Browse > Article

Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations  

Shin, Eun-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
Lee, Hye-Jin (Management Center for Daegu Metropolitan City Health Promotion)
Jun, So-Yoon (Department of Food Science and Nutrition, Kyungpook National University)
Park, Eun-Jung (Department of Food Science and Nutrition, Kyungpook National University)
Jung, Yun-Young (Department of Food Science and Nutrition, Kyungpook National University)
Ahn, Moon-Young (Public Health and Hygiene Division, Daegu Metropolitan City)
Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Korean Journal of Community Nutrition / v.13, no.2, 2008 , pp. 216-227 More about this Journal
Abstract
The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.
Keywords
nutrition education program; not-salty eating; salty taste assessment; nutrition knowledge; attitude for a high-salt diet;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Cindy M (1998): The shakedown on sodium. Current Health 24(5): 22-24
2 Elliott P, Stamler J, Nicholas R (1996): Intersalt revisited : further analysis of 24-hour sodium excretion and blood pressure within and across populations. BMJ 312(7041): 1249-1253   DOI   ScienceOn
3 Frigly MJ (1983): Estimates of sodium and potassium intake. Ann Intern Med 98(5 pt 2): 792-799   DOI   ScienceOn
4 Glanz K, Rimer BK, Lewis RM (2002): Health behavior and health education, pp49-68, Jossey-Bass
5 Howe P (2000): Why are we ignoring the salt guideline?. Aust J nutr Diet 57(4): 225-226
6 Itoh R, Suyama Y, Oguma Y, Yokota F (1999): Dietary sodium, independent determinant for urinary deoxypyridinoline in elderly women. A cross-sectional study on the effect of dietary factors on deoxypyridinoline excretion in 24-h urine specimens for 763 free-living healthy Japanese. Eur J Clin Nutr 53(11): 886-890   DOI   ScienceOn
7 National Statical Office (2006): Korea Statistical Yearbook Repiblic of Korea
8 Tsugane S (2005): Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci 96(1): 1-6   DOI   ScienceOn
9 Chobanian AV, Hill M (2000): National heart, lung, and blood institute workshop on sodium and blood pressure. A critical review of current scientific evidence. Hypertension 35(4): 858- 863   DOI   ScienceOn
10 Wardener de HE, MacGregor GA (2002): Harmful effects of dietary salt in addition to hypertension. J Hum Hypertens 16(4): 213-223   DOI   ScienceOn
11 Whelton PK, Appel LJ, Espeland MA, Applegate WB, Ettinger WH Jr, Kostis JB, Kumanyika S, Lacy CR, Johnson KC, Folmar S, Cntler JA (1998): Sodium reduction and weigt loss in the treatment of hypertension in older persons: a randomized controlled trial of honpharmacologic intervetions in the elderly (TONE). TONE Collaboratine Research Group. JAMA 279(24): 839-846   DOI   ScienceOn
12 Whelton PK, He J, Appel LJ, Cutler JA, Havas S, Kotchen TA, Roccella EJ, Stout R, Vallbona C, Winston MC, Karimbakas J; National High Blood Pressure Education Program Coordination Committee (2002): Primary prevention of hypertension: clinical and public health advisory from The National High Blood Pressure Education Program. JAMA 288(15): 1882-1888   DOI   ScienceOn
13 Shin EK, Lee HJ, Ahn MY, Lee YK (2008): Development and evaluation of validity of salty taste assessment tool, Korean J Nutr 41(2): 184-191   과학기술학회마을
14 Heinich R, Molenda H, Russel J, Smadino S (1996): Instructional media and the new technologies for learning. Macmillan Publishing Co., New York
15 Lee YK, Lee JJ, Lee HY, Shin EK (2006): Health promotion report of Daegu metropolitan city in 2006
16 Vollmer WM, Sacks FM, Ard J, Appel LJ, Bray GA, Simons-Morton DG, Conlin PR, Svetkey LP, Erlinger TP, Moore TJ, Karanha Njeri (2001): Effect of diet and sodium intake on blood pressure: subgroup analysis of the DASH-Sodium trial. Ann Intern Med 135(12): 1019-1028   DOI   ScienceOn
17 Ministry for health, welfare and family affairs (2003): Dietary target for Korean, 2003 Health plan 2010
18 윤은경 (2005): 영양교육용 콘텐츠의 개발과 활용, 2005년도 영 양취약집단 영양교육용 콘텐츠개발 세미나자료집
19 Nancy RC, Jeffrey AC, Eva O, Julie EB, Kathryn MR, Shiriki KK, Lawrence JA, Paul KW (2007): Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP). BMJ 334(7599): 885-892   DOI   ScienceOn
20 Mattes RD (1984): Salt taste and hypertension: A critical review of the literature. J Chron Dis 37(3): 195-208   DOI   ScienceOn
21 Kim YS, Paik HY (1987): Measurement of the intake in Korean adult females. Korean J Nutr 20(5): 341-349
22 Appel LJ, Moore TJ, Obarazanek E, Vollmer WM, Svetkey LP, Sacks FM et al (1997). A Clinical trial of the effects of dietary patterns on blood pressure. DASH Collaborative Research Group. N Engl J Med. 336(16): 1117-1124   DOI   ScienceOn
23 Dahl LK (1997): Salt intake and hypertension. In: Hypertension: physiopathology and Treatment. 548-559. ed by Genest J, Koiw E, Kuchel E, McGraw-Hill Book Co., N. Y
24 Korean Centers for Disease Control and Prevention (2006): The Third Korea National Health & Nutrition Examination Survey (KNHANES )
25 Lee YK, Lee JJ, Lee HY, Shin EK (2005): Health promotion report of Daegu metropolitan city in 2005
26 Christine G (2001): Don't pass the salt. Time 157(issue 2): 141
27 Cook NR, Cohen J, Hebert PR, Taylor JO, Hennekens CH (1995): Implications of small reductions in diastolic blood pressure for primary prevention. Arch Intern Med 155(7): 701-709   DOI   ScienceOn
28 Son SM, Lee KH, Kim KW, Lee YK (2007): Practice of nutrition education and counselling - focus on child and adolescent, pp10- 11, Life Science, Seoul