Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial

Table 4

Knowledge status and knowledge scores, iron-rich food intake status, and food intake scores within the study groups.

Characteristics	Control group				Intervention group
	(%)		MD	value	(%)		MD	value
Baseline
Knowledge status
Poor	62 (91.2)		4.6	<0.001	68 (98.6)		4.5
Good	6 (8.8)				1 (1.4)
Food intake status
Poor	61 (89.7)		1.7	<0.001	66 (95.7)		1.8	<0.001
Good	7 (10.3)				3 (4.3)
Postintervention
Knowledge status
Poor	27 (54.0)		3.1	<0.001	12 (24.0)		3.4	<0.001
Good	23 (46.0)				38 (76.0)
Food intake status
Poor	37 (74.0)		2.4	<0.001	29 (58.0)		2.1	<0.001
Good	13 (26.0)				21 (42.0)

Frequency (percentage); mean (M) and standard deviation (SD); mean difference (MD); value is significant at <0.05.