Adjei-Banuah Nhyira Yaw, Aduah Victor Abugah, Ziblim Shamsu-Deen, Ayanore Martin Amogre, Amalba Anthony, Mogre Victor
Department of Community Health and Family Medicine, School of Medicine, University for Development Studies, Tamale, Ghana.
Department of Health Policy Planning and Management, School of Public Health, University of Health and Allied Sciences, Ho-Ghana.
Nutr Metab Insights. 2021 Aug 30;14:11786388211039427. doi: 10.1177/11786388211039427. eCollection 2021.
Iron deficiency anaemia is an international public health concern and pregnant women are at an increased risk. We investigated the consumption of iron rich foods and associated factors among pregnant women in a rural district from Ghana.
Following a cross-sectional design, dietary intake of iron rich foods was obtained from 252 pregnant women using a 24-hour recall food check list. Nutrition knowledge, attitudes and socio-demographic characteristics were also assessed.
Participants had a mean (SD) knowledge score of 54.66 (22.74)%. About 73% of the participants had heard about iron-deficiency anaemia. Only 16.3% of the participants knew foods that help the body to absorb and use iron while 9.1% knew beverages that decrease iron absorption. About 71% of the participants ate fish and/or seafood while 67.1% of them ate green leafy vegetables. Only 4.4% of the participants ate organ meat, and 29% took flesh meat. Only 22.4% of the study participants usually drank coffee or tea while 78.2% ate vitamin C-rich foods. With regards to attitudes, 88.5% of the participants perceived anaemia to be a serious disease. Nutrition knowledge was significantly associated with the consumption of iron rich foods (β = .02; 95% CI = 0.01-0.02).
Nutrition knowledge may be an important determinant of the consumption of iron rich foods among pregnant women making it necessary for healthcare providers to continue to provide nutrition education to pregnant women during routine antenatal care.
缺铁性贫血是一个国际公共卫生问题，孕妇患病风险更高。我们调查了加纳一个农村地区孕妇的富含铁食物的摄入量及相关因素。
采用横断面设计，通过24小时回顾性食物检查表，获取了252名孕妇的富含铁食物的膳食摄入量。还评估了营养知识、态度和社会人口学特征。
参与者的平均（标准差）知识得分是54.66（22.74）%。约73%的参与者听说过缺铁性贫血。只有16.3%的参与者知道有助于身体吸收和利用铁的食物，而9.1%的参与者知道会减少铁吸收的饮料。约71%的参与者吃鱼和/或海鲜，67.1%的参与者吃绿叶蔬菜。只有4.4%的参与者吃动物内脏，29%的参与者吃肉类。只有22.4%的研究参与者通常喝咖啡或茶，而78.2%的参与者吃富含维生素C的食物。在态度方面，88.5%的参与者认为贫血是一种严重疾病。营养知识与富含铁食物的摄入量显著相关（β = 0.02；95%置信区间 = 0.01 - 0.02）。
营养知识可能是孕妇摄入富含铁食物的一个重要决定因素，这使得医疗保健提供者在常规产前护理期间继续为孕妇提供营养教育变得必要。
