Knowledge, Attitudes, and Practices Toward Iron-Deficiency Anemia Among Jordanian Women

IF 0.4 4区 医学 Q4 NUTRITION & DIETETICS Topics in Clinical Nutrition Pub Date : 2022-07-01 DOI:10.1097/TIN.0000000000000287
W. Al-Qerem, A. Jarab, R. Qarqaz, J. Ling, Mohammad Al Hayek
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Abstract

This is a cross-sectional Web-based study that aims to assess the knowledge, attitudes, and practices (KAP) of the Jordanian women toward iron-deficiency anemia. Participants were invited to complete a questionnaire via multipurpose Facebook groups. In total, 4110 women completed the questionnaire. Of these, 15.9% had never heard of iron-deficiency anemia. The KAP scores were calculated for the remaining 3457 participants and variables that influenced these scores were determined. The factors that influenced KAP scores were monthly income and education/working field (P < .01). There was a positive association between age and attitude score. The results indicate that there is a need to improve Jordanian women's KAP toward iron-deficiency anemia.
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约旦妇女对缺铁性贫血的认识、态度和实践
这是一项基于网络的横断面研究,旨在评估约旦妇女对缺铁性贫血的知识、态度和实践(KAP)。参与者被邀请通过多功能Facebook群组完成问卷调查。总共有4110名妇女完成了调查表。其中15.9%的人从未听说过缺铁性贫血。计算其余3457名参与者的KAP分数,并确定影响这些分数的变量。影响KAP得分的因素是月收入和教育/工作领域(P<0.01)。年龄和态度得分呈正相关。结果表明,有必要提高约旦妇女对缺铁性贫血的KAP。
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来源期刊
Topics in Clinical Nutrition
Topics in Clinical Nutrition NUTRITION & DIETETICS-
CiteScore
0.90
自引率
20.00%
发文量
34
期刊介绍: ​​Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.
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