplements for a duration of 14 days. Haemoglobin levels were assessed prior to and following the intervention utilising a digital hemoglobinometer. Data evaluation was performed utilising paired sample t-tests and independent sample t-tests, with a significance threshold of p<0.05. The findings indicate that the mean Hb levels in the intervention group rose from 9.72±0.51 g/dL to 11.12±0.48 g/dL, whereas the control group had an increase from 9.68±0.56 g/dL to 10.28±0.52 g/dL. The elevation of Hb levels in the intervention group was markedly greater than that in the control group (p<0.001). The utilisation of seaweed pudding as an adjunct therapy significantly elevates haemoglobin concentrations in pregnant women suffering from anaemia and may serve as a community-based dietary strategy for the prevention and treatment of anaemia in pregnancy.]]>
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