The Effects of Low-sodium Diet Education Program on Dietary Habits, Diet Quality and Obesity Index in Overweight and Obese Middle-aged Women.
10.5720/kjcn.2014.19.6.513
- Author:
Soo Bin JEONG
1
;
Seoyun PARK
;
Sohyun AHN
;
Jin Nam KIM
;
Hye Kyeong KIM
Author Information
1. Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea. hkyeong@catholic.ac.kr
- Publication Type:Original Article
- Keywords:
diet quality;
obesity index;
low sodium dietary education program;
middle-aged women
- MeSH:
Adipose Tissue;
Blood Pressure;
Diet Records;
Diet*;
Diet, Sodium-Restricted*;
Eating;
Education*;
Female;
Food Habits*;
Fruit;
Humans;
Obesity*;
Overweight*;
Surveys and Questionnaires;
Sodium;
Waist Circumference
- From:Korean Journal of Community Nutrition
2014;19(6):513-526
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women. METHODS: Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program. RESULTS: Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance. CONCLUSIONS: These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.
