Investigation into whether student's knowledge of iron is reflected by their dietary intake.
Cardiff Metropolitan University
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Introduction: The project is aimed at investigating the existence of any possible relationship between nutritional knowledge and dietary intake of iron. Iron is an essential dietary element. Previous studies publish the positive association between nutritional knowledge and dietary intake (Hendrie et al., 2008). Student diets are acknowledged to be inadequate (Alves & Boog, 2007). Therefore if knowledge is positively related to diet a solution arises. Method: Participants were obtained through convenience sampling (n=10), aged between 20 and 23 years, enrolled on a variety of courses at UWIC. Participants answered a structured interview followed by completing a 7-day food diary with the aid of photographic portion sizes. Participants formed two groups, those having had specific education in nutrition (SE) (n=5), and those with no nutritional background (NB) (n=5). Results: Analysis was carried out using NetWlSP and Minitab. The SE group displayed significantly higher iron intakes (P=<0.009) and energy intakes (P=<0.0015) than the NB group. Age played no significance to iron intake. Females in the NB group had significantly lower iron intakes than females in the SE group (P=<0.042). Conclusion: Students with nutritional knowledge consumed greater amounts of iron, therefore the nutritional knowledge that students have has a positive impact on iron consumption, reflected by dietary intake. A relationship between iron intake and energy intake was found, this requires further research.
BSc (Hons) Sports Biomedicine and Nutrition
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