THE EFFECT OF DATE JUICE ADMINISTRATION ON CHANGES IN HAEMOGLOBIN LEVELS
DOI:
https://doi.org/10.36563/x9n41r40Keywords:
Date Juice, Hb Rate, Pregnant WomenAbstract
Iron insufficiency, primarily caused by insufficient dietary intake, accounts for approximately 95% of anemia cases during pregnancy. To address anemia, pregnant individuals typically resort to consuming iron supplements (Fe) provided by healthcare professionals. The consumption of date juice as a preventative measure for anemia in pregnancy has not been previously observed. This research was undertaken to ascertain the impact of date juice consumption on the hemoglobin (Hb) levels of pregnant women.
This study was conducted between October and December 2024. A pre-experimental design, specifically a one-group pretest-posttest approach, was employed. The study involved a sample of 32 pregnant women from a Pregnant Women Class, selected through purposive sampling. Data collection was performed using observation sheets. The analysis of the collected data was carried out using the t-test.
The study's findings indicated that pregnant women exhibited an average hemoglobin (Hb) level of 10.3125 gr% prior to consuming date juice, classifying them with mild anemia. Following the consumption of date juice, their average Hb level rose to 12.6406 gr%, falling within the normal range. Statistical analysis, specifically a t-test, demonstrated a P Value of 0.000, which is less than 0.05, thereby indicating a statistically significant effect of date juice on the changes in Hb levels among anemic pregnant women.
The nutritional richness of dates contributes to an accelerated increase in hemoglobin levels, as they are readily assimilated by the body. The protein, carbohydrate, and fat components present in dates are instrumental in supporting the synthesis of hemoglobin.
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