The Impact of Offering Cassava Leaf and Chicken Liver Dishes on Enhancing Haemoglobin Levels in Pregnant Women During the 2nd and 3rd Trimesters at Maliku Health Center
Keywords:
Cassava Leaves, Chicken Liver, Haemoglobin, Pregnant Women, Pregnancy AnaemiaAbstract
Anaemia in pregnant women can elevate the risk of health issues for both the mother and the foetus. The incorporation of indigenous foods, such cassava leaves and chicken liver, can enhance the intake of iron, protein, folate, and vitamin B12. This study is to examine alterations in haemoglobin levels following the introduction of cassava leaf and chicken liver diets for pregnant women in their second and third trimesters at the Maliku Health Center. Quantitative pre-experimental research employing a one-group pretest-posttest design utilising simulated data from 29 pregnant women. The intervention consisting of a cassava leaf and chicken liver diet was administered for a duration of 14 days. Haemoglobin levels were assessed pre- and post-intervention with a digital hemoglobinometer. The data were examined via the Paired t-test at a significance threshold of 0.05. The mean haemoglobin level rose from 10.05 ± 0.53 g/dL prior to the intervention to 10.91 ± 0.51 g/dL subsequent to the intervention, reflecting an average rise of 0.86 ± 0.24 g/dL. The Paired t-test results indicated a statistically significant difference in haemoglobin levels pre- and post-intervention (p < 0.001). The use of cassava leaf and chicken liver in menus may enhance haemoglobin levels as an adjunct to a balanced diet and blood supplement tablets. Additional study including a control group is necessary to validate these findings.
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