BEHAVIOR MODIFICATION AT RISK OF CHRONIC NON-COMMUNICABLE DISEASES IN RELATION TO CONSUMPTION OF SALTY FOOD USING THE COMMUNITY AS THE BASE IN THE UPPER NORTHERN REGION 2020

Abstract

BACKGROUND: Non-communicable diseases (NCD) are important global and national health problem, causing an increased NCD burden more and more. One important cause is an inappropriate consumption behavior, resulting in excessive intake of certain nutrients beyond the body's requirements, particularly sodium. A survey of sodium consumption in Thailand found that Thais consume up to 4,351.69 milligrams of sodium per day, exceeding the recommended limit set by the World Health Organization. Excessive sodium consumption is associated with the incidence of chronic non-communicable diseases.

OBJECTIVE: To compare knowledge, attitudes, and behaviors related to salty food consumption before and after implementing behavior change interventions for non-communicable disease risk using the community as a base in the upper northern region.

METHODS: This is a pre- and post-intervention research study, with a survey conducted to assess levels of knowledge, attitudes, and behaviors related to salty food consumption among individuals at risk for non-communicable diseases before and after implementing behavior change interventions using an 8-step community-based approach. Data was collected through a developed questionnaire based on literature review, conducted between March to December 2020. The study was conducted in 1 community in each of the 8 provinces in the upper northern region, with a total of 480 samples (60 samples per community) collected before and after the intervention. Data analysis included frequency, mean, standard deviation, and paired samples t-test for comparison using statistical analysis.

RESULTS: The result of community-based participation of health behavior change was found that, after the intervention, the average scores of the sample group increased in all aspects compared to before the intervention, with statistically significant differences in knowledge and behavior related to salty food consumption (7.25±1.94 vs 8.01±1.32, p<0.001 and 2.22±0.19 vs 2.26±0.21, p<0.001, respectively), while the average scores of attitude did not differ significantly statistically (3.44±0.38 vs 3.48±0.46, p=0.110).

CONCLUSIONS AND RECCOMENTASIONS: Community-Based participation of the health behavior change program can promote changes in knowledge and behavior. However, to strengthen attitudes towards reducing salt consumption, further studies should be conducted to find strategies for promoting favorable health attitudes among the target group and fostering desired health behaviors in the future.