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

Laleh Nabizadeh Asl; Zeinab Ahadi; Zahra Ghardashi; Hasan Mozaffari Khosravi

Jundishapur Journal of Health Sciences

The Official Journal of Ahvaz Jundishapur University of Medical Sciences

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

Author(s):

Laleh Nabizadeh Asl¹,

Zeinab Ahadi^1,*,

Zahra Ghardashi²,

Hasan Mozaffari Khosravi¹

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

2Orumiyeh University of Medical Sciences, Orumiyeh, IR Iran

Jundishapur Journal of Health Sciences:Vol. 4, issue 2; e93982

Published online:Jun 21, 2012

Article type:Research Article

Received:May 18, 2019

Accepted:Jun 21, 2012

How to Cite:Laleh Nabizadeh AslZeinab AhadiZahra GhardashiHasan Mozaffari KhosraviComparison 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.4(2):e93982.

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

Iron Deficiency Anemia

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