Development of Food Application Knowledge for Hypertensive Patients

Main Article Content

Somluk Tepsuriyanont
Amornrat Natason

Abstract

 Development of innovation enhancing people’ s food knowledge for hypertensive people is alternative strategy for changing consumption behaviors and for controlling hypertension. This research is a research and development study. The objectives are: 1) to develop a food knowledge application for patients with hypertension, 2) to compare knowledge before and after using the application, and 3) to assess user satisfaction with the application. The sample group consists of 130 patients with hypertension who received services at two sub- district health- promoting hospitals,undergoing four research phases: 1) needs assessment, 2) application design and development, 3)application usability testing, and 4) evaluation of application effectiveness. Research tools included surveys on application usage preferences, the developed nutritional education application, application quality assessment, nutritional knowledge evaluation, and user satisfaction assessment. Results revealed that the developed application contained comprehensive content covering the benefits of foods for hypertensive patients, hypertension- fighting foods, sodium and salt quantities in foods,recommended and restricted food types. Overall, the quality of the nutritional education application for hypertensive patients was rated as excellent ( Mean= 4. 65, SD= . 31) . Furthermore, statistically significant improvement in nutritional knowledge was observed after application usage ( p<. 01) . Moreover, user satisfaction with the application was notably high (Mean=4.38, SD=.46), indicating a positive reception among the study sample.

Article Details

How to Cite
1.
Tepsuriyanont S, Natason A. Development of Food Application Knowledge for Hypertensive Patients. NJPH (วารสาร พ.ส.) [internet]. 2024 Dec. 25 [cited 2025 Feb. 13];34(3):13-25. available from: https://he02.tci-thaijo.org/index.php/tnaph/article/view/272838
Section
บทความวิจัย
Author Biography

Somluk Tepsuriyanont, Faculty of Nursing, Ubonratchathani University

Development of innovation enhancing people’ s food knowledge for hypertensive people is alternative  strategy  for  changing  consumption  behaviors  and  for  controlling  hypertension. This research is a research and development study. The objectives are: 1) to develop a food knowledge application  for  patients  with  hypertension,  2) to  compare  knowledge  before  and  after  using  the application, and 3) to assess user satisfaction with the application. The sample group consists of 130 patients  with  hypertension  who  received  services  at  two  sub- district  health- promoting hospitals, undergoing four research phases: 1) needs assessment, 2) application design and development, 3)application usability testing, and 4) evaluation of application effectiveness. Research tools included surveys on application usage preferences, the developed nutritional education application, application quality  assessment,  nutritional  knowledge  evaluation,  and  user  satisfaction  assessment. Results revealed  that  the  developed  application  contained  comprehensive  content  covering  the  benefits  of foods  for  hypertensive  patients,  hypertension- fighting  foods,  sodium  and  salt  quantities  in  foods, recommended and restricted food types. Overall, the quality of the nutritional education application for hypertensive patients was rated as excellent ( Mean= 4. 65, SD= . 31) . Furthermore, statistically significant  improvement  in  nutritional  knowledge  was  observed  after  application  usage ( p<. 01). Moreover, user satisfaction with the application was notably high (Mean=4.38, SD=.46), indicating a positive reception among the study sample.

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