The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City

Helmizar, Helmizar and Juliyarsi, Indri and Fadri, Rince Alfia and yusrawati, yusrawati (2023) The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City. Jurnal gizi pangan. ISSN 1978-1059

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Abstract

The aim of this study was to analyze the acceptability of dadih functional bread and its effect on weight gain in pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of dadih functional bread and food intake (p-value < 0.005). The results showed a significant difference in weight gain (p-value < 0.005). The difference between the intervention and control groups was in the dadih-based vla, a typical Dutch dessert sauce, provided to the intervention group. Dadih contains high calories, fat, and protein, which are used to increase maternal weight.

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