None Muwakhidah, Setyaningrum Rahmawaty, Luluk Ria Rakhma, Endang Nur Widiyaningsih, Listyani Hidayati, Shofianabila Rusdanur M
{"title":"Pil-Pintar Intervention Reduce Anemia among Young Teens Girls: A Pilot Study","authors":"None Muwakhidah, Setyaningrum Rahmawaty, Luluk Ria Rakhma, Endang Nur Widiyaningsih, Listyani Hidayati, Shofianabila Rusdanur M","doi":"10.2174/1573401319666230915145543","DOIUrl":null,"url":null,"abstract":"Background: Iron deficiency anemia and low adherence to take iron tablets are prevalent issues among teenage school girls in Indonesia. To address this concern and encourage regular iron supplementation, the public health office of Sukoharjo Central Java Indonesia introduced a pil-pintar program, colloquially known as the \"smart pill.\" Aims: This study aimed to measure the increase in hemoglobin (Hb) levels and its correlation with nutrient intake related to Hb synthesis following the pil-pintar intervention. Methods: A quasi-experimental design with a one-group pre-posttest approach was performed involving 49 school teenage girls aged 12-15 years in a public school in Sukoharjo, Indonesia. Each student was given an iron sugar coat tablet containing 182 mg of ferrous-fumarate (equivalent to 60 mg elemental iron) and 0.400 mg of folic acid per tablet, called pil-pintar, once a week for 12 weeks. Results: A significant decrease in anemia prevalence by 24.4% (p=0.001) and a notable increase in Hb levels by 1.0 mg/dL (p=0.001) were observed in the 12 weeks of intervention. However, the study found no association between the nutrient intakes related to Hb production and the resulting Hb levels. Conclusion: The pil-pintar program effectively improved the hemoglobin levels of anemic teenage girls in the Sukoharjo district, Indonesia.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.8000,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Nutrition & Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/1573401319666230915145543","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Background: Iron deficiency anemia and low adherence to take iron tablets are prevalent issues among teenage school girls in Indonesia. To address this concern and encourage regular iron supplementation, the public health office of Sukoharjo Central Java Indonesia introduced a pil-pintar program, colloquially known as the "smart pill." Aims: This study aimed to measure the increase in hemoglobin (Hb) levels and its correlation with nutrient intake related to Hb synthesis following the pil-pintar intervention. Methods: A quasi-experimental design with a one-group pre-posttest approach was performed involving 49 school teenage girls aged 12-15 years in a public school in Sukoharjo, Indonesia. Each student was given an iron sugar coat tablet containing 182 mg of ferrous-fumarate (equivalent to 60 mg elemental iron) and 0.400 mg of folic acid per tablet, called pil-pintar, once a week for 12 weeks. Results: A significant decrease in anemia prevalence by 24.4% (p=0.001) and a notable increase in Hb levels by 1.0 mg/dL (p=0.001) were observed in the 12 weeks of intervention. However, the study found no association between the nutrient intakes related to Hb production and the resulting Hb levels. Conclusion: The pil-pintar program effectively improved the hemoglobin levels of anemic teenage girls in the Sukoharjo district, Indonesia.
期刊介绍:
Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.