• 대한지역사회영양학회지
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• 제17권6호
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• pp.752-771
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• 2012

This study was conducted to investigate 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. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• Journal of Nutrition and Health
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• 제50권5호
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• pp.472-482
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• 2017

본 연구는 광주광역시와 전라남도에 거주하는 건강한 성인 남성 200명을 대상으로 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 영양교육의 효과를 분석하였으며 주요 결과는 다음과 같았다. 행동 유지단계 대상자의 연령은 고려전단계와 고려 준비단계 대상자에 비해 유의적으로 높았다. 운동과 외식의 빈도 및 짠 음식의 선호도에서 행동변화단계에 따른 유의한 차이가 있었다. 고나트륨 함유 식품의 섭취빈도는 우동, 라면 등 국물음식과 순대의 섭취에서 나트륨 저감화 행동변화 변화단계에 따른 유의적 차이가 있었다. 식행동 점수는 행동 유지 대상자가 고려전, 고려 준비 대상자에 비해 유의하게 높았으며, 나트륨 저감화 영양교육에 의해 고려전단계와 고려 준비단계의 식행동의 점수가 유의적으로 개선되었다. 섭취빈도 관련 식행동 점수에서 행동 유지 대상자는 고려전, 고려 준비 대상자에 비해 유의적으로 높았으나 영양교육에 의한 개선 효과는 없었다. 전체 대상자의 나트륨 관련 영양 지식은 나트륨 저감화 영양 교육 후 정답률이 모든 행동단계 대상자에서 유의적으로 향상되었으며, 대상자들의 행동단계가 고려전단계는 큰 폭으로 감소하고, 행동 유지단계는 증가하였다. 이상의 연구 결과를 종합해 보면 나트륨 저감화를 실천하는 대상자들에 비해 고려전, 고려 준비단계 대상자들은 식행동 및 영양지식이 바람직하지 않은 성향이었으나 나트륨 저감화 영양교육에 의해 식행동과 영양지식이 개선되었다. 본 연구는 단 1회의 나트륨 저감화 단기 교육에 의한 평가로, 그 결과를 일반화하기에 제한점이 있다. 따라서 나트륨 저감화 행동변화단계에 따른 영양교육의 효과를 다양하게 분석하기 위한 추후 연구가 필요할 것이다.

• Nutrition Research and Practice
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• 제16권3호
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• pp.366-378
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• 2022

BACKGROUND/OBJECTIVES: The purpose of this study was to develop a sodium index, which is a tool for estimating and assessing sodium intake easily and quickly, to assist in the prevention of various diseases induced by excess sodium intake in Korean adults. SUBJECTS/METHODS: The 24-h urine collection and dietary behavior surveys were performed on 640 healthy people in 4 regions of South Korea, and an equation for the estimation of 24-h sodium intake was developed. The validity and reliability of the equation were verified with 200 adults. The sodium index was developed by converting the estimated sodium intake using the equation. Finally, the sodium intake status of 1,600 adults was assessed using the sodium index. RESULTS: The equation included sex, age, body mass index, eating habit and dietary behaviors related to sodium intake. In validity test of the equation, the mean bias between sodium intake using 24-h urine analysis and using the equation from the Bland-Altman plots was -1.5 mg/day. The sensitivity and specificity of the equation for estimation of sodium intake were 80.5% and 64.4%, respectively. In the reliability test of the equation, there was no significant difference between the first and second sodium intakes calculated using the equations, and Spearman's correlation coefficient between the 2 sodium intakes was 0.98. Sodium intake can be assessed as 'very moderate' for 75-100 on the sodium index, 'moderate' for 100-150, 'careful' for less than 75 or 150-200, and 'severe' for 250 or more. When sodium intake was assessed using the sodium index in 1,600 subjects, 54.3% and 24.3% of the subjects were assessed to be in the 'careful' and 'severe' categories, respectively. CONCLUSIONS: Using a simple questionnaire, the sodium index can be used to monitor and assess sodium intake status, assisting in nutrition education and counseling in a large population.

• 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.

• 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.

• 한국식품영양학회지
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• 제28권2호
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• pp.219-227
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• 2015

This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 102, female: 199) of age 50 years and above. The questionnaire for dietary life and salty taste assessment were performed on the subjects. Data were analyzed using SPSS package (ver. 18.0). According to the result of questionnaire for dietary behavior, 70% of the subjects were in the low salt intake group (p<0.001). In the result of questionnaire for dietary frequency, all ages groups were in the low salt intake group (p<0.01). The data of questionnaire for dietary behavior showed that the subjects of age above 75 years preferred salted seafood, soup, and kimchi (p<0.01). The data of questionnaire for dietary frequency showed that the subjects of age between 65 and 74, least chose fried kimchi, noodle, and soybean paste soup with clams (p<0.05), and the healthy adult groups chose kimchi stew, ssam and ssamjang (p<0.05). The score for dietary behavior in male subjects was higher than female subjects (p<0.01). In particular, the score for dietary frequency was the lowest in the subjects of age between 65 and 74 (p<0.01). The mean value of salty taste assessment in the subjects was 0.41% which is higher than the ideal value of 0.3% (p<0.01). Offering more nutrition education and continuous feedback of healthcare center may be needed to improve the health status of the adults.

• 동아시아식생활학회지
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• 제25권1호
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• pp.73-86
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• 2015

The present study was performed to evaluate food behavior and nutritional status of children in a community child center using nutrition quotient according to age and growth index of children. The number of subjects enrolled in this study was 152 including 73 boys and 79 girls. Participants consisted of children from 5 to 12 years old, who visited a community child center in the area. Growth index was assessed through body mass index by height and weight and examined according to age. Subjects were divided into underweight, normal weight, overweight and obese according to questionnaire, which consisted of five categories including balance, diversity, moderation, regularity and practice, were analyzed by SPSS statistical program. Current results show significant differences in the diversity and regularity (p<0.05, p<0.001, respectively). Additionally, four items in the form of 10 questions showed significant differences related to habits of sodium-related food intake. This study design will be a useful tool in the evaluation of food behavior and nutritional status of preschoolers or elementary school children in community child centers, together with food frequency questionnaires related with sodium food intake.

• Journal of Nutrition and Health
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• 제50권6호
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• pp.664-678
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• 2017

문헌 고찰을 통한 국내외 나트륨 정책 현황 및 나트륨 섭취량, 서울시에서 진행되고 있는 나트륨 섭취 감소 프로그램의 분석, 국민건강영양조사에서의 서울 시민을 대상으로 한 나트륨 섭취 추이, 인구학 사회경제적 특성 및 나트륨 섭취와 관련된 식행동에 따른 나트륨 섭취량 자료분석, 전문가 안면 타당도 평가 결과를 통한 서울시 나트륨 섭취 저감화 계획 목표 재설정 및 프로그램 우선 순위와 대상자 선정은 다음과 같다. 나트륨 저감화 전략에 따른 각 국가의 나트륨 섭취 감소율을 분석한 결과 전년도 대비 약 1.0 ~ 2.0%씩 감소하였고 우리나라의 경우 5.3%의 감소율을 보였다. 따라서 본 연구에서 제시하는 서울시 나트륨 섭취 저감화 정책 목표는 연간 나트륨 섭취량 감소율 2.7%와 서울시 나트륨 저감화 사업의 확대 계획을 고려하여 2.0%로 연간 감소율을 적용하는 것으로 하여 2020년에는 약 3,600 mg의 나트륨 섭취량을 목표로 재설정하였다. 서울시에서 수행하고 있는 나트륨 감소를 위한 프로그램을 생태학적 프레임에 적용하여 분석한 결과, 전반적으로 생태학적 프레임에서 제안하고 있는 개인적, 사회적 환경, 물리적 환경, 거시적 환경 수준들이 프로그램에 포함되고 있었으나 각 프로그램들은 대상자에 따라 수준별로 연계가 되어 있지 못하였고, 주로 단편적이고 산발적으로 진행되고 있었다. 또한 각 자치구별로 공통되고 표준화된 프로그램은 없었다. 따라서 선택과 집중을 기반으로 하여 대상자별로 각 수준들이 연계되어 표준화된 프로그램이 필요한 것으로 나타났다. 프로그램 우선순위 대상자는 성별에서는 여자보다 남자에서, 연령대에서는 30 ~ 50대 성인, 소득수준에서는 저소득층이었고, 나트륨 섭취와 관련된 식행동 중에서는 과일 섭취량이 적은 군이 전반적으로 나트륨 섭취량이 높은 특성을 가져 과일 섭취에 대한 식행동 변화가 중요한 것으로 나타났다. 나트륨 섭취 감소를 위한 프로그램 분석, 서울시 나트륨 섭취 현황 및 고 나트륨 섭취 대상자 특성 분석, 전문가 대상 안면 타당도 평가 결과를 바탕으로 서울시 나트륨 감소를 위한 프로그램 우선순위 대상자는 성인 남성으로서 프로그램의 전략 방향은 생태학적 프레임을 적용하여 이들이 주로 생활하는 생활 터인 직장, 가정, 음식점에서의 나트륨 섭취 환경 개선을 위한 프로그램들을 수준별로 연계하여 진행하는 것으로 제안하였다. 따라서 가정과 음식점에서는 성인 남성의 나트륨 섭취에 영향을 줄 수 있는 주부와 조리 종사자도 프로그램 주요 대상자로 선정 되었다. 본 연구에서는 제안된 나트륨 섭취량의 목표치와 중재 프로그램에 대한 우선순위는 지속적인 모니터링과 효과평가를 통하여 업데이트가 되어야 할 것이다. 향후 생태학적 프레임에 적용된 나트륨 섭취 감소 프로그램의 효과에 대한 전반적인 평가가 필요할 것으로 사료되며 나트륨 섭취 저감화 정책 및 프로그램의 지속성과 효과적인 수행을 위해서는 타 기관 및 부서에서 수행되고 있는 관련 프로그램과의 연계와 협의 체계가 마련되어야 할 것이다.

• 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.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.