Female Sexual Dysfunction and its Associated Risk Factors: An Epidemiological Study in the North-East of Iran

Background & aim: Female sexual function (FSD) is a multifactorial phenomenon. Sexual function is influenced by different personal and environmental factors. This study aimed to evaluate FSD and its contributing factors using female sexual function index (FSFI). Methods:This descriptive cross-sectional study was conducted on 264 women referring to 11 health centers of Sabzevar, Iran during October 2012 to January 2013 using a convenience sampling. Data were collected using a validated Persian version of FSFI containing six domains of sexual desire, lubrication, sexual arousal, sexual satisfaction, orgasm and sexual pain as well as demographic questionnaire. A total score of Results: The mean age of women enrolled in this study was 32.2±10.27 years . Considering the cut-off point of sexual dysfunction at 28, 62.1% of the study population had FSD. Highest rate of FSD was estimated at 49.2%, Age was associated with a significant decline in total scores of FSFI (P=0.042). Moreover, a significant correlation was observed between duration of marriage and total scores of FSFI (

Effects of educational intervention on women’s behaviors in utilization of oils and fats

Introduction: Studying the practice of families on fats and oils consumption has an essential role indetermination of health status in a community. Here, we invesyigated the effect of educationalintervention on women’s behavior about oils and fats consumption in Tadayon and Family health centersin Semnan, Iran.Materials and Methods: In this study, 250 and 255 families were selected by the coincidental clustersampling, before and after intervention, respectively. Data were collected by questionnaire via ofinterview. The intervention consisted of speeches, installation mentioned in the leaflet, leaflet distributionand printing educational materials in the local newspaper.Results: In the majority of families, the first preference of oil for preparation of non fried foods (56.4vs. 36.8, before and after intervention, respectively) and fried foods (60.8 vs. 32.7, before and afterintervention, respectively) was solid hydrogenated vegetable oil. After training, the use of conventionalliquid oil and frying oil for the preparation of fried and non-fired foods was increased significantly(p<0.001). After intervention the percent of subjects who removed the visible fat from red meats wasincreased from 52% to 62.5 % ( p<0.01). In addition, after intervention the percent of people believed tobe harmful usage of hydrogenated oil was increased (p<0.028).Conclusion: The results of this study showed that educational interventions can increase knowledgeand correct behaviors of families in the field of oils and fats consumption. Therefore, implementation andcontinuation of these programs should be regarded in the health system