Formation and Implementation of Public Health Policy Toward Salt Reduction in Food Consumption.

Abstract

This action research aimed to study the processes of public health policy toward salt reduction in food consumption. The processes were divided into 3 cycles as follows: 1) Public health policy formation; 2) Development of the policy to reduce dietary salt; and 3) Evaluation of the efficiency of the policy. Participants from the first group involved in policy formation; and a total number of 320 participants were recruited in the study with the criteria of a) age 18 years and above, b) having hypertension or at risk of having high blood pressure; c) overweight; and d) having underlying diseases such as diabetes and hyperlipidemia. The second group was government officials involved in policy development to reduce salt consumption, including the head of the village, assistants of the village head, community leaders, public health personnel, village health volunteers, and a group of housewives. In total, 50 participants were recruited to the study. The results showed that people with hypertension could better control blood pressure which increased from 36.02, 25.6, and 39.06% (in 2018-2020) to 47.32%; and community people could manage their health prevention and control toward non-communicable diseases. Analyzing a return on investment (ROI) found that the ROI was 49.7%; and a social return on investment (SROI) was found that every $1 invested could generate a return of $3.45.