Effects of educational intervention on women’s behaviors in utilization of oils and fats

Batool Karimi; Raheb Ghorbani; Saeed Haghighi; Golamreza Irajian; Hossein Habibian; Sakineh Siadjo; Sohila Ghazavi; Shahin Kamal; Mashallah Kolahdoz

Koomesh

Journal of Semnan University of Medical Sciences

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Effects of educational intervention on women’s behaviors in utilization of oils and fats

Author(s):

Batool Karimi^1,*,

Raheb Ghorbani

¹,

Saeed Haghighi²,

Golamreza Irajian³,

Hossein Habibian⁴,

Sakineh Siadjo⁵,

Sohila Ghazavi⁵,

Shahin Kamal¹,

Mashallah Kolahdoz⁴

1Physiology Research Center and Dept. of Social Medicine, Semnan University of Medical Sciences, Semnan, Iran

2Dept. of Histology, Semnan University of Medical Sciences, Semnan, Iran

3Dept. of Microbiology, Semnan University of Medical Sciences, Semnan, Iran

4Vice chancellor for Health, Semnan University of Medical Sciences, Semnan, Iran

5Nursing & Paramedical Faculty, Semnan University of Medical Sciences, Semnan, Iran

Koomesh:Vol. 11, issue 4; e153855

Published online:Aug 20, 2010

Article type:Research Article

How to Cite:Batool KarimiRaheb GhorbaniSaeed HaghighiGolamreza IrajianHossein HabibianSakineh SiadjoSohila GhazaviShahin KamalMashallah Kolahdozet al.Effects of educational intervention on women’s behaviors in utilization of oils and fats.koomesh.11(4):e153855.

Abstract

Introduction: Studying the practice of families on fats and oils consumption has an essential role in determination of health status in a community. Here, we invesyigated the effect of educational intervention on women’s behavior about oils and fats consumption in Tadayon and Family health centers in Semnan, Iran. Materials and Methods: In this study, 250 and 255 families were selected by the coincidental cluster sampling, before and after intervention, respectively. Data were collected by questionnaire via of interview. The intervention consisted of speeches, installation mentioned in the leaflet, leaflet distribution and printing educational materials in the local newspaper. Results: In the majority of families, the first preference of oil for preparation of non fried foods (56.4 vs. 36.8, before and after intervention, respectively) and fried foods (60.8 vs. 32.7, before and after intervention, respectively) was solid hydrogenated vegetable oil. After training, the use of conventional liquid oil and frying oil for the preparation of fried and non-fired foods was increased significantly (p

Keywords

Fats

Oils. Intervention

Practice of consumption

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