Positive Changes in Blood Lipid Profiles, Nutrition Knowledge, and Dietary Taurine Intake After 8-Week Nutrition Education Program in Low-Income Korean Children

Shin, Ji Won; Kim, Sung Hoon; Chang, Kyung Ja

doi:10.1007/978-981-13-8023-5_26

Cited by 1 publication

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“…found that nutrition education programs increased nutrition knowledge of female students about the fat content of foods and adequate dietary intake. [ 38 ] Literature showed that many consumers did not know whether fats were good or bad, meaning they did not know what to eat and had not basic information about dietary fat. [ 39 ] Furthermore, in the present study, there was no significant relationship between knowledge regarding dietary fat nutrition and high fat foods intake in the two groups before and after the intervention.…”

Section: Discussionmentioning

confidence: 99%

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

Borjloo

Dehdari

Abolghasemi

et al. 2021

Journal of Education and Health Promotion

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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.

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Section: Discussionmentioning

confidence: 99%