• Korean Journal of Community Nutrition
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• 제19권4호
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• Korean Journal of Community Nutrition
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• 제27권1호
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of the East Asian Society of Dietary Life
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• 제25권1호
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• pp.12-19
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• 2015

This study was performed for the purpose of establishing proper dietary behaviors and improving sodium intake status by investigating nutrition knowledge, dietary behaviors, and food intake frequency related to sodium in 398 university students living in Gyeonggi-do and Incheon. Female students showed a higher rate of eating out more than five times a week as well as daily snack intake than male students. Female students showed a higher score for sodium-related nutrition knowledge than male students, whereas male students showed higher sodium intake than female students. Subjects who showed a higher frequency of eating out and snack intake also showed a higher salt intake ratio and sodium-related nutrition knowledge. Subjects with higher scores related to sodium-related nutrition knowledge showed a higher low salt intake ratio and incidence of low sodium food intake. From this research, depending on the level of nutrition knowledge related to sodium university students showed differences in dietary behavior related to sodium intake. This result would be helpful to develop lower sodium training materials specific to low sodium food selection tips, reading nutrition labels, and so on.

• The Research Journal of the Costume Culture
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• 제11권3호
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• pp.416-422
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• 2003

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in the dyeing of levelling dyes with nylon/wool fabrics. In nylon/wool fabrics, C.I. Acid Yellow 23 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na₂SO₄ III and Na₂SO₄ Ⅴ which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂SO₄ Ⅳ had low exhaustion which had low ratios of sodium sulfate and sodium chloride. In nylon/wool fabrics, C.I. Acid Blue 158 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na2₂SO₄ III, Na₂SO₄ IV and Na₂SO₄ Ⅴ despite of Na₂SO₄ Ⅳ had low ratios of sodium sulfate and sodium chloride Generally, the dyeing of levelling dyes using recovered salts from farm drainage has similar or low exhaustion than the dyeing of levelling dyes using commercial sodium sulfate.

• Journal of the Korean Society of Food Culture
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• 제33권5호
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of Korean Public Health Nursing
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• 제24권2호
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• pp.311-322
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• 2010

Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

• Korean Journal of Human Ecology
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• 제22권4호
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• pp.693-705
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• 2013

This study was conducted to identify adults' knowledge, dietary behavior related to sodium, the attitude towards a low-salt diet, and to examine the relation between these variables. The participants were 366 adults in Jeonbuk area. The data were analyzed using Pearson correlation coefficients, ANOVA and Duncan test with SPSS v. 12.0. The score for participants' knowledge about sodium was 12.32 points of a possible 16, the score for dietary behavior related to sodium was 45.74 points of a possible 70, and their score for attitude towards a low-salt diet was 30.35 points of a possible 50. The knowledge showed significant differences by gender (p<.05), and concern about health (p<.05). The dietary behavior of sodium use showed significant differences by gender (p<.001), age (p<.001), educational level (p<.05), job (p<.001), income (p<.05), BMI (p<.05), smoking (p<.01), drinking (p<.01), exercise (p<.05), regularity of health checkup (p<.001), and concern about health (p<.01). The attitude towards a low-salt diet showed significant differences by gender (p<.001), age (p<.001), job (p<.001), income (p<.001), smoking (p<.05), regularity of health checkup (p<.001), and concern about health (p<.001). There was a significant positive correlation between knowledge about sodium, dietary behavior related to sodium, attitude towards a low-salt diet. Dietary behavior related to sodium showed a positive correlation with attitudes towards a low-salt diet. In conclusion, it is necessary to consider the related factors for the development and implementation of systematic education programs that can encourage and promote preventive dietary behavior for disease, e.g. stomach cancer, and hypertension among adults.

• Journal of the Korean Society of Food Culture
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• 제33권6호
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• Korean Journal of Community Nutrition
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• 제25권1호
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• pp.21-31
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• 2020

Objectives: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed. Methods: A survey was conducted among 340 industry foodservice customers aged 20-50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items. Results: For the customers' perception of the need for a sodium-reduced foodservice operation, the item "it is necessary to provide separate spices and sauces to reduce sodium intake" achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item "I think it is helpful for one's health" obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet. Conclusions: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

• YAKHAK HOEJI
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• 제50권3호
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• pp.208-213
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• 2006

Rat aortic ring preparations were mounted in organ baths, exposed to sodium cyanide $(0.01{\sim}1.0\;mM)$ for 10 min, and then subjected to contractile agents or relaxants such as acetylcholine, sodium nitroprusside and isoproterenol. Presence of low concentration of sodium cyanide did not affect the contractile response to KCl or phenylephrine in the aortic rings with intact endothelium or endothelium denuded. Sodium nitroprusside but not acetylcholine or isoproterenol augmented phenylephrine-induced intact or denuded vascular contraction in the presence of low concentration of sodium cyanide. In conclusion, this study provides the evidence concerning the potentiating effect of sodium nitroprusside on the contraction induced by phenylephrine in rat aortic rings regardless of endothelial function.