Macronutrients Analysis in Ipomoea Batatas L. Poiret as an Alternative Food in Improving Nutritional Adequacy of Pregnant Women

Background: Adequacy of nutritional intake in pregnant women is needed in order to deliver healthy babies. Inability to provide nutritional needs due to financial problems is a common issue. Diversification of cheap and affordable food is needed for pregnant women so they will be avoided for various pregnancy complications. The objectives of this study are conducting a nutritional content analysis of Ipomoea batatas L. poiret as an alternative food to improve the nutritional status of pregnant women as well as examine the pattern of macronutrient consumption during pregnancy with the growth of the pregnancy. Method: There are two designs used in this study (1) a field quantitative with completely randomized design, a laboratory experimental design, and (2) retrospective correlational design with cross-sectional study. The study samples are Ipomoea batatas and pregnant women in the second and third trimester with simple random sampling. Data analyses used in this study are proximate analysis in Ipomoea batatas and chi-square in pregnant women. Results: The macronutrients content of 100 gr dry Ipomoea batatas are 84.08 carbohydrates, 1.00 gr proteins, and 2.22gr fats. Macronutrient consumption analysis obtained p-value 0.03 for carbohydrates, 0.02 for proteins, and 0.14 for fats which means that there is a correlation between carbohydrates, proteins, and fats with an increase of body mass index in pregnant women. Conclusion: Ipomoea batatas can be an alternative macronutrient source for mother’s needs during pregnancy.