Assessing Knowledge, Attitudes and Behaviours toward Salt and Sugar Consumption in the Central Division of Fiji.

Waqa, G; Bell, C; Santos, JA; Rogers, K; Silatolu, AM; Reeve, E; Palu, A; Deo, A; Webster, J; McKenzie, B

Assessing Knowledge, Attitudes and Behaviours toward Salt and Sugar Consumption in the Central Division of Fiji.

Waqa, G Bell, C Santos, JA Rogers, K

Silatolu, AM Reeve, E Palu, A Deo, A Webster, J McKenzie, B

Permalink

Publisher:: MDPI
Publication Type:: Journal Article
Citation:: Nutrients, 2024, 16, (19), pp. 3288
Issue Date:: 2024-09-28

Recently Added

	Filename	Description	Size
	nutrients-16-03288-v2.pdf	Published version	242.82 kB	Adobe PDF	View/Open

Copyright Clearance Process

Recently Added
In Progress
Open Access

This item is new to OPUS and is not currently available.

Full metadata record

Field	Value	Language
dc.contributor.author	Waqa, G
dc.contributor.author	Bell, C
dc.contributor.author	Santos, JA
dc.contributor.author	Rogers, K https://orcid.org/0000-0001-5497-4298
dc.contributor.author	Silatolu, AM
dc.contributor.author	Reeve, E
dc.contributor.author	Palu, A
dc.contributor.author	Deo, A
dc.contributor.author	Webster, J
dc.contributor.author	McKenzie, B
dc.date.accessioned	2024-10-18T03:01:38Z
dc.date.available	2024-09-13
dc.date.available	2024-10-18T03:01:38Z
dc.date.issued	2024-09-28
dc.identifier.citation	Nutrients, 2024, 16, (19), pp. 3288
dc.identifier.issn	2072-6643
dc.identifier.issn	2072-6643
dc.identifier.uri	http://hdl.handle.net/10453/181453
dc.description.abstract	OBJECTIVES: This study aimed to assess salt and sugar-related knowledge, attitudes and behaviours (KAB) of adults in the Central Division of Fiji. METHODS: A randomised stratified sample of 700 adults were selected. Questions on salt and sugar-related KABs were developed. The survey took place from March to June 2022. For analyses, population and sample weights were applied, and differences between predefined subgroups (sex, age, ethnicity and area) were compared using weighted chi-square tests. RESULTS: 534 adults participated (response rate 76%). Over 80% of participants (82% (95% CI 78.5 to 84.9%)) identified that consuming too much salt or salty sauce can lead to hypertension. More than 90% recognised that consuming too much sugar can lead to diabetes (92.3% (89.7 to 94.3%)). Approximately 80% of participants thought it was somewhat or very important to lower salt and sugar intake in their diet (79.8% (76.1 to 83.0) and 84.2% (80.8 to 87.1%), respectively). However, almost 40% reported adding salt or salty sauces when cooking (37.3% (32.7 to 42.2%)) and 65% (60.6 to 68.5%) adding sugar to drinks daily. CONCLUSIONS: Despite having positive knowledge and attitudes, many people reported behaviours likely to contribute to excess salt and sugar intake, highlighting the need for interventions that support behaviour change and the creation of healthier food environments.
dc.language	eng
dc.publisher	MDPI
dc.relation.ispartof	Nutrients
dc.relation.isbasedon	10.3390/nu16193288
dc.rights	info:eu-repo/semantics/restrictedAccess
dc.subject	0908 Food Sciences, 1111 Nutrition and Dietetics
dc.subject.classification	3202 Clinical sciences
dc.subject.classification	3210 Nutrition and dietetics
dc.subject.classification	4206 Public health
dc.subject.mesh	Humans
dc.subject.mesh	Male
dc.subject.mesh	Health Knowledge, Attitudes, Practice
dc.subject.mesh	Female
dc.subject.mesh	Adult
dc.subject.mesh	Middle Aged
dc.subject.mesh	Sodium Chloride, Dietary
dc.subject.mesh	Fiji
dc.subject.mesh	Young Adult
dc.subject.mesh	Dietary Sugars
dc.subject.mesh	Aged
dc.subject.mesh	Adolescent
dc.subject.mesh	Feeding Behavior
dc.subject.mesh	Health Behavior
dc.subject.mesh	Surveys and Questionnaires
dc.title	Assessing Knowledge, Attitudes and Behaviours toward Salt and Sugar Consumption in the Central Division of Fiji.
dc.type	Journal Article
utslib.citation.volume	16
utslib.location.activity	Switzerland
utslib.for	0908 Food Sciences
utslib.for	1111 Nutrition and Dietetics
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Health
pubs.organisational-group	University of Technology Sydney/UTS Groups
pubs.organisational-group	University of Technology Sydney/UTS Groups/INSIGHT: Institute for Innovative Solutions for Well-being and Health
utslib.copyright.status	recently_added	*
dc.date.updated	2024-10-18T03:01:32Z
pubs.issue	19
pubs.publication-status	Published online
pubs.volume	16
utslib.citation.issue	19

Abstract:

OBJECTIVES: This study aimed to assess salt and sugar-related knowledge, attitudes and behaviours (KAB) of adults in the Central Division of Fiji. METHODS: A randomised stratified sample of 700 adults were selected. Questions on salt and sugar-related KABs were developed. The survey took place from March to June 2022. For analyses, population and sample weights were applied, and differences between predefined subgroups (sex, age, ethnicity and area) were compared using weighted chi-square tests. RESULTS: 534 adults participated (response rate 76%). Over 80% of participants (82% (95% CI 78.5 to 84.9%)) identified that consuming too much salt or salty sauce can lead to hypertension. More than 90% recognised that consuming too much sugar can lead to diabetes (92.3% (89.7 to 94.3%)). Approximately 80% of participants thought it was somewhat or very important to lower salt and sugar intake in their diet (79.8% (76.1 to 83.0) and 84.2% (80.8 to 87.1%), respectively). However, almost 40% reported adding salt or salty sauces when cooking (37.3% (32.7 to 42.2%)) and 65% (60.6 to 68.5%) adding sugar to drinks daily. CONCLUSIONS: Despite having positive knowledge and attitudes, many people reported behaviours likely to contribute to excess salt and sugar intake, highlighting the need for interventions that support behaviour change and the creation of healthier food environments.

Please use this identifier to cite or link to this item:

http://hdl.handle.net/10453/181453