| Summary: | Yessica Cusquisibán-Alcantara,1,* Cesia Toledo-Garrido,1,* Yaquelin E Calizaya-Milla,1 Sandra P Carranza-Cubas,2 Jacksaint Saintila2 1Research Group for Nutrition and Lifestyle, School of Human Nutrition, Universidad Peruana Unión, Lima, Perú; 2School of Medicine, Faculty of Health Sciences, Universidad Señor de Sipán, Chiclayo, Perú*These authors contributed equally to this workCorrespondence: Yaquelin E Calizaya-Milla, Research Group for Nutrition and Lifestyle, School of Human Nutrition, Universidad Peruana Unión, Lima, Chosica, 15, Perú, Email yaquelincalizaya@upeu.edu.pe Jacksaint Saintila, School of Medicine, Faculty of Health Sciences, Universidad Señor de Sipán, Carretera a Pimentel, Chiclayo, Lambayeque, 14001, Perú, Email jacksaintsaintila@gmail.comBackground: Non-communicable diseases in adults and anemia in children represent a major global public health problem, with multiple causes including poor dietary quality. However, nutrition education interventions can empower individuals to make appropriate dietary changes.Objective: To evaluate the impact of a nutritional education intervention on nutrition knowledge (NK), healthy eating index (HEI), and biochemical profile in families in the community in Peru.Methods: A pre-experimental study was conducted in the community of Sinchicuy, located on the banks of the Amazon River, Iquitos, Peru. Nutrition education was provided over a 16-week period to a total of 61 heads of household (23 children under 5 years of age and 23 older adults). Fasting glucose and hemoglobin (Hb) concentration analyses were also carried out before and after the intervention.Results: After the intervention, a significant improvement in the NK score was observed, increasing by 90% (p < 0.001). Additionally, the average HEI scores experienced a significant increase, rising by approximately 11.4% (p < 0.001). In children under 5 years of age, the Hb level showed a significant increase of 5.1% (p = 0.017). However, no statistically significant difference in glucose concentration was observed in older adults after the intervention.Conclusion: The findings of this study indicated a positive impact on NK, HEI, and Hb in heads of households, older adults, and children under five in a rural community where there is limited access to basic services.Keywords: nutrition education, nutritional knowledge, hemoglobin, glucose, children, rural communities
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