Jurnal Ilmu Gizi : Journal of Nutrition Science
Vol 11, No 2 (2022)

Hubungan Kontribusi Energi, Protein, Fe, Vitamin C dan Asam Folat Makan Siang Dengan Kadar Hemoglobin

Indrayanti Ratna Pramesti (Poltekkes Kemenkes Denpasar)
Ni Made Dewantari (Poltekkes Kemenkes Denpasar)
Ni Made Yuni Gumala (Poltekkes Kemenkes Denpasar)



Article Info

Publish Date
02 Jun 2023

Abstract

Women workers are generally at risk of developing iron nutrient anemia, in addition to lack of iron intake into the body which is a factor that causes anemia, generally menstruating every month. Iron deficiency anemia can have an impact on female labor, among others, fatigue, effects on work productivity, and decreased immune system.The purpose of this study was to prove the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels in women workers at the Tjampuhan Ubud hotel.This study used a cross sectional study design with a sample of 40 people. Data collection included Hb levels using secondary data. Data on the contribution of energy, protein, Fe, vitamin C and folic acid were obtained using Google Form, assisted with 2x24 hour recall method and processed using the 2007 Nutrition Survey program. To find out the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels used Pearson correlation statistics test.There is no significant relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels (p0.05) at Tjampuhan Hotel Ubud.

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Journal Info

Abbrev

JIG

Publisher

Subject

Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

Description

Jurnal Ilmu Gizi : Journal of Nutrition Science dikembangkan dengan tujuan menampung semua karya ilmiah mahasiswa dan dosen, baik hasil penelitian maupun tulisan ilmiah berupa hasil studi kepustakaan dengan mengedapankan etika dan kemuktakhiran ide. Jurnal Ilmu Gizi : Journal of Nutrition Science ...