Comparison of Knowledge, Attitude and Practice of Women toward Iron Deficiency Anemia and Consumption of Iron Supplements in Yazd and Orumiyeh-2011

AUTHORS

Laleh Nabizadeh Asl 1 , Zeinab Ahadi 1 , * , Zahra Ghardashi 2 , Hasan Mozaffari Khosravi 1

1 School of Public Health, Shahid Sadughi University of Medical Sciences, Yazd, IR Iran

2 Orumiyeh University of Medical Sciences, Orumiyeh, IR Iran

How to Cite: Nabizadeh Asl L, Ahadi Z, Ghardashi Z, Mozaffari Khosravi H. Comparison of Knowledge, Attitude and Practice of Women toward Iron Deficiency Anemia and Consumption of Iron Supplements in Yazd and Orumiyeh-2011, Jundishapur J Health Sci. 2012 ; 4(2):e93982.

ARTICLE INFORMATION

Jundishapur Journal of Health Sciences: 4 (2); e93982
Published Online: June 21, 2012
Article Type: Research Article
Received: May 18, 2019
Accepted: June 21, 2012

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Abstract

Introduction: Absence of nutritional knowledge is one of the most important reasons of nutritional deficiencies. The aim of this study was to evaluate knowledge, attitude and practices of women about iron deficiency anemia in Yazd and Orumiyeh.

Methods and Materials: This cross-sectional study was performed on 298 and 242, 15-49 year- old women in Yazd and Orumiyeh, respectively. Questionnaires were prepared to collect the participant's knowledge on iron source foods, iron deficiency anemia and vulnerable groups, enhancer and inhibitor factors of iron absorption in foods, and also attitude and practice on iron deficiency anemia and consumption of iron supplements. Data were analyzed by using the Chi square test and SPSS 11.5/ver. Results: 15% of the participants in Yazd and 17/5% of the participants in Orumiyeh had weak knowledge. In both cities more than 70 % of the participants had weak knowledge about iron source foods. In Yazd 17.6 % and in Orumiyeh 34% of women with Iron deficiency anemia history, never consume iron supplements in their treatment period.

Conclusion: Knowledge and practice levels of women in both cities about iron deficiency anemia were not acceptable. To improve nutritional knowledge and practice, nutritional education with focus on iron source foods seems necessary.

Keywords

Knowledge Attitude Practice women Iron Deficiency Anemia

© 2012, Jundishapur Journal of Health Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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