SMU Medical Journal

Sadiya Sultana ¹, Rajib Mondal ¹, Madumita ², Rajib Chandra Sarker ¹, Mohammad Kamrujjaman ¹, Md. Ibrahim Khalil ¹, Palash Chandra Banik ³

Affiliations
1 Department of Physiotherapy, State College of Health Sciences (SCHS), Dhaka, BD
2 Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS), Dhaka, BD
3 Department of Noncommunicable Diseases, Bangladesh University of Health Sciences (BUHS), Dhaka, BD

Abstract

Sports injuries are the very common phenomenon among sports persons during the sports events. Among all kinds of lower leg injuries, shin splints is also occupied a noticeable extent. The aims of the study were to determine the prevalence and the associated risk factors of shin splints among the sports persons especially cricketers, footballers, tennis players and hockey players of different sporting clubs in Dhaka City of Bangladesh. An analytical cross-sectional study was conducted among 116 sports persons to determine the prevalence and associated factors of shin splints. Data was collected with the help of interviewer administered structured questionnaire and the check-lists. Diagnosis was done by physiotherapist based on the specific criteria of signs and symptoms excluding fractures and compartmental syndrome. More than one quarter (25.9%) of players was suffering from shin splints, whereas, 3.4% had history (ever prevalence) of shinsplints. The significant risk factors for shin splints were: sports nature (p=0.002), average duration of playing in a day (p=0.001), maximum duration of playing without rest (p=0.001), and increased effort of playing (p=0.001). This study also reported shin splints as a major (68.0%) coverage among all kinds of lower leg pains. Prevalence of shin splints among the sports persons fairly high in Bangladesh which may lead early ending of their sports career. So, proper management and rehabilitation can help them to continue their playing for long time.

Keywords

Sports Injuries, Shin Splints, Medial Tibial Stress Syndrome, Lower Leg Pain, Sports Person.

Full Text

   

Rajib Mondal ¹, Rajib Chandra Sarker ¹, Palash Chandra Banik ¹, Narayan Prasad Acharya ¹, Sadiya Sultana ², Madumita ³, Md. Shamim Hosen ⁴

Affiliations
1 Department of Noncommunicable Diseases, Bangladesh University of Health Sciences (BUHS), Dhaka, BD
2 Department of Public Health, State University of Bangladesh (SUB), Dhaka, BD
3 Department of Community Nutrition, Bangladesh University of Health Sciences (BUHS), Dhaka, BD
4 Department of Physiotherapy, State College of Health Sciences (SCHS), Dhaka, BD

Abstract

Dietary salt intake behavior is higher among Bangladeshi population than the global perspective with also higher prevalence of extra salt intake during meal. Salt intake practices depend on the level of knowledge and attitude of the people. The objective of this study was to assess the knowledge, attitude and practice towards dietary salt intake among the Bangladeshi population. It was a descriptive cross-sectional study conducted among 466 adult respondents (age≥18 years) from all of the seven divisional districts of Bangladesh. Data were collected from the government declared public places following convenient sampling technique; Face-to-face interviews were conducted using WHO Modified Salt Module of STEPS Questionnaire. Men respondents were more (74.7%), mean age was 34.2±12.9 years. More than two in every five respondents (44.4%) believed that they were used to consume just right amount of salt, whereas 60.7% believed that too much salt could cause serious health problems, and it was very important to lower salt intake among 38.8% respondents. More than two third (72.5%) of respondents were used to add extra salt during their meals, noticeable proportion was regular user (25.1%). Most of them were used to practice high salt content processed food in sometimes basis (29.8%). In a conclusion, it was noticed little gap between level of knowledge as well as attitude and level of salt and salty foods practices among the Bangladeshi population.

Keywords

Knowledge, Attitude, Behavior, Dietary Salt.

Full Text