The Effect of Kelakai Vegetable Consumption on Hemoglobin Level Improvement among Pregnant Women at Bentot Community Health Center
Keywords:
Anemia, Hemoglobin, Kelakai, Local Food, Pregnant WomenAbstract
Background : Anemia during pregnancy remains a significant public health concern because it increases the risk of maternal and fetal complications. In addition to iron supplementation, the utilization of iron-rich local food sources, such as kelakai (Stenochlaena palustris), may help improve hemoglobin levels. This study aimed to determine the effect of kelakai vegetable consumption on hemoglobin levels among pregnant women at Bentot Public Health Center. Methods : A quantitative study with a pre-experimental One Group Pretest–Posttest Design was conducted involving 60 pregnant women selected through purposive sampling based on predetermined inclusion criteria. Hemoglobin levels were measured before and after a 14-day intervention using a digital hemoglobin analyzer. Data were analyzed descriptively and inferentially using the Paired Sample t-test with a significance level of 95%. Results : The mean hemoglobin level increased from 10.12±0.63 g/dL before the intervention to 11.28±0.71 g/dL after consuming kelakai vegetables. Statistical analysis demonstrated a significant improvement in hemoglobin levels following the intervention (p<0.001). These findings indicate that regular consumption of kelakai vegetables contributes positively to increasing hemoglobin levels among pregnant women. Conclusion : Consumption of kelakai vegetables has a significant effect on improving hemoglobin levels in pregnant women at Bentot Public Health Center. As an iron-rich indigenous vegetable, kelakai has the potential to serve as a complementary nutritional intervention for preventing maternal anemia. Future studies employing randomized controlled trials with larger sample sizes are recommended to strengthen the evidence regarding the effectiveness of this intervention.
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