The Effectiveness of Pamphlet toward Consumption Behavior Changing of Iodized Salt among Housewives: A Quasi-experimental Study

Abstract

BACKGROUND: Poor management of iodized salt when cooking food or vegetables can reduce iodine levels. The pamphlet about managing iodized salt is expected to change the consumption behavior of iodized salt effectively. AIM: This study aimed to determine the effectiveness of pamphlets toward the consumption behavior changing of iodized salt among housewives. METHODS: The study was designed quasi-experiment with the control group. The experiment group has attached a pamphlet on a kitchen wall or cooking area, while the control group was given a leaflet. The total number of samples was 76 (each group had 38 samples). Before the intervention, each group measured iodized salt consumption behavior (management). After 4 months of intervention, the iodized salt management behavior was measured again. To answer the aim study, the statistic using a t-test after the normality and homogeneity test and the level significance used α-5% with a confidential interval of 95 %. RESULTS: The study showed the experiment group’s mean was 3.8158, while the control group was 3.1316; it is a different mean score of 0.6842 points higher than the experiment group. The standard deviation score was 0.309. The t-test score was 2.891 and p = 0.004. There are different scores of 1.973 points between before and after intervention in the experiment group. The paired sample t-test score was-9.449 with a p = 0.001. CONCLUSION: The attached pamphlets in the kitchen area effectively increase consuming iodized salt among housewives, so the pamphlet used in this study is expected to be applied in various cooking places.