Food Consumption, Iron Bioavailibility and Anemia Status of School Girls in Bogor District

Author: Dodik Briawan, Yudhi Adrianto, Dian Ernawati, Elvira Syamsir, Muh Aries


The research objective was to analyze the profile of food consumption, iron bioavailability and anemia status of school girls in High School. The cross sectional study was conducted at SMK Pelita in Bogor District. The baseline data was collected from 74 school girls including 2×24 hours food record and hemoglobin (Hb). Du et al. (1999) method was applied to estimate the iron bioavailability from food consumption. The meat and fruits consumption is 68 g/day and 73 g/day respectively. Most of the subjects (83.2%) consume less food compared to the Indonesian Dietary Guidelines. The mean protein, iron and vitamin C intakes are 38.3 g, 10.8 mg, and 25 mg respectively. Compared to the Indonesian’s RDA these intakes are low i.e. 76.6%, 41.7%, and 33.4% respectively. The mean iron bioavailability is 1.09 mg or 10.04%, and it’s categorized as moderate. Iron bioavailability (mg) is significantly associated with the meat and chicken consumption (r=0.381) and vitamin C intake (r=0.340) (p<0.05). The anemia prevalence is 10.8%, and haemoglobin concentration is significantly related to the intake of vitamin C (r=0.002) and vitamin A (r=0.022) (p<0.05).

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