Sapporo Medical Journal

Abstract : Background: Based on a 2013 World Health Organization (WHO) report, the world maternal mortality rate is 289,000. Nutritional status during pregnancy has a significant impact on the health of both mother and baby. Ajwa dates cover vitamins such as riboflavin, biotin, thiamine, folic acid, and ascorbic acid that are important for the body. This fruit can increase haemoglobin levels because it is rich in iron. This study aims to see the effectiveness of Ajwa dates on haemoglobin and nutritional status in pregnant women. Method: Pre-experimental is a research design with the method of two group pre-test and post-test, using two groups before and after being given interventions to find out the effect of Ajwa date consumption on haemoglobin and status nutrition levels in pregnant women. Result: Differences in haemoglobin levels of antepartum and postpartum groups intervention and control have a value of P-Value (0.000). Ajwa dates can increase haemoglobin levels in pregnant women by a difference of antepartum 1.67 g/d and postpartum 1.58 g/dl. The results of the intervention group's Protein Adequacy Level test and the control group after treatment had a P-Value (0,001), so that it can be concluded that there is a significant difference between the Protein Adequacy Level of the intervention group and the control group after treatment with a difference of 5.68% RDA. Conclusion: Ajwa Dates can increase haemoglobin levels and nutritional status of pregnant women during pregnancy.