Scale/Scope:
1 hospital
Evaluation Design:
RCT – 397 (163 intervention, 234 control)
Outcomes
Outcomes Measured:
% of women who use fortified flour
Results:
45.2% vs. 44.2%
P-values/CIs:
NS
High Impact Practices:
Enhanced quality of diet during pregnancy and lactation
Outcomes Measured:
% of women who consume dietary iron that is highly bioavailable
Results:
18.1% vs. 9.8%
P-values/CIs:
NS
High Impact Practices:
Enhanced quality of diet during pregnancy and lactation
Outcomes Measured:
% of women with daily iron intake ≥ 3 mg/day
Results:
83.2% vs. 82.8%
P-values/CIs:
NS
High Impact Practices:
Enhanced quality of diet during pregnancy and lactation
Outcomes Measured:
Based on a 24 hour dietary recall among children 12-16 months old, mean intake of meat (g), iron (mg), and heme iron (mg)
Results:
54.3 vs. 47.3, 5.1 vs. 5.4, and 1.5 vs. 1.2 (respectively)
P-values/CIs:
p=0.024, NS, and p=0.003
Height
Taller
High Impact Practices:
Enhanced quality of diet during pregnancy and lactation