ABSTRACT
Anemia in pregnancy is a significant public health problem especially in developing countries. Iron deficiency anemia in pregnancy may lead to increased risks of preterm delivery, Low birth weight and still birth. This study was undertaken to detect iron deficiency anemia in pregnant women referring to health care centers of Eslamshahr/Iran. In this study, 266 selected pregnant women were divided into three groups of 1[st] trimester [n=58], 2[nd] trimester [n=73] and 3[rd] trimester [n=135] and their venous blood samples were collected for the determination of Hemoglobin [Hb], Hematocrit [Hc], MCV, serum iron, TIBC, Transferrin saturation [TS] and serum ferritin. Data were collected by using a general information questionnaire and daily intake of energy; protein and iron were estimated by using 24hr dietary recall questionnaire. Data were analyzed by frequency, mean and standard deviation and Chi square tests, Anova and Tukey HSD. Comparing to the normal levels, in the first trimester 1.7%, 40.4%, in second trimester 5.7%, 49.7%, and in the third trimester 2.8%, 54.5%, of pregnant women were deficient in Hb and Serum iron respectively. Also in the first trimester 54.5%, in the second trimester 10.4% and in the third trimester 22.7% of pregnant women were deficient in daily iron intake, respectively.The prevalence of iron deficiency anemia in the studied population is high. Hb determination is not enough to detect iron deficiency anemia and ferritin determination is necessary to asses iron stores. Moreover, iron supplements cannot completely treat anemia
ABSTRACT
Background: Schizophrenic patients die early, especially from cardiovascular disease, which is promoted by an inappropriate diet. This study compared dietary intake of schizophrenic patients with those of individuals without schizophrenia
Materials and Methods: A sample of 60 schizophrenic patients [21 women and 39 men]: was matched by age and sex to 60 persons randomly selected from healthy employee of this hospital. The patients included of admitted inpatients at psychiatric unit of Taleghani hospital in Tehran and also out patients that attended in out- patient clinic in this hospital. The subjects were enrolled between 2002 and 2003. In both of groups exclusion criteria was: alcohol and drug intake vegetarianism, pregnancy, lactation heart diseases, diabet hyperthyroidism, and intestinal disease during study. Data about age, job, education, length of disease, monthly income, and taking medication, were gathered using of general questionnaire. Weight and height was measured without shoes and with light clothes, then body mass index [weight [kg]/[height[m2]calculated Dietary intake recorded by 24 - hour food recall questionnaire. Data analyzed by student t- test, man whitney, /2 and pearson correlation coefficient
Results: The mean of BMI in patient and control group was [24/26 +/- 4/04] and [25/38 +/- 4/85] respectively, a non significant difference. The patients consumed significantly less energy, protein, carbohydrate, fiber, folic acid and vit B12 [p=0/01], [p0/006] respectively. %50 of the patients and %2617 of control consumed vit B12 less than [%75 RDA], a significant difference. [p=0/009 In control group a significant negative correlation between energy intake and monthly income were observed. [r= -0/318, p= 0/013]
Conclusion: We conclude that the schizophrenic patients we studied are making poor dietary choices. Assertive programmes to improve diet are necessary
ABSTRACT
Background: Schizophrenic patients die early, especially from cardiovascular disease, which is promoted by an inappropriate diet. This study compared dietary intake of schizophrenic patients with those of individuals without schizophrenia
Materials and Methods: A sample of 60 schizophrenic patients [21 women and 39 men]: was matched by age and sex to 60 persons randomly selected from healthy employee of this hospital. The patients included of admitted inpatients at psychiatric unit of Taleghani hospital in Tehran and also out patients that attended in out-patient clinic in this hospital. The subjects were enrolled between 2002 and 2003. In both of groups, exclusioncriteria was: alcohol and drug intake, vegetarianism, pregnancy, lactation, heart diseases, diabet, hyperthyroidism, and intestinal disease during study. Data about age, job, education, length of disease, monthly income, and taking medication, were gathered using of general questionnaire. Weight and height was measured without shoes and with light clothes, then body mass index [weight [kg]/[height [m2] calculated. Dietary intake recorded by 24 - hour food recall questionnaire. Data analyzed by student t- test, man whitney, +2 and pearson correlation coefficient
Results: The mean of BMI in patient and control group was [24/26 +/- 4/04] and [25/38 +/- 4/85] respectively, a non significant difference. The patients consumed significantly less energy, protein, carbohydrate, fiber, folic acid and vit B12 [p=0/01], [p=0/006] respectively. %50 of the patients and %26/7 of control consumed vit B12 less than [%75 RDA], a significant difference. [p=0/009 In control group a significant negative correlation between energy intake and monthly income were observed. [r= -0/318, p= 0/013]
Conclusion: We conclude that the schizophrenic patients we studied are making poor dietary choices. Assertive programmes to improve diet are necessary