Stunted children at an early age have lower fluid intelligence. 48.6% of children aged 7-8 years have less cognitive ability. This study uses a case-control research design. The sample in this study included 113 case groups and 113 control groups. The independent variables in this study were maternal anemia, Choric Energy Deficiency (CED) in pregnant women, pregnancy complications, maternal infection history, smoking habits, mother's height, age at pregnancy, mother's education, birth weight, birth length, gender of the baby, history of diarrheal infection, ARI, gestational age during pregnancy, birth gap, exclusive breastfeeding, weaning food, helminthiasis, child immunization, clean water, and family income. The dependent variable in this study is the incidence of stunting in children under five. The results showed that the variables related to stunting were maternal anemia, CED in pregnant women, mother's height, age at pregnancy, mother's education, birth weight, birth length, baby's gender, history of diarrheal infection, ARI, helminthiasis, and income. The analysis using the ROC obtained a confidence value of 8.5, which means very good, and the cut-off point that can be used in determining the risk of stunting is 8.5. It is necessary to socialize the use of stunting scoring cards to carry out early detection of toddlers to find out whether there is a risk of stunting so health workers can carry out proper assistance to apply the prevention efforts.
Adolescent girls are at risk of developing anemia because they have menstruation every month. Prevention of anemia by consuming foods that are high in iron and foods that help the absorption process can increase the hemoglobin levels of adolescent girls. This purpose of this study was to determine the effect of consuming green bean juice and red guava pudding on the increase in hemoglobin levels of adolescent girls. This type of research used in this study was an experiment with a pre-test and post-test design. The sample in this study was 21 people with random sampling technique which was divided into three groups. The intervention was carried out for 7 days. Data analysis used paired sample t-test. The average increase after the intervention of the combination of red guava pudding and green beans was 3.6 g/dl with p<0.05 . The average increase after the intervention of the green bean extract treatment group was 2.2 g/dl with p< 0.05. While the of jelly plain group (control) only increased by 0.02 g /dl with p > 0,05 . In conclusion, this study showed that there was an effect of giving a combination of red guava pudding and green beans to increase hemoglobin levels. It was known that giving green bean juice to increase hemoglobin levels. However, there was no effect of giving agar (Control group) in increasing hemoglobin levels
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