Table 3.
Patients' knowledge, attitude, and behavior.
| All | Women | Men | P | |
|---|---|---|---|---|
| N = 205 | 129 (62.9) | 76 (37.1) | ||
| Knowledge (general) | 0.995a | |||
| M(SD)e | 13.42 (5.69) | 13.43 (5.26) | 13.42 (6.40) | |
| Knowledge on disease related to high-salt intake | 0.999b | |||
| Correct answer C | 200 (97.6) | 126 (97.7) | 74 (97.4) | |
| Attitude | 0.023a | |||
| M(SD)e | 16.17 (3.74) | 16.63 (3.38) | 15.40 (4.19) | |
| Behavior | 0.243b | |||
| Adding salt during cooking food | ||||
| No or less than 1 tspf | 92 (44.9) | 55 (42.6) | 37 (48.7) | |
| Over 1 tspf | 131 (55.1) | 74 (57.4) | 39 (51.3) | |
| Adding salt during eating | <0.001b | |||
| No or less than 1 tspf | 122 (59.5) | 91 (70.5) | 31 (40.8) | |
| Over 1 tspf | 83 (40.5) | 38 (29.5) | 45 (59.2) |
a P value derived from independent t-test, bP value derived from chi-squared test and Fishers' exact test, cN(%) presented. eMean (standard deviation), and gone teaspoon.