The Effect of Beetroot (Beta vulgaris L.) Ice Cream on Haemoglobin and Total Protein Levels on Teenage Girl

Authors

  • Tiar Lince Bakara Department of Nutrition, Medan Health Polytechnic of Ministry of Health, Indonesia
  • Rumida Department of Nutrition, Medan Health Polytechnic of Ministry of Health, Indonesia
  • Urbanus Sihotang Department of Nutrition, Medan Health Polytechnic of Ministry of Health, Indonesia
  • Ginta Siahaan Department of Nutrition, Medan Health Polytechnic of Ministry of Health, Indonesia

Keywords:

Ice Cream, Beetroot, Total Protein, Haemoglobin

Abstract

Background: Adolescents having diet problems are usually underweight and anemic. The problem of anemia can be overcome by giving ice cream as an additional food and is very popular among young girls. Aim: This study aims to know the effect of beetroot ice cream on haemoglobin (Hb) and total protein levels among adolescent girls. Method: The study followed a quasi-experimental pre and post-test design. There were total 35 people recruited in the study and they were divided into 2 groups; one was given ice cream with addition of beetroot and the other group was given plain ice cream.  Each group was given 100 gm of ice cream for 30 days during school hours. Data analysis was carried out by using paired and unpaired t-test with data that were normally distributed. Results: The results showed that the average Hb level before treatment was 11.09 and that after treatment was 13.49. The average total protein in blood before and after treatment was 5.86 and 6.73 respectively. On the other hand, in the control group, the average Hb level was 11.23 before treatment and 11.78 after treatment. Whereas, the average total protein content before giving ice cream to them was 5.45 and that after giving ice cream was 6.41. Conclusion: Beetroot ice cream can affect both Hb and total protein levels, while the regular ice cream only affects the total protein levels.

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Published

2022-06-19