Effect of a Nutrition Education Program and Diet Modification in Beninese Adolescent Girls Suffering from Mild Iron Deficiency Anemia
2009
Alaofe, Halimatou | Zee, John | Dossa, Romain | O'Brien, Huguette Turgeon
A 26-week nutrition intervention, including 4 weeks of nutrition education, combined with an increase in the content and bioavailability of dietary iron for 22 weeks was carried out in 34 intervention and 34 control adolescent girls suffering from mild iron deficiency anemia (IDA). In post-intervention, hemoglobin and serum ferritin were significantly higher in the intervention group, whereas the incidence of IDA was significantly lower in the intervention group compared to the control group. Nutrition knowledge scores were significantly higher in intervention girls compared to control girls. Dietary changes to improve available dietary iron can reduce iron deficiency anemia.
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