Effects of educational intervention on women's behaviors in utilization of oils and fats

Studying the practice of families on fats and oils consumption has an essential role in determination of health status in a community. Here, we invesyigated the effect of educational intervention on women’s behavior about oils and fats consumption in Tadayon and Family health centers in Semnan, Iran. In this study, 250 and 255 families were selected by the coincidental cluster sampling, before and after intervention, respectively. Data were collected by questionnaire via of interview. The intervention consisted of speeches, installation mentioned in the leaflet, leaflet distribution and printing educational materials in the local newspaper. In the majority of families, the first preference of oil for preparation of non fried foods (56.4 vs. 36.8, before and after intervention, respectively) and fried foods (60.8 vs. 32.7, before and after intervention, respectively) was solid hydrogenated vegetable oil. After training, the use of conventional liquid oil and frying oil for the preparation of fried and non-fired foods was increased significantly (p<0.001). After intervention the percent of subjects who removed the visible fat from red meats was increased from 52% to 62.5 % (p<0.01). In addition, after intervention the percent of people believed to be harmful usage of hydrogenated oil was increased (p<0.028). The results of this study showed that educational interventions can increase knowledge and correct behaviors of families in the field of oils and fats consumption. Therefore, implementation and continuation of these programs should be regarded in the health system.