• 대한지역사회영양학회지
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• 제25권1호
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• pp.21-31
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• 2020

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.

• The International Journal of Costume Culture
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• 제4권2호
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• pp.86-93
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• 2001

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. in searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The result indicated that sodium sulfate could be produced the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. Re recovered sodium sulfate samples, with purifies ranging from 67% to 99.91, were compard with commercially available sodium sulfate in directive dyeing of cotton fabrics. Direct Yellow 27 and direct Blue 1 had similar exhaustions among Na₂So₄Ⅰ, Na₂So₄Ⅱ, Na₂So₄Ⅲ and V which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂So₄Ⅳ had high exhaustion despite low ratios of sodium sulfate and sodium chloride. In direct Red 80, exhaustion depends more on the ratios of sodium sulfate and sodium chloride than sodium chloride. Na₂SO₄Ⅳ and Na₂SO₄V with high ratios of sodium chloride had more exhaustion than Na₂So₄and Na₂So₄Ⅲ with low ratios of sodium chloride. Generally, directive dyeing using recovered salts from farm drainage has similar or more excellent exhaustion than directive dyeing using commercial sodium sulfate.

• 한국식품영양학회지
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• 제29권1호
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• pp.104-114
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• 2016

In this study, we investigated protection motivation and behavioral intention to prevent serious illnesses related to excessive sodium intake among the university students in Gyeongnam and Busan. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants' perceptions on the severity of and the vulnerability to the threat of serious diseases due to the high sodium intake as well as the effectiveness of preventive measures (response efficacy), and the ability to perform them (self-efficacy) along with their willingness to follow recommendations (behavioral intention). Data was collected in June 2015. Study participants were divided into either low (n=117) or high (n=177) sodium intake behavior groups based on their current behaviors. Exploratory factor analysis was performed to measure construct validity and Cronbach's alpha was calculated to check reliability of measurement items. The high sodium intake behavior group perceived higher vulnerability than the low sodium intake behavior group among four PMT factors. Differences of the other three factors were not significant between the two groups. The results of hierarchical regression analysis indicated that self-efficacy and response efficacy affected behavioral intention of high sodium intake behavior among students. Hence, development of strategies to increase self-efficacy and response efficacy are strongly recommended.

• Journal of Nutrition and Health
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• 제34권7호
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• pp.786-796
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• 2001

To assess calcium and sodium and urinary excretion of preschool children in Busan and to evaluate the relationship of intakes of food and nutrient with urinary calcium excretion, calcium and sodium food frequencies of 25 common foods affecting intakes of calcium and sodium per week, nutrient intake by 24hr recall and 24hr urinary calcium and sodium excretion were measured with 97 preschool children. The mean calcium intake was 436.11mg and below RDA. The mean sodium intake was 1890.11mg. The mean urinary calcium and sodium excretion were 42.88mg and 735.25mg respectivery. The mean urinary calcium/creatinine ratio was 0.20. The urinary calcium excretion showed positive significant correlations with weight, intake frequency of pizza consumed per week and urinary sodium excretion (p<0.05, p<0.05, p<0.001). The urinary calcium excretion per milligram of creatinine showed positive significant correlations with intake frequencies of pizza and common squid consumed per week(p<0.01, p<0.05) and negative correlation with intake frequencies of pizza and common squid consumed per week(p<0.01, p<0.05) and negative correlation with age(p<0.05). No significant relations were found between urinary calcium and intakes of calcium, protein and phosphorus. Urinary sodium was found to be the most important determinant of urinary calcium excretion. Intake frequency of pizza consumed per week was found to be the most important determinant of urinary calcium excretion per milligram of creatinine. Based on the results, urinary calcium excretion was related to intake frequency of pizza consumed per week and urinary sodium excretion. Low calcium intake and increase of calcium loss in the urine potentiated by sodium intake during growth may reduce peak bone mass. So nutritional education is needed in order to increase calcium intake and decrease sodium intake, especially from food like pizza.

• Nutrition Research and Practice
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• 제15권3호
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• pp.382-395
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• 2021

BACKGROUND/OBJECTIVES: Excess intake of dietary sodium, either directly or indirectly, increases the risk of several diseases, including cardio-cerebral vascular diseases such as stroke and hypertension. Excessive sodium intake and increased prevalence of hypertension have emerged as major issues worldwide. Therefore, the present study evaluated the recent trends in dietary sodium intake and the food sources of sodium intake in the Korean population using the Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2017) data. SUBJECTS/METHODS: This study used the one-day 24-h recall dietary intake survey data from the 2013-2017 KNHANES to determine the average daily sodium intake by sex and age and the main dishes and food groups contributing to the dietary sodium intake. RESULTS: The mean sodium intake range was 3,477.2-3,889.6 mg/day during 2013-2017. The major food groups contributing to sodium intake were seasonings (1,597.5-1,870.5 mg/day), vegetables (680.4-756.7 mg/day), and cereal and grains (573.2-609.4 mg/day). Noodles and dumplings (536.7-573.2 mg/day), kimchi (487.3-539.6 mg/day), and soups (367.6-428.9 mg/day) were the top three dish groups that contributed to the sodium intake. In these dishes, the major sources of sodium intake were ramyeon (age groups 10-18 and 19-29 yrs), baechukimchi (age groups 40-49 and 50-59 yrs) and doenjang-kuk (age groups 60-69 and ≥ 70 yrs), respectively. CONCLUSIONS: In summary, reducing the consumption of soups and kimchi is an effective way to reduce sodium intake. Personalized nutrition education on dietary sodium intake management is required because of the different food sources contributing to the sodium intake according to the subjects' age.

• 한국의류산업학회지
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• 제7권1호
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• pp.85-90
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• 2005

The effect of sodium acetate to reduce the fiber damage and hardening of acetate fabrics during alkaline treatment is studied. The optimal condition is controlled concentration 2%, at $50^{\circ}C$ for 6 minutes and at $70^{\circ}C$ for 2 minutes through the result of weight loss, shrinkage and tensile strength. Alkaline treated acetate fabrics under optimal condition show softer than untreated acetate fabrics. Alkaline treatment with sodium acetate brings the reduction in hardening and shrinkage in internal fiber of acetate fabric. Also, alkaline treatment with sodium acetate improves the tensile strength of acetate fabrics compared with only alkaline treatment. The moisture regain of acetate fabrics is also improved by alkaline treatment under optimal condition.

• Journal of Nutrition and Health
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• 제52권5호
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• pp.475-487
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• 2019

본 연구는 외식업 종사자를 대상으로 나트륨 저감화에 대한 인식 및 업소의 나트륨 저감화와 관련된 현황, 나트륨 저감화 방법에 대한 실천용이도, 실행을 위한 지원방법 등을 조사하여 외식의 나트륨 저감화 정책과 사업에 기초적인 자료를 마련하고자 진행되었다. 성남지역 외식업소의 관리자 및 조리종사자 312명의 설문조사를 분석한 결과, 나트륨 저감화 실행을 위한 행동변화는 고려전단계, 고려단계, 준비단계를 합한 행동전단계에 속하는 비율이 79.7%로 나타났고, 조리 시 소금 및 장류를 거의 계량하지 않는다고 답한 비율이 38.5%, 조리 시 염도를 거의 측정하지 않는다고 답한 비율이 79.2%에 달하였으며 업소 메뉴의 염도정보를 제공하는 비율은 10.4%에 불과하였다. 로지스틱회귀분석 결과 조리 시 소금 및 장류계량 가능성은 나트륨 저감화 교육이나 캠페인 경험에 의해 증가되고, 조리 시 염도측정은 조리 시 소금 및 장류계량, 나트륨 저감화 행동변화단계 중 행동 및 유지단계, 업소 메뉴의 염도 제공과 유의적인 상관관계가 있었다. 나트륨 저감화 실행의 주요 장애요인은 '맛이 없음'과 '다른 방법으로 맛을 내려면 번거로움'으로 나타났다. 외식업소의 나트륨 저감화 실행방법 중 '영양표시의 나트륨 양 비교하여 식재료 선택하기'가 실천이 가장 어렵고, '장아찌, 젓갈 등의 짠 음식을 반찬으로 내는 것 피하기', '김치의 제공량 줄이기', '덜 짠 김치제공하기', '식당 내 나트륨 저감화 홍보자료게시' 등은 실행하기 쉬운 항목으로 응답하였다. 또한 조리 시 소금 및 장류 계량, 염도측정을 하는 업소 종사자는 하지 않는 업소 종사자에 비해 나트륨 저감화 방법에 대한 평균 실천용이도가 유의적으로 높았다. 외식업 종사자의 대부분 (82%)이 지자체의 지원이 이루어진다면 나트륨 저감화에 참여할 의향이 있다고 응답하였고, 참여음식점에 대한 인증 팻말 등의 홍보와 나트륨 저감화 조리법 기술지원을 희망하였다. 결론적으로 조리 시 소금 및 장류계량, 염도측정은 나트륨 저감화 실행의 행동변화단계 및 저감화 방법에 대한 실천용이도와 유의적인 연관성이 있으므로 외식업소의 나트륨 저감화를 위한 구체적인 실행지침으로 유효하며, 외식업소 종사자들에 대한 단계적인 지원과 교육이 필요할 것으로 생각된다.

• Nutrition Research and Practice
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• 제7권3호
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• 복식문화연구
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• 제11권3호
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• pp.416-422
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• 2003

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in the dyeing of levelling dyes with nylon/wool fabrics. In nylon/wool fabrics, C.I. Acid Yellow 23 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na₂SO₄ III and Na₂SO₄ Ⅴ which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂SO₄ Ⅳ had low exhaustion which had low ratios of sodium sulfate and sodium chloride. In nylon/wool fabrics, C.I. Acid Blue 158 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na2₂SO₄ III, Na₂SO₄ IV and Na₂SO₄ Ⅴ despite of Na₂SO₄ Ⅳ had low ratios of sodium sulfate and sodium chloride Generally, the dyeing of levelling dyes using recovered salts from farm drainage has similar or low exhaustion than the dyeing of levelling dyes using commercial sodium sulfate.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.