Effect of Health Education on Healthy Nutrition and Physical Activity among Female Teachers Aged 40–60 Years in Asmara, Eritrea: A Quasiexperimental Study
Table 2
Percentage distribution of women who regularly/often practice healthy nutrition and physical activity at preintervention and postintervention.
Practice
Preintervention (n = 99)
Three-month follow-up (n = 98)
Regularly/often n (%)
Regularly/often n (%)
Choose a diet low in saturated fat
44 (44.4)
53 (54.1)
Follow a planned exercise program
55 (55.6)
68 (69.4)
Limit use of sugar and food containing sugar
44 (44.4)
49 (50.0)
Exercise vigorously for 20 or more minutes at least 3 times per week
18 (18.2)
61 (61.6)
Eat 6–11 servings of bread, cereal, and pasta each day
41 (41.4)
41 (41.8)
Take part in light to moderate physical exercise
77 (77.8)
84 (84.8)
Eat 2–4 serving of fruit each day
25 (25.3)
56 (57.1)
Eat 3–5 serving of vegetable each day
53 (53.5)
65 (66.3)
Eat 2‐3 serving of milk or milk products each day
30 (30.3)
41 (41.8)
Exercising during usual daily activities
71 (71.7)
78 (79.6)
Eat 2‐3 serving from meat, poultry, fish, dried beans, egg and nuts each day
