The Development of a Reduced Salty Intake Model in the High Blood Pressure Suspected Cases

Abstract

High blood pressure is a risk factor for leading to cardiovascular disease, chronic kidney disease. The suspected group is at high risk of developing hypertension. This study is action research based on the concept of Kemmis and McTaggart, develop a pattern for reducing salty consumption among suspected patients with hypertension. There were 2 groups of samples. 1) Co-developer of the model, which is a mentor team in the community 2) A group of suspected patients with high blood pressure in 18 communities, 50 people per community, totaling 900 people. Developed between October 2018 - September 2019, included: phase 1 preparation before research Group chat Analyze the problem situation,   phase 2 is to plan, perform, observe and reflect on results, through the process of 6 networks (relatives, merchants, volunteers, community leaders, local health workers) and 6 steps 1) Establishing a working group 2) Evaluating and analyzing the community 3) Preparing a salt reduction community plan 4) Follow up on the suspected group, emphasize home visits to empower and randomly measure salinity levels in food; 5) Surveillance system in the community and 6) Control and monitoring. Phase 3 Summary and evaluation collect information from questionnaires, physical examination and measure the level of salinity in food. Data were analyzed by descriptive statistics, presented with frequency, percentage, mean and standard deviation, compared knowledge, sodium level before and after by Paired t-test, set the level of statistical significance at 0.05. The results showed that the reduction of salty consumption among the suspected hypertensive patients, that has been model developed, consisting of 6 networks, 6 phases. After operation the group of suspected hypertensive patients, mean age 56.29 years (SD 11.05 years), had a statistically significant increase in knowledge score of 87.11% (Mean difference 3.35; 95%CI 3.18-3.52, p-value<0.001). The amount of sodium in the diet has decreased, before the mean was 413.42 mg (SD 125.42), and after was 303.82 mg (SD 116.98), sodium level decreased by 70.11% which was statistically significant (Mean difference 109.60; 95%CI 101.90-117.29, p-value<0.001). This model of reduction in salty consumption among suspected hypertensive patients has been developed and suitable for the community, improves the effectiveness of reducing the consumption of salty. To prevent or delay the occurrence of high blood pressure and have a seamless working style in the same goal.