TY - JOUR
T1 - Impact of a Nutrition Education Intervention on Salt/Sodium Related Knowledge, Attitude, and Practice of University Students
AU - Cheikh Ismail, Leila
AU - Hashim, Mona
AU - Jarrar, Amjad H.
AU - Mohamad, Maysm N.
AU - Al Daour, Rameez
AU - Al Rajaby, Radhiya
AU - AlWatani, Sara
AU - AlAhmed, Amna
AU - Qarata, Shaikha
AU - Maidan, Fatima
AU - Saleh, Sheima T.
AU - Stojanovska, Lily
AU - Al Dhaheri, Ayesha S.
N1 - Funding Information:
The assistance provided by Dr. Lara Nasreddine was greatly appreciated. We would also like to thank the participants for their time and commitment.
Publisher Copyright:
Copyright © 2022 Cheikh Ismail, Hashim, Jarrar, Mohamad, Al Daour, Al Rajaby, AlWatani, AlAhmed, Qarata, Maidan, Saleh, Stojanovska and Al Dhaheri.
PY - 2022/2/25
Y1 - 2022/2/25
N2 - Background: Salt 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. Methods: Ninety 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. Results: Knowledge 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). Conclusions: The 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.
AB - Background: Salt 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. Methods: Ninety 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. Results: Knowledge 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). Conclusions: The 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.
KW - dietary salt
KW - dietary sodium
KW - educational intervention
KW - knowledge retention
KW - university students
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U2 - 10.3389/fnut.2022.830262
DO - 10.3389/fnut.2022.830262
M3 - Article
AN - SCOPUS:85126245831
SN - 2296-861X
VL - 9
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 830262
ER -