Table 3.
Adherence to dietary modifications among hypertensive patients in a follow-up clinic of Asella Referral and Teaching Hospital, Asella Town, Arsi Zone, Oromia Regional State, Ethiopia, 2020 (n = 115).
| Variables | Responses | |||
|---|---|---|---|---|
| Never | Rarely | Usually | Always | |
| Included fruit, vegetables, grains, and beans in their diet after being diagnosed with hypertension | 37 (32.2%) | 50 (43.5%) | 22 (19.1%) | 6 (5.2%) |
| Consumed foods that contain high saturated fat | 49 (42.6%) | 58 (50.4%) | 6 (5.2%) | 2 (1.7%) |
| Consumed spicy foods since being diagnosed | 66 (57.4%) | 42 (36.5%) | 3 (2.6%) | 4 (3.5%) |
| Consumed salt in their food | 64 (55.7%) | 29 (25.2%) | 12 (10.4%) | 10 (8.7%) |
| Read nutritional facts on food labels to compare amount of sodium in products | 80 (69.6%) | 26 (22.6%) | 4 (3.5%) | 5 (4.3%) |