Household food security status and associated factors among high-school students in esfahan, iran.

Auteur(s) :
Eshraghian MR., Mohammadzadeh A., Dorosty-Motlagh AR.
Date :
Avr, 2010
Source(s) :
Adresse :
1International Branch, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Sommaire de l'article

OBJECTIVE: The present study was designed to determine household food security status and factors associated with food insecurity among high-school students in Esfahan, Iran. DESIGN: Cross-sectional surveys. SETTING: The present study was conducted in autumn 2008 in Esfahan, Iran. The samples were selected using systematic cluster sampling. Socio-economic questionnaires, food security questionnaires and FFQ were filled out during face-to-face interviews. In addition, data on participants’ weights and heights were collected. SUBJECTS: A total of 580 students (261 boys and 319 girls) aged 14-17 years from forty high schools in Esfahan, Iran, were selected. RESULTS: The prevalence of household food insecurity according to the US Department of Agriculture food security questionnaire was 36.6 % (95 % CI 0.33, 0.40). Food insecurity was positively associated with number of members in the household (P < 0.05) and negatively associated with parental education level and job status and household economic status (P < 0.05). Moreover, students living in food-insecure households more frequently consumed bread, macaroni, potato and egg (P < 0.05), while they less frequently consumed rice, red meat, sausage and hamburger, poultry, fish, green vegetables, root and bulb (coloured) vegetables, melons, apples and oranges, milk and yoghurt (P < 0.05). CONCLUSIONS: Food insecurity was prevalent among households in Esfahan, Iran, and food security status was associated with socio-economic factors. Students who belonged to food-secure households more frequently consumed healthy foods (except sausage and hamburger), whereas those living in food-insecure households more frequently consumed cheap foods containing high energy per kilogram. The present study suggests that intervention programmes be designed and carried out.

Source : Pubmed