Knowledge, Attitude, and Practice on Salt and Assessment of Dietary Salt and Fat Intake among University of Sharjah Students

Nutrients

Mona Hashim¹  Nada Jawish¹  Hiba Albaghli¹  Sheima T. Saleh¹  Leila Cheikh Ismail¹  Mayssaa Bekdache¹  Dina Aldarweesh¹  Dyana Kdsi¹  Maysm N. Mohamad²  Ayesha S. Al Dhaheri²  Amjad H. Jarrar² 

[1] Clinical Nutrition and Dietetics Department, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates;Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates;

关键词: dietary salt;    dietary fat;    students;    knowledge;    attitude;    practice;   

DOI  :  10.3390/nu11050941

来源: DOAJ

【 摘 要 】

Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population’s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.

【 授权许可】

Unknown