Influencing Factors of Reducing Salt and Sodium Consumption Behaviors Among Working-Age Teachers at Risk of Hypertension, Bangkok
Keywords:
Salt and sodium consumption behavior, Working-age teachers, Risk for hypertension groupAbstract
A group of working-age teachers was found to be at risk of hypertension and exhibited behavior of consuming salty foods. Changing behaviors to reduce the consumption of salt and sodium can help decrease the risk of developing chronic diseases in the future. This predictive correlational design aimed to study the influence of body mass index (BMI), income, nutrition literacy regarding sodium consumption, access to low-salt foods, and social support on salt and sodium reduction behavior among working-age teachers at risk for hypertension in Bangkok. The 242 participants were obtained by multi-stage random sampling. Research instruments consisted of the following: 1) a general information questionnaire, 2) a nutrition literacy questionnaire regarding sodium consumption, 3) a questionnaire on access to low-salt and low-sodium foods, 4) a questionnaire on social support factors, and 5) a questionnaire on behaviors to reduce salt and sodium consumption among individuals at risk of hypertension. The reliability of the entire questionnaire was calculated using Cronbach's alpha coefficient, achieving a value of 0.92. Data were collected by questionnaires via Google forms and analyzed using descriptive statistics, with correlation and predictive power analyzed using multiple regression statistics.
The results of the study showed that body mass index, income, nutrition literacy regarding sodium consumption, and social support factors significantly predicted behavior to reduce salt and sodium consumption among working-age teachers at risk of hypertension in Bangkok by 29.70% (R2 = .297, df = 5, F = 19.826).
The research results can be used as a guideline for developing programs to reduce salt and sodium consumption behavior in the working-age at risk for hypertension with an emphasis on developing nutritional literacy and social support.
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