Efecto de mezcla alimenticia con hierro sobre niveles de hemoglobina en niños de la Institución Educativa Inicial n° 706 Pacaya Samiria

• Autores: Baltazar Miranda, Luz Yessenia, Lemos Panduro, Maria Cristina
• Formato: tesis de grado
• Fecha de Publicación: 2023
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/9611
• Enlace del recurso: https://hdl.handle.net/20.500.12737/9611
• Nivel de acceso: acceso abierto
• Materia: Nutrición humana; Hemoglobinas; Niño en edad preescolar; Suplementos nutricionales; https://purl.org/pe-repo/ocde/ford#3.03.04

The study was carried out to establish the effect of a food mixture with heme iron on the hemoglobin level in children of the Initial Educational Institution N° 706 "Pacaya Samiria". The work was quasi-experimental, with a two-group design, with a pre-test and post-test. The sample consisted of children under 6 years of age, equally distributed in experimental and control groups. For data collection, a hemoglobin screening (pre-test) was performed on the study groups before starting the experiment. After that, the experimental group received a daily dose of the Iron Quinoa Shake product and the control group consumed cocoa as a placebo for two months, at the end of the programmed time, the hemoglobin analysis (post-test) was performed again. The results show that the mean hemoglobin level before receiving the food mixture was 10.75 g/dL, and this rose to 11.76g/dL at the end of the 60 days of consumption. From the inferential analysis, applying the Student's t-test at a confidence level of 95%, a p-value (0.000) was reported, with a statistically significant difference in hemoglobin levels. The work concludes that the food mixture fortified with heme iron has a positive effect on the hemoglobin levels of children of the Initial Educational Institution N°706 "Pacaya Samiria".