TEENAGE ASSISTANCE IN INCREASING HEMOGLOBIN LEVELS IN THE ADOLESCENT WOMEN OF JUNIOR HIGH SCHOOL
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Abstract
Background: Adolescent girls are a high risk group for anemia due to blood cell loss red through menstruation every month. This causes anemia in adolescent girls to be a problem health with prevalence > 15%. This community service activity aims to increase knowledge and skills of young women in the provision of Crispy glutinous riceblack tapai snacks for anemic adolescent girls. Snacks are made using local ingredients of Glutinous riceblack tapai fortake advantage of local potential.
Method: The target of the activity is young women in junior high school in Bandung Regency. Series of activities includes 3 main stages, namely the preparation stage, the basic data collection stage which includes data collection data on nutritional knowledge, skills, food intake and Hb levels of adolescent girls. The third stage is done training activities for making Crispy Glutinous riceblack tapai Interludes, mentoring for young women in the practice of making snacks and ending with data collection knowledge of nutrition, food intake and Hb levels of adolescent girls. This activity can improve the knowledge of nutrition, skills of young women in practice making snacks Crispy Tape Black Glutinous.
Results: There is an increase in nutritional knowledge, fiber intakeand Fe and an increase in the Hb level of adolescent girls. The activity was carried out by lecturers of the Department of Nutrition, Poltekkes Bandung is assisted by students from the Department of Nutrition.
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