Development of a Model for Prevention and Control of Iron Deficiency Anemia in Health Region 8

Mon, 06 Apr 2026 00:00:00 +0700

Anemia is a significant public health concern in Health Region 8, Thailand, with prevalence rates of 29.5% among pregnant women, 20.5% among preschool children, and 37.6% among 6-year-old schoolchildren. This study aimed to develop and test a prevention and control program for anemia in Health Region 8 by integrating the four phases of the Research and Development (R&D) framework by Borg and Gall with the PRECEDE–PROCEED Model. Phase 1 assessed the situation through surveys of 839 service units across seven provinces and focus group discussions with 35 stakeholders, identifying four key barriers: inadequate screening coverage, lack of continuous follow-up systems, poor intersectoral coordination, and incorrect public knowledge and attitudes toward iron supplementation. Phase 2 developed the “R8 Iron MOM” program comprising five activities: anemia knowledge provision, iron-rich local food selection, proper iron supplementation techniques, health monitoring systems, and community-based support. Phase 3 tested the program using a one-group pretest-posttest design with 158 participants (pregnant women, children aged 6 months–5 years, and grade 1 students) over four weeks. Phase 4 evaluated and refined the program. Data were analyzed using paired t-tests and McNemar's tests. Results showed statistically significant improvement across all groups: mean hematocrit increased by 1.8–3.4% (p < 0.001, Cohen's d = 0.94–1.52), knowledge scores improved by 0.8–1.4 points (p < 0.001, Cohen's d = 0.91–1.65), and daily iron supplementation adherence increased from 46.8% to 89.2% (p < 0.001). Overall satisfaction was at the highest level (Mean = 4.2, SD = 0.7). The R8 Iron MOM program showed promising trends in improving hematocrit levels, knowledge, and iron supplementation behaviors; it may be adapted for other contexts with appropriate modifications. However, controlled trial designs are recommended to confirm effectiveness and establish causal relationships.

Processing of Chicken Bone Broth Powder with Spicy Curry Flavor using Spray Drying Technique

Sirima Thaipitak, Chatrapa Hudthagosol, Promluck Sanporkha — Wed, 08 Apr 2026 00:00:00 +0700

The demographic transition toward an aging society has increased the demand for easily digestible, and protein-rich foods to help prevent sarcopenia. Therefore, this study aimed to develop a spicy curry-flavored chicken bone broth powder as a highly nutritional, easily digestible, and convenient alternative dietary supplement for older adults. The study began by optimizing the extraction conditions of chicken bone broth. Boiling chicken feet at 85 °C for 24 hours yielded the maximum protein content of 25.11%. Subsequently, formulations of the spicy curry-flavored chicken bone broth were developed, and the curry formulation without black pepper received the highest sensory acceptance from the elderly panelists. When subjected to the spray drying, the optimal condition was achieved using an inlet air temperature of 150 °C combined with 15% maltodextrin. The resulting product exhibited excellent physical properties, with a solubility of 97.42%, a hygroscopicity of 19.98%, and a low water activity of 0.16, indicating safety from microbial growth. Furthermore, the product retained its antioxidant properties, showing a total phenolic content of 51.82 µg GAE/100 g, a FRAP value of 45.15 µmol TE/100 g, and an ORAC value of 50.60 µmol TE/100 g. It also achieved the highest overall preference score of 8.12 (on a scale ranging from "like very much" to "like extremely") from elderly evaluators. In conclusion, this research demonstrates the commercial potential of upcycling by-products from the frozen chicken industry into a novel, alternative protein supplement powder that is highly acceptable in taste, convenient to consume, and effectively meets the nutritional needs of the elderly.

Journal of Nutrition Association of Thailand (Online)

Development of a Model for Prevention and Control of Iron Deficiency Anemia in Health Region 8

Processing of Chicken Bone Broth Powder with Spicy Curry Flavor using Spray Drying Technique