An investigation of dietary iron intake and literacy among 11-14-year-old females in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
| dc.contributor.author | Jansen, Renee | |
| dc.date.accessioned | 2023-03-15T19:42:31Z | |
| dc.date.available | 2023-03-15T19:42:31Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | Background: Iron deficiency (ID) is the most prevalent micronutrient deficiency globally and is a common diagnosis in adolescent females. Physiological, dietary, and behavioural challenges all impact iron status in individuals. Causal factors of ID for adolescent females include low dietary iron intake, iron bioavailability, increased iron requirements and excessive iron losses. Up-to-date information on dietary iron intake and literacy in adolescent females is not available for health professionals in New Zealand. Aim: To determine dietary iron literacy and associations with dietary intakes of iron-rich foods in young adolescent females in New Zealand. Methods: Females (n=286) aged 11-14 years from all-girls schools around New Zealand were recruited to complete an anonymous online questionnaire. The questionnaire comprised of demographic questions, an iron literacy questionnaire adapted from previous research and a validated iron food frequency questionnaire. Results: The results suggest a moderate level of iron literacy in most participants (66.8%, n = 191), with 21.7% (n = 62) demonstrating low and 11.5% (n = 33) demonstrating high dietary iron literacy. Vegetarian, pescatarian, and vegan participants had higher iron knowledge scores than those not on a particular diet (P = 0.001). Age had a weak relationship with iron knowledge score category (x² = 6.27, P = 0.044). Significant differences were found between ethnic groups and food group consumption frequency. Seafood and legumes, eggs, nuts and seeds were eaten more frequently among Asian participants, while iron-fortified foods were eaten more frequently among Māori participants. Participants from higher decile schools were found to consume red meat (P = 0.009), seafood (P = 0.024) and fruit (P = 0.021) more frequently than those from moderate decile schools. There was no relationship between dietary iron literacy score and intake of iron-rich foods. Conclusion: Our results demonstrate that iron literacy is low-moderate among adolescent females within New Zealand and is not associated with current dietary iron intake behaviours. Recommendations for future studies include objective measures of iron status and intake via biochemical data and food recalls and their association with iron literacy. Educational nutrition interventions may also be considered to support iron intake behaviours. | en |
| dc.identifier.uri | http://hdl.handle.net/10179/18092 | |
| dc.language.iso | en | en |
| dc.publisher | Massey University | en |
| dc.rights | The Author | en |
| dc.subject | iron | en |
| dc.subject | iron intake | en |
| dc.subject | knowledge | en |
| dc.subject | literacy | en |
| dc.subject | dietary iron | en |
| dc.subject | dietary patterns | en |
| dc.subject | adolescents | en |
| dc.subject.anzsrc | 321005 Public health nutrition | en |
| dc.title | An investigation of dietary iron intake and literacy among 11-14-year-old females in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand | en |
| dc.type | Thesis | en |
| massey.contributor.author | Jansen, Renee | |
| thesis.degree.discipline | Nutrition and Dietetics | en |
| thesis.degree.level | Masters | en |
| thesis.degree.name | Master of Science (MSc) | en |