Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
![]() |
Ahn, So-Hyun
(Department of Food and Nutrition, Shingu College)
Kwon, Jong Sook (Department of Food and Nutrition, Shingu College) Kim, Kyungmin (Department of Food and Nutrition, Baewha Women's University) Lee, Yoonna (Department of Food and Nutrition, Shingu College) Kim, Hye-Kyeong (Department of Food Science and Nutrition, The Catholic University of Korea) |
1 | He FJ, Li J, Macgregor GA. Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials. BMJ 2013; 346: f1325. DOI |
2 | Roger VL, Go AS, Lloyd-Jones DM, Benjamin EJ, Berry JD, Borden WB, et al. Heart disease and stroke statistics--2012 update: a report from the American Heart Association. Circulation 2012;125(1): e2-e220. DOI |
3 | World Health Organization. WHO guideline: sodium intake for adults and children [Internet]. Geneva: World Health Organization; 2012 [cited 2019 Mar 15]. Available from: https://www.who.int/nutrition/publications/guidelines/sodium_intake_printversion.pdf. |
4 | Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2). Sejong: Ministry of Health and Welfare; 2018. |
5 | Mattes RD, Donnelly D. Relative contributions of dietary sodium sources. J Am Coll Nutr 1991; 10(4): 383-393. DOI |
6 | Kwon YS, Park YH, Choe JS, Yang YK. Investigation of variations in energy, macronutrients and sodium intake based on the places meals are provided: Using the Korea National Health and Nutrition Examination Survey (KNHANES, 1998-2009). Nutr Res Pract 2014; 8(1): 81-93. DOI |
7 | Ministry of Food and Drug Safety. Only 8% of respondents knows recommended intake of sodium [Internet]. Cheongju: Ministry of Food and Drug Safety; 2010 [cited 2019 Feb 28]. Available from: http://www.mfds.go.kr/brd/m_99/view.do?seq=13292. |
8 | Jung J. Policy trends of sodium reduction. Food Sci Ind 2016; 49(2): 2-7. |
9 | Ministry of Food and Drug Safety. Reducing salt in eating-out [Internet]. Cheongju: Ministry of Food and Drug Safety; [cited 2019 Feb 28]. Available from: https://jongjung.ms.jne.kr/common/downLoad.action?siteId=jongjung_ms&fileSeq=372295476. |
10 | Kwon YS, Ju SY. Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea National Health and Nutrition Examination Survey (1998-2012) data. Nutr Res Pract 2014; 8(6): 670-678. DOI |
11 | Shin EK, Lee YK. Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements. Nutr Res Pract 2014; 8(5): 558-563. DOI |
12 | Jang MR, Hong MS, Choi BC, Han SH, Lee KA, Kim LL, et al. Contents of sodium and potassium for restaurant dishes in Seoul. J Food Hyg Saf 2015; 30(2): 189-195. DOI |
13 | Lee KS. Use of salimeters and sodium reduction education in school foodservice in the Gyeonggi area. J Korean Diet Assoc 2013; 19(2): 173-181. DOI |
14 | Lim HS, Ko YS, Shin D, Heo YR, Chung HJ, Char IS, et al. Sodium and potassium content of school meals for elementary and junior high school students in Daegu, Masan, Gwangju, and Jeju. J Korean Soc Food Sci Nutr 2013; 42(8): 1303-1317. DOI |
15 | Hong SM, Lee JH, Kim HK, Yu R, Seo JH, Huh EJ, et al. Study on sodium reduction: 'healthy restaurant for sodium reduction'. J Korean Diet Assoc 2014; 20(3): 174-182. DOI |
16 | Kwon SB, Kim HY. Sensory characteristics of step-by-step sodium reduction on frequently used high sodium foods in the institutional food service industry. Korean J Food Cookery Sci 2015; 31(4): 465-476. DOI |
17 | Shin HW, Lee YM. The effectiveness of Na reduction program for cook in child-care center-Focus on self-reevaluation and strengthen consciousness-. Korean J Community Nutr 2014; 19(5): 425-435. DOI |
18 | Kim EK, Kim HY. School dietitian awareness, practice, and sodium reduction plan in school meal service. Korean J Food Cookery Sci 2016; 32(2): 222-232. DOI |
19 | Ahn SH, Kwon JS, Kim K, Yoon JS, Kang BW, Kim JW, et al. Study on the eating habits and practicability of guidelines for reducing sodium intake according to the stage of change in housewives. Korean J Community Nutr 2012; 17(6): 724-736. DOI |
20 | Jung EJ, Son SM, Kwon JS. The effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. Korean J Community Nutr 2012; 17(6): 752-771. DOI |
21 | Ahn Y, Kim KW, Kim K, Pyun J, Yeo I, Nam K. Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center service employees by stages of behavioral change in reducing sodium intake. J Nutr Health 2015; 48(5): 429-440. DOI |
22 | Jacobson MF, Havas S, McCarter R. Changes in sodium levels in processed and restaurant foods, 2005 to 2011. JAMA Intern Med 2013; 173(14): 1285-1291. DOI |
23 | Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korean National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85. DOI |
24 | Jiang L, Shin D, Lee YK. Salinity of representative Korean foods high in sodium from home meals, foodservices, and restaurants. Korean J Community Nutr 2018; 23(4): 333-340. DOI |
25 | Ha IH, Lyu ES. Awareness, practice, and obstruction of sodium reduction by middle school dietitians in Busan area. Korean J Food Cookery Sci 2015; 31(2): 225-232. DOI |
26 | Park S, Lee J. 'When operating a cafeteria, sales come before nutrition' - finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias. Public Health Nutr 2016; 19(8): 1506-1516. DOI |
27 | Ma GX, Shive S, Zhang Y, Aquilante J, Tan Y, Zhao M, et al. Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs. Health Promot Pract 2014; 15(5): 638-645. DOI |
![]() |