The effect of some factors on the meat production, meat information and awareness eating red meat relating to human health in Sulaymaniah province.
Year: 2014
Type: article
Study design: Observational Study
Abstract: Background: knowledge eating meat in Sulaymaniah province is poorly assessed and there is a general lack of documented knowledge about the challenges facing this field and the needs for its development. In the last few years, economy of Iraqi Sulaymaniah city is dominated by oil industry, agriculture and tourism sectors calm in the Kurdistan region; it has massive economic development in comparison to the other Iraqi cities. Unfortunately, this case caused an increase in heart diseases for instance, high blood pressure, and high cholesterol level and so on in this region particularly in Sulaymaniah province according to some reports that have been published by Statistics Directorate of Health Sulaymaniah province from 2008 to 2012. Methods: In this research, people were randomly (sex, age, education level and lifestyle) chosen in Sulaymaniah province. All participants are having heart problem and high blood cholesterol Firstly, blood samples were tested for the participants, where the cholesterol type was LDL (low density lipoprotein), and participants who have higher LDL above normal the level 190 mg/dL where chosen for the present study. Results: The study revealed significant problems facing the information about meat production in Sulaymaniah province, knowledge eating meat, information about the advantageous and disadvantageous of red meat, daily red meat requirement, knowledge about the level of cholesterol in meat, do not sources that give you enough information about red meat and there is strong relationship between cholesterol and heart and blood problems. In addition, sex, educational level, age and life style were also showed significant different (p <0.05) in the knowledge level about the red meat production, eating red meat behaviors, and the red meat nutrition relating to human health.
Source: Food and public health
Author: Hozan Jalil Hamasalim
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W100090793