Factors Influencing Iron Intake among Female Students in Universitas Indonesia

This study aims to determine the differences in iron intake among female college students based on consumption factors (animal-based side dishes, plant-based side dishes, vegetables, fruits, Ultra Processed Food) and individual factors (attitude towards red meat consumption, social media influence, nutrition knowledge, allowance, type of residence). The design of this study is cross-sectional, involving 147 undergraduate regular students from the Faculty of Public Health class of 2021, 2022, and 2023. Respondents were selected based on simple random sampling, and data collection was conducted online using Zoom. The research questionnaire was administered using Google Forms and Spreadsheets for the Semi Quantitative Food Frequency Questionnaire. The data obtained were analyzed using the Independent T-Test method. Univariate analysis results showed that the average iron intake was 15.35±7.30 mg per day, with 70.1% of the female students not meeting their iron requirements. The study found differences in iron intake based on the consumption of animal-based side dishes, plant-based side dishes, vegetables, fruits, Ultra Processed Food, and type of residence.