Knowledge and practice of female students about dietary iron

Abstract

Objective(s): To examine knowledge and practice of female students about function, dietary sources, effective factors on iron absorption, causes and symptoms of iron deficiency. Methods: In a cross-sectional study 500 female students were selected by random sampling from high schools of district 6 in Tehran. Data were collected by a self-administered questionnaire including items on general knowledge and practice about dietary iron. Results: The knowledge scores of students about dietary iron were low. The association between knowledge scores and studentschr('39') grade, field of study and previous yearchr('39')s credit were significantly different (P<0.05). In addition, the practice scores of student were acceptable and were significantly related to previous yearchr('39')s credit and field of study (P<0.05). Inappropriate nutritional practices such as yogurt, soft drinks and tea consumption with meal or close to it were common in 17-65% of students. Conclusion: The knowledge scores of female students in high schools of district 6 in Tehran about dietary iron were low. Moreover, inappropriate nutritional practices were common in many students, which in tum influence iron bioavailability.

Keywords

• knowledge
• practice
• dietary iron
• students