대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
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서울지역 산업체 급식소 고객의 급식 나트륨 저감화 운영 및 필요성에 대한 인식

Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

  • 투고 : 2020.01.04
  • 심사 : 2020.02.17
  • 발행 : 2020.02.28
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초록

Objectives: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed. Methods: A survey was conducted among 340 industry foodservice customers aged 20-50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items. Results: For the customers' perception of the need for a sodium-reduced foodservice operation, the item "it is necessary to provide separate spices and sauces to reduce sodium intake" achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item "I think it is helpful for one's health" obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet. Conclusions: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

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참고문헌

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피인용 문헌

  1. 어린이 영양지수(NQ)를 이용한 광주 지역 일부 고학년 초등학생의 영양상태 평가 vol.35, pp.4, 2020, https://doi.org/10.7318/kjfc/2020.35.4.371