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Effect of Nutrition Education with an Emphasis on Consumption of Iron‐Rich Foods on Hemoglobin levels of Pregnant Women in Ghana
Author(s) -
Otoo Gloria,
Adam Yakubu
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.410.2
Subject(s) - medicine , anemia , pregnancy , nutrition education , hemoglobin , randomized controlled trial , environmental health , intervention (counseling) , pediatrics , obstetrics , gerontology , nursing , genetics , biology
Anemia in pregnancy continues to be a major public health problem worldwide with multiple adverse outcomes for both mother and child especially in developing countries. The causes of anemia among pregnant women are multifaceted and may be associated with inadequate dietary intake of iron‐rich foods. This was a randomized controlled trial to evaluate the impact of a nutrition education (NE) intervention on hemoglobin (Hb) levels, nutrition knowledge and dietary intake of pregnant women in Gomoa East district in the Central region of Ghana. A total of 130 pregnant women (Hb level 7–11 g/dl) in their second trimester who were attending antenatal care in four health centers were recruited and randomly assigned to receive specific NE on anemia and iron‐ rich foods in addition to general NE [intervention group, IG=65)]; or to receive general NE [control group, CG =65)]. The education sessions were on individual basis done through biweekly home visits and biweekly phone calls. Semi‐structured questionnaires were used to collect data on socio‐demographic characteristics and morbidity. Hb, weight and height of the participants were also measured. Data were collected at baseline and after 10 weeks of intervention (endline). A total of 119 pregnant women completed the study [IG=59; CG=60]. Between group differences in the mean changes in Hb levels, nutrition knowledge scores and weight from baseline to endline were assessed with Student t‐tests. At the end of intervention, pregnant women in the both groups increased in weight with no significant difference in the change in weight. Pregnant women in the IG attained significant increases in mean knowledge on anemia and iron‐rich foods over the CG (21.6±1.3 vs. 8.3±2.5; p<0.001). Intakes of red meat, legumes, vitamin C‐rich foods, grains, roots and tubers became significantly higher for pregnant women in the IG than the CG at the end of study period (p<0.05). The change in Hb concentration was significantly higher in the IG over the CG, 0.1±1.3 vs. −0.7±1.4, respectively (p=0.004). The NE intervention emphasizing the consumption of iron‐rich foods showed positive effects on Hb, nutrition knowledge and dietary intake of iron rich foods and this could be a practical and effective strategy for improving iron status and dietary practices as well as adequate weight gain during pregnancy. Support or Funding Information N/A