ArticleFood science & nutrition2021
Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 28 citations in OpenAlex.
- Ambiguous dietary behaviors of female school students: a qualitative content analysis via social cognitive theory.Scientific reports · 2026Article
- [Current state of patient knowledge regarding the preoperative impact and causes of anemia].Die Anaesthesiologie · 2025Article
- Dietary quality, anaemia prevalence and their associated factors among rural school- going adolescents in Acholi sub -region of Uganda.BMC nutrition · 2024Article
- Article
- The impact of ultra-processed foods and unprocessed or minimally processed foods on the quality of life among adolescents: a longitudinal study from China.Frontiers in nutrition · 2024Article
- Exploring the perspective of young adults about anaemia prevention; the contributions of knowledge about at-risk groups and consequences of anaemia.BMC public health · 2023Article
- Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial.International journal of food science · 2023Article
- Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana.Food science & nutrition · 2021Article
- Knowledge, prevalence and factors associated with anaemia among women of reproductive age in Tamale Metropolis, Ghana: A cross-sectional study.Women's health (London, England)Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study assessed knowledge and practices of dietary iron intake and anemia among early adolescents in the Asante-Akim Municipality of Ghana. A cross-sectional study was conducted among 137 adolescents, aged 10-14 years. Structured questionnaire was used to collect data on sociodemographic, knowledge of iron, and anemia, and iron intake practices. Hemoglobin levels were determined using Hemocue 301. Data were analyzed using descriptive, chi-square test, and binary logistics regression. The mean age of participants was 11.5 years. About 40% had knowledge of iron deficiency anemia, 29.4% knew anemia causes, 86% knew symptoms of anemia, and 35% knew anemia consequences. Although 41.2% of participants knew its prevention as eating iron-rich foods, 31.4% knew the food sources of iron, and 4.4% mentioned animal-based foods as rich sources, with the bulk (27%) mentioning plant-based foods instead. Moreover, 18.2% knew iron enhancers, while 0.7% knew iron inhibitors. More chicken consumers (72.2%) than nonconsumers (56.6%) met the Estimated Average Requirement for dietary iron intake (Chi-square 3.4,
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