A Cross-Sectional Study between Salt Knowledge Level and Salt Preference among the Students of Tunku Abdul Rahman University of Management and Technology (TAR UMT)

Chin, Yee Ching (2023) A Cross-Sectional Study between Salt Knowledge Level and Salt Preference among the Students of Tunku Abdul Rahman University of Management and Technology (TAR UMT). Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Background:The incidence of cardiovascular diseases and hypertension has increased due to the global rise in salt intake over the years. Poor knowledge and practices regarding salt consumption are the primary factors contributing to this trend. Therefore, this study aimed to determine salt knowledge level and salt preference has to be done. The relationship between salt knowledge level and salt preference according to socio-demographic factors has been investigated. Methods:This cross-sectional study was conducted among 68 participants who fulfilled the inclusion and exclusion criteria and were selected using a convenience sampling method. A validated questionnaire to test salt knowledge level and salt preference was converted into a google form. The significant values were set as p ±0.05. Results:The participants had a weak salt knowledge level (48.82 ±15.02) and strong salt preference (70.50 ±13.3). Although females had slightly higher mean scores for salt knowledge, there was no significant difference between gender and knowledge level (P=0.370) or salt preference score (p=0.081). Bangladeshi participants had the highest scores for salt knowledge and preference, while Chinese participants had the lowest scores. However, there was no significant difference in mean scores of knowledges (0.837) and preference (0.871) across different ethnic groups. Lastly, there is a small positive correlation between salt knowledge level and salt preference. Conclusion:A public education campaigns should be organized to increase the awareness about the negative health effect of excessive sodium intake, implement a clear nutritional labeling in food packaging and foods in restaurants or cafe, promote healthy eating habits such as encourage consumer to consume more fruits and vegetables and reducing fast food intake and a regular survey and research studies can be done to monitor salt intake to inform public health policies and interventions. Keyword: salt intake, knowledge, practice, correlation