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Healthy People 2010 objectives related to iron deficiency. http://www.health.gov/healthypeople/Document/html/tracking/od19.htm
19-12.
Iron deficiency in young children and in females of childbearing age
19-13.
Anemia in low-income pregnant females
19-14.
Iron deficiency in pregnant females
Iron Deficiency -- United States, 1999--2000
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5140a1.htm
Recommendations to Prevent and Control Iron Deficiency in the United States
Among pregnant women, iron-deficiency anemia during the first two trimesters
of pregnancy is associated with a twofold increased risk for preterm delivery and a threefold increased risk for delivering
a low-birthweight baby (38). Evidence from randomized control trials indicates that iron supplementation decreases the incidence
of iron-deficiency anemia during pregnancy (10,39-42), but trials of the effect of universal iron supplementation during pregnancy
on adverse maternal and infant outcomes are inconclusive (10,43,44).
http://www.cdc.gov/mmwr/preview/mmwrhtml/00051880.htm
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What can / do individual Occupational Health Nurses do to address the
Healthy People national health objectives for 2010 to reduce iron deficiency in females of childbearing age by 3--4 percentage
points ?
What interventions on the following list do you do in your practice? What
else do you do that is not listed?
1) Include a screening question regarding iron rich foods in your wellness
programming?
2) Include iron deficiency as an objective with your annual reports ?
3) Include the importance of iron in your communication with employees and
families?
4) Provide written information on dietary iron sources to your clients?
5) Provide anticipatory guidance to pregnant clients regarding iron rich foods
and breast feeding, or iron-fortified formula for infants?
6) Do you address potential lack of employee knowledge regarding how
iron supplements improve maternal and infant outcomes?
7) Do you encourage women of child bearing age to eat iron-rich foods
and foods that enhance iron absorption?
8) Have you worked with local nutritionists to collaborate
on how to address concerns related to iron deficiency for your employees?
9) How have your increased awareness of the need for iron in the diet
of your employees and their families?
