Author:
Cheikh Ismail Leila,Hashim Mona,Jarrar Amjad H.,Mohamad Maysm N.,Al Daour Rameez,Al Rajaby Radhiya,AlWatani Sara,AlAhmed Amna,Qarata Shaikha,Maidan Fatima,Saleh Sheima T.,Stojanovska Lily,Al Dhaheri Ayesha S.
Abstract
BackgroundSalt reduction strategies help reduce the risk of cardiovascular diseases (CVDs) by reducing high blood pressure. This study aimed to assess salt related knowledge, attitude, and practices (KAP) before and after administering an evidence-based nutrition education workshop.MethodsNinety non-medical university students were recruited to investigate KAP related to dietary salt intake. The KAP components were assessed before, immediately after, and 4-weeks after administering an evidence-based educational workshop and leaflet.ResultsKnowledge and attitudes related to salt improved significantly immediately post-intervention but were not fully retained after 4-weeks. Five of the 13 evaluated practices improved after 4-weeks: trying to buy low-salt foods increased from 10 to 19% (P = 0.022), rarely adding salt to food during cooking increased from 5 to 16% (P = 0.019), rarely adding salt to food at the table increased from 29 to 42% (P = 0.011), tried to reduce salt intake increased from 26 to 41% (P = 0.014), and tried to use spices to reduce salt increased from 31 to 45% (P = 0.044).ConclusionsThe educational intervention had a positive impact on salt-related knowledge, attitudes, and practices, but the effect was not fully retained on the long-term. Periodic educational interventions should be considered to refresh knowledge and reinforce practices.
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
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