The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Dietary Self-Efficacy and Dietary Behaviors by Eating Areas according to Perceived Dietary Habit Levels related to Sodium Intake

나트륨 섭취 인지수준에 따른 식사 장소별 식행동 및 식이 자아효능감

  • Yeon, Jee-Young (Dept. of Food and Nutrition, Seowon University) ;
  • Kwon, Kwang-Il (Dietary Life Safety Division, Ministry of Food and Drug Safety) ;
  • Kim, Jong-Wook (ICT Management and Statistics Office, Ministry of Food and Drug Safety) ;
  • Park, Hye-Kyung (Biopharmaceuticals and Herbal Medicine Evaluation Department, National Institute of Food and Drug Safety Evaluation)
  • 연지영 (서원대학교 식품영양학과) ;
  • 권광일 (식품의약품안전처 식생활안전과) ;
  • 김종욱 (식품의약품안전처 정보화통계담당관실) ;
  • 박혜경 (식품의약품안전평가원 독성평가연구부)
  • Received : 2017.01.18
  • Accepted : 2017.02.10
  • Published : 2017.02.28
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Abstract

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

Keywords

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