Volume 17, Issue 3 (Pajouhan Scientific Journal, Spring 2019)
Pajouhan Sci J 2019, 17(3): 55-63 |
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Molaei Tavani S, Hoseinzadeh E, Jafari N. Measurement of Iodine in Consumed Salts at the Distribution Level and Assessing Post-Training Attitude Status in Providers in Qom. Pajouhan Sci J 2019; 17 (3) :55-63
URL: http://psj.umsha.ac.ir/article-1-494-en.html
URL: http://psj.umsha.ac.ir/article-1-494-en.html
1- Environmental Health Engineering, Health office, Vice-Chancellor for student Affairs, Iran University of Sciences and Technology, Tehran, Iran
2- Assistant Professor, Social Determinants of Health Research Center and Department of Environmental Health Engineering, School of Nursing and Midwifery, Saveh University of Medical Sciences, Saveh, Iran
3- Manager of Environmental & Occupational Health Office, Deputy Office for Health, Qom University of Medical Sciences, Qom, Iran , nj.afzal@yahoo.com
2- Assistant Professor, Social Determinants of Health Research Center and Department of Environmental Health Engineering, School of Nursing and Midwifery, Saveh University of Medical Sciences, Saveh, Iran
3- Manager of Environmental & Occupational Health Office, Deputy Office for Health, Qom University of Medical Sciences, Qom, Iran , nj.afzal@yahoo.com
Abstract: (3169 Views)
Background and Objective: In order to properly grow the body, the production of thyroxin hormones and Etc. are highly dependent on iodine level. This study was conducted to measure the iodine level in edible salts consumed by food supply centers and training operators to evaluate their performance.
Materials and Methods: This semi-experimental study was carried out in Qom city during the period of 2017-18 and the results were compared with the standards of the Institute of Standards and Industrial Research of Iran. Available data were managed and analyzed using Microsoft Excel and SPSS v.16.
Results: Of the 6770 Idiometric measurements, 93% of the edible salts were refined iodized. The iodine level was in acceptable range (30-50 ppm) for 91% of samples, while 2% of samples had higher iodine content than the acceptable level (50 ppm). Statistically, there was a significant relationship between age (P˂0.021), gender (P˂0.037) and education vendors (P˂0.001) and the level of knowledge of the trained operators for packaging type (P˂001), salt prices (P˂0.001) and storage conditions (P˂0.031) topics and also, a significant relationship found between the supervision of health authorities on expiry date (P˂0.003) and fraud checking (P˂0.020) and as well as training showed a significant value on practice of the instructors (P˂0.001).
Conclusion: According to the results, 93% of edible salts, were refined iodized. Therefore, the success of the salt iodizing program requires increasing the awareness of the operators and monitoring them continuously.
Materials and Methods: This semi-experimental study was carried out in Qom city during the period of 2017-18 and the results were compared with the standards of the Institute of Standards and Industrial Research of Iran. Available data were managed and analyzed using Microsoft Excel and SPSS v.16.
Results: Of the 6770 Idiometric measurements, 93% of the edible salts were refined iodized. The iodine level was in acceptable range (30-50 ppm) for 91% of samples, while 2% of samples had higher iodine content than the acceptable level (50 ppm). Statistically, there was a significant relationship between age (P˂0.021), gender (P˂0.037) and education vendors (P˂0.001) and the level of knowledge of the trained operators for packaging type (P˂001), salt prices (P˂0.001) and storage conditions (P˂0.031) topics and also, a significant relationship found between the supervision of health authorities on expiry date (P˂0.003) and fraud checking (P˂0.020) and as well as training showed a significant value on practice of the instructors (P˂0.001).
Conclusion: According to the results, 93% of edible salts, were refined iodized. Therefore, the success of the salt iodizing program requires increasing the awareness of the operators and monitoring them continuously.
Type of Study: Research Article |
Subject:
Health Sciences
Received: 2019/03/2 | Accepted: 2019/07/2 | Published: 2019/06/15
Received: 2019/03/2 | Accepted: 2019/07/2 | Published: 2019/06/15
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