ANEMIA PREVENTION EDUCATION FOR PREGNANT WOMEN BY UTILIZING BOILED DOMESTIC CHICKEN EGGS TO INCREASE HEMOGLOBIN LEVELS

Abstract

The hematological system in pregnant women undergoes significant
changes, one of which is an increase of 30-50% in blood plasma with an
average increase of 1.5 liters during pregnancy. Other changes in red blood
cells, hematocrit and hemoglobin throughout pregnancy do not experience
a commensurate increase in blood plasma, an increased supply of iron and
vitamins is needed to make hemoglobin because when the body needs more
iron than it has available, it can potentially cause anemia. Efforts that can be
made to overcome anemia in pregnant women are to consume food sources
that contain a lot of iron. Eggs are one source of animal protein. In 1 egg
contains 6.5 mg of iron which is divided into 6.3 mg in egg yolk and 0.2 mg
in egg white. The implementation of community service activities uses
health counseling methods and health checks such as hemoglobin and ANC
checks which take place at Posyandu Al Wasilah, Dawungsari Village, Cilawu
District, Garut Regency. The results of this activity showed high enthusiasm
from the participants and increased participants' understanding of
hemoglobin during pregnancy. The conclusion obtained from this service
activity is that participants understand the importance of maintaining
nutritional intake during pregnancy and know the benefits of eggs in
increasing hemoglobin levels for pregnant women.