The Key Success and Failure Factor in Health Literacy to Reduce Salty Consumption Ban Pa Hiang Community, Mueang District, Lampang Province

Abstract

The objective of this evaluation research aimed to study key success and failure factors in health literacy to reduce salty consumption in community. The quantitative samples were 80 chronic disease risk groups, selected by simple random sampling. The qualitative samples consisted of 10 representatives of the risk group and 10 of the public health personnel. The research instrument were the knowledge and behavior questionnaire for safe consumption, in-depth interview, participatory observation and after action review. Quantitative data were analyzed by descriptive statistics. Qualitative data were analyzed by thematic analysis. The results found that: the success factors consist of 2 main points: 1) The training process that creates awareness by reflecting on the group process such as 1.1) Reaction: opportunity for the sample group to participate in the problem of the need to reduce their salt consumption. 1.2) Learning: create health literacy by using the walk rally activity base, Provide knowledge periodically while home visit. 1.3) Behavior: asking, monitoring, observing changing behavior 1.4) Results: reflected on learning outcomes, knowledge and behavior safe consumption behavior score for safe consumption were at high and moderate levels, respectively. Health literacy of the sampling, able to access, understand, communicate, choose to eat and reduce salty food by simply checking the reliability of different types of food. 2) Community participation in health literacy, namely 2.1) strong network of leaders, staff, agencies within and outside the community 2.2) good social capital such as temples, monks as a model. For failure factors, it was found that some of the sample groups were stuck on a mission while following home visits and modifying behavior at a moderate level. However, the results can be used to broaden both social measures, promoting good social capital, creating a healthy environment for further reducing the consumption of salt in the community.