Developing operational capacities of Leaders to Reduce salt and Sodium intake, school in Kham Sakaesang district, Nakhon Ratchasima province

Abstract

The objectives of this research were to study of context, Problems, and enhancing the capacity of leaders to take actions in reducing salt and sodium as well as evaluate the development outcome. The method was the participatory research that used PAOR components: Planning (P), Action (A), Observation (O) and Reflection (R) at one school located in Nakhon Ratchasima Province. The study was conducted during October 2021 and February 2023.The study was focused on the two target groups: One group was comprised of 102 individuals who were actively participated in the leadership development, and another group was consisted of 309 student whose in the development outcomes which were observed within the school to assess perceptions and behavior on reduce salt and sodium intake. The data were analyzed by using the content analysis, Descriptive statistics, percentage, Mean, Standard deviation and paired t-test statistic. This study could be a development process and can be revealed that student leaders, teachers and public health officers who analyzed the school's situation, Social and environmental context, Including synthesized relevant data.The outcomes were highlighted in various school activities such as the promoting awareness and controlling, The reducing salt and sodium intake, The setting measures, The employing social media, The integrating extracurricular learning, As well as the fostering family and community connections. Resulted in indicating of the sample's perception of salt and sodium consumption which were reached a significant increase from the previous intervention (p < 0.001). Similarly, Salt and sodium consumption behaviors also were significantly higher than post-implementation (p < 0.001). These findings underscored the success of the model in affecting positive changes in food-related behaviors of the school. Guidelines should be developed for reducing salt and Sodium consumption should be developed. To present to educational institution administrators and public health service units to create participation in operations.