1Students of Doctoral Program, Faculty of Public Health, UNHAS, Makassar
2Professor of Epidemiology, Faculty of Public Health, UNHAS, Makassar
3Lecturer of Occupational Health Sciences, Faculty of Public Health, UNHAS, Makassar
4Lecturer of Biostatistics, Faculty of Public Health, UNHAS, Makassar
*Corresponding author: Novita Medyati, E-mail: novitauncen@gmail.com, Mob.: 085344101041
Online published on 7 December, 2018.
Hypertension is the closest trigger factor for cardiovascular disease while cardiovascular disease is the leading cause of death in the world. This study is aimed to determine the prevalence of hypertension based on the characteristics of chefs. This type of research is quantitative, with a cross-sectional study design, using 80 chefs as samples determined by purposive sampling. Data collection of this research used a questionnaire, blood pressure measurement using a Sphygmomanometer tool, body mass index (height was measured using microtoise which has an accuracy of 0.1 cm Chi Square test and T-test with 95% CI and significant level ρ <0.05. The average study subjects had systole blood pressure 131.30 with an average dispersion from the sample of 16.51 and diastole blood pressure 81.39 with an average dispersion of 12.02. Normotensive prevalence, pre-hypertension and hypertension had scores of 22.5%, 46.3%, and 31.3%. An increase of awareness for a healthy lifestyle is needed in order to prevent an increase of hypertension cases among informal sector workers, especially chefs.
Prevalence, Normotension, Pre-hypertension, Hypertension
