Effect of Reducing Salt Consumption Program towards Dietary Consumption Behavior among with Hypertensive Risk Group: A Case study in Nakhon Si Thammarat
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Abstract
This quasi experimental study aimed to investigate effectiveness of reducing salt consumption program towards dietary consumption behavior among hypertensive risk group. The samples were representative of household who aged more than 15 years, being self-cooking or cooking for family members. The study subjects divided into 2 groups: 245 subjects in intervention group and 222 subjects in control group. The intervention group received reducing salt consumption program. The data were analyzed using descriptive statistics, independent t-test and paired t-test. Results showed that subjects in intervention group had statistically significant higher knowledge and perception (p-value <0.001 and <0.001) and had statistically significant lower salty food (p-value <0.001), after receiving program. However, subjects in intervention and control group had not different in consumption behavior. Subjects in intervention group had statistically significantly higher knowledge, perception and consumption behavior (p-value <0.001, <0.001 and <0.001), respectively. In addition, subjects in intervention group had statistically significantly smaller level of salty than control group (p-value <0.001). Results suggested that reducing salt consumption program should be launched in order to modify dietary consumption among risk group and reduce risk of hypertensive illness.
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