Abstract
Background It is vitally important to take into consideration women’s role in dietary pattern choice and family food management. Since women’s readiness for dietary behavioral change can be one of the most effective fundamental measures for preventing chronic diseases in developing countries, the present study is aimed to determine the readiness for behavioral change in voluntary salt intake as well as its determinants among women living in Tehran.
Materials and methods The present cross-sectional study was conducted on 561 women referring to the women care units across city of Tehran. In this regard, demographic information of the participants was collected. The self-administered questionnaire included assessment of nutrition-related knowledge on salt intake and its association with diseases, discretionary salt intake, stages of change, and self-efficacy of women. In addition, the logistic regression test was used to determine the predictors of women’s readiness for behavioral change in voluntary salt intake.
Results 40% women had someone in the family who had such a limitation (salt intake-limited exposure group), while 81.6% always or often added salt to their foods. Moreover, one-third of the participants were in the stage of pre-contemplation and 41.2% were in the stage of preparation for reducing salt intake. Stage of change increased with an increase in the self-efficacy score (r=0.42, p<0.001). Self-efficacy and salt intake-limited exposure were the two most important determinants of the women’s readiness for behavioral change in voluntary salt intake, respectively: (OR=1.1 95% CI: 1.06-1.14 p<0.001; OR=1.58, 95% CI: 1.03-2.42 p<0.038)
Conclusions Results of the present study showed that increased self-efficacy is associated with higher levels of behavioral change among women. Since self-efficacy is very important for initiating and maintaining the behavioral change, women’s empowerment for reducing salt intake necessitates putting the emphasis on increased self-efficacy as well as community-based nutritional interventions.
