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Knowledge, Attitude, and Practice on Salt and Assessment of Dietary Salt and Fat Intake among University of Sharjah Students

1
Clinical Nutrition and Dietetics Department, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
2
Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(5), 941; https://doi.org/10.3390/nu11050941
Received: 28 March 2019 / Revised: 20 April 2019 / Accepted: 22 April 2019 / Published: 26 April 2019
(This article belongs to the Special Issue Cholesterol and Nutrition)
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PDF [261 KB, uploaded 26 April 2019]

Abstract

Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population’s health. Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium. Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations. Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed. View Full-Text
Keywords: dietary salt; dietary fat; students; knowledge; attitude; practice dietary salt; dietary fat; students; knowledge; attitude; practice
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Cheikh Ismail, L.; Hashim, M.; H. Jarrar, A.; N. Mohamad, M.; T. Saleh, S.; Jawish, N.; Bekdache, M.; Albaghli, H.; Kdsi, D.; Aldarweesh, D.; S. Al Dhaheri, A. Knowledge, Attitude, and Practice on Salt and Assessment of Dietary Salt and Fat Intake among University of Sharjah Students. Nutrients 2019, 11, 941.

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