Journal of Dietetics Science
Vol. 2 No. 2 (2026): Journal of Dietetics Science

Pengetahuan dan Asupan Kalium Penderita Hipertensi Pascaedukasi E-booklet di Puskesmas Kandang

kusda kusda (Poltekkes Kemenkes Bengkulu)
Putra Hendri Pratama (Unknown)
Yunita (Unknown)



Article Info

Publish Date
06 Nov 2026

Abstract

Hypertension demands consistent blood pressure management. Potassium intake plays a critical role in controlling blood pressure. Many patients lack adequate nutrition knowledge and consume insufficient potassium. Digital media like e-booklets offer accessible nutrition education. This study evaluated knowledge and potassium intake among 33 adult hypertension patients following an e-booklet intervention. Researchers conducted a pre-experimental study using a one-group pretest-posttes design at Kandang Public Health Center, Bengkulu City, in 2026. Researchers measured knowledge via structured questionnaires. Researchers measured potassium intake using a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Researchers analyzed knowledge data using the Wilcoxon Signed-Rank Test and potassium data using the Paired t-test. Mean knowledge scores rose from 5.9 ± 0.8 to 8.9 ± 1.4. Mean potassium intake showed minimal change, shifting from 2533.5 ± 1410.8 mg/day to 2542.3 ± 1414.7 mg/day. Statistical analysis confirmed a significant difference in knowledge scores (p < 0.001). Changes in potassium intake lacked statistical significance (p = 0.317). The e-booklet intervention coincided with higher nutrition knowledge. Short intervention periods failed to alter daily potassium intake. Primary healthcare providers can utilize e-booklets as supplementary digital health promotion tools.

Copyrights © 2026






Journal Info

Abbrev

jds

Publisher

Subject

Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Materials Science & Nanotechnology Public Health

Description

Journal of Dietetics Science (ISSN : 3109-2446) publishes peer-reviewed original research articles across the full spectrum of nutritional science. This includes experimental nutrition in humans, food technology, food services, dietetics, and other related fields. Additionally, the journal features ...