Martin N Kaddumukasa1, Elly Katabira2, Martha Sajatovic3, Svetlana Pundik4, Mark Kaddumukasa2, Larry B Goldstein5. 1. College of Health Sciences, Makerere University, Kampala, Uganda. Electronic address: kaddumart@yahoo.com. 2. College of Health Sciences, Makerere University, Kampala, Uganda. 3. Neurological and Behavioral Outcomes Center, University Hospitals Case Medical Center, Cleveland, Ohio. 4. School of Medicine, Cleveland VA Medical Center and Case Western Reserve University, Cleveland, Ohio. 5. Department of Neurology, University of Kentucky, Lexington, Kentucky.
Abstract
BACKGROUND: Previous research on Uganda's poststroke population revealed that their level of dietary salt knowledge did not lead to healthier consumption choices. PURPOSE: Identify barriers and motivators for healthy dietary behaviors and evaluate the understanding of widely accepted salt regulation mechanisms among poststroke patients in Uganda. METHODS: Convergent parallel mixed methods triangulation design comprised a cross-sectional survey (n = 81) and 8 focus group discussions with 7-10 poststroke participants in each group. We assessed participant characteristics and obtained insights into their salt consumption attitudes, perceptions, and knowledge. Qualitative responses were analyzed using an inductive approach with thematic analytic procedures. Relationships between healthy dietary salt compliance, dietary salt knowledge, and participant characteristics were assessed using logistic regression analyses. RESULTS: Healthy dietary salt consumption behaviors were associated with basic salt knowledge (P < .0001), but no association was found between compliance and salt disease-related knowledge (P = .314). Only 20% and 7% obtained health-related salt knowledge from their health facility and educational sources, respectively, whereas 44% obtained this information from media personalities; 92% of participants had no understanding of nutrition labels, and only 25% of the study population consumed potash-an inexpensive salt substitute that is both rich in potassium and low in sodium. CONCLUSION: One barrier to healthy dietary consumption choices among Uganda's stroke survivors is a lack of credible disease-related information. Improving health-care provider stroke-related dietary knowledge in Uganda and encouraging the use of potash as a salt substitute would help reduce hypertension and thereby lower the risk of stroke.
BACKGROUND: Previous research on Uganda's poststroke population revealed that their level of dietary salt knowledge did not lead to healthier consumption choices. PURPOSE: Identify barriers and motivators for healthy dietary behaviors and evaluate the understanding of widely accepted salt regulation mechanisms among poststroke patients in Uganda. METHODS: Convergent parallel mixed methods triangulation design comprised a cross-sectional survey (n = 81) and 8 focus group discussions with 7-10 poststroke participants in each group. We assessed participant characteristics and obtained insights into their salt consumption attitudes, perceptions, and knowledge. Qualitative responses were analyzed using an inductive approach with thematic analytic procedures. Relationships between healthy dietary salt compliance, dietary salt knowledge, and participant characteristics were assessed using logistic regression analyses. RESULTS: Healthy dietary salt consumption behaviors were associated with basic salt knowledge (P < .0001), but no association was found between compliance and salt disease-related knowledge (P = .314). Only 20% and 7% obtained health-related salt knowledge from their health facility and educational sources, respectively, whereas 44% obtained this information from media personalities; 92% of participants had no understanding of nutrition labels, and only 25% of the study population consumed potash-an inexpensive salt substitute that is both rich in potassium and low in sodium. CONCLUSION: One barrier to healthy dietary consumption choices among Uganda's stroke survivors is a lack of credible disease-related information. Improving health-care provider stroke-related dietary knowledge in Uganda and encouraging the use of potash as a salt substitute would help reduce hypertension and thereby lower the risk of stroke.
Authors: David Chiu; Leif Peterson; Mitchell S V Elkind; Jonathan Rosand; Linda M Gerber; Marc D Silverstein Journal: J Stroke Cerebrovasc Dis Date: 2010-05 Impact factor: 2.136
Authors: Martin N Kaddumukasa; Elly Katabira; Martha Sajatovic; Svetlana Pundik; Mark Kaddumukasa; Larry B Goldstein Journal: Neurology Date: 2016-08-24 Impact factor: 9.910
Authors: Jacqueline L Webster; Nicole Li; Elizabeth K Dunford; Caryl A Nowson; Bruce C Neal Journal: Asia Pac J Clin Nutr Date: 2010 Impact factor: 1.662
Authors: R O Akinyemi; O S Ogah; R F Ogundipe; O A Oyesola; A A Oyadoke; M O Ogunlana; F M Otubogun; T F Odeyinka; B S Alabi; J O Akinyemi; J K Osinfade; R N Kalaria Journal: Eur J Neurol Date: 2009-05-22 Impact factor: 6.089