IJSRP, Volume 4, Issue 4, April 2014 Edition [ISSN 2250-3153]
Saifuddin Sirajuddin, Veny Hadju1 and Musni
This study aimed to assess the effect of eggs consumption and nutrition counseling to pregnant women to increased body weight and hemoglobin levels. A quasi-experiment with non-randomized pretest-posttest with control group design was applied within this study. The population is pregnant women who had antenatal care at health centers Kassi-Kassi. Samples were selected by purposive sampling, which are divided into treatment group who received nutritional counseling and eggs and a control group that did not get any treatment. The results of this study showed that weight gain at treatment group was significantly different with the control group. Hemoglobin levels of pregnant women in both groups before and after treatment were significantly decrease in which the control group decreased higher but not significantly different.