GAMBARAN KADAR HEMOGLOBIN (Hb) PADA PELAJAR YANG SARAPAN DAN TIDAK SARAPAN

Abstract

Breakfast provides energy so that students can concentrate well at school. However, many children skip breakfast, they prefer to eat snacks outside the home or at school whose nutritional quality is not guaranteed. Many problems arise due to parents being less concerned about their children's diet. Unsafe and non-nutritive food can invite disease and can cause nutritional adequacy rates to not be achieved. Malnutrition is one of the causes of anemia and is also associated with protein, vitamin and mineral deficiencies. Protein plays a role in the process of forming hemoglobin. If the body lacks protein for a long time, it will result in disruption of the formation of red blood cells, as a result, anemia will occur. The purpose of this study was to measure the hemoglobin level of students with breakfast habits and who skipped breakfast based on normal hemoglobin levels. This research is a descriptive study using secondary data which was carried out in the form of a literature study (systematic review) of existing research, while the examination of Hb levels was carried out quantitatively. Based on research (Lilis Banowati, Jongga Adiyaksa, 2017), (Afritayeni, Evis Ritawani, Lilis Liwanti, 2019), (Arisnawati, Ahmad Zakiudin, 2018), (Sri Sayekti, Wahyu Yugo Utomo, 2014), and (Aisyah Nurcita Dewi, Tatik Mulyati, 2014) it is known that students with the habit of eating breakfast and not having breakfast have hemoglobin levels with normal values >70% and low hemoglobin levels <30%. Normal hemoglobin levels or higher will make it easier for students to concentrate at school.