한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제32권3호
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  • Pages.333-341
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  • 2016
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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식생활 라이프스타일 그룹에 따른 소금관련 영양지식, 식태도, 식행동 비교 연구

Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups

  • 윤혜려 (국립공주대학교 외식상품학전공) ;
  • 강남이 (을지대학교 식품영양학과) ;
  • 김주현 (동서울대학교 관광학부 호텔외식조리과)
  • Yoon, Hei-Ryeo (Major in Foodservice Management and Nutrition, Kongju National Univeristy) ;
  • Kang, Nam-E (Department of Food and Nutrition, Eulji University) ;
  • Kim, Juhyeon (Department of Hotel Culinary Art, Dong Seoul University)
  • 투고 : 2016.05.16
  • 심사 : 2016.06.13
  • 발행 : 2016.06.30
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초록

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.

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