Evaluation of the Effectiveness of a Nutrition Education Program for Hypertensive Patients at the Community Level.
- Author:
Kyeong Sook YIM
1
Author Information
1. Department of Food & nutrition, The University of Suwon, Suwon, Korea.
- Publication Type:Original Article
- Keywords:
hypertension;
nutrition education program;
nutrition program evaluation;
dietary attitudes;
dietary behavior
- MeSH:
Animals;
Cardiovascular Diseases;
Cause of Death;
Counseling;
Diet;
Diet Therapy;
Education*;
Feeding Behavior;
Gyeonggi-do;
Humans;
Hypertension;
Korea;
Nutrition Policy;
Public Health;
Risk Factors
- From:Korean Journal of Community Nutrition
2000;5(4):654-661
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Hypertension is the major risk factor for cardiovascular disease which is considered the leading cause of death in Korea. Since nonpharmarologic dietary intervention is recommended as the first step in the management of hypertension, evaluation of intervention programs is needed to formulate strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) at a public health center, by assessing changes in nutrition knowledge, food attitude, self-efficacy, dietary behavior, and nutrient intake after program completion. An HNEP was conducted in Suwon city for 5 months in 1999 by a public health center. The program provided 3 sessions of group education with individual nutrition counseling. Thirty-five patients participated fully in the program out of 62 enrollees. Data about nutrition knowledge, food attitude, self-efficacy, dietary behavior, and intake (24-hour recall) were collected before (baseline) and after the program. Post program results indicate the following : 1) nutrition knowledge and perception of importance of nutrition significantly increased, 2) food attitudes also improved, 3) the self-efficacy for maintaining a low salt diet was increased significantly, whereas self-efficacy for maintaining a low fat diet or dietary guidelines was not improved, 4) frequency of intake of processed food, animal fat, and sweets as well as frequency of dining out were significantly reduced, 5) nutrient intake was not improved after the program, 6) the most serious barrier for participating in the program and practicing diet therapy was lack of time and willingness. In conclusion, it appears that HNEP might improve food attitudes, individual perceptions and self-efficacy for desirable eating behavior, but it might not improve dietary intake. It follows then, that a long term intervention program may need to increase effectiveness of patient dietary adherence.
