CD Skripsi
Gambaran Kadar Hemoglobin Berdasarkan Kebiasaan Sarapan Pada Mahasiswa Angkatan 2020 Fakultas Kedokteran Universitas Riau
Breakfast or morning meal is an importan eating and drinking activity before starting other activities everyday. The component of breakfast should be staple food, side dishes, vegetable, fruits and drink. Breakfast greatly influences daily nutritional intake. Hemoglobin is a natural pigment in red blood cells that functions to transport oxygen. The cause of low hemoglobin levels is due to food intake that does not meet the needs, resulting in a lack of hemoglobin-forming components. The aim of this study was to determine the profile of hemoglobin levels based on breakfast habits in batch 2020 students of the Faculty of Medicine, University of Riau. The study design used is descriptive research with cross sectional study using primary data obtaining using a questionnaire, SQ-FFQ form and Portable Digital Hemoglobinometer with a total sample of 56 respondents. The results showed the most respondents were female that 39 (69,6%). The most residence is boarding/renting that 30 (53.6%). The most classification of breakfast were less (<
5days/week) that 40 (71,4%). Most respondents breakfast energy adequacy was in the sufficient state (15-30% of the RDA) as many as 45 (80,4%). Breakfast habits were mostly in the unfavorable category with 41 (73,2%). The most hemoglobin levels were normal category as many as 44 (78,6%). There were 41 respondents (73,2%) with poor breakfast habits, 31 (55,4%) with normal hemoglobil levels and
10 (17,9%) with low hemoglobin levels. The conclusion of this study is that hemoglobin levels in respondents with good or poor breakfast habits remain in the normal category.
Keywords: Hemoglobin, Breakfast
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