Levels Of Nutritional Adequacy And Bioavailability Of Iron With The Incident Of Anemia In Pregnant Women In Gorontalo City

Abstract

The level of adequate nutrition and iron availability in pregnant women can cause anemia, and inadequate food intake during pregnancy can affect Hb levels. The research formulation is about the incidence of anemia in pregnant women and whether there is a relationship between the level of adequate nutrition of energy, protein, vitamin A, vitamin C, iron, and bioavailability and the incidence of anemia in pregnant women. This research aims to analyze the level of adequacy and bioavailability of iron with the incidence of anemia in pregnant women. This type of observational research uses a cross-sectional design. This research was carried out at 10 Community Health Centers in Gorontalo City. The sample in this study consisted of 165 pregnant women using cluster random sampling techniques with bivariate analysis using the Chi-square test and multivariate analysis using the multinominal logistic regression test. The results of data analysis on the prevalence of anemia in pregnant women were 52.7%. The relationship between the level of nutritional adequacy and the incidence of anemia in pregnant women is energy ( P value = 0.029 ≤ α = 0.05), protein (P value = 0.045 ≤ α = 0.05), vitamin A ( P value = 0.108 ≥ α = 0 .05), vitamin C ( P value = 0.003 ≤ α = 0.05), Iron ( P value = 0.004 ≤ α = 0.05), bioavailability ( P value = 0.016 ≤ α = 0.05). There is a relationship between adequate levels of the nutrients energy, protein, vitamin C, iron, and iron bioavailability with the incidence of anemia in pregnant women, and there is no relationship between adequate levels of the nutrient vitamin A and the incidence of anemia in pregnant women. Pregnant women increase their need for good nutrition during pregnancy to prevent anemia.