Knowledge, attitude, and practice on salt and assessment of dietary salt and fat intake among university of sharjah students

Leila Cheikh Ismail; Mona Hashim; Amjad H. Jarrar; Maysm N. Mohamad; Sheima T. Saleh; Nada Jawish; Mayssaa Bekdache; Hiba Albaghli; Dyana Kdsi; Dina Aldarweesh; Ayesha S. Al Dhaheri

doi:10.3390/nu11050941

Knowledge, attitude, and practice on salt and assessment of dietary salt and fat intake among university of sharjah students

Leila Cheikh Ismail, Mona Hashim, Amjad H. Jarrar, Maysm N. Mohamad, Sheima T. Saleh, Nada Jawish, Mayssaa Bekdache, Hiba Albaghli, Dyana Kdsi, Dina Aldarweesh, Ayesha S. Al Dhaheri

Zayed Center Health Sciences

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population’s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.

Original language	English
Article number	941
Journal	Nutrients
Volume	11
Issue number	5
DOIs	https://doi.org/10.3390/nu11050941
Publication status	Published - May 2019

Keywords

Attitude
Dietary fat
Dietary salt
Knowledge
Practice
Students

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

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10.3390/nu11050941

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title = "Knowledge, attitude, and practice on salt and assessment of dietary salt and fat intake among university of sharjah students",

abstract = "Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population{\textquoteright}s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.",

keywords = "Attitude, Dietary fat, Dietary salt, Knowledge, Practice, Students",

author = "Ismail, {Leila Cheikh} and Mona Hashim and Jarrar, {Amjad H.} and Mohamad, {Maysm N.} and Saleh, {Sheima T.} and Nada Jawish and Mayssaa Bekdache and Hiba Albaghli and Dyana Kdsi and Dina Aldarweesh and {Al Dhaheri}, {Ayesha S.}",

note = "Publisher Copyright: {\textcopyright} 2019 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2019",

month = may,

doi = "10.3390/nu11050941",

language = "English",

volume = "11",

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AU - Ismail, Leila Cheikh

AU - Hashim, Mona

AU - Jarrar, Amjad H.

AU - Mohamad, Maysm N.

AU - Saleh, Sheima T.

AU - Jawish, Nada

AU - Bekdache, Mayssaa

AU - Albaghli, Hiba

AU - Kdsi, Dyana

AU - Aldarweesh, Dina

AU - Al Dhaheri, Ayesha S.

PY - 2019/5

Y1 - 2019/5

N2 - Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population’s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.

AB - Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population’s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.

KW - Attitude

KW - Dietary fat

KW - Dietary salt

KW - Knowledge

KW - Practice

KW - Students

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Knowledge, attitude, and practice on salt and assessment of dietary salt and fat intake among university of sharjah students

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Keywords

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