Evaluation Reduce Consumption Sodium in food of Patients in Advance hospital (level A) and General Hospital (level S, M1) Project of Region Health 11 in Fiscal year 2021

Abstract

This evaluation research aimed to investigate the project of sodium consumption reduction in patients’ foods of advance (Level A) and general (Level S and M1) hospitals in Health Region 11 applying CIPP model of Stufflebeam and also study the problems and obstacles of the project implementation. Participants were 62 persons selected by purposive sampling including nutritionists and the persons who took responsibility about chronic non-communicable diseases in advance and general hospitals and also provincial public health offices in health region 11. Data were analyzed by descriptive statistics and content analysis. The results showed that:

1. The context of the project was consistent with the objectives and needs of the hospitals at the highest level. The executive administers indicated the importance of the project at a high level. Regarding inputs of the project, materials, equipment and budget were at a moderate level, while knowledge and understanding of personnel, technology and operational cooperation were at a high level. According to process of the project, providing sufficient knowledge for entrepreneurs, exchanging of knowledge and public relations were at a high level. In terms of product of the project, the overall project satisfaction was at a high level (M=3.83, SD=0.57). The quantify of sodium dietary containing in foods, above 660 milligrams, provided by the hospitals was reduced 15% in the inpatient diet (IPD) of all menus in one advance hospital (9.10%) and five general hospitals (45.45%).

2. Regarding the problems and obstacles of the project, some patients did not finish the foods, left a little bit, and from the habit of salty cooking. In addition, the program for calculating nutrients required an appropriate period of training to be proficient.

          These research findings can be extended to communities for reducing consumption of salt in foods, and to health personnel for promoting incentives to patients for reducing salt consumption.