scholarly journals Consumer Knowledge, Attitudes, and Behaviors of Sodium Intake and Reduction Strategies in Los Angeles County

2016 ◽  
Vol 14 (2) ◽  
pp. 35-44 ◽  
Author(s):  
Ranjana N. Wickramasekaran ◽  
Lauren N. Gase ◽  
Gabrielle Green ◽  
Michelle Wood ◽  
Tony Kuo
Keyword(s):  
Los Angeles ◽  
Los Angeles County ◽  
Sodium Intake ◽  
Sodium Content ◽  
Consumer Knowledge ◽  
Sodium Reduction ◽  
Cross Sectional ◽  
Attitudes And Behaviors ◽  
Reduce Sodium Intake ◽  
And Behaviors

Background and Purpose: In Los Angeles County, over 27% of the population has been diagnosed with hypertension and over 60% is considered overweight or obese. To help address the burden of hypertension and other diet-associated diseases, the Los Angeles County Department of Public Health launched its sodium reduction initiative to scale sodium reduction approaches and, ultimately, reduce sodium intake in the region. The purpose of this study was to gain a better understanding of consumer knowledge, attitudes, and behaviors related to sodium consumption and reduction to inform ongoing program efforts. Methods: A cross-sectional Internet panel survey was administered from December 2014 to January 2015 to a panel of Los Angeles County adult residents (n=848). Results: Results suggest low levels of consumer knowledge of recommended daily sodium intake limits (5.9%), high levels of support for reduction of sodium in the food supply (>70%), and moderate levels of healthy behavior change (e.g., 48.1% reported determining their food purchases based on the sodium content, 56.3% reported watching their sodium intake). Conclusions: These findings support the continued need to work at multiple levels (consumer, food supplier/manufacturer, retail) to reduce sodium intake in Los Angeles County.

scholarly journals Change in US Adult Consumer Knowledge, Attitudes, and Behaviors Related to Sodium Intake and Reduction: SummerStyles 2012 and 2015

2016 ◽  
Vol 32 (6) ◽  
pp. 1357-1364 ◽  
Author(s):  
Katherine A. John ◽  
Mary E. Cogswell ◽  
Lixia Zhao ◽  
Xin Tong ◽  
Erika C. Odom ◽  
...  
Keyword(s):  
Health Professional ◽  
Sodium Intake ◽  
Consumer Knowledge ◽  
Cross Sectional ◽  
Panel Surveys ◽  
Professional Advice ◽  
Attitudes And Behaviors ◽  
The Us ◽  
And Behaviors ◽  
Sectional Analysis

Purpose: To describe changes in consumer knowledge, attitudes, and behaviors related to sodium reduction from 2012 to 2015. Design: A cross-sectional analysis using 2 online, national research panel surveys. Setting: United States. Participants: A total of 7796 adults (18+ years). Measures: Sodium-related knowledge, attitudes, and behaviors. Analysis: Data were weighted to match the US population survey proportions using 9 factors. Wald χ2 tests were used to examine differences by survey year and hypertensive status. Results: Despite the lack of temporal changes observed in respondent characteristics (mean age: 46 years, 67% were non-Hispanic white, and 26% reported hypertension), some changes were found in the prevalence of sodium-related knowledge, attitudes, and behaviors. The percentage of respondents who recognized processed foods as the major source of sodium increased from 54% in 2012 to 57% in 2015 ( P = .04), as did the percentage of respondents who buy or choose low/reduced sodium foods, from 33% in 2012 to 37% in 2015 ( P = .016). In contrast, the percentage of self-reported receipt of health professional advice among persons with hypertension decreased from 59% in 2012 to 45% in 2015 ( P < .0001). Other sodium-related knowledge, attitudes, and behaviors did not change significantly during 2012 to 2015. Conclusion: In recent years, some positive changes were observed in sodium-related knowledge and behaviors; however, the decrease in reported health professional advice to reduce sodium among respondents with hypertension is a concern.

Knowledge, Attitudes, and Behaviors Related to Sodium Intake and Reduction Among Adult Consumers in the United States

2016 ◽  
Vol 31 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Deesha Patel ◽  
Mary E. Cogswell ◽  
Katherine John ◽  
Stephanie Creel ◽  
Carma Ayala
Keyword(s):  
United States ◽  
Health Professional ◽  
Sodium Intake ◽  
The United States ◽  
Cross Sectional Survey ◽  
Professional Advice ◽  
Attitudes And Behaviors ◽  
Reduce Sodium Intake ◽  
And Behaviors ◽  
Respondent Characteristics

Purpose. To describe the prevalence and determinants of sodium-related knowledge, attitudes, and behaviors among U.S. adults Design. A cross-sectional survey was used. Setting. The study was set in the United States in 2012. Subjects. Participants were 6122 U.S. adults. Measures. Sodium-related knowledge, attitudes, and behaviors were measured. Analysis. Chi-squared tests were used to determine differences in sodium-related knowledge, attitude, and behaviors by respondent characteristics; multiple logistic regression was used to examine associations between selected respondent characteristics and health professional advice, reported action, or knowledge, attitudes, and behaviors (adjusted for all other respondent characteristics). Results. About three-fourths of respondents answered eating too much sodium is “somewhat” or “very” harmful to their health. Twenty-six percent reported receiving health professional advice, and 45% reported taking action to reduce their sodium intake. The prevalence of reported action was highest among adults receiving advice, those with hypertension, blacks, and those aged ≥65 years. Sixty-two percent who reported action agreed that most of their sodium comes from processed or restaurant foods. Of those reporting action, the most common tactics to reduce sodium intake were checking nutrition labels, using other spices than salt, and choosing low-sodium foods; requesting lower-sodium options when eating out was the least common tactic. Conclusion. Results suggest almost half of adults overall and the vast majority of those receiving health professional advice are taking some action to watch or reduce sodium intake. Although a substantial proportion report using recommended tactics to lower intake, many are not using the most effective tactics. In order to reach the general population, health communication messages could be simpler and focus on the most effective tactics to reduce sodium intake. Furthermore, health professionals can help reduce sodium intake by discussing the benefits of sodium reduction and tactics to do so, regardless of a hypertension diagnosis.

scholarly journals Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation

BMJ Open ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. e046412
Author(s):  
Yuzhu Song ◽  
Yuan Li ◽  
Chunlei Guo ◽  
Yishan Wang ◽  
Liping Huang ◽  
...  
Keyword(s):  
South Africa ◽  
Sodium Intake ◽  
Cost Effective ◽  
Evidence Base ◽  
Sodium Content ◽  
Processed Meat ◽  
Sodium Reduction ◽  
Cross Sectional ◽  
Fish Products ◽  
The Usa

IntroductionReducing sodium intake has been identified as a highly cost-effective strategy to prevent and control high blood pressure and reduce cardiovascular mortality. This study aims to compare the sodium content in processed meat and fish products among five countries, which will contribute to the evidence-base for feasible strategies of sodium reduction in such products.MethodsSodium content on product labels of 26 500 prepackaged products, 19 601 meat and 6899 fish, was collected in supermarkets from five countries using the FoodSwitch mobile application from 2012 to 2018. To be specific, it was 1898 products in China, 885 in the UK, 5673 in Australia, 946 in South Africa and 17 098 in the USA. Cross-sectional comparisons of sodium levels and proportions meeting 2017 UK sodium reduction targets were conducted using Kruskal-Wallis H and the χ2 test, respectively across the five countries.ResultsThe results showed that processed meat and fish products combined in China had the highest sodium level (median 1050 mg/100 g, IQR: 774–1473), followed by the USA, South Africa, Australia, with the lowest levels found in UK (432 mg/100 g, IQR: 236–786) (p<0.001). Similar variations, that is, a twofold to threefold difference of sodium content between the highest and the lowest countries were found among processed meat and fish products separately. Large sodium content variations were also found in certain specific food subcategories across the five countries, as well as across different food subcategories within each country.ConclusionProcessed meat and fish products differ greatly in sodium content across different countries and across different food subcategories. This indicates great potential for food producers to reformulate the products in sodium content, as well as for consumers to select less salted food.

scholarly journals Prescribers’ Knowledge, Attitudes and Behaviors on Antibiotics, Antibiotic Use and Antibiotic Resistance in Jordan

Antibiotics ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 858
Author(s):  
Reema A. Karasneh ◽  
Sayer I. Al-Azzam ◽  
Mera Ababneh ◽  
Ola Al-Azzeh ◽  
Ola B. Al-Batayneh ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Antibiotic Use ◽  
Cross Sectional Study ◽  
Antibiotic Prescribing ◽  
Prescribing Practices ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Attitudes And Behaviors ◽  
And Behaviors ◽  
Ease Of Access

More research is needed on the drivers of irrational antibiotic prescribing among healthcare professionals and to ensure effective prescribing and an adequate understanding of the issue of antibiotic resistance. This study aimed at evaluating prescribers’ knowledge, attitudes and behaviors about antibiotic use and antibiotic resistance. A cross-sectional study was conducted utilizing an online questionnaire and included physicians and dentists from all sectors in Jordan. A total of 613 prescribers were included (physicians n = 409, dentists n = 204). Respondents’ knowledge on effective use, unnecessary use or associated side effects of antibiotics was high (>90%), compared with their knowledge on the spread of antibiotic resistance (62.2%). For ease of access to the required guidelines on managing infections, and to materials that advise on prudent antibiotic use and antibiotic resistance, prescribers agreed in 62% and 46.1% of cases, respectively. 28.4% of respondents had prescribed antibiotics when they would have preferred not to do so more than once a day or more than once a week. Among respondents who prescribed antibiotics, 63.4% would never or rarely give out resources on prudent use of antibiotics for infections. The findings are of importance to inform antibiotic stewardships about relevant interventions aimed at changing prescribers’ behaviors and improving antibiotic prescribing practices.

scholarly journals RELATIONSHIP OF KNOWLEDGE, ATTITUDES AND BEHAVIOR ABOUT NUTRITION BALANCE WITH NUTRITIONAL STATUS OF STUDENT IN POLTEKKES KEMENKES BENGKULU IN 2020

2020 ◽  
Vol 11 (2) ◽  
pp. 158-166
Author(s):  
Thesa Frovela
Keyword(s):  
Nutritional Status ◽  
Pearson Correlation ◽  
Food Selection ◽  
Cross Sectional ◽  
Attitudes And Behaviors ◽  
Nutrition Balance ◽  
And Behaviors ◽  
And Behavior ◽  
Attitudes And Behavior ◽  
Nutritional Balance

The health and nutritional status of pregnant women determined at teenager and adult during a eligible woman, so everyone must have knowledge, attitudes and behaviors about nutrition so that they don’t have mistakes in food selection. The purpose of this observation is determine the relationship between knowledge, attitudes, and behavior about nutritional balance with the nutritional status of students in Poltekkes Kemenkes Bengkulu in 2020. The design of this observation is obsevational cross-sectional design conducted in January in Poltekkes Kemenkes Bengkulu with a population of 640 people and a sample of 60 people. The statistical analysis used the pearson correlation test. The results showed that the average knowledge about balanced nutrition was good enough, the average attitude about balanced nutrition was good, the average behavior about balanced nutrition was good and the average nutritional status of female students was in the normal category. There is a relationship between knowledge about nutritional balance with nutritional status of student (r = 0.324), there is a relationship between attitudes about nutritional balance with nutritional status of student (r = 0.373), and there is a relationship between behavior about nutritional balance with nutritional status of student (r = 0.343). It is expected that students can improve their knowledge, attitudes and behaviors about nutritional balance.

scholarly journals The paths to children’s disordered eating: The implications of BMI, weight-related victimization, body dissatisfaction and parents’ disordered eating

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Marilou Côté ◽  
Maxime Legendre ◽  
Annie Aimé ◽  
Marie-Christine Brault ◽  
Jacinthe Dion ◽  
...  
Keyword(s):  
Body Dissatisfaction ◽  
Disordered Eating ◽  
Indirect Effect ◽  
Cross Sectional Study ◽  
Eating Attitudes ◽  
Cross Sectional ◽  
Mediating Role ◽  
Attitudes And Behaviors ◽  
And Behaviors ◽  
Disordered Eating Attitudes

Background Being the target of peer victimization is frequent among children categorized as overweight and obese and is thought to play a central role in disordered eating behavior development. In accordance with a previous theoretical model, this cross-sectional study aimed to replicate among children the mediating role of weight-related victimization from peers and body dissatisfaction in the association between body mass index (BMI) and children’s disordered eating attitudes and behaviors (CDEAB), while also taking into account the contribution of parents’ disordered eating attitudes and behaviors (PDEAB). Methods Participants were 874 children aged between 8 and 12 years old who were recruited in elementary schools. Height and weight were measured and used to calculate BMI. Self-reported questionnaires were used to measure weight-related victimization, body dissatisfaction, CDEAB and PDEAB. Results For both girls and boys, a path analysis showed no direct effect of BMI on CDEAB, but a significant indirect effect was found, indicating that weight-related victimization and body dissatisfaction mediated this relationship. In addition, the indirect effect of weight-related victimization and body dissatisfaction remained significant even when controlling for PDEAB. Conclusion While weight itself appears to be insufficient to explain CDEAB, weight-related victimization may lead children to see their weight as problematic and develop disordered attitudes and behaviors toward eating. This suggests that weight-related victimization from peers and body dissatisfaction must be taken seriously and that preventive and intervention efforts must be pursued.

Recollections of Maternal and Paternal Punitive Discipline in Childhood and Violent Attitudes and Behaviors in Adulthood: A Mediation Model

2021 ◽  
Vol 36 (3) ◽  
pp. 381-400
Author(s):  
Sofia Koukouli ◽  
Argyroula E. Kalaitzaki
Keyword(s):  
Young Adults ◽  
Structural Equation ◽  
Criminal History ◽  
Harsh Discipline ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Mothers And Fathers ◽  
Attitudes And Behaviors ◽  
Punitive Discipline ◽  
And Behaviors

This cross-sectional retrospective study on a convenience sample of 973 Greek undergraduate students examined whether the violent socialization in childhood and the criminal history in adolescence would be mediators between parents' harsh discipline and young adults' violent attitudes and behaviors (VA/B). Structural Equation Modelling indicated that both the mothers' and fathers' punitive discipline at age 10 have an indirect impact, through the mediators, on young adults' VA/B. A direct effect was also found from mothers' and fathers' punitive discipline to violence approval and from fathers' punitive discipline to antisocial personality symptoms, and corporal punishment law attitude. The findings suggest that early experiences of harsh discipline may increase the risk of adult's violence and call for multilevel prevention and intervention programs targeting both parents and children.

Sodium reduction in butter using microparticulated salt

2019 ◽  
Vol 121 (4) ◽  
pp. 874-881 ◽  
Author(s):  
Daniela da Costa de Oliveira ◽  
Amanda Cristina Cristina Andrade ◽  
Jéssica Guimarães ◽  
Jéssica Ferreira Rodrigues ◽  
Mariana Mirelle Pereira Natividade ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Scientific Information ◽  
Salt Content ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Content Type ◽  
Significant Difference ◽  
Liquid Products ◽  
The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

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