خودکارآمدی و آمادگی زنان برای کاهش مصرف اختیاری نمک

نویسندگان

1 گروه بهداشت و پزشکی اجتماعی- دانشکده پزشکی دانشگاه شاهد- مربی- علوم بهداشتی در تغذیه

2 مربی گروه بهداشت و پزشکی اجتماعی- دانشکده پزشکی دانشگاه شاهد

3 گروه آمار زیستی - دانشکده پیراپزشکی دانشگاه علوم پزشکی شهید بهشتی

4 گروه بهداشت و پزشکی اجتماعی- دانشکده پزشکی دانشگاه شاهد

چکیده

مقدمه و هدف: بین دریافت زیاد نمک با افزایش خطر بسیاری از بیماری‌های غیرواگیر رابطۀ مستقیم وجود دارد. هدف از این مطالعه تعیین خودکارآمدی و آمادگی زنان برای کاهش مصرف اختیاری نمک بود.

مواد و روش‌ها: این مطالعۀ مقطعی در سال 1394 با استفاده از پرسشنامۀ خودایفا بر روی 561 زن مراجعه‌کننده به واحدهای مراقبت زنان شهر تهران انجام شد. پرسش‌نامه حاوی سؤالات آگاهی درمورد رابطۀ نمک با بیماری‌ها، مواجهه با کاهش مصرف، مصرف اختیاری نمک، مراحل تغییر، خودکارآمدی و وضعیت دموگرافیک زنان بود. داده‌ها‌‌‌‌ با تست‌های آماری کای‌دو، آنالیز واریانس و رگرسیون لجستیک تجزیه‌‌و‌تحلیل شد.

نتایج: میانگین سن زنان 1/10± 21/36 سال بود و 8/39درصد آن‌ها با کاهش مصرف نمک مواجه بودند. هنگام پختن غذا 6/81درصد زنان همیشه یا اغلب اوقات به غذا نمک اضافه می‌‌‌کردند. یک‌سوم زنان در مرحلۀ پیش‌تفکر و 2/41درصد درمرحلۀ آمادگی برای کاستن از مصرف نمک بودند. مرحلۀ تغییر با افزایش امتیاز خودکارآمدی افزایش می‌‌‌یافت (42/0=r و001/0>p). خودکارآمدی و مواجهه با محدودیت مصرف نمک مهم‌ترین عوامل تعیین‌کنندۀ آمادگی زنان برای تغییر رفتار مصرف اختیاری نمک بود (به‌‌ترتیب 14/1- 06/1=CI 95درصد، 1/1=OR با 001/0>p و 42/2-03/1=CI95درصد، 58/1=OR با 038/0>p).

نتیجه‌گیری: نتایج نشان داد، مصرف نمک برای تهیۀ غذا توسط زنان زیاد است و کمتر از نیمی‌‌ از زنان آمادۀ تغییر رفتار هستند. به‌طورکلی با افزایش خودکارآمدی، زنان در مراحل بالاتر تغییر رفتار قرار می‌‌‌گرفتند. از آنجا که خودکارآمدی برای شروع و حفظ تغییر رفتار اهمیت دارد، در توانمندسازی زنان برای کاهش مصرف نمک می‌‌‌بایستی بر افزایش خودکارآمدی و نیز مهارت‌های جایگزینی نمک با طعم دهنده‌‌های سالم تأکید شود.

کلیدواژه‌ها


عنوان مقاله [English]

Self-efficacy and readiness of women to reduce discretionary salt consumption

نویسندگان [English]

  • Nahid Kholdi 1
  • Akbar Sheikhani 2
  • Farid Zayeri 3
  • Ashraf Pirasteh 4
چکیده [English]

Background and Objective: There is a direct relationship between high intake of salt and increased risk of many non-communicable diseases. The aim of this study was to determine the self-efficacy and readiness of women to reduce discretionary salt consumption.
 
Materials and Methods: This cross-sectional study was conducted in 2016 using a self-administered questionnaire on 561 women attended to the women care centers of Tehran. The questionnaire contained questions about awareness of the relationship between salt and diseases, disposure to decreasing consumption due to family disease, discretionary salt consumption, stages of change, self-efficacy and demographic status of women. Data was analyzed by chi-square, ANOVA and logistic regression tests.
 
Results: The mean age of women was 36.21±10.1 and 39.8% of them were exposed with reducing salt intake. Over 80% of women always or often add salt to their food during preparation. A third of women were in pre-contemplation stage and 41.2% were ready to reduce salt consumption. Stages of change increased with increasing self-efficacy (r=0.42, p<0.001). Self-efficacy and exposure to salt intake limitation were the most important determinants of women's readiness to change discretionary salt consumption (OR= 1.1, 95% CI=1.06-1.14, p<0.001 and OR= 1.58, 95% CI=1.03-2.42, p<0.038, respectively).
 
Conclusion: The results showed that salt is used for cooking food by a large number of women and less than half of them are ready to behavior change. In general, stages of change increased with increasing self-efficacy. Because the self-efficacy is important for initiating and maintaining behavior change, for empowering women increasing self-efficacy and replacement of salt with healthy flavors should be emphasized.

کلیدواژه‌ها [English]

  • Self-efficacy
  • Salt
  • Stages of change
  • women
  • Trans-theoretical model
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