This research study investigates the impact of food-based dietary recommendations (FBR) on anemia prevention, nutrient intake, and cognitive function in adolescent girls. Conducted in Malang District, Indonesia, the 20-week school-based intervention assessed changes in dietary habits, hemoglobin levels, and memory performance. Findings indicate that nutrition education incorporating FBR led to increased protein, fat, and iron intake, alongside improved memory performance (digit span tests). The intervention group showed significant improvements compared to the control group, which experienced a decline in dietary diversity. The study recommends integrating FBR-based nutrition education and iron supplementation into school programs.
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