Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations.
- Author:
Eun Kyung SHIN
1
;
Hye Jin LEE
;
So Yoon JUN
;
Eun Jung PARK
;
Yun Young JUNG
;
Moon Young AHN
;
Yeon Kyung LEE
Author Information
1. Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea. yklee@knu.ac.kr
- Publication Type:Original Article
- Keywords:
nutrition education program;
not-salty eating;
salty taste assessment;
nutrition knowledge;
attitude for a high-salt diet
- MeSH:
Diet;
Humans;
Male;
Meals;
Nutrition Assessment;
Pamphlets;
Sodium
- From:Korean Journal of Community Nutrition
2008;13(2):216-227
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.
