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Title: ผลของโปรแกรมส่งเสริมความรอบรู้ด้านอาหารต่อพฤติกรรมการบริโภคอาหารของกลุ่มเสี่ยงโรคความดันโลหิตสูงในชุมชน
Other Titles: Effect of the food literacy enhancing program on dietary behaviors among at risk group of hypertension in communities
Authors: สุฑาทิพย์ ใหมคำ
Authors: ศิวพร อึ้งวัฒนา
นพมาศ ศรีเพชรวรรณดี
สุฑาทิพย์ ใหมคำ
Keywords: Food literacy; Dietary behaviors; High-risk group for hypertension;ความรอบรู้ด้านอาหาร, พฤติกรรมการบริโภคอาหาร, กลุ่มเสี่ยงโรคความดันโลหิตสูง
Issue Date: Oct-2566
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: This quasi-experimental research was conducted through a two-group pretest-posttest design. The objectives were to compare food consumption behavior scores between the experimental group before and after receiving a food literacy enhancing program and to compare the food consumption behavior scores between the experimental and control groups after they had undergone the program for a period of 8 weeks. The sample consisted of adults aged 35-59 years who were identified as being at risk for hypertension. A total of 48 participants were selected, and divided evenly into 24 for the experimental group and 24 for the control group. Research tools included 1) a program for enhancing food literacy, based on the health literacy framework of Don Nutbeam (2008) combined with food knowledge from Fingland and Thompson (2021); 2) a manual on food literacy for those at risk of hypertension in the community; 3) a video media; and 4) a food consumption log. Data collection tools were comprised of a general information questionnaire and a food consumption behavior questionnaire. The content validity index of the tools was 0.97, and the reliability, as measured by Cronbach’s alpha coefficient, was 0.84. Data was analyzed using descriptive statistics for individual data and inferential statistics including chi-square test, Fisher’s exact test, Wilcoxon signed-rank test, and Mann-Whitney U test The findings revealed that the experimental group had a higher mean score for food consumption behavior (x ̅ = 4.12, S.D. = 0.17) than before receiving the program. Their score was also significantly higher than that of the control group (x ̅ = 3.37, S.D. = 0.18) with statistical significance (p < 0.001). The study results showed that the food literacy enhancing program on dietary behaviors for people at risk of hypertension in communities can be effectively used as a guideline to modify food consumption behaviors.
Appears in Collections:NURSE: Theses

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