KAP on Anemia Related Issues among the Adolescents Girls in Rural Bangladesh: Analysis after a Community Based Intervention

Shamim Talukder *

Eminence, Dhaka, Bangladesh.

*Author to whom correspondence should be addressed.


Abstract

Objectives: In Bangladesh a large population, especially adolescent girls are vulnerable to Iron deficiency anemia (IDA). Around 3.9 million adolescent girls are affected by IDA. Thus, Eminence in collaboration with Micronutrient Initiative (MI) had oiloted a project in rural context to improve KAP among them and reduce prevalence of anemia.

Methods: Total 600 adolescent's girls aged 16-19 years from five unions in northern part of Bangladesh interviewed and follow up them after supplementation of Iron Folate Tablets and behavior change intervention by community volunteers for 12 months. A baselien, midterm and follow up study were carried out during entired period of this intervention.

Results: After one year of community based intervention, knowledge on iron rich foods increase and causes of anemia decreased from 62.9% to 82.2% and 86.1% to 71.5% respectively.  Knowledge on symptoms and ways to prevent anemia has also increased. It was found that more than two third (78.7%) of participants has the knowledge on number of iron tablets required per month. After the intervention ended around 16.7% adolescents were taking iron tablet regularly meanwhile when iron  folate supplementation was  distributed free of cost and after that when it was sold door to door by the Community Volunteer (CVs) the rate was 94% and 28.5% respectively.

Conclusions: Despite of the knowledge and positive attitude towards taking iron tablets, practice is not quite satisfactory, which might be due to nature of consumer and   psychological behavior along with inaccessibility of pharmacy is far away from the village.


How to Cite

Talukder, Shamim. 2015. “KAP on Anemia Related Issues Among the Adolescents Girls in Rural Bangladesh: Analysis After a Community Based Intervention”. European Journal of Nutrition & Food Safety 5 (5):834-35. https://doi.org/10.9734/EJNFS/2015/21115.

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