Optimization of Process Parameters for Foam Mat Dried Papaya Powder

Parmar, Anupama; Davara, P. R.; Joshi, Nitin; Rathod, PJ; Antala, D. K.

doi:10.20546/ijcmas.2020.911.082

Cited by 2 publications

(1 citation statement)

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“…Half of the people who felt they knew about sodium/salt source foods referred mainly to cooking salt, many were unaware that sodium/salt intake could come from other foods they consumed. This perception could be a barrier to initiating action to reduce salt consumption overall [30] [31] [32]. Obviously, the participants of our study were also composed of people who reported suffering from hypertension and among them about 77% had poor knowledge about salt contrary to the results of the study of Vandana Garg et al carried out in India where 44% of the rural participants and 93.1% of the urban participants undergoing treatment, took measures to reduce excessive salt consumption The observations of the present study have important implications for the formulation of appropriate strategies to reduce salt consumption in Togo, where cardiovascular disease is the most common cause of premature mortality and hypertension is the main risk factor.…”

Section: Ditery Intakes In Sodium/saltmentioning

confidence: 99%

Knowledge, Attitudes and Practices of the Populations of Dapaong and Its Surroundings in Togo on Sodium/Salt and Potassium Intakes

Kenao¹,

Sossa²,

Paraiso³

et al. 2023

OJEpi

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Background: Food plays an important role in human health. A healthy diet contributes to the improvement of the health of populations. A diet high in sodium/salt and low in potassium has been shown to contribute to cardiovascular disease. The objective of this study was to assess the knowledge, attitudes and practices (KAP) of the inhabitants of Dapaong and its surroundings on dietary intakes of sodium/salt and potassium. Methods: This was a cross-sectional study conducted from 1 November to 15 December 2022 involving 400 adults aged 25 to 44 years. Sampling was done using the probability method and the multistage random sampling technique with proportional allocation. These two methods were applied to select villages, households, and primary targets in each locality according to whether the area of residence was urban or rural. The electronic kobocollect questionnaire was administered to people in households and the interview guide was to resource persons, administrators and community leaders to collect the data. Results: Overall, 80.25% of the respondents had low knowledge of sodium/salt intakes; 88.50% had poor attitudes towards the use of foods that provide more sodium/salt and 92.75% had behaviours that were not conducive to reducing excessive salt consumption. With regard to potassium, the same trend was observed in the order of 91%, 72% and 73.75%. Conclusion: The KAP levels of the people studied were not good. The populations are prone to cardiovascular disease.

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Section: Ditery Intakes In Sodium/saltmentioning

confidence: 99%