Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives.
10.5720/kjcn.2012.17.6.724
- Author:
So Hyun AHN
1
;
Jong Sook KWON
;
Kyungmin KIM
;
Jin Sook YOON
;
Baeg Won KANG
;
Jong Wook KIM
;
Seok HEO
;
Hea Young CHO
;
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:
reducing sodium intake;
stage of change theory;
housewives;
eating habits;
practicability
- MeSH:
Eating;
Food Habits;
Humans;
Sodium;
Sodium Chloride, Dietary;
Vegetables
- From:Korean Journal of Community Nutrition
2012;17(6):724-736
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ''aintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)'stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.
