门诊高血压病人饮食的知识-态度-行为调查

KNOWLEDGE,ATTITUDES AND BEHAVIOUR TOWARDS DIET IN PATIENTS WITH HYPERTENSION

目的了解门诊高血压病人的饮食知识-态度-行为(KAP)情况,为开展有针对性营养健康教育和饮食行为干预提供科学依据。方法采用自行设计的高血压病人KAP调查问卷,随机对门诊就诊的316例高血压病人进行调查,内容包括被调查者的一般情况、饮食营养相关知识掌握情况、饮食相关态度及饮食相关行为。结果门诊高血压病人饮食知识得分为(5.05±1.97)分,不同文化程度、病程及有无家族史病人的饮食知识得分差异有显著性(F=25.986、20.658,P<0.01;t=2.175,P<0.05)。高血压相关知识主要来自医务人员。高血压病人对饮食的态度总体比较积极。有30.7%的病人口味偏咸,36.1%的病人常吃腌制食品,有20.4%的人关注自己每日盐的摄入量,文化程度、病程是部分饮食行为的影响因素。结论门诊高血压病人对饮食防治的认识不足,需针对不同人群采用多种途径帮助其养成良好的饮食行为。

Objective To investigate the knowledge,attitudes and behaviour towards diet in patients with hypertension, and provide scientific evidence for carrying out nutrition health education and diet behaviour intervention. Methods A self-designed questionnaire was used to survey 316outpatients with hypertension of their knowledge on diet nutrition including their general condition,awareness of diet-related knowledge,attitudes and behaviour. Results The average nutrition knowledge score was 5.05±1.97for the outpatients with hypertension.The difference of the score among them of educational background,course of disease and with or without a family history was significant（F=25.986,20.658,P0.01;t=2.175,P0.05）.The major source of hypertension-related knowledge came from the medical staff.Their attitude towards diet was relatively active.Among the patients,30.7%liked little bit salt-taste food,36.1% often ate pickled food and 20.4% concerned their daily amount of salt intake,educational background and course of disease being parts of factors influencing diet behaviour. Conclusion The knowledge on diet in outpatients with hypertension is insufficient.It is,therefore,needed to adopt multiple ways targeted for different people to help them develop healthy eating habits.