Table 2. Pre-intervention knowledge, attitude and behaviour responses of participating cardiac care unit patients (n=50).
| Knowledge (correct responses) | N | % |
|---|---|---|
| Effect of high-salt/sodium diet on health (correct answer: “worsens health”) | 46 | 92 |
| Health problems caused or aggravated by salty foods | ||
| High blood pressure | 48 | 96 |
| Stroke | 34 | 68 |
| Osteoporosis | 18 | 36 |
| Fluid retention | 45 | 90 |
| Heart attacks | 40 | 80 |
| Stomach cancer | 9 | 18 |
| Kidney disease | 33 | 66 |
| Relationship between salt and sodium (correct answer: “salt contains sodium”)* | 20 | 40 |
| Maximum daily amount of salt recommended for adults (correct answer: “5 g, <1 teaspoon”)* | 12 | 24 |
| Main source of salt in the diet of Lebanese people (correct answer: “processed foods…”)* | 27 | 54 |
| Correctly identified foods as either high, medium or low sources of salt/sodium | ||
| Bread (medium) | 13 | 26 |
| Manaeesh-traditional thyme or cheese-filled pies (high) | 39 | 78 |
| Traditional pies (high) | 38 | 76 |
| Pizza (high) | 40 | 80 |
| Rice (low) | 13 | 26 |
| Cheese (high) | 39 | 78 |
| Milk (low) | 42 | 84 |
| Pear (low) | 44 | 88 |
| Soya sauce (high) | 36 | 72 |
| Fresh carrot (low) | 46 | 92 |
| Ketchup (high) | 44 | 88 |
| Bottled salad dressings (high) | 41 | 82 |
| Traditional roasted nuts (high) | 48 | 96 |
| Sausages and hot dogs (high) | 48 | 96 |
| Attitude (positive responses) | ||
| You are concerned about the amount of salt/sodium in your diet (yes) | 32 | 64 |
| Reducing the amount of salt you add to foods is definitely important to you (agree) | 44 | 88 |
| Reducing the amount of processed foods you eat is definitely important to you (agree) | 44 | 88 |
| Reducing your sodium intake is definitely important to you (agree) | 43 | 86 |
| Behavioural practices | ||
| Use of food labels | ||
| Check labels (often) | 22 | 44 |
| Information on food labels affects purchasing decisions (often) | 21 | 42 |
| Check labels specifically for salt/sodium content (often) | 9 | 18 |
| Salt/sodium content indicated on label affects purchasing decisions (often) | 9 | 18 |
| Try to buy “low salt” foods (often)* | 27 | 54 |
| Try to buy “no added salt” foods (often)* | 12 | 24 |
| Other salt-related behavioral practices | ||
| Add salt during cooking (often)* | 19 | 38 |
| Add salt at the table (often)* | 22 | 44 |
| Is cutting down on salt intake (yes) | 39 | 78 |
*, the behavioural practices followed up.