Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives

주부의 나트륨 저감화 행동변화 단계에 따른 식행동 특성 분석 및 저나트륨 식사 방법의 실천용이도에 관한 연구

  • Ahn, So-Hyun (Department of Food Science & Nutrition, The Catholic University of Korea) ;
  • Kwon, Jong-Sook (Department of Food and Nutrition, Shingu College) ;
  • Kim, Kyungmin (Department of Food and Nutrition, Baewha Women's University) ;
  • Yoon, Jin-Sook (Department of Food and Nutrition, Keimyung University) ;
  • Kang, Baeg-Won (Department of Nutrition Policy, Food & Drug Administration) ;
  • Kim, Jong Wook (Department of Nutrition Policy, Food & Drug Administration) ;
  • Heo, Seok (Department of Nutrition Policy, Food & Drug Administration) ;
  • Cho, Hea-Young (Department of Nutrition Policy, Food & Drug Administration) ;
  • Kim, Hye-Kyeong (Department of Food Science & Nutrition, The Catholic University of Korea)
  • 안소현 (가톨릭대학교 식품영양학과) ;
  • 권종숙 (신구대학교 식품영양과) ;
  • 김경민 (배화여자대학교 식품영양과) ;
  • 윤진숙 (계명대학교 식품영양학과) ;
  • 강백원 (식품의약품안전청 영양정책과) ;
  • 김종욱 (식품의약품안전청 영양정책과) ;
  • 허석 (식품의약품안전청 영양정책과) ;
  • 조해영 (식품의약품안전청 영양정책과) ;
  • 김혜경 (가톨릭대학교 식품영양학과)
  • Received : 2012.11.14
  • Accepted : 2012.12.23
  • Published : 2012.12.31
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Abstract

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.

Keywords

References

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