การศึกษาติดตาม: ความรู้ ทัศนคติ พฤติกรรมการบริโภคอาหารและ ภาวะโภชนาการของผู้ที่มีน้ำหนักเกินในชุมชนที่เข้าร่วมโปรแกรม การให้คำปรึกษาด้านโภชนาการและชุมชนสัมพันธ
Keywords:
ความรู้, ทัศนคติ, พฤติกรรมการบริโภคอาหาร, ภาวะน้ำหนักเกิน, โปรแกรมให้, คำปรึกษาด้านโภชนาการและชุมชนสัมพันธ, knowledge, attitude, consumption behaviour, overweight, nutrition and community relations counselling programmeAbstract
Abstract:
Objective: To conduct a comparative study of overweight community members’ (1)
knowledge, attitude and consumption behaviour before and 3 months after participating in
the nutrition and community relations counselling programme, and (2) nutritional condition
(body mass index (BMI), waist circumference (WC), capillary blood glucose (CBG), percentage
of body fat (PBF) before and 3, 6 and 12 months after participation in the programme.
Design: Long-term descriptive research based on secondary data.
Methodology: The sample consisted of 79 overweight community members who had
participated in the nutrition and community relations counselling programme for one year.
Data were collected by means of a questionnaire and nutritional condition evaluation. Data
analysis was conducted using descriptive statistics and one-way repeated ANOVA measures.
Results: Three months after having participated in the programme, the participants
displayed signifcantly higher average scores for knowledge (p < .001), attitude (p < .001) and
consumption behaviour (p < .001) than before their participation. In addition, at the 3rd, 6th and
12th months after having participated in the programme, the participants’ body mass index,
waist circumference, capillary blood glucose, and percentage of body fat had reduced signifcantly,
all by p < .001.
Recommendations: It is suggested that community practitioner nurses apply the nutrition
and community relations counselling programme to providing on-going assistance for overweight
community members in adjusting their consumption behaviour and improving their nutritional
condition, as a means of encouraging an appropriate and sustainable nutritional condition.
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