참고문헌
- Y.J. Jo and Y.J. Jeong, "Development trend of sodium reduction material," Food industry and nutrition, Vol. 20, No. 2, pp. 8-12, December 2015.
- P. Menton, X. Jeunemaitre, H.E. Wardener and G.A. MacGregor, "Link between dietary salt intake, renal salt handling, blood pressure and cardiovascular diseases," Physiological Reviews, Vol. 85, No. 2, pp. 679-715, April 2005. DOI: https://doi.org/10.1152/physrev.00056.2003
- Korea Health Industry Development Institute. https://www.khidi.or.kr/kps/dhraStat/result7?menuId=MENU01659&gubun=&year=2018&category=sodium. Note: Main source of food by nutrient 2018.
- World Health Organization, Guideline: Sodium intake for adults and children, pp. 1-2, 2012.
- World Health Organization, SHAKE The Salt Habit, pp. 9-11, 2016.
- R.J. Contreras, "Salt taste and disease," The American Journal of Clinical Nutrition, Vol. 31, No. 6, pp. 1088-1097, June 1978. DOI: https://doi.org/10.1093/ajcn/31.6.1088
- T. Morino and H.G. Langford, "Salivary sodium correlates with salt recognition threshold," Physiology and Behavior, Vol. 21, No. 1, pp. 45-48, July 1978. DOI: https://doi.org/10.1016/0031-9384(78)90275-5
- H.J. Kim and Y.K. Lim, "The relationship between psychological well-being and resilience in child-care center teachers," The Journal of the Convergence on Culture Technology, Vol. 5, No. 4, pp. 321-328, November 2019. DOI: http://dx.doi.org/10.17703/JCCT.2019.5.4.321
- H.K. Kim, "Nutritional status and food preference of school children in Ulsan," Korean Journal of Community Nutrition, Vol. 4, No. 3, pp. 345-355, September 1999.
- L.J. Appel, A.H. Lichtenstein, E.A. Callahan, A. Sinaiko, L. Van Horn and L. Whitsel, "Reducing Sodium Intake in Children: A Public Health Investment," The Journal of Clinical Hypertension, Vol. 17, No. 9, pp. 657-662, July 2015. DOI: https://doi.org/10.1111/jch.12615
- C.A. Grimes, J.D. Wright, K. Liu, C.A. Nowson and C.M. Lori, "Dietary sodium intake is associated with total fluid and sugar-sweetened beverage consumption in US children and adolescents aged 2-18 y: NHANES 2005-2008," The American Journal of Clinical Nutrition, Vol. 98, No. 1, pp. 189-196, May 2013. DOI: https://doi.org/10.3945/ajcn.112.051508
- Korea Disease Control and Prevention Agency, Korea Health Statistics 2018: Korea National Health and Nutrition Examination Survey (KNHANES VII-3), pp. 174-175, 2019.
- E.H. Her and S.L. Kim, "Early Childhood Teachers' Professionalism, Teaching Efficacy, and Teacher-child Interaction," International Journal of Advanced Culture Technology, Vol. 6, No. 4, pp, 39-44, December 2018. DOI: https://doi.org/10.17703//IJACT2018.6.4.39
- J.N. Kim, S. Park, S. Ahn and H.K. Kim, "A survey on the salt content of kindergarten lunch meals and meal providers' dietary attitude to sodium intake in Gyeonggi-do area," Korean Journal of Community Nutrition, Vol. 18, No. 5, pp. 478-490, October 2013. DOI: https://doi.org/10.5720/kjcn.2013.18.5.478
- Center for Children's Foodservice Management. http://ccfsm.foodnara.go.kr. Note: Introduction of Center for Children's Foodservice Management.
- E.H. Park and Y.E. Lee, "Center for Children's Foodservice Management (CCFSM) employees' perception of difficulties in performing tasks," Journal of the Korean Society of Food Science and Nutrition, Vol. 44, No. 4, pp. 619-634, April 2015. DOI: https://doi.org/10.3746/jkfn.2015.44.4.619
- L. Hooper, C. Bartlett, G. Davey Smith and S. Ebrahim, "Systematic review of long term effects of advice to reduce dietary salt in adults," British Medical Journal, Vol. 325, No. 7365, pp. 628-636, September 2002. DOI: https://doi.org/10.1136/bmj.325.7365.628
- D.Y. Park, "Theory and model applying for nutrition education," Korean Journal of Community Nutrition, Vol. 2, No. 1, pp. 97-104, February 1997.
- Y. Ahn, K.W. Kim, K. Kim, J. Pyun, I. Yeo and K. Nam, "Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake." Journal of Nutrition and Health, Vol. 48, No. 5, pp. 429-440. October 2015. DOI: https://doi.org/10.4163/jnh.2015.48.5.429
- H.R. Jung, M.J. Lee, K.C. Kim, J.B. Kim, D.H. Kim, S.H. Kang, J.S. Park, K.I. Kwon, M.H. Kim and Y.B. Park, "Survey on the sodium contents of nursery school meals in Gyeonggi-Do," Journal of the Korean Society of Food Science and Nutrition, Vol. 39, No. 4, pp. 526-534, April 2010. DOI: https://doi.org/10.3746/jkfn.2010.39.4.526
- M.Y. Yon, Y.N. Lee, D.H. Kim, J.Y. Lee, E.M. Koh, E.J. Nam, H.H. Shin, B.W. Kang, J.W. Kim, S. Heo, H.Y. Cho and C.I. Kim, "Major sources of sodium intake of the Korean population at prepared dish level: Based on the KNHANES 2008 & 2009," Korean Journal of Community Nutrition, Vol. 16, No. 4, pp. 473-487, August 2011. DOI: https://doi.org/10.5720/kjcn.2011.16.4.473.
- Ministry of Food and Drug Safety, Guideline for Center for Children's Foodservice Management 2019, pp. 53-56, 2018.
- N.Y. Lee and Y.K. Lee, "Comparison of salinity and sodium content by the salinity measurement frequency of soups of childcare centers enrolled in the Center for Children's Food Service Management in Daegu," Korean Korean Journal of Community Nutrition, Vol. 25, No. 1, pp. 13-20, February 2020. DOI: https://doi.org/10.5720/kjcn.2020.25.1.13
- The Academy of Korean Studies. https://encykorea.aks.ac.kr/. Note: Encyclopedia of Korean Culture.
- G.Y. Kim, "Soup in Korean culture," Journal of the East Asian Society of Dietary Life, Vol. 13, No. 5, pp. 448-466, October 2003.
- C.Y. Jo and J.S. Han, "Effects of a practice program for low-salt meals on infant foodservices - Focusing on infant foodservices registered in Center for Children's Foodservice Management in Busan metropolitan city," Journal of the East Asian Society of Dietary Life, Vol. 28, No. 1, pp. 66-75, February 2018. DOI: https://doi.org/10.17495/easdl.2018.2.28.1.66
- H.N. Park and S.M. Kim, "Salinity monitoring of soups of the institutions enrolled at Center for Children's Foodservice Management," Journal of the East Asian Society of Dietary Life, Vol. 26, No. 6, pp. 507-516, December 2016. DOI: https://doi.org/10.17495/easdl.2016.12.26.6.507
- H. Shin and Y. Lee, "The effectiveness of Na reduction program for cook in child-care center - Focus on self-reevaluation and strengthen consciousness -," Korean Journal of Community Nutrition, Vol. 19, No. 5, pp. 425-435, October 2014. DOI: https://doi.org/10.5720/kjcn.2014.19.5.425
- L. Jiang, E.K. Shin, J.S. Seo and Y.K. Lee, "Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium," Journal of Nutrition and Health, Vol. 52, No. 2, pp. 185-193, April 2019. DOI:https://doi.org/10.4163/jnh.2019.52.2.185
- Y.S. Kim, J.J. On, Y.H. Hong, I.S. Hong and U.J. Chang, "Effect of food consumption monitoring using a smartphone on weight changes in obese women," Journal of the Korean Dietetic Association, Vol. 20, No. 2, pp. 123-132, May 2014. DOI: https://doi.org/10.14373/JKDA.2014.20.2.123