Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age

나트륨 섭취량과 관련된 식행동의 성별 및 연령별 비교

  • Park, Young-Sook (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Son, Sook-Mee (Department of Food & Nutrition, The Catholic University of Korea) ;
  • Lim, Wha-Jae (Department of Food & Nutrition, Dong-eui University) ;
  • Kim, Sook-Bae (Department of Food & Nutrition, Chonbuk National University) ;
  • Chung, Yeon-Sun (Department of Nutrition, Haneul Co.)
  • 박영숙 (순천향대학교 식품영양학과) ;
  • 손숙미 (가톨릭대학교 식품영양학과) ;
  • 임화재 (동의대학교 식품영양학과) ;
  • 김숙배 (전북대학교 식품영양학과) ;
  • 정연선 (주식회사 한울 영양과)
  • Published : 2008.02.29
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Abstract

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.

Keywords

References

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