Maryam Baradaran-Binazir; Ramak Zavvarkabeh; Fariba Heidari
Abstract
Background: Women are less likely to meet the suggested levels of physical activity compared to men, particularly in the rural setting. For this reason, community-based interventions associated with physical activity were developed to improve physical activity in village women. We conducted the present ...
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Background: Women are less likely to meet the suggested levels of physical activity compared to men, particularly in the rural setting. For this reason, community-based interventions associated with physical activity were developed to improve physical activity in village women. We conducted the present study to explore the experience of target group in term of physical activity to identify factors that could be strengthened and the weaknesses that could be improved. Methods: This qualitative study was conducted applying content analysis. The study setting was Saied Abad, a village in the northwest of Iran. The data were collected using semi-structured in-depth interviews conducted between August 2018 and January 2019. All the participants were rural women, who had experienced at least once doing physical activity in the community-based intervention named Women’s Park. Results: The findings were classified into two main categories and six subcategories: (a) intrapersonal facilitators, such as habituation, (b) interpersonal facilitators, such as family support, (c) environmental facilitators, such as practical activities, (d) intrapersonal barriers, such as lack of time due to family responsibilities, (e) interpersonal barriers, such as not having the support of friends, and (f) environmental barriers, such as cost. Conclusion: In the rural women’s experience, the factors affecting doing physical activity were both facilitators and barriers. This study demonstrated that in addition to the intrapersonal factors, doing physical activity is affected by interpersonal and environmental factors. These findings will be helpful in promoting community-based interventions and scheduling rural women’s health promotion behaviors.
Negar Darvish; Negin Hadi
Abstract
Background: The relationship between nutritional pattern and non-communicable diseases such as coronary artery diseases, diabetes, and obesity has already been established.
Objective: The aim of this study was to determine the relationship between nutritional pattern and education level of rural women ...
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Background: The relationship between nutritional pattern and non-communicable diseases such as coronary artery diseases, diabetes, and obesity has already been established.
Objective: The aim of this study was to determine the relationship between nutritional pattern and education level of rural women in Iran.
Materials and Methods: The present research was conducted on 209 randomly selected women who consented to take part in the study, and lived in kaftarak area of Shiraz during the past year. A questionnaire used in the study was prepared in collaboration with all residents of the department Community Medicine of Shiraz University of Medical Sciences. Chi-square and t-tests were used for statistical analysis.
Results: Among participants, 45% were in the low educated group and 55% were literate. According to our findings, the participants used five major groups of food in appropriate amounts. Of these, 49% consumed fruits, 54.3%, vegetables, 69.5% protein, 57.6%, dairy products, and 5.7% bread and cereals. Our study showed a significant relationship between education level of the participants and the appropriate consumption of fruits, vegetables, protein and dairy products. However, there was no significant association between education level and consumption of fat and carbohydrates. The participants became overweight or obese when deriving most of their calories from carbohydrates. The mean BMI of the subjects was 26.68 ± 5.8 which was consistent with their inappropriate use of fats and carbohydrates.
Conclusions: The women in rural areas became prone to overweight and obesity by inappropriate consumption of some foods.
