Factors Influencing High-Sodium Food Consumption Behavior among Nursing Students
Keywords:
High-Sodium Food Consumption Behavior, Chronic diseases, Nursing StudentsAbstract
The consumption of high-sodium foods is a major cause of various chronic diseases. Controlling or reducing the factors contributing to high sodium intake can help alleviate health problems. This descriptive study aimed to examine the high-sodium food consumption behaviors among nursing students and identify the factors influencing their consumption of high-sodium foods. The samples consisted of 130 nursing students enrolled in the Bachelor of Nursing Science program at Boromarajonani College of Nursing Changwat Nonthaburi in 2024. They were selected by stratified random sampling.The data collection tools comprised a questionnaire covering high-sodium consumption behavior, information perceptions on high-sodium food consumption, accessibility to high-sodium food sources, attitudes toward high-sodium food consumption, and knowledge about high-sodium food consumption. The data were analyzed using percentage, mean, standard deviation, and multiple regressions.
The results showed that the nursing students had a moderate level of high-sodium food consumption (Mean = 3.14, S.D. = 0.70). Their knowledge and risk perception about high-sodium food consumption were both high (Mean = 8.92, S.D. = 1.23; Mean = 3.40, S.D. = 0.50, respectively). Accessibility to high-sodium food sources was also high (Mean = 4.02, S.D. = 0.73), while their attitudes toward high-sodium food consumption were moderate (Mean = 3.20, S.D. = 0.53). There are two factors significantly influenced high-sodium food consumption behaviors: accessibility to high-sodium food sources and attitudes towards high-sodium food consumption. Together, they significantly predicted behavior at the 0.05 significance level. The multiple correlation coefficient (R) was 0.506, the coefficient of determination (R²) was 0.256, and the standard error of estimate (S.E.est) was 0.607. Therefore, these two variables explained 25.6% of the variance in high-sodium food consumption behavior among nursing students. In conclusion, educational institutions should foster an environment that encourages the consumption of low-sodium foods and increases awareness about the significance of minimizing sodium intake. These measures aim to reduce sodium consumption among students, thereby helping to prevent health risks associated with high sodium levels.
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