원문정보
Knowledge, Attitude, Practice and Related Factors about Low Salt Diet in University Students
초록
영어
Objectives: This study was carried out to measure knowledge, attitude, and practice and related factors of low-salt diet among university students. Methods: Data from a convenience sample of 251 nursing and engineering students of two universities in south-western part of Korea were collected during March 16~20, 2015 using a self-reporting questionaire and urine test. The instruments developed by Lee and Song(1999) were used to measure knowledge and practice, and Ahn(2013) for attitude toward low-salt diet. A spot urine salt stick(SaltSinal®) was also used to evaluate practice of low-salt diet. Data were analyzed using SPSS 21.0, and t-tests, ANOVA, Pearson correlation, and Scheffe test were used. The study was IRB approved. Results: Knowledge, attitude, and practice of low-salt diet was low and spot urine salt level was high among university students. Knowledge and attitude were higher and spot urine salt level was lower among nursing students. Knowledge and attitude were related to gender and drinking. Living arrangement, monthly allowance, smoking, frequency of eating-out, frequency of breakfast were shown not to be related to knowledge and attitude. None of the variable investigated were significantly related to practice of low-salt diet. However, spot urine salt was related with gender, living arrangement, and smoking. Conclusions: A rigorous health education is necessary in order to lower dietary salt among university students. Considering frequent eating-out among university students, it is also very important to lower salt amount in foods sold on- and off-campus.
목차
Ⅰ. 서론
Ⅱ. 연구 방법
1. 연구설계
2. 연구내용 및 도구
3. 연구대상 및 자료수집
4. 분석방법
Ⅲ. 연구결과
1. 조사대학생의 일반적 특성 및 건강행위
2. 저염식이 관련 특성
3. 일반적 특성과 저염식이 관련 특성
4. 저염식이 관련 특성간 상관관계
Ⅳ. 논의
Ⅴ. 결론
참고문헌