DEVELOPMENT OF A REDUCED SALTY INTAKE MODEL IN THE HIGH BLOOD PRESSURE RISK GROUP IN KHON KAEN PROVINCE
Keywords:
Model, Reduced Salty Intake, Risk group, High Blood PressureAbstract
This study was a research and development study aiming to design model for reducing salty consumption among suspected patients with hypertension in Khon Kaen province. The study was conducted during April-November 2019. A model for reducing salty consumption was then designed as prototype and was implemented in 26 districts of Khon Kaen province. The data analysis composes of means and standard deviation, andcomparison of variables means in prototype testing was conducted using paired t-test.
The results of the study showed that, in terms of the effect of using the model to reduce salty consumption in a sample of 1,300 people, it was found that the mean of knowledge before the procedure was 5.27. The mean after the procedure was 7.74. The mean increased by 2.46 points. In terms of the sodium content in the food, the average content before the procedure was 0.87 g, while the average content after the procedure was 0.71 g, a decrease by 0.16 g. For the blood pressure (systolic), the average value before the procedure was 131.51 mm Hg. After procedure, the average value was 125.37 mm Hg, a decrease by 6.14 mm Hg. The method used was comparison of these variables before and after the procedure, in which there was a significant statistical difference (p value <0.001).
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