This cross-sectional study, based in implementation intention theory, describes action plans developed by women with hypertension (n=49) to add no more than 4g of salt per day to food and to reduce consumption of salty foods, as well as describing the barriers perceived and the coping strategies adopted for putting the action plans into practice. The plans were categorized according to similarities and were submitted to frequency analysis. The majority of the action and coping plans had to do with the effectuation of the behavior involving adding up to 4g of salt per day per person to food. The action strategies were aimed at quantifying the salt added, and the main obstacles were related to the reduced palatability of the food made with less salt. The coping plans have to do with preparing foods separately and to using natural seasonings instead of salt. This data can help the nurse to design activities for clinical education, with a view to reducing salt consumption among patients who prepare their own food.
Hypertension; Sodium Chloride; Dietary; Feeding Behavior
