참고문헌
- Ministry of Health and Welfare. 2015. 2014 Korean national health and nutrition examination survey. http://www.mohw.go.kr/front_new/al/sal0301vw.jsp?PAR_MENU_ID=04&MENU_ID=0403&CONT_SEQ=326126&page=1 (accessed Sep 2016).
- He J, Gu D, Chen J, Jaquish CE, Rao DC, Hixson JE, Chen J, Duan X, Huang JF, Chen CS, Kelly TN, Bazzano LA, Whelton PK. 2009. Gender difference in blood pressure responses to dietary sodium intervention in the GenSalt study. J Hypertens 27: 48-54. https://doi.org/10.1097/HJH.0b013e328316bb87
- Law MR, Frost CD, Wald NJ. 1991. By how much does dietary salt reduction lower blood pressure?: I-Analysis of observational data among populations. BMJ 302: 811-815. https://doi.org/10.1136/bmj.302.6780.811
- Sanders PW. 2009. Dietary salt intake, salt sensitivity, and cardiovascular health. Hypertension 53: 442-445. https://doi.org/10.1161/HYPERTENSIONAHA.108.120303
- de Wardener HE, MacGregor GA. 2002. Harmful effects of dietary salt in addition to hypertension. J Hum Hypertens 16: 213-223. https://doi.org/10.1038/sj.jhh.1001374
- Chobanian AV, Hill M. 2000. National heart, lung, and blood institute workshop on sodium and blood pressure: a critical review of current scientific evidence. Hypertension 35: 858-863. https://doi.org/10.1161/01.HYP.35.4.858
- Kim JW. 2013. Policy of low-sodium within foodservice operations. Plenary lecture presented at workshop of Korean Society of Community Nutrition. Seoul, Korea. p 1-20.
- Park GS. 2004. Cookwise approach of slow food: focused on traditional fermented sauces. Korean J Soc Food Cook Sci 20: 317-334.
- Shin EK, Lee HJ, Lee JJ, Ann MY, Son SM, Lee YK. 2010. Estimation of sodium intake of adult female by 24-hour urine analysis, dietary records and dish frequency questionnaire (DFQ 55). Korean J Nutr 43: 79-85. https://doi.org/10.4163/kjn.2010.43.1.79
- Lim HS, Ko YS, Shin D, Heo YR, Chung HJ, Chae IS, Kim HY, Kim MH, Leem DG, Lee YK. 2013. Sodium and potassium content of school meals for elementary and junior high school students in Daegu, Masan, Gwangju, and Jeju. J Korean Soc Food Sci Nutr 42: 1303-1317. https://doi.org/10.3746/jkfn.2013.42.8.1303
- Ministry of Food and Drug Safety. 2011. Korean food recipes for low-sodium intake. http://www.mfds.go.kr/index.do?seq=19107&mid=754&cmd=v (accessed Apr 2014).
- Shin JH. 2010. Perception of dietitians for reduced sodium intake in food service and development of sodium-restricted recipes. MS Thesis. Catholic University of Daegu, Gyeongsan, Korea. p 41-119.
- 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: 637-651. https://doi.org/10.5720/kjcn.2012.17.5.637
- Park MJ. 2007. Analysis of salt content in the foods of a industry foodservice operation and eat-out restaurants in the Daegu area, and development plan for a low-sodium diet. MS Thesis. Kyungpook National University, Deagu, Korea. p 91-95.
- Lee KJ, Song MR. 2009. Salinity of Kimchi and soups/stews, and the acceptability and attitudes of restaurant owners toward salt in the Jeonju area. Korean J Food Cult 24: 279-285.
- Boo GU, Bae HJ. 2016. Survey on menu preferences of adults for Korean food made from Korean traditional sauces. J Korean Soc Food Sci Nutr 45: 126-136. https://doi.org/10.3746/jkfn.2016.45.1.126
- Lee YK, Seo JS, Bae HJ. 2014. Development of Korean menus and recipes for low intake of sodium using low sodium sauces. Ministry for Food, Agriculture, Forestry and Fisheries, Seoul, Korea. p 97-102.
- Jeon HJ. 2011. The dictionary of Korean food terminology. Kyomunsa, Paju, Korea. p 1-390.
- The Korea Foundation. 2003. Korean food guide in English. Cookand, Seoul, Korea. p 28-129.
- Ministry of Education. 2014. A guideline for sodium reduction of school foodservice. http://www.moe.go.kr/boardCnts/view.do?boardID=318&lev=0&statusYN=W&s=moe&m=030207&opType=N&boardSeq=52712 (accessed May 2016).
- Ministry of Food and Drug Safety. 2015. Nutrition facts of eat-out food. http://www.mfds.go.kr/index.do?mid=699&seq=20256&cmd=v (accessed Sep 2016).
- Ministry of Food and Drug Safety. 2016. Foodservice management manual for appling low-sodium menu. Ministry of Food and Drug Safety, Cheonju, Korea. p 61-74.
- Chung EJ, Shim E. 2008. Salt-related dietary behaviors and sodium intakes of university students in Gyeonggi-do. J Korean Soc Food Sci Nutr 37: 578-588. https://doi.org/10.3746/jkfn.2008.37.5.578
- Kang MJ, Choi KB, Lyu ES. 2015. Differences in sodiumintake related dietary behaviors and correlation analysis according to salty taste preference of university students in Busan area. Korean J Food Cook Sci 31: 477-484. https://doi.org/10.9724/kfcs.2015.31.4.477
- Hong HO, Lee JS. 2006. Survey on Korean food preference of college students in Seoul: Focused on the staple food and snack. J Nutr Health 39: 699-706.
- Park NE. 2012. A study on meal menu preference for industrial workers in Jeonbuk area. MS Thesis. Wonkwang University, Iksan, Korea. p 15-27.
- Lee KH, Park ES. 2010. School food service satisfaction and menu preferences of high school students: Focused on Iksan, Cheonbuk. Korean J Community Nutr 15: 108-123.
- Kim KJ, Chae IS. 2014. A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju. J Nutr Health 47: 77-88. https://doi.org/10.4163/jnh.2014.47.1.77
피인용 문헌
- University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.588
- 전주지역 가족의 외식행태와 주부의 저염식관리와의 관계연구 vol.33, pp.2, 2017, https://doi.org/10.7318/kjfc/2018.33.2.95