Nourishing diversity: exploring the relationship between food variety and anemia status among women workers.
DOI:
https://doi.org/10.12873/451yayukPalabras clave:
Anemia, consumo de alimentos, diversidad alimentaria, mujeres trabajadorasResumen
Introduction: Anemia in working women is a significant
health issue as it can reduce productivity, concentration and
well-being. High workload, unbalanced food consumption patterns, and limited access to sources of iron and other mi
cronutrients increase the risk of anemia.
Objective: This study aims to analyze food diversity re
lated to the type and amount of food consumed by anemic
and non-anemic women workers.
Method: This study used a cross-sectional design involving
140 women workers in rubber plantations in Seluma Regency, Bengkulu Province, Indonesia. Samples were taken using stratified random sampling technique. Anemia status was determined through biochemical examination and food consumption data was collected through 24-hour food recall method and minimum dietary diversity for women (MDD-W) indicator. The relationship between variables was analyzed using the correlation test.
Results: The prevalence of anemia among women work
ers was 35%, women workers with primary education had a
higher prevalence of anemia (71.4%) compared to those with secondary education (18.1%). In the lowest income quintile the prevalence of anemia reached 42.9%, while in the high est income quintile it was only 20.6%. Women workers with out anemia had better food consumption diversity (73.9%) than the anemia group (26.1%).
Conclusion: Education level, income and diverse food con
sumption had a significant relationship with anemia status.
Consumption of tempeh, chicken liver, sardines and green
leafy vegetables such as moss, moringa and melinjo leaves
support iron sufficiency and play a role in preventing anemia.
Citas
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