Table 4 Characteristics of knowledge, attitude, and behavior about salt intake by salt-restriction spoon status
Characteristic | Using or Used Salt-Restriction Spoons | |||
|---|---|---|---|---|
All (n = 1215) | Yes (n = 459) | NO (n = 756) | p Value | |
Knowledge | ||||
 Know the recommended adult sodium consumption, n (%) | 459 (37.78) | 196 (42.70) | 263 (34.79) | 0.006* |
 High sodium consumption can cause or exacerbate obesity, hypertension, and cardiovascular disease, n (%) | 962 (79.18) | 396 (86.27) | 566 (74.87) | 0.000* |
Attitude | ||||
 Consider that low-sodium diets cause weakness, n (%) | 407 (33.50) | 112 (24.40) | 295 (39.02) | 0.000* |
 A diet limited in sodium should be promoted, n (%) | 1075 (88.48) | 403 (87.80) | 672 (88.89) | 0.564 |
Behavior | ||||
 Consume condiments high in sodium frequently (monosodium glutamate, soy sauce), n (%) | 825 (67.90) | 261 (56.86) | 564 (74.60) | 0.000* |
 Make a concerted effort to cut down on salt use in the kitchen, n (%) | 952 (78.35) | 378 (82.35) | 574 (75.93) | 0.008* |