Aline Martins

High blood pressure (HBP) is a multifactorial clinical condition characterized by high and sustained levels of blood pressure (BP), and the presence of elevated BP in childhood is predictor of hypertension in adult life. Studies have shown a positive correlation between sodium chloride ingested in the diet and blood pressure values. This study aims to evaluate the consumption of added salt before and after awareness of risk, by high school students. This occurred for three days in the refectory, where students received illustrative brochure with information about sodium intake; exhibition of a poster illustrating foods with their respective equivalent amount of sodium and sodium chloride, exemplifying the maximum recommended amount of consumption per day. For five days, before and after gaining awareness, it the amount of consumption of sachets of salt was accounted. Statistical analyzes were performed by Student's Test, with a confidence interval of 95%. During the study period were served on average 128.3 meals. Before the awareness of sodium consumption of risks, of 820mg and 330mg sodium salt was consumed an average per individual, and thereafter, 640mg and 260mg, respectively (p=0,043). Simple Nutrition Education Strategies in short term were effective for improving the consumption of added salt in adolescents.