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The effect of a nutrition education intervention on knowledge, attitude, and intake of foods high in fats in women

BACKGROUND: Given that many Iranian were interested in the consumption of foods that are high in fats, the present study was done to determine the effect of a nutrition education intervention on knowledge, attitude, and intake of foods high in fat among a sample of women in Tehran. MATERIALS AND MET...

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Detalles Bibliográficos
Autores principales: Zeynalzadeh Borjloo, Fatemeh, Dehdari, Tahereh, Abolghasemi, Jamileh, Amiri, Fatemehsadat, Vasheghani-Farahani, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer - Medknow 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8318140/
https://www.ncbi.nlm.nih.gov/pubmed/34395653
http://dx.doi.org/10.4103/jehp.jehp_1045_20
Descripción
Sumario:BACKGROUND: Given that many Iranian were interested in the consumption of foods that are high in fats, the present study was done to determine the effect of a nutrition education intervention on knowledge, attitude, and intake of foods high in fat among a sample of women in Tehran. MATERIALS AND METHODS: In this quasi-experimental study, 92 female referrals to the health houses affiliated to Tehran municipal were selected and assigned to either intervention (n = 46) or control (n = 46) groups. Information (data) regarding women's knowledge, attitude, and practice in terms of foods rich in fat intake was collected by three questionnaires. Then, a nutrition education intervention included four 40–60 min training sessions over 4 weeks was designed and conducted to the study participants in the intervention group. Two groups were followed up 2 months after the intervention. Finally, all data were analyzed by using the independent-samples t-tests, Student's paired-samples t-test, and Pearson correlation analysis on the R software (version 6.3.2). RESULTS: The results showed that there were significant reductions in a positive attitude towards food with high fat content and intake of these foods in the intervention group compared with the control group after the intervention (P < 0.001). Furthermore, following the intervention, the intervention group reported a significant increase in dietary fat nutrition knowledge than the control group (P < 0.001). CONCLUSION: Developing nutrition education interventions is an effective strategy for reducing the consumption of foods rich in fat in Iranian women.