Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Evaluation of the Effectiveness of a Salt Reduction Program for Employees

직장인 대상 저염화 교육 프로그램의 효과 평가

  • Kim, Hyun-Hee (Department of Food Science and Nutritio, Kyungpook National University) ;
  • Shin, Eun-Kyung (Department of Food Science and Nutritio, Kyungpook National University) ;
  • Lee, Hye-Jin (Division of Chronic Disease Surveillance, Korea Centers for Disease Control & Prevention) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Chun, Byung-Yeol (Health Promotion Research Center in Kyungpook National University) ;
  • Ahn, Moon-Young (Public Health and Hygiene Division, Daegu Metropolitan City) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutritio, Kyungpook National University)
  • 김현희 (경북대학교 식품영양학과) ;
  • 신은경 (경북대학교 식품영양학과) ;
  • 이혜진 (질병관리본부 만성병조사과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 천병렬 (경북대학교 건강증진연구소) ;
  • 안문영 (대구광역시 보건위생과) ;
  • 이연경 (경북대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

The purpose of this paper was to evaluate the effectiveness of a salt reduction education program. Subjects participating in this study were 251 employees (166 in the "educated" group, 85 in the "non-educated" group) at 8 hospital and industry food service operations in Daegu. After the salt reduction education program was carried out, a salty taste assessment of both groups was conducted. The educated group had statistically significant differences and the noneducated group did not have statistically significant differences. In terms of nutrition knowledge, while the nutrition knowledge of the educated group was increased (p < 0.001), that of the non-educated group rose at a rate of 0.92. In terms of dietary attitude, the educated group exhibited increased preference toward less salty foods when compared to the noneducated group (p < 0.001). Regarding dietary behavior, the score of the educated group was improved (p < 0.001), thereby indicating a preference for less salty taste. This means that nutrition education had influence on dietary behavior. However, after education, sodium excretion for the educated group was not significantly decreased, compared to before education. The results show that there was a positive correlation between salty taste assessment and dietary attitude and behavior for a high-salt diet. There was a positive relationship between attitude for a high-salt diet and sodium intake; when people prefere a more salty taste, they eat more sodium. Therefore, in order to change dietary preference away from salty taste and to decrease sodium intake, a nationwide, systematic and continuous salt reduction education program is needed.

본 연구는 대구시 8개 병원과 사업체에 근무하는 직장인 251명을 대상으로 교육집단 166명, 비교육집단 85명으로 나누어 5주간 저염화 영양교육 프로그램을 운영하고 그 효과를 평가하였으며, 그 결과를 요약하면 다음과 같다. 1) 저염화 교육프로그램 실시 결과 교육전 두 집단간의 짠맛에 대한 미각판정치에 차이가 없었으나, 교육 후 교육집단의 경우 미각판정치가 유의하게 감소하였다 (p < 0.001). 또 한 교육 후 영양지식, 짜게 먹는 식태도 및 식행동이 비교육 집단에서는 유의한 차이가 없었으나 교육집단에서는 모두 유의하게 개선되었다 (p < 0.001). 2) 교육집단에서 24시간 소변 수집을 통한 나트륨 섭취량은 교육 전에 비해 교육 후 감소하였으나, 통계적으로 유의하지는 않았다. 3) 외식 빈도가 잦을수록, 외식비가 높을수록 짜게 먹는 경향이 있는 것으로 나타났으며, 미각판정치와 짜게 먹는 식행동 및 식태도간 유의한 상관관계를 나타내었다. 또한 짜게 먹는 식태도와 나트륨 섭취량간에 유의한 상관관계를 나타내어 식태도가 나쁠수록 나트륨 섭취량이 높은 것으로 나타났다.

Keywords

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