Kiến thức, thái độ và thực hành về sử dụng muối ăn của người dân thành phố Huế năm 2022

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Tác giả: Thị Liễu Đinh, Hiếu Hồ, Thị Linh Đan Hồ, Thị Thu Thắm Lương, Đức Dân Nguyễn, Minh Tú Nguyễn, Ngô Bảo Khuyên Nguyễn, Phi Khanh Nguyễn, Bình Thắng Trần, Thị Quỳnh Tâm Trần, Văn Quang Vinh Võ

Ngôn ngữ: vie

Ký hiệu phân loại: 639.32 Fish culture in salt waters

Thông tin xuất bản: Y tế Công cộng, 2022

Mô tả vật lý: 39-53

Bộ sưu tập: Metadata

ID: 500996

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Chủ đề

Ăn thừa muối là yếu tố nguy cơ chính gây tăng huyết áp, dẫn đến đột quỵ, nhồi máu cơ tim và gây những rối loạn khác cho sức khỏe. Tại Việt Nam, lượng muối tiêu thụ một ngày của người dân là 9.4 gam, cao gần gấp 2 lần so với khuyến nghị, tuy nhiên nghiên cứu về thói quen ăn mặn tại Việt Nam vẫn chưa được quan tâm đúng mức. Mục tiêu: Mô tả kiến thức, thái độ, thực hành và tìm hiểu một số yếu tố liên quan đến sử dụng muối ăn của người dân thành phố Huế. Đối tượng và phương pháp: Nghiên cứu mô tả cắt ngang trên 462 người trưởng thành đang sinh sống tại thành phố Huế. Mô hình hồi quy logistic đa biến để xác định một số yếu tố liên quan đến kiến thức, thái độ và thực hành. Kết quả: Tỷ lệ người dân có kiến thức, thái độ, thực hành sử dụng muối ăn tốt lần lượt là 36.4% (KTC 95%: 31.8 - 40.7)
31.6% (KTC 95%: 27.2 - 35.8) và 22.5% (KTC 95%: 17.5 - 24.8). Kiến thức về sử dụng muối ăn có mối liên quan đến tuổi, trình độ học vấn, nghề nghiệp công nhân/thợ thủ công, thể trạng cơ thể, tần suất nấu ăn (p<
0.05). Thái độ có mối liên quan đến giới tính, trình độ học vấn, nghề nghiệp cán bộ/công - viên chức và kiến thức (p<
0.05). Các yếu tố liên quan đến thực hành bao gồm giới tính, trình độ học vấn, tần suất nấu ăn, kiến thức và thái độ (p<
0.05). Kết luận: Kiến thức, thái độ, thực hành về sử dụng muối ăn của người dân còn khá thấp. Cần tăng cường truyền thông để nâng cao kiến thức, thái độ về sử dụng muối, đồng thời khuyến khích thực hiện các hành vi giảm tiêu thụ muối tại cộng đồng.High salt intake is the main risk o f hypertension, which leads to stroke, heart attack, and other diseases. The average daily salt intake in Vietnam is 9.4 grams, almost double the recommended amount. However, the issue o f salty eating habits in Vietnam has not received enough attention. Objectives: To describe the knowledge, attitudes, andpractices and to identify some factors related to the use o f salt in Hue city. Subjects and methods: A cross-sectional descriptive study on 462 people living in Hue city. Multivariable logistic regression model was used to identify factors related to knowledge, attitude, and practice. Results: The percentage ofpeople with knowledge, attitude and practice o f using good salt was 36.4% (95% CI: 31.8 - 40.7)
31.6% (95% CI: 27.2 - 35.8) and 22.5% (95% CI: 17.5 - 24.8). Knowledge o f using salt was related to age, education level, BM I status, worker craftsman, and cooking frequency. Attitudes were associated with gender, education level, cadres officials, and knowledge. Practices were linked to gender, education level, cooking frequency, knowledge, and attitude. Conclusion: Lack o f knowledge, attitude, and practice about using salt were currently common. Therefore, we highly recommend that it is necessary to strengthen communication to improve knowledge and attitudes about salt use, as well as encourage the implementation o f behaviors to reduce salt consumption in the community.

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