Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area

부산지역 대학생의 짠맛 선호도에 따른 소금 섭취 식행동 차이와 상관성 분석

  • Kang, Min-Ji (Graduate School of Education, Pukyong National University) ;
  • Choi, Ki-Bo (Department of Food Science and Nutrition, Pukyong National University) ;
  • Lyu, Eun-Soon (Department of Food Science and Nutrition, Pukyong National University)
  • 강민지 (부경대학교 교육대학원) ;
  • 최기보 (부경대학교 식품영양학과) ;
  • 류은순 (부경대학교 식품영양학과)
  • Received : 2015.07.27
  • Accepted : 2015.08.26
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported 'moderate' preference, 35.3% reported 'salty' preference, and 18.8% reported 'unsalty' preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The 'salty' group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions 'I often eat dried seafood and salted seafood', 'I usually eat all the broth in soups or stews' (p<0.01), 'I usually eat a lot of kimchi and salt-pickled vegetables', 'I usually eat soy dip or hot pepper dip with sushi and fritters' (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that 'did not know' (p<0.01).

본 연구는 부산지역 4개 대학 급식소를 방문한 학생 977명을 대상으로 짠맛 자가 선호도 및 소금 섭취 관련 식행동에 대한 설문조사를 실시함으로써 대학생들의 저염 식사 교육에 대한 방향을 제시하고자 시도하였다. 짠맛 자가 선호도는 '싱겁다' 18.8%, '보통이다' 45.8%, '짜다' 35.3%이었으며, 남학생이 여학생보다 짠맛에 대한 자가 선호도가 유의적(p<0.01)으로 높았다. 저염식의 의미를 아는 학생은 조사대상자의 79.8%이며, 남학생은 75.3%, 여학생은 84.7%으로 유의적(p<0.01)인 차이를 보였다. 짠맛 자가 선호도가 '싱겁다', '보통이다'인 학생은 '짜다'인 학생보다 저염식 인지 비율이 유의적(p<0.01)으로 높았다. 소금 섭취 식행동에서, 남학생은 여학생보다 '건어물, 생선자반 등을 자주 먹는다', '국이나 국수류의 국물을 다 먹는 편이다'(p<0.01)와 '김치류를 많이 먹는다', '튀김이나 전 생선회 등에 간장 고추장을 듬뿍 찍어 먹는다'(p<0.05)에서 유의적으로 높은 점수를 보였다. 짠맛 자가 선호도에 따른 소금 섭취 식행동 전체 평균점수는 '싱겁다' 2.49/5.00점, '보통이다' 2.87/5.00점, '짜다' 3.19/5.00점으로 각 짠맛 선호도에 따라 유의적(p<0.01)인 차이를 보였고, 소금 섭취 섭취 식행동의 모든 세부항목에서 짠맛 자가 선호도가 낮은 학생이 높은 학생보다 소금 섭취 식행동 점수가 유의적(p<0.05)으로 낮게 나타났다. 저염식을 인지하는 학생이 비인지 학생보다 소금 섭취 식행동 전체 평균점수가 유의적(p<0.01)으로 낮았으며, '국이나 국수류의 국물을 다 먹는 편이다', '생구이보다 양념구이 조림류를 선택한다', '라면을 자주 먹는다' (p<0.01)와 '외식을 하거나 배달을 자주 시켜먹는다'(p<0.05)에서 유의적으로 낮은 점수를 보였다. 짠맛 자가 선호도는 평상시 식사에서 간장, 고추장, 소금 등을 섭취하는 식행동과 유의적(p<0.01)으로 양의 상관관계를 보였다. 이상의 결과를 살펴볼 때, 앞으로 대학교에서는 학내에서 학생들에게 짠 맛에 대한 선호 및 짠맛 미각 판정 검사를 실시하고 이를 통해 소금 섭취 문제점을 고취시켜 저염식에 대한 인지를 높이며 나트륨 저감화가 실생활로 연계 될 수 있도록 구체적인 실천 방안 교육과 홍보가 전략적으로 이루어질 수 있도록 해야 하겠다.

Keywords

References

  1. Bae YJ, Lee JC, Kim KH. 2007. Nutritional status and dietary quality of college students by residing types in Samcheok. J Korea Diet Assoc 13(4):311-330
  2. Bae YJ, Yeon JY. 2011. Evaluation of sodium intake and relationship between sodium intake and the bone mineral density of female university students. J East Asian Soc Dietary Life 21(5):625-636
  3. Chang SO. 2010. Effect of a 6-month low sodium diet on the salt taste perception and pleasantness, blood pressure and the urinary sodium excretion in female college students. Korean J Nutr 43(5):433-442 https://doi.org/10.4163/kjn.2010.43.5.433
  4. Choi MS. 2008. Investigation of salt intake recognition and dietary habits focus on university students. Master's thesis. Yonsei University. Seoul, Korea. pp 2-28
  5. Chung EJ, Shim EG. 2008. Salt-related dietary behaviors and sodium intakes of university students in Gyeonggi-do. J Korean Soc Food Sci Nutr 37(5):578-588 https://doi.org/10.3746/jkfn.2008.37.5.578
  6. Drewnoski A. 1997. Taste preference and food intake. Annu Rev Nutr 17:237-253 https://doi.org/10.1146/annurev.nutr.17.1.237
  7. Hwang EJ, Yeon SY, Lee SB, Ji YS, Choi AR, Lee JY, Hyun TS. 2013. Association of salt preference and food frequency among college students. J Human Ecol 16(1):115-123
  8. Kim HA. 2013. A study on the nutrition about sodium knowledge, dietary behaviors related to sodium, and dietary attitudes towards low-salt diet of adult in Jeonbuk region. Master's thesis. Chonbuk National University. Jeonju, Korea. pp 29-30
  9. Kim HS, Lee EY, Kim KM, Kim KW, Pyun JW, Chung SJ, Kwon YH, Yeo IH, Lee SY, Nam KS. 2013. Survey on dietary behaviors and intakes of instant noodle (ramyeon) soup among college students. Korean J Community Nutr 18(4):365-371 https://doi.org/10.5720/kjcn.2013.18.4.365
  10. Kim JA, Kim YH, Ann MY, Lee YK. 2012. Measurements of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J Community Nutr 17(5):637-651 https://doi.org/10.5720/kjcn.2012.17.5.637
  11. Kim KH, Cho HS. 2012. Study on dietary habits and body composition in university students according to salty taste preference J Korean Soc Food Culture 27(6):659-665 https://doi.org/10.7318/KJFC/2012.27.6.659
  12. Kim SJ, Cho MH, Lee KH. 2009. Comparative study between the salinities of soups preferred by customers and provided at institutional foodservice establishments. J East Asian Soc Dietary Life 19(3):445-450
  13. Ko MS. 2007. The comparison in daily intake of nutrients and dietary habits of college students in Busan. Korean J Community Nutr 12(2):259-271
  14. Korea Centers for Disease Control and Prevention. 2011. Sodium intake of Koreans. Available from: www.cdc.go.kr/CDC/contents/CdcKrContentLink.jsp?fid=21&cid=19415&ctype=1. Accessed April 13, 2015
  15. Lee JS, Oh HK, Choi KS. 2015. A study on utilization of processed foods and recognition of food labels among university students. Korean J Food Nutr 28(1):24-33 https://doi.org/10.9799/ksfan.2015.28.1.024
  16. Lee KA. 2014. Salt-related dietary behaviors of university students in Gyeongbuk area. J Korean Soc Food Sci Nutr 43(7):1122-1131 https://doi.org/10.3746/jkfn.2014.43.7.1122
  17. Ministry of Health and Welfare. 2014. Korean Health Statistics 2013: Korea national health and nutrition examination survey (KNHANES VI-1). Seoul, Korea. p 52, p 369
  18. Pak HO, Hong MS, Sohn CY. 2015. Survey on nutrition knowledge, food behaviors, and food frequency of sodium intake in Korean university students. J East Asian Soc Dietary Life 25(1):12-19 https://doi.org/10.17495/easdl.2015.2.25.1.12
  19. Park YS, Son SM, Lim WJ, Kim SB, Chung YS. 2008. Comparison of dietary behaviors related to sodium intake by gender and age. Korean J Community Nutr 13(1):1-12
  20. Shin EK, Lee HJ, Jun SY, Park EJ, Jung YY, Ahn MY, Lee YK. 2008. Development and evaluation of nutrition education program for sodium reduction in foodservice operations. Korean J Community Nutr 13(2):216-227
  21. Son SM, Heo GY. 2000. Characteristic of anthropometric data and biochemical nutritional status of hypertensive patients before treatment. Korean J Community Nutr 5(4):624-632
  22. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. 2007. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutr 12(5):545-558
  23. Yim JE, Cho MR, Yin CS, Seo BK, Koh HG, Choue RW. 2005. Nutrients and salt consumption of hypertension patients according to treatment status. Korean J Nutr 38(9):706-716
  24. Yoon SH. 2007. A study on estimating sodium intakes by food frequency questionnaire (FFQ) of adults in the Jeonbuk province. Master's thesis. Chonbuk National University. Jeonju, Korea. pp 10-13

Cited by

  1. A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.136
  2. 어촌지역 중학생들의 비만, 짠맛의 역치, 최적염미도와 혈압과의 관련성 vol.30, pp.2, 2017, https://doi.org/10.9799/ksfan.2017.30.2.257
  3. 청주지역 일부 대학생의 수면의 질에 따른 식행동 및 생활습관 vol.24, pp.5, 2015, https://doi.org/10.5720/kjcn.2019.24.5.395
  4. Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area vol.31, pp.2, 2015, https://doi.org/10.17495/easdl.2021.4.31.2.91