Table 4. Knowledge, Attitude, and Behavior Associated With Sodium Reduction Among Adults Aged 18 to 69 Years Between Preintervention and Postintervention Surveysa.
Group | Adjusted prevalence, % (95% CI)b | Difference, % (95% CI) | P valuec | |
---|---|---|---|---|
Preintervention (n = 15 350) | Postintervention (n = 16 490) | |||
Knowledge | ||||
Chinese nutrition guidelines recommended salt intake (6 g/d) | 31.7 (23.3 to 40.1) | 57.6 (48.3 to 66.9) | 25.9 (19.0 to 32.8) | <.001 |
Attitude | ||||
Processed food should have a label with sodium content | 70.4 (61.1 to 79.7) | 75.2 (66.9 to 83.5) | 4.8 (0.2 to 9.3) | .02 |
Behaviors | ||||
Use scaled salt spoon | 14.6 (8.7 to 20.6) | 36.1 (28.4 to 43.8) | 21.5 (14.3 to 28.6) | <.001 |
Pay attention to sodium content on processed food labels | 18.4 (12.5 to 24.2) | 32.1 (25.9 to 38.2) | 13.7 (11.1 to 16.3) | <.001 |
Self-assessed reducing salt in diet | 35.7 (28.6 to 42.8) | 61.1 (52.8 to 69.5) | 25.4 (19.7 to 31.2) | <.001 |
Shandong–Ministry of Health Action on Salt and Hypertension, 2011 to 2016.
Adjusted for age, sex, occupation, educational level, body mass index status, frequency of eating outside the home, and receipt of antihypertension medicine within 2 weeks. For unweighted differences see eTable 5 in the Supplement.
P value for difference in adjusted means between pre- and postintervention surveys based on a t test.