Nutritional Support Through Mung Bean Juice Supplementation and Its Effect on Hemoglobin Levels among Pregnant Women at Kelua Community Health Center, Tabalong Regency
Keywords:
Anemia, Hemoglobin, Mung Bean Juice, Nutrition Counseling, Pregnant WomenAbstract
Anemia during pregnancy remains a major public health concern because it increases the risk of maternal and neonatal complications. Although iron supplementation is routinely provided, its effectiveness may be limited by poor adherence and inadequate nutritional intake. This study aimed to determine the effect of nutrition counseling combined with mung bean juice supplementation on hemoglobin levels among pregnant women at Kelua Community Health Center, Tabalong Regency. A quantitative study with a quasi-experimental one-group pretest–posttest design was conducted among 60 pregnant women selected through purposive sampling. Hemoglobin levels were measured before and after the intervention using a standardized digital hemoglobin analyzer. Respondent characteristics and adherence to the intervention were also recorded. Data were analyzed descriptively, and differences in hemoglobin levels before and after the intervention were assessed using a paired-sample t-test with a significance level of 0.05. The results showed a significant improvement in hemoglobin levels following the intervention. These findings indicate that nutrition counseling combined with mung bean juice supplementation may contribute to improving hemoglobin levels among pregnant women. This integrated approach may serve as a complementary strategy for anemia prevention and management by promoting appropriate nutrition and utilizing locally available food resources in primary maternal healthcare services.
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