Peran Konsumsi Pangan Hewani, Sayur, dan Buah dengan Kadar Hemoglobin pada Remaja Putri di SMAN 1 Mojolaban

Anemia is one of the nutritional problem that often appear in adolescents. Nutritional factors that related to iron deficiency is common cause of anemia, moreover are also caused by other nutritional deficiency (protein deficiency, vitamin B12, vitamin A, and folate). Animal source food has a high iron content and protein quality because of the complete essential amino acids and also digestible. Fruits and vegetables are good sources of vitamins, especially vitamin C. Vitamin C takes part in increasing the absorption of iron in the small intestine. The purpose of this study to know the role between consumption of animal source foods, vegetables and fruits with hemoglobin levels among teenage girls at SMAN 1 Mojolaban. The research was observational with a cross sectional design. Total of 40 sampel student of SMAN 1 Mojolaban were take by proposional random sampling. 40 respondents interviewed using the Semi-Quantitative FFQ in the last three month to find the consumption of animal source food, vegetable and fruit, the hemoglobin level was measured by cyanmethemoglobin method. The most consumed animal source foods is chicken (95%). The average animal protein consumed was 39.44 grams and the average iron from animal food consumed was 3.36 grams. The most consumed vegetables were carrots (82,5%) and fruits was mangoes (87,5%). Hemoglobin level of respondents that classified anemia was 70%. There was significant relation between protein consumption from animal source food (p=0,000), iron comsumption from animal source food (p=0,000), and vitamin C consumption from vegetables and fuits (p=0,006) with the hemoglobin levels among teenage girls at SMAN 1 Mojolaban