• 대한지역사회영양학회지
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• 제20권2호
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• pp.109-119
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• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of Nutrition and Health
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• 제50권2호
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• pp.180-191
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• 2017

본 연구는 전북지역 345명의 초등학교 교사들을 대상으로 교사들의 나트륨 영양지식, 나트륨 식행동, 저염식 태도수준을 파악하고 교사들의 식생활지도 수행과의 관계를 조사하고자 하였으며, 그 결과를 요약하면 다음과 같다. 조사대상자의 나트륨에 대한 지식에 대한 총점은 16점 중 12.92점이며 '소금을 적게 섭취하면 고혈압, 심혈관 질환, 위암, 골다공증 등의 질병을 예방할 수 있다'가 가장 높은 정답률을 보였고, '신선한 야채와 과일을 많이 먹으면 다량의 칼륨이 나트륨을 몸 밖으로 배출시켜 준다'가 가장 낮은 정답률을 보였다. 조사대상자의 나트륨관련 식행동에 대한 총점은 70점 중 46.85점이며 '젓갈이나 장아찌가 식탁에 없으면 섭섭하다'가 가장 높았고, '라면, 국수 등을 먹을 때 김치를 꼭 먹는다'가 가장 낮은 점수를 보였다. 조사대상자의 저염식 태도에 대한 총점은 50점 중 33.63점이며 '염분에 대한 정보가 주어진다면 저염 식품을 선택하겠다'가 가장 높았고, '가공식품이나 스낵 속의 나트륨 함량을 확인한다'가 가장 낮은 점수를 보였다. 조사대상자의 식생활지도 수행에 대한 총점은 80점 중 59.95점이며 '학생들과 함께 급식을 한다'가 가장 잘 이루어지나 '식품영양표시를 이용하여 저나트륨 식품을 선택하도록 지도한다'와 '급식 시 학생들이 잘 접하지 않은 음식이 나오면 그 음식의 유래나 영양가 등을 학생들에게 설명해 준다'가 잘 이루어지지 않는 것으로 나타났다. 조사대상자의 일반적인 특성에 따른 나트륨에 대한 지식은 고혈압약 복용, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨 관련 식행동은 성별, 근무경력, BMI, 흡연, 음주, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 저염식 태도는 성별, 결혼 유무, 근무경력, 음주, 운동, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 식생활지도 수행은 결혼유무, 연령, 근무경력, 음주, 건강검진, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨에 대한 지식, 나트륨 섭취 식행동, 저염식 태도 및 식생활 지도 수행간의 관계는 나트륨에 대한 지식은 나트륨 섭취 식행동 (r = 0.252, p < 0.01)간에 낮은 상관관계를 보였다. 나트륨 섭취 식행동은 저염식 태도 (r = 0.319, p < 0.01)간에 낮은 상관관계를 나타냈고, 저염식 태도와 식생활 지도 수행 (r = 0.435, p < 0.01)간에는 순 상관관계를 보였다. 이상의 결과, 전북지역 초등교사의 나트륨에 대한 지식수준과 식생활지도 수행정도는 보통수준이나 나트륨 섭취 식행동과 저염식태도는 낮은 수준으로 나타났다. 교사들의 교육경력에 따라서 나트륨관련 지식수준의 차이는 없었으나 장기근무 교사일수록 또한 본인의 건강에 대한 관심이 높을수록 나트륨 섭취 식행동, 저염식 태도 및 식생활지도 수행점수가 높았다. 그러나 고혈압약을 복용하고 있음에도 불구하고 나트륨관련 지식이 낮은 것을 볼 때 교사대상의 나트륨관련 질병 등에 대한 영양교육의 필요성이 매우 높겠다. 본 연구결과 교사들의 나트륨관련 지식과 나트륨관련 식행동 간에 낮으나 어느 정도의 상관관계가 있으므로 근무기간이 짧은 교사의 경우는 직무연수 등을 통하여 나트륨에 대한 정보를 정확하게 전달하여 교사들 스스로 올바른 식생활관리가 가능하도록 할뿐만 아니라 장기적으로 학생들의 식생활지도가 잘 이루어지도록 하여야 하겠다. 따라서 초등교사의 식생활지도 수행에 좀 더 긍정적인 영향을 미칠 수 있도록 나트륨에 대한 지식 및 저염식 태도 등 식생활에서 실천 가능한 교육 프로그램 및 교육매체 개발 등을 위한 영양교사와의 협조체계가 필요하며 이를 위한 교육청 및 학교행정부서의 적극적인 지원이 필요하겠다.

• 한국식생활문화학회지
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• 제34권3호
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• pp.316-324
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• 2019

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of 'I eat kimchi when I eat instant noodles or noodles' and 'I like dried fish with salt' were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

• Journal of Preventive Medicine and Public Health
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• 제53권6호
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• pp.409-418
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• 2020

Objectives: This study conducted an age-period-cohort (APC) analysis of trends in healthy lifestyle behaviors in Japan. Methods: We used National Health and Nutrition Survey data on salt intake and prevalence of smoking, drinking, and physical activity between 1995 and 2018 in Japan. Age groups were defined from 20 years to 69 years old in 10-year increments. Cohorts were defined for each age group of each year with a 1-year shift, and cohorts born in 1926-1935 (first cohort) until 1989-1998 (last cohort) were examined. We conducted a Bayesian APC analysis, calculating estimated values for each behavior by age group, period, and cohort. Results: Estimated salt intake decreased from cohorts born in the 1930s to the 1960s, but increased thereafter in both genders, and the magnitude of increase was larger for men. Estimated smoking prevalence increased in the cohorts starting from the 1930s for men and the 1940s for women, and then decreased starting in the cohorts born in the 1970s for both genders. Although estimated drinking prevalence decreased starting in the cohorts born in approximately 1960 for men, for women it increased until the cohorts born in approximately 1970. Estimated physical activity prevalence decreased starting in the cohorts born in the 1940s in both genders, but the magnitude of decrease was larger for women. Conclusions: Trends in cohort effects differed by gender, which might be related to changes in the social environment for women. Improvements in dietary and exercise habits are required in more recently born cohorts of both genders.

• 한국식품조리과학회지
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• 제31권4호
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• pp.477-484
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• 2015

본 연구는 부산지역 4개 대학 급식소를 방문한 학생 977명을 대상으로 짠맛 자가 선호도 및 소금 섭취 관련 식행동에 대한 설문조사를 실시함으로써 대학생들의 저염 식사 교육에 대한 방향을 제시하고자 시도하였다. 짠맛 자가 선호도는 '싱겁다' 18.8%, '보통이다' 45.8%, '짜다' 35.3%이었으며, 남학생이 여학생보다 짠맛에 대한 자가 선호도가 유의적(p<0.01)으로 높았다. 저염식의 의미를 아는 학생은 조사대상자의 79.8%이며, 남학생은 75.3%, 여학생은 84.7%으로 유의적(p<0.01)인 차이를 보였다. 짠맛 자가 선호도가 '싱겁다', '보통이다'인 학생은 '짜다'인 학생보다 저염식 인지 비율이 유의적(p<0.01)으로 높았다. 소금 섭취 식행동에서, 남학생은 여학생보다 '건어물, 생선자반 등을 자주 먹는다', '국이나 국수류의 국물을 다 먹는 편이다'(p<0.01)와 '김치류를 많이 먹는다', '튀김이나 전 생선회 등에 간장 고추장을 듬뿍 찍어 먹는다'(p<0.05)에서 유의적으로 높은 점수를 보였다. 짠맛 자가 선호도에 따른 소금 섭취 식행동 전체 평균점수는 '싱겁다' 2.49/5.00점, '보통이다' 2.87/5.00점, '짜다' 3.19/5.00점으로 각 짠맛 선호도에 따라 유의적(p<0.01)인 차이를 보였고, 소금 섭취 섭취 식행동의 모든 세부항목에서 짠맛 자가 선호도가 낮은 학생이 높은 학생보다 소금 섭취 식행동 점수가 유의적(p<0.05)으로 낮게 나타났다. 저염식을 인지하는 학생이 비인지 학생보다 소금 섭취 식행동 전체 평균점수가 유의적(p<0.01)으로 낮았으며, '국이나 국수류의 국물을 다 먹는 편이다', '생구이보다 양념구이 조림류를 선택한다', '라면을 자주 먹는다' (p<0.01)와 '외식을 하거나 배달을 자주 시켜먹는다'(p<0.05)에서 유의적으로 낮은 점수를 보였다. 짠맛 자가 선호도는 평상시 식사에서 간장, 고추장, 소금 등을 섭취하는 식행동과 유의적(p<0.01)으로 양의 상관관계를 보였다. 이상의 결과를 살펴볼 때, 앞으로 대학교에서는 학내에서 학생들에게 짠 맛에 대한 선호 및 짠맛 미각 판정 검사를 실시하고 이를 통해 소금 섭취 문제점을 고취시켜 저염식에 대한 인지를 높이며 나트륨 저감화가 실생활로 연계 될 수 있도록 구체적인 실천 방안 교육과 홍보가 전략적으로 이루어질 수 있도록 해야 하겠다.

• 동아시아식생활학회지
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• 제27권2호
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• Journal of Nutrition and Health
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• 제49권2호
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• pp.88-98
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• 2016

본 연구에서는 20대 초반 한국 여성의 짠맛 역치 및 선호도를 측정하여 음식섭취빈도법을 통해 추정한 나트륨 섭취량과의 연관성을 분석하고, 자기 평가 짠맛 선호도와 관련되어 있는 나트륨 섭취 관련 식행동과 나트륨 섭취 기여 음식을 조사하였다. 자기 평가 짠맛 선호도는 음식섭취빈도법을 이용하여 추정한 나트륨 섭취량과 유의한 양의 상관관계에 있었으며, 나트륨 증가 식행동과 양의 상관관계에 있었고, 나트륨 감소 식행동과 음의 상관관계에 있었다. 나트륨 섭취와 관련된 식행동 중에는 식탁에서 소금과 양념간장의 사용, 외식과 배달음식의 빈도, 국, 찌개, 국수류의 국물 섭취, 레토르트나 가공 식품의 이용, 생채소의 섭취, 싱거운 맛에 대한 수용태도 등의 항목이 자기 평가 짠맛 선호도와 유의한 관련성이 있었으며 나트륨 섭취 기여음식 중에는 라면, 순두부찌개, 총각김치 및 김치를 이용한 음식 등이 자기 평가 짠맛 선호도와 유의하게 관련되어 있어, 짠맛 선호도가 이들 식행동 및 음식을 통해 높은 나트륨 섭취와 관련되어 있는 것으로 생각된다. 예상과는 달리 짠맛 검출 및 인식 역치는 자기 평가 짠맛 선호도, 나트륨 섭취량, 나트륨 증가 및 감소 식행동과 유의한 상관관계를 보이지 않아 식품체계가 아닌 염화나트륨 수용액을 이용한 짠맛 역치보다는 자기 평가된 짠맛 선호도가 개인의 평상시 나트륨 섭취량을 간접적으로 평가할 수 있는 더 좋은 지표로서 생각된다. 결론적으로, 자기 평가 짠맛 선호도는 나트륨 섭취와 관련된 식행동과의 연관성으로 인하여 평상시 나트륨 섭취 정도를 잘 반영하는 것으로 나타났으며, 개인의 나트륨 섭취 수준을 평가하는 간단하고 효과적인 도구로서 활용될 수 있을 것이다.

• Nutrition Research and Practice
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• 제6권3호
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• pp.232-237
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• 2012

This study was done to explore the effect of Korean women's salt usage behavior on their sodium intake and excretion according to aging. Dietary sodium intake and salt usage behavior were analyzed to compare the difference between young and middle-aged women. One hundred fifty six young women and 77 middle-aged women without hypertension or any current medication were recruited. Body mass index, waist hip ratio, blood pressure were measured from each subject. Salt usage behaviors were surveyed with questionnaire, sodium intake with 24-hr recall method, and sodium excretion with spot urine. Middle-aged women were more obese than young women according to body mass index and waist hip ratio. Blood pressure was significantly higher for the middle-aged. Young women consumed more fats and middle-aged women more carbohydrates. Middle-aged women consumed more sodium and potassium, and excreted more sodium. Among questionnaire items, kimchi, soup or pot stew, or salted vegetables were found to be related with high sodium diet. Salted vegetables and salted nuts and potato chips were significantly correlated with young women's high sodium diet, while soy sauce on fried food, kimchi, salted vegetables accounted for middle-aged women's high sodium diet. With these results, we concluded that middle-aged women consumed more carbohydrates, less fat, and more sodium and potassium than young women. Middle-aged women frequently choose kimchi, soup or pot stew, or salted vegetables, and they contribute to high sodium intake. We recommend to choose low-salt kimchi, less soup or pot stew, and more fresh vegetables for lower sodium diet.