Table 4.
Pre-intervention and 4-week follow-up for practice related responses of study participants (n = 90).
| Practicea | Pre-intervention n (%) | 4-weeks follow-up n (%) | P-valueb |
|---|---|---|---|
| Check food labels (Often) | 21 (23.3) | 27 (30.0) | 0.286 |
| Information on food labels affects purchasing decisions (Often) | 21 (23.3) | 19 (21.1) | 0.824 |
| Check labels specifically for salt/sodium content (Often) | 8 (8.9) | 13 (14.4) | 0.227 |
| Salt/sodium content on label affects purchasing decisions (Often) | 7 (7.8) | 11 (12.2) | 0.424 |
| Try to buy “low salt” foods (Often) | 10 (11.1) | 19 (21.1) | 0.022 |
| Try to buy “no added salt” foods (Often) | 3 (3.3) | 6 (6.7) | 0.453 |
| Add salt to food during cooking (Rarely) | 5 (5.6) | 16 (17.8) | 0.019 |
| Use Stock Cubes during cooking (Rarely) | 32 (35.6) | 36 (40.0) | 0.557 |
| Add salt to food at the table (Rarely) | 29 (32.2) | 42 (46.7) | 0.011 |
| Add salt before tasting the food (Rarely) | 42 (46.7) | 44 (48.9) | 0.851 |
| Did you try to reduce salt intake before (Yes) | 26 (28.9) | 41 (45.6) | 0.014 |
| Did you try to use spices to reduce salt (Yes) | 31 (34.4) | 45 (50.0) | 0.044 |
| Type of bottled water (low sodium) | 18 (20.0) | 29 (32.2) | 0.052 |
a
Answer options for practice questions included often, sometimes, and never, only answers of positive practice are presented;
b
Significance of follow-up compared to pre-intervention. The p-values indicate the results of McNemar test.