Table 2.
Pre-intervention, post-intervention and 4-week follow-up knowledge correct responses of study participants (n = 90).
| Variablea | Pre-intervention n (%) | Post-intervention n (%) | P-valueb | 4-weeks follow-up n (%) | P-valuec |
|---|---|---|---|---|---|
| Percentage of sodium in salt (40%) | 12 (13.3) | 73 (81.1) | <0.001 | 77 (85.6) | <0.001 |
| High salt intake may increase risk factors for | |||||
| Hypertension (Yes) | 75 (83.3) | 86 (95.6) | 0.007 | 86 (95.6) | 0.013 |
| Cardiovascular diseases (Yes) | 56 (62.2) | 80 (88.9) | <0.001 | 82 (91.1) | <0.001 |
| Diabetes (No) | 48 (53.3) | 62 (68.9) | 0.016 | 57 (63.3) | 0.175 |
| Fever (No) | 41 (45.6) | 61 (67.8) | 0.004 | 50 (55.6) | 0.222 |
| Water retention (Yes) | 61 (67.8) | 76 (84.4) | 0.001 | 78 (86.7) | 0.001 |
| Renal diseases (Yes) | 59 (65.6) | 79 (87.8) | <0.001 | 72 (80.0) | 0.029 |
| Reducing salt intake will improve | |||||
| Health (Yes) | 75 (83.3) | 88 (97.8) | 0.001 | 87 (96.7) | 0.008 |
| Blood Pressure (Yes) | 80 (88.9) | 87 (96.7) | 0.065 | 88 (97.8) | 0.039 |
| Sodium content in the following foods is | |||||
| Pita bread (High) | 12 (13.3) | 46 (51.1) | <0.001 | 48 (53.3) | <0.001 |
| Iranian bread (High) | 22 (24.4) | 43 (47.8) | <0.001 | 54 (60.0) | <0.001 |
| Fruits (Low) | 69 (76.7) | 85 (94.4) | <0.001 | 80 (88.9) | 0.019 |
| Fresh vegetables (Low) | 70 (77.8) | 84 (93.3) | 0.003 | 82 (91.1) | 0.008 |
| Canned vegetables (High) | 47 (52.2) | 84 (93.3) | <0.001 | 82 (91.1) | <0.001 |
| Cheddar cheese (High) | 66 (73.3) | 88 (97.8) | <0.001 | 80 (88.9) | 0.003 |
| Pickles (High) | 70 (77.8) | 85 (94.4) | 0.003 | 83 (92.2) | 0.015 |
| Olive oil (Low) | 57 (63.3) | 71 (78.9) | 0.007 | 71 (78.9) | 0.020 |
| Basmati rice (Low) | 37 (41.1) | 53 (58.9) | 0.009 | 42 (46.7) | 0.522 |
| Egyptian rice (Low) | 32 (35.6) | 45 (50.0) | 0.053 | 44 (48.9) | 0.065 |
| Milk, yogurt (Low) | 42 (46.7) | 46 (51.1) | 0.585 | 60 (66.7) | 0.008 |
| Salad dressing oil (High) | 53 (58.9) | 65 (72.2) | 0.050 | 68 (75.6) | 0.024 |
| Ketchup (High) | 57 (63.3) | 74 (82.2) | 0.002 | 76 (84.4) | 0.001 |
| Tomato paste (High) | 56 (62.2) | 75 (83.3) | <0.001 | 75 (83.3) | 0.001 |
| Red meat (Low) | 27 (30.0) | 47 (52.2) | 0.002 | 36 (40.0) | 0.175 |
| Poultry (Low) | 29 (32.2) | 35 (38.9) | 0.307 | 34 (37.8) | 0.522 |
| Corn flakes (High) | 19 (21.1) | 27 (30.0) | 0.185 | 29 (32.2) | 0.076 |
| Chicken cubes (High) | 66 (73.3) | 75 (83.3) | 0.064 | 77 (85.6) | 0.035 |
| Instant noodle (High) | 71 (78.9) | 86 (95.6) | 0.001 | 80 (88.9) | 0.093 |
| Filtered water (Low) | 47 (52.2) | 77 (85.6) | <0.001 | 74 (82.2) | <0.001 |
a
The correct answers are provided in brackets next to each variable;
b
Significance of post-intervention compared to pre-intervention;
c
Significance of follow-up compared to pre-intervention. The p-values indicate the results of McNemar test.