| Autor: |
René Lion, Oyedunni Arulogun, Musibaau Titiloye, Dorothy Shaver, Avinish Jain, Bamsa Godwin, Myriam Sidibe, Mumuni Adejumo, Yves Rosseel, Peter Schmidt |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
International Journal of Behavioral Nutrition and Physical Activity, Vol 15, Iss 1, Pp 1-14 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
1479-5868 |
| DOI: |
10.1186/s12966-018-0710-4 |
| Popis: |
Abstract Background Nutritional iron deficiency is one of the leading factors for disease, disability and death. A quasi-experimental randomized community study in South-West Nigeria explored whether a branded behaviour change programme increased the use of green leafy vegetables (greens) and iron-fortified bouillon cubes in stews for improved iron intake. Methods A coinflip assigned the intervention to Ile-Ife (Intervention town). Osogbo (Control town) received no information. At baseline 602 mother-daughter pairs (daughters aged 12–18) were enrolled (Intervention: 300; Control: 302). A Food Frequency Questionnaire assessed the addition of cubes and greens to stews, the primary outcome. Secondary outcomes were the addition of cubes and greens to soups and changes in behavioural determinants measured using the Theory of Planned Behaviour. Structural Equation Modelling (SEM) evaluated the impact of the intervention on behavioural determinants and behaviour. Results The data of 527 pairs was used (Intervention: 240; Control: 287). The increase in greens added to stews was larger in the Intervention town compared to the Control town (MIntervention = 0.3 [SE = 0.03]; MControl = 0.0 [SE = 0.04], p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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