Effect of the salt and cooking oil control intervention on knowledge-attitude-practice of patients with hypertension in community
10.3760/cma.j.issn.1674-0815.2015.04.007
- VernacularTitle:膳食干预项目对社区高血压患者控油限盐知信行的影响分析
- Author:
Zhipeng ZHUO
;
Jinping SONG
;
Xueli YUAN
;
Hongshan CHI
;
Xiaoli LIU
- Publication Type:Journal Article
- Keywords:
Health promotion;
Chronic disease;
Questionnaires
- From:
Chinese Journal of Health Management
2015;(4):276-279
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the effects of salt and cooking oil intervention among hypertensive patients on knowledge-attitude-practice. Method Three thousand hypertensive patients from 20 community health service centers in Shenzhen were chosen by multi-stage cluster random sampling method. Salt measuring spoons and scaled oil pots were provided during six-month health intervention. Before and after the six-months health intervention, 2 976 and 2 864 valid questionnaires were collected respectively. After intervention, 40 families were randomly selected to perform an investigation of cooking oil and salt weighing during 3 d 24 h. Result Before the intervention, the rates of awareness on the intake of salt and cooking oil were 29.94% and 16.23% respectively. After intervention, the rates increased to 88.58% (P<0.000 1) and 84.29%(P<0.000 1) respectively. The rates of restriction on the intake of salt and cooking oil were 62.97% and 59.07%, respectively, after the intervention, the rates were 97.14% and 96.79% (P<0.000 1), respectively. By using the salt measuring spoons and scaled oil pots, the intake of cooking oil and salt reached the recommended amount in Chinese dietary guideline. Conclusion The implementation of health education combined with appropriate tools could promote the knowledge and behavior of the salt and cooking oil consumption.
