Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu

대구지역 학교급식 나트륨 저감화 실태 및 나트륨 저감화 방법에 대한 중요도-수행도 분석

  • Kim, Su-Hyeon (Nutrition Education Major, Graduate School of Education, Kyungpook National University) ;
  • Shin, Eun-Kyung (Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Yeon-Kyung (Food Science and Nutrition and Center for Beautiful Aging, Kyungpook National University)
  • 김수현 (경북대학교 교육대학원 영양교육전공) ;
  • 신은경 (경북대학교 식품영양학과) ;
  • 이연경 (경북대학교 식품영양학과 및 장수생활과학연구소)
  • Received : 2020.09.01
  • Accepted : 2020.10.28
  • Published : 2020.10.31
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Abstract

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

Keywords

References

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