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All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Reproduksi Belitung Nursing Journal Jurnal Kesehatan Reproduksi Healthy-Mu Journal Indonesian Journal of Community Dedication Diagnosis: Jurnal Ilmiah Kesehatan Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Medika Hutama Babali Nursing Research Bima Nursing Journal An Idea Health Journal Jurnal Rumpun Ilmu Kesehatan Jurnal Pengabdian Masyarakat Kesosi Prohealth Journal Jurnal Berita Ilmu Keperawatan Jurnal Penelitian Keperawatan Omni Nursing Journal
Sari, Apriani Susmita
STIKes Hamzar
Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary

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Journal : Healthy-Mu Journal

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The Relationship Between Knowledge Level and Diet Behavior in Hypertension Patiens at Lepak Public Health Center Maruli Taufandas; Apriani Susmita Sari; Leni Syne Andriani; Emdat Suprayitno
Healthy-Mu Journal Vol. 6 No. 1 (2022)
Publisher : MBUnivPress

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Hypertension is an increase of systolic blood pressure at least 140 mmHg or diastolic pressure atleast 90 mmHg. Factors that influence hypertension are consumption of foods generally contain a lot of salt, high fat and high sugar. Bad diet behavior and knowledge level can influence this. To determine the relationship of level knowledge and diet behaviour of hypertension patients in Lepak Primary Health Centre.The design study using a quantitative analytical observational with cross sectional approach.The number of samples were 59 respondents and taken by using purposive sampling approach.The statistical test used in this study is the Spearman Rank test.There is a relationship between level knowledge with diet behavior of hypertension patients, with p value= 0,000 (p <0.05). The next test to determine the strength of the correlation between the level of knowledge and behavior with a value of 0.373, which means that the strength of the category relationship is quite strong and the direction of the relationship is positive.High knowledge and more positive attitudes have a good impact for hypertension patients, so that it can be recommended for patients to improve knowledge and attitudes to become the basic for following basi s to recommended diet.
The Relationship Between Knowledge Level and Diet Behavior in Hypertension Patiens at Lepak Public Health Center Maruli Taufandas; Apriani Susmita Sari; Leni Syne Andriani; Emdat Suprayitno
Healthy-Mu Journal Vol. 6 No. 1 (2022)
Publisher : MBUnivPress

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35747/hmj.v6i1.289

Abstract

Hypertension is an increase of systolic blood pressure at least 140 mmHg or diastolic pressure atleast 90 mmHg. Factors that influence hypertension are consumption of foods generally contain a lot of salt, high fat and high sugar. Bad diet behavior and knowledge level can influence this. To determine the relationship of level knowledge and diet behaviour of hypertension patients in Lepak Primary Health Centre.The design study using a quantitative analytical observational with cross sectional approach.The number of samples were 59 respondents and taken by using purposive sampling approach.The statistical test used in this study is the Spearman Rank test.There is a relationship between level knowledge with diet behavior of hypertension patients, with p value= 0,000 (p <0.05). The next test to determine the strength of the correlation between the level of knowledge and behavior with a value of 0.373, which means that the strength of the category relationship is quite strong and the direction of the relationship is positive.High knowledge and more positive attitudes have a good impact for hypertension patients, so that it can be recommended for patients to improve knowledge and attitudes to become the basic for following basi s to recommended diet.
Co-Authors Ahyar Rosidi Ahyar Rosidi Ahyar Rosidi Alfiana Ikhwani, Dina Anatun Aupia Anatun Aupia Apriana Sartika Astuti, Baiq Lastri Zuhria Aupia, Anatun Azkia Paramitha, Intan Baiq Disnalia Siswari Baiq Fina Farlina Basuni, Hikmah Lia Daniel Happy Putra Elsi Dwi Hapsari Emdat Suprayitno Fitria Aprianti, Nurannisa Gonie Sukron, Abdul Gusman, Yayan Hadi, Nurul Hadi Haeruman Haikal, Zikrul Hariawan Junardi Hasanah, Idyatul Hermawan Hermawan Hikmah Lia Basuni Hikmah Lia Basuni Himayatul Izzati Ikhwani, Dina Alfiana Inggara, Rizkika Arman Intan Azkia Paramitha Junardi, Hariawan Lei, Chui Ping Leni Syne Andriani Lia Basuni, Hikmah Luvita Wardani Mahesa Burma Mardiatun Mardiatun Maruli Taufandas Maruli Taufandas Maruli Taufandas Maruli Moh Syukri Moh. Syukri Muh. Jumaidi Sapwal Nandang DD Khairari Ningsih, Sri Wahyu Nurannisa Fitria Aprianti Nurfitriani Nurlathifah N. Yusuf Nurrannisa Fitria Aprianti Paikah Ulandari Prihatin, Kurniati Puguh W B, L Rafi’i, Ahmat Ririnisahawaitun Ririnisahawaitun, Ririnisahawaitun Ririnnisahawaitun Ririnnisahawaitun Ririnnisahawaitun Ririnsahawaitun Rizki Intan Novita Rosidi, Ahyar Rumilang, Baiq Sahraini Sahram Sahram, Sahram Sapwal, Muh. Jumaidi Sartika, Apriana Sasteri Yuliyanti Sasteri Yuliyanti Siti Naili Ilmiyani Soares, Domingos Sri Sumaryani Sri Wahyu Ningsih Suhaemi Suhaemi, Suhaemi Suherliana Sulistiawati Safitri Sumaryani, Sri Supriadi Supriadi Supriyatinigsih, Supriyatiningsih Supriyatiningsih Supriyatinigsih Tarmizi, Muhammad Taufandas, Maruli Wahyu Ningsih, Sri Widyawati Widyawati Yuliyanti, Sasteri