The effect of nutrition knowledge and dietary iron intake on iron status in young women

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 The effect of nutrition knowledge and dietary iron intake on iron status in young women

The purpose of this study is to explore the correlation between nutrition knowledge and consumption of iron intake and stores. The authors of this study feel that all other data collected on this topic hasn’t been conclusive and wanted to further the research. The goal they have is to find out if knowledge on the subject at hand has an effect on iron in women and if more knowledge will cause women to have better iron intake.
The sample consists of all women that fall under the age range of 18-35 years old. There were a total of 107 women that participated in the study.
The main question being addressed is: Is there a correlation between knowledge on nutrition and whether the women were meeting the RDI for iron consumption?
It was found that there was no correlation between the knowledge on nutrition that a woman has and whether the women were meeting the RDI for iron consumption. It was found that 70% of the women had markers in their labs from the blood tests taken. The average amount of iron they were consuming each day was 11.2 mg. However, they did find that there was a relationship between the knowledge the women had on nutrition and the daily intake of iron they consumed. Vegetarians had lower serum ferritin levels then those who did consume animal products, like meat, on a regular basis.  
The significance of this study is that doctors can use this information to help them educate women to lower iron deficiency anemia cases by giving them the right information and to help them with their daily intake of iron. Women can also use this information to educate themselves to help become more aware of iron deficiency and to try and correct the problem.

Leonard, A. J., Chalmers, K. A., Collins, C. E., & Patterson, A. J. (2014). The effect of nutrition knowledge and dietary iron intake on iron status in young women. Appetite, 81225-231. doi:10.1016/j.appet.2014.06.021
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