EVALUATING THE NUTRITIONAL KNOWLEDGE AND DIETARY PRACTICE OF HYPERTENSIVE PATIENTS IN JOS UNIVERSITY TEACHING HOSPITAL (JUTH), LAMINGO

ABSTRACT This study titled “Evaluating the Nutrition Knowledge and Dietary Practice of Hypertensive Patients: A Study in Jos University Teaching Hospital (JUTH)” aimed to assess the level of nutrition awareness, eating habits, and dietary patterns among hypertensive patients receiving care in the hospital. A total of 335 respondents participated in the study. A structured questionnaire was used to collect data on socio-demographic characteristics, nutrition knowledge, and dietary practices. Data were analyzed using descriptive statistics and presented in frequencies and percentages. This was done using SPSS version 23 software. The findings revealed that the majority of respondents (40%) consumed three meals daily, aligning with standard dietary recommendations. However, 32% reported eating only one meal per day, likely due to food insecurity, low income, or time constraints. Breakfast consumption was inconsistent, as 46% ate breakfast regularly, while 19% never did, and 64% admitted to skipping meals, a behavior known to contribute to nutrient deficiencies and metabolic imbalances. In terms of salt usage, 33% always added extra salt, 39% sometimes, and only 7% never did, while 69% used ordinary table salt compared to 18% who used iodized salt, indicating limited awareness of iodine’s health benefits. Fruit and vegetable consumption were notably low, with only 22% consuming fruits daily and 8% consuming vegetables daily, reflecting poor dietary diversity and increased risk of micronutrient deficiencies. Whole grain consumption, however, was encouraging, with 51% eating them daily and 31% consuming them 3–4 times weekly. Protein intake showed mixed patterns: while 47% consumed fish or poultry 3–4 times weekly, 32% ate red meat daily, increasing cardiovascular risk. Additionally, 43% consumed fried/fatty foods daily and 30% drank sugary beverages daily, showing high intake of energy-dense foods. Cooking practices indicated boiling (31%) and steaming (28%) as preferred methods, though 22% still relied on frying. Furthermore, 67% always used seasoning cubes, a major sodium source, and only 24% of respondents followed special diets prescribed by doctors or dietitians, demonstrating low adherence to medical nutrition therapy. In conclusion, while a portion of hypertensive patients at JUTH demonstrated fair nutrition knowledge, their dietary practices remain suboptimal, characterized by excessive salt, fat, and red meat consumption and inadequate intake of fruits and vegetables. These habits heighten their susceptibility to nutrition-related non-communicable diseases such as hypertension, obesity, and diabetes. The study recommends intensified nutrition education, routine dietary counseling by dietitians, and public health interventions to promote healthy eating habits among hypertensive patients.