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http://dx.doi.org/10.9724/kfcs.2015.31.2.225

Awareness, Practice, and Obstruction of Sodium Reduction by Middle School Dietitians in Busan Area  

Ha, In-Hae (Graduate School of Education, Pukyong National University)
Lyu, Eun-Soon (Dept. of Food Science and Nutrition, Pukyong National University)
Publication Information
Korean journal of food and cookery science / v.31, no.2, 2015 , pp. 225-232 More about this Journal
Abstract
The objective of this study was to expand sodium reduction practices by analyzing the awareness, practice, and obstruction of sodium reduction by middle school dietitians. Questionnaires were administered to 146 dietitians in the Busan area. The average score for the dietitians' awareness of low-sodium diets was 4.21/5.00, and dietitians in their 30s and over 40 reported significantly (p<0.05) higher awareness than those in their 20s The average practice scores for low-sodium diets was 3.74/5.00, 3.80/5.00 for cooking, 3.77/5.00 for food choice, and 3.60/5.00 for action. The average scores of obstruction for low-sodium diets was 3.58/5.00, 3.93/5.00 for low-sodium products, 3.88/5.00 for students, 3.71/5.00 for dietitians, 3.12/5.00 for facilities, 2.86/5.00 for cooks. Dietitians over 40 and those with graduate school degrees had significantly (p<0.05) higher scores for low-sodium products. Regarding practice and obstruction for low-sodium diets, dietitians with high awareness scores had significantly (p<0.01) higher scores for practice and lower scores for obstruction of low-sodium diets. These findings suggest that it is critical to develop diverse low-sodium products and recipes, and that dietitians should educate students about the necessity and the practice of reduced sodium diets.
Keywords
low sodium diet; awareness; practice; obstruction; dietitian;
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