Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Awareness, Practice, and Obstruction of Sodium Reduction by Middle School Dietitians in Busan Area

부산지역 중학교 영양(교)사의 나트륨 저감화에 대한 인식, 실천 및 방해요인 조사

  • Ha, In-Hae (Graduate School of Education, Pukyong National University) ;
  • Lyu, Eun-Soon (Dept. of Food Science and Nutrition, Pukyong National University)
  • 하인해 (부경대학교 교육대학원 영양교육전공) ;
  • 류은순 (부경대학교 식품영양학과)
  • Received : 2015.04.01
  • Accepted : 2015.04.27
  • Published : 2015.04.30
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Abstract

The objective of this study was to expand sodium reduction practices by analyzing the awareness, practice, and obstruction of sodium reduction by middle school dietitians. Questionnaires were administered to 146 dietitians in the Busan area. The average score for the dietitians' awareness of low-sodium diets was 4.21/5.00, and dietitians in their 30s and over 40 reported significantly (p<0.05) higher awareness than those in their 20s The average practice scores for low-sodium diets was 3.74/5.00, 3.80/5.00 for cooking, 3.77/5.00 for food choice, and 3.60/5.00 for action. The average scores of obstruction for low-sodium diets was 3.58/5.00, 3.93/5.00 for low-sodium products, 3.88/5.00 for students, 3.71/5.00 for dietitians, 3.12/5.00 for facilities, 2.86/5.00 for cooks. Dietitians over 40 and those with graduate school degrees had significantly (p<0.05) higher scores for low-sodium products. Regarding practice and obstruction for low-sodium diets, dietitians with high awareness scores had significantly (p<0.01) higher scores for practice and lower scores for obstruction of low-sodium diets. These findings suggest that it is critical to develop diverse low-sodium products and recipes, and that dietitians should educate students about the necessity and the practice of reduced sodium diets.

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References

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