Journal List > J Nutr Health > v.48(5) > 1081413

J Nutr Health. 2015 Oct;48(5):441-450. Korean.
Published online October 30, 2015.  https://doi.org/10.4163/jnh.2015.48.5.441
© 2015 The Korean Nutrition Society
A study on hypertension relevant nutritional knowledge and dietary practices in Chinese college students studying in South Korea
Zhe Sun,1 and Wookyoun Cho2
1Major in Clinical Nutrition, Graduate school of Gachon University, Gyeonggi 13120, Korea.
2Department of Food and Nutrition, College of BioNano Technology, Gachon University, Gyeonggi 13120, Korea.

To whom correspondence should be addressed. tel: +82-31-750-5972, Email: wkcho@gachon.ac.kr
Received August 17, 2015; Revised August 31, 2015; Accepted September 09, 2015.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea.

Methods

We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension.

Results

The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake.

Conclusion

Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

Keywords: Chinese college students; hypertension and sodium relevant knowledge; behavior change stage; dietary practices

Figures


Fig. 1
Relations of salty processed food intake frequency according to behavior change stages
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Tables


Table 1
General characteristics of subjects
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Table 2
Anthropometric measurement of subjects
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Table 3
Levels of nutritional knowledge related with hypertension and sodium
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Table 4
Frequency of salty processed food intake
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Table 5
Average of hypertension preventing practices
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Table 6
Distribution of behavior change stages for hypertension preventing practices
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Table 7
Relations of behavior change stage and nutritional knowledge relevant to hypertension
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Table 8
Relations of behavior change stage and nutritional knowledge relevant to sodium
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Table 9
Correlation of dietary practices and nutritional knowledge relevant to hypertension and sodium
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