Research Article
Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial
Table 3
Knowledge level of iron between the study groups at pre- and postintervention.
| | Characteristics | Preintervention | Postintervention | | Control group | Intervention group | | value | Control group | Intervention group | | value |
| | General signs of Anaemia | | | | | | | | | | Know | 16 (23.5) | 15 (21.7) | 0.1 | 0.840 | 29 (58.0) | 40 (80.0) | 5.7 | 0.030 | | Do not know | 52 (76.5) | 54 (78.3) | | | 21 (42.0) | 10 (20.0) | | | | Causes of Anaemia | | | | | | | | | | Know | 12 (17.6) | 3 (4.3) | 6.2 | 0.015 | 22 (44.0) | 37 (74.0) | 6.2 | 0.004 | | Do not know | 56 (82.4) | 66 (95.7) | | | 28 (82.4) | 13 (26.0) | | | | Consequences of Anaemia | | | | | | | | | | Know | 13 (19.1) | 5 (7.2) | 4.2 | 0.046 | 29 (58.0) | 37 (74.0) | 2.9 | 0.139 | | Do not know | 55 (80.9) | 64 (92.8) | | | 21 (42.0) | 13 (26.0) | | | | Prevention of anaemia | | | | | | | | | | Know | 12 (17.6) | 9 (13.0) | 0.6 | 0.486 | 43 (86.0) | 41 (82.0) | 0.3 | 0.786 | | Do not know | 56 (82.4) | 60 (87.0) | | | 7 (14.0) | 9 (18.0) | | | | Iron-rich foods | | | | | | | | | | Know | 8 (11.8) | 4 (5.8) | 1.5 | 0.243 | 34 (68.0) | 42 (84.0) | 3.5 | 0.100 | | Do not know | 60 (88.2) | 65 (94.2) | | | 16 (32.0) | 8 (16.0) | | | | Iron-enhancing foods | | | | | | | | | | Know | 17 (25.0) | 8 (11.6) | 4.1 | 0.049 | 30 (60.0) | 43 (86.0) | 8.6 | 0.006 | | Do not know | 51 (75.0) | 61 (88.4) | | | 20 (40.0) | 7 (14.0) | | | | Iron-inhibiting foods | | | | | | | | | | Know | 1 (1.5) | 0 (0.0) | 1.0 | 0.496 | 8 (16.3) | 26 (52.0) | 4.0 | <0.001 | | Do not know | 67 (98.5) | 69 (100) | | | 41 (83.7) | 24 (48.0) | | |
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Frequency (percentage); chi-square ( ); value is significant at <0.05. |
