Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/7511 |
Resumo: | ObjectiveEvaluate the effectiveness of mHealth strategy on sodium consumption markers. MethodsIntervention study carried out with 175 adults (20-59 years), from an educational institution of Vitória, Espírito Santo State. Participants were made aware through posters, oral approach and electronic media. Anthropometric, hemodynamic, socioeconomic, health, and dietary practices data was collected in two stages. After the first assessment, participants were randomized into two groups: Intervention Group and Control Group. The Intervention Group included 21 electronic messages and 3 videos on healthy eating focusing on the goal to reduce sodium intake for 3 months. Behavioral changes were assessed using the Generalized Estimation Equation (p-value <0.05). ResultsAt baseline, no significant differences in socioeconomic, anthropometric and health variables, and eating practices between groups were observed. The stock broth cube was the most used ready processed seasoning. After the intervention, a reduction in the use of stock broth was observed only in the intervention group (β=0.615; p=0.016). In addition, 73% of the intervention group participants reported that the messages were clear, 67% reported that they were useful, and 48% stated they followed the guidelines. ConclusionThere was a reduction in the frequency of use of stock broth cubes, demonstrating the potential effect of the m-Health strategy on sodium consumption markers in individuals without a hypertension medical diagnosis. |
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Impact of the mHealth strategy in sodium consumption markers: AvaliaSal StudyFood consumptionIndustrialized foodIntervention studySodiumObjectiveEvaluate the effectiveness of mHealth strategy on sodium consumption markers. MethodsIntervention study carried out with 175 adults (20-59 years), from an educational institution of Vitória, Espírito Santo State. Participants were made aware through posters, oral approach and electronic media. Anthropometric, hemodynamic, socioeconomic, health, and dietary practices data was collected in two stages. After the first assessment, participants were randomized into two groups: Intervention Group and Control Group. The Intervention Group included 21 electronic messages and 3 videos on healthy eating focusing on the goal to reduce sodium intake for 3 months. Behavioral changes were assessed using the Generalized Estimation Equation (p-value <0.05). ResultsAt baseline, no significant differences in socioeconomic, anthropometric and health variables, and eating practices between groups were observed. The stock broth cube was the most used ready processed seasoning. After the intervention, a reduction in the use of stock broth was observed only in the intervention group (β=0.615; p=0.016). In addition, 73% of the intervention group participants reported that the messages were clear, 67% reported that they were useful, and 48% stated they followed the guidelines. ConclusionThere was a reduction in the frequency of use of stock broth cubes, demonstrating the potential effect of the m-Health strategy on sodium consumption markers in individuals without a hypertension medical diagnosis. Núcleo de Editoração – PUC-Campinas2023-03-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7511Brazilian Journal of Nutrition; Vol. 33 (2020): Revista de NutriçãoRevista de Nutrição; Vol. 33 (2020): Revista de NutriçãoRevista de Nutrição; v. 33 (2020): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7511/5054Copyright (c) 2023 Aline Silva PORTO, Haysla Xavier MARTINS, Carolina Perim de FARIA, Maria del Carmen Bisi MOLINAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva PORTO, Aline Xavier MARTINS, Haysla Perim de FARIA, Carolina Bisi MOLINA, Maria del Carmen 2023-03-02T13:49:58Zoai:ojs.periodicos.puc-campinas.edu.br:article/7511Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-02T13:49:58Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
title |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
spellingShingle |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study Silva PORTO, Aline Food consumption Industrialized food Intervention study Sodium |
title_short |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
title_full |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
title_fullStr |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
title_full_unstemmed |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
title_sort |
Impact of the mHealth strategy in sodium consumption markers: AvaliaSal Study |
author |
Silva PORTO, Aline |
author_facet |
Silva PORTO, Aline Xavier MARTINS, Haysla Perim de FARIA, Carolina Bisi MOLINA, Maria del Carmen |
author_role |
author |
author2 |
Xavier MARTINS, Haysla Perim de FARIA, Carolina Bisi MOLINA, Maria del Carmen |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva PORTO, Aline Xavier MARTINS, Haysla Perim de FARIA, Carolina Bisi MOLINA, Maria del Carmen |
dc.subject.por.fl_str_mv |
Food consumption Industrialized food Intervention study Sodium |
topic |
Food consumption Industrialized food Intervention study Sodium |
description |
ObjectiveEvaluate the effectiveness of mHealth strategy on sodium consumption markers. MethodsIntervention study carried out with 175 adults (20-59 years), from an educational institution of Vitória, Espírito Santo State. Participants were made aware through posters, oral approach and electronic media. Anthropometric, hemodynamic, socioeconomic, health, and dietary practices data was collected in two stages. After the first assessment, participants were randomized into two groups: Intervention Group and Control Group. The Intervention Group included 21 electronic messages and 3 videos on healthy eating focusing on the goal to reduce sodium intake for 3 months. Behavioral changes were assessed using the Generalized Estimation Equation (p-value <0.05). ResultsAt baseline, no significant differences in socioeconomic, anthropometric and health variables, and eating practices between groups were observed. The stock broth cube was the most used ready processed seasoning. After the intervention, a reduction in the use of stock broth was observed only in the intervention group (β=0.615; p=0.016). In addition, 73% of the intervention group participants reported that the messages were clear, 67% reported that they were useful, and 48% stated they followed the guidelines. ConclusionThere was a reduction in the frequency of use of stock broth cubes, demonstrating the potential effect of the m-Health strategy on sodium consumption markers in individuals without a hypertension medical diagnosis. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7511 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7511 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7511/5054 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 33 (2020): Revista de Nutrição Revista de Nutrição; Vol. 33 (2020): Revista de Nutrição Revista de Nutrição; v. 33 (2020): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126067319930880 |