Assessment of Dietary Practices Among Pregnant Anemic Females

Dietary Practices Among Pregnant Anemic Females


  • Kiran Ashraf University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore
  • Aiza Talat University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
  • Saba yousaf University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
  • Iraj Jamshaid University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
  • Farheen Zaidi University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan



Intoduction: Anemia is interpreted as low blood hemoglobin values. This medical condition can both developed and underdeveloped countries. The ability of blood to transfer oxygen to tissues is affected when the hemoglobin is low, which in turn develops symptoms such as fatigue, compromised physical work capacity, and shortness of breath. Objective:This study was conductedto find out the dietary practices among pregnant females. Methods: It was a comparative cross-sectional study. The substantial data was collected from the gynecology department, vaccination department of Tertiary Care Hospitals, Lahore.Nonprobability convenient sampling criteria were utilized in the study. 150 participants were selected for the study. This sample was finalized based on exclusion and inclusion criteria. Out of 150 pregnant females, 75 anemic pregnant females were placed in the experimental group and 75 non-anemic pregnant females were assigned to the control group. The exclusion criteria suggested that non-pregnant and non-cooperative patients will not be included in the study.Results:Maximum women belonged to the age group 26-30 years, and the employment status of the women was a housewife. 45% of women also had craving for pica because of the anemia. 68% of women were falling in the category of moderate anemia. The malpractices in diet were also inducing iron deficiency like 59% of women took tea after the meal. It was also interpreted that non-consumption of beef (41% of women), chicken (22% of women), fish (58% of women), and egg (34% of women) were recorded to be more anemic.Conclusion: The current study investigated the causative factors of anemia. It was inferred that low socio-economic status and less consumption of iron-rich foods make women prone to anemia. Pregnant women are also not cognizant wit iron-absorption inhibiting foods which leads to complications and abnormalities in pregnancy outcomes.


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DOI: 10.54393/df.v1i01.3
Published: 2020-06-30

How to Cite

Ashraf, K., Talat, A., yousaf , S. ., Jamshaid, I., & Zaidi, F. . (2020). Assessment of Dietary Practices Among Pregnant Anemic Females: Dietary Practices Among Pregnant Anemic Females. DIET FACTOR (Journal of Nutritional and Food Sciences), 1(01), 09–13.



Original Article