{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T22:19:19Z","timestamp":1791238759904,"version":"4.1.0"},"reference-count":48,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,4,2]],"date-time":"2021-04-02T00:00:00Z","timestamp":1617321600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The study assessed knowledge and practices of dietary iron intake and anemia among early adolescents in the Asante\u2010Akim Municipality of Ghana. A cross\u2010sectional study was conducted among 137 adolescents, aged 10\u201314\u00a0years. Structured questionnaire was used to collect data on sociodemographic, knowledge of iron, and anemia, and iron intake practices. Hemoglobin levels were determined using Hemocue 301. Data were analyzed using descriptive, chi\u2010square test, and binary logistics regression. The mean age of participants was 11.5\u00a0years. About 40% had knowledge of iron deficiency anemia, 29.4% knew anemia causes, 86% knew symptoms of anemia, and 35% knew anemia consequences. Although 41.2% of participants knew its prevention as eating iron\u2010rich foods, 31.4% knew the food sources of iron, and 4.4% mentioned animal\u2010based foods as rich sources, with the bulk (27%) mentioning plant\u2010based foods instead. Moreover, 18.2% knew iron enhancers, while 0.7% knew iron inhibitors. More chicken consumers (72.2%) than nonconsumers (56.6%) met the Estimated Average Requirement for dietary iron intake (Chi\u2010square 3.4,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.073), while more dried fish consumers (88%) than nonconsumers (66.7%) had normal hemoglobin levels (Chi\u2010square 4.5,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.050). Knowledge of food sources of iron and iron\u2010rich foods was positively associated with intake of chicken, fresh fish, and dried fish. Moreover, lower knowledge of iron\u2010based food sources (\u03b2 = \u22121.015,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.020) and iron\u2010rich foods (\u03b2 = \u22122.188,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.015) was inversely associated with beef intake. Anemia was negatively associated with chicken (\u03b2 = \u22120.310,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.416) and dried fish (\u03b2 = \u22121.299,<jats:italic>p<\/jats:italic>\u00a0=\u00a0.045) consumption. Majority of the adolescents had low knowledge of iron. Chicken and dried fish intake reduced the risk of anemia development. Our study may be the first to assess knowledge on iron, anemia, and its impact among young Ghanaian adolescents. Our findings provide insights into this topic, calling for to improve knowledge, and practices on anemia in Ghanaian adolescents.<\/jats:p>","DOI":"10.1002\/fsn3.2249","type":"journal-article","created":{"date-parts":[[2021,4,2]],"date-time":"2021-04-02T12:00:08Z","timestamp":1617364808000},"page":"2915-2924","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3756-3037","authenticated-orcid":false,"given":"Michael Akenteng","family":"Wiafe","sequence":"first","affiliation":[{"name":"Department of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Ashanti Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charles","family":"Apprey","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Ashanti Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reginald Adjetey","family":"Annan","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Ashanti Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,4,2]]},"reference":[{"issue":"3","key":"e_1_2_11_2_1","first-page":"57","article-title":"A study to assess the knowledge and prevalence of iron deficiency anemia among adolescent girls in a selected college of New Delhi","volume":"6","author":"Ahwal S.","year":"2016","journal-title":"Journal of Nursing Science & Practice"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12970-015-0082-y"},{"issue":"5","key":"e_1_2_11_4_1","first-page":"33","article-title":"Identification and classification of common edible insects in Ghana","volume":"1","author":"Anankware J. 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