大学生膳食盐摄入的知识、态度与行为

A. Zafar, B. Rizwan, Hafiza Madiha Jaffar, Asad Ullah, H. Akhtar, Saiwa Ghulam Ghous, Syeda Samia Ali, Z. Ali
{"title":"大学生膳食盐摄入的知识、态度与行为","authors":"A. Zafar, B. Rizwan, Hafiza Madiha Jaffar, Asad Ullah, H. Akhtar, Saiwa Ghulam Ghous, Syeda Samia Ali, Z. Ali","doi":"10.54393/df.v4i01.67","DOIUrl":null,"url":null,"abstract":"High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.\nHigh salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"12 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students\",\"authors\":\"A. Zafar, B. Rizwan, Hafiza Madiha Jaffar, Asad Ullah, H. Akhtar, Saiwa Ghulam Ghous, Syeda Samia Ali, Z. Ali\",\"doi\":\"10.54393/df.v4i01.67\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.\\nHigh salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.\",\"PeriodicalId\":253971,\"journal\":{\"name\":\"DIET FACTOR (Journal of Nutritional & Food Sciences)\",\"volume\":\"12 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"DIET FACTOR (Journal of Nutritional & Food Sciences)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.54393/df.v4i01.67\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"DIET FACTOR (Journal of Nutritional & Food Sciences)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54393/df.v4i01.67","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

高盐摄入与高血压风险增加有关,而高血压是心血管疾病的主要危险因素。目的:了解大学生膳食盐摄入的知识、态度和行为。方法:在拉合尔大学进行横断面研究。采用非概率方便抽样法,抽取100名学生。采用SPSS 25.0版本进行数据分析。纳入标准包括年龄在18至30岁之间的参与者以及健康个体。结果:体重过轻40例,体重正常44例,体重超重16例。大学生80人,研究生20人,未婚90人,已婚10人,中产阶级83人,23人在血压开始前就有预警信号。60例影响生活质量,28例影响日常活动。在知识基础上,95%的人认为高盐会导致健康问题,23%的人食用高盐。在态度测试中,50名参与者摄入适量的盐,35名参与者食用含盐零食,32名参与者食用腌制食品。在实践基础上,31名参与者很少尝试减少香料,41名参与者试图购买低盐食品,23名参与者在餐桌上食用或添加酱油,20名每周食用面食和面条少于1-2次,59名食用快餐。结论:研究表明,所有的参与者都食用酱汁、泡菜和咸零食,这些都是盐的主要饮食来源。公共教育倡议应提倡减少使用“隐形盐”。高盐摄入与高血压风险增加有关,而高血压是心血管疾病的主要危险因素。目的:了解大学生膳食盐摄入的知识、态度和行为。方法:在拉合尔大学进行横断面研究。采用非概率方便抽样法,抽取100名学生。采用SPSS 25.0版本进行数据分析。纳入标准包括年龄在18至30岁之间的参与者以及健康个体。结果:体重过轻40例,体重正常44例,体重超重16例。大学生80人,研究生20人,未婚90人,已婚10人,中产阶级83人,23人在血压开始前就有预警信号。60例影响生活质量,28例影响日常活动。在知识基础上,95%的人认为高盐会导致健康问题,23%的人食用高盐。在态度测试中,50名参与者摄入适量的盐,35名参与者食用含盐零食,32名参与者食用腌制食品。在实践基础上,31名参与者很少尝试减少香料,41名参与者试图购买低盐食品,23名参与者在餐桌上食用或添加酱油,20名每周食用面食和面条少于1-2次,59名食用快餐。结论:研究表明,所有的参与者都食用酱汁、泡菜和咸零食,这些都是盐的主要饮食来源。公共教育倡议应提倡减少使用“隐形盐”。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students
High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”. High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信