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Published: 2026-07-26
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DOI: https://doi.org/10.52163/yhc.v67i7.5925
Issue
Tập 67 No 7
Section
Articles
How to Cite
Hiền, V. T. T. (2026). KNOWLEDGE AND PRACTICES REGARDING SALT CONSUMPTION AND ASSOCIATED FACTORS AMONG STUDENTS AT VINH MEDICAL UNIVERSITY. Vietnam Journal of Community Medicine, 67(7). https://doi.org/10.52163/yhc.v67i7.5925

KNOWLEDGE AND PRACTICES REGARDING SALT CONSUMPTION AND ASSOCIATED FACTORS AMONG STUDENTS AT VINH MEDICAL UNIVERSITY

Vo Thi Thu Hien1
1 Vinh University of Medicine and Pharmacy

Main Article Content

Abstract

Objectives: To describe students’ knowledge and practices regarding salt use and to identify related factors.


Methods: A cross-sectional descriptive study was conducted among 435 students enrolled in medical and bachelor programs at Vinh University of Medicine.


Results: Only 39,1% of students correctly knew the salt intake recommended by the World Health Organization. A total of 57,2% of students frequently/always added salt or salty seasonings during food marination or preparation, and 73,3% frequently/always added salt or salty seasonings during cooking. The most commonly practiced salt-reduction behavior was diluting dipping sauces during meals (51,2%). There were statistically significant associations between gender, religion, meal patterns, and personal food preferences with the mean knowledge and practice scores regarding salt use among students.


Conclusion: Students’ knowledge and practices regarding salt use remain inadequate. It is necessary to strengthen health communication and education activities and to integrate salt-reduction content into training curricula in order to improve students’ salt-use behaviors.

Article Details

Keywords

Students, salt, salt use.

References

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