KIẾN THỨC, THÁI ĐỘ VÀ THỰC HÀNH DINH DƯỠNG CỦA BỆNH NHÂN TĂNG HUYẾT ÁP

Abstract

Objectives: To describe the nutritional knowledge, attitudes and practices of patients with hypertension who were treated at Vinh Medical University Hospital in 2020. Methods: A cross-sectional descriptive study was used to investigate the nutritional  knowledge, attitudes and practices of 112 patients with hypertension who were treated at Vinh Medical University Hospital. Results: 112 patients with primary hypertension were studied, of which 58,0% was male. Regarding nutritional knowledge of patients with hypertension: do not eat salty food (74,0%), limit alcohol consumption and smoking (64,3%), limit greasy foods (32,0%). The patients who assume the following factors are high risk factors for patients with hypertension: smoking (84,0%), drinking alcohol (85,7%), salty eating habits (90,1%) and overweight and obesity (58,1%). Regarding nutritional practices: 82,1% still regularly use fried foods; 22,3% of them regularly drink alcohol and 19,6% have a smoking habit. Conclusion: The research has shown that although patients have had access to information about diet for patients with hypertension. But there is also a high proportion of patients who have the uncorrect knowledge, attitudes and practices of diet for patients with hypertension. Health workers need to be more close in communication and education about nutrition for patients with hypertension.