Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations

단체급식소 나트륨 섭취감소를 위한 영양교육 프로그램 개발 및 효과 평가

  • Shin, Eun-Kyung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Hye-Jin (Management Center for Daegu Metropolitan City Health Promotion) ;
  • Jun, So-Yoon (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Park, Eun-Jung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Jung, Yun-Young (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Ahn, Moon-Young (Public Health and Hygiene Division, Daegu Metropolitan City) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
  • 신은경 (경북대학교 식품영양학과) ;
  • 이혜진 (대구광역시 건강증진사업지원단) ;
  • 전소윤 (경북대학교 식품영양학과) ;
  • 정윤영 (경북대학교 식품영양학과) ;
  • 박은정 (경북대학교 식품영양학과) ;
  • 안문영 (대구광역시 보건위생과) ;
  • 이연경 (경북대학교 식품영양학과)
  • Published : 2008.04.30
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Abstract

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

Keywords

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