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KMID : 1134819990280051158
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1158 ~ p.1163
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A Effect of Nutrition Counseling for Improving Iron Status of Female College Students
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Hong Soon-Myung
Kim Eun-Young
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Abstract
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The purpose of this research is to measure nutrition counseling effects for improving iron status. The major components of the nutrition counseling were iron, MPF(Meat, Poultry, Fish) and vitamin C rich diet therapy, the provision of nutrient supplements and eatting attitude education. Fifteen female volunteers participated and the mean level for hemoglobin(Hgb), hematocrit(Hct), serum iron(S-Fe), total iron binding capacity(TIBC), serum ferritin(SF) of subjects was 11.9±1.3g/dl, 37.0±2.7%, 57.7±33.9㎍/dl, 409.1±56.2㎍/dl, 8.6±3.5ng/ml, respectively. To evaluate the effect of iron status improvement by the nutrition couseling, 10 subjective symptoms, hematological indice and eating attitude were measured after implementation the nutrition counseling. Some subjective symptoms such as ‘cold hands and foot’, ‘slow to recover’, ‘reduced concentrate’, ‘poor memory’, ‘inflammed inner mouth’ were improved significantly. The hemoglobin, hematocrit, mean cell volume(MCV), mean cell hemoglobin(MCH) and mean cell hemoglobin concentration(MCHC) were increased significantly. And eating attitude was improved significantly as well. It is suggested from the results that the nutrition counseling of this study can be effective to improve iron status.
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KEYWORD
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nutrition counseling, iron status, subjective symptoms, eating attitude
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