Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake.
10.4163/jnh.2015.48.5.429
- Author:
Yun AHN
1
;
Kyung Won KIM
;
Kyungmin KIM
;
Jinwon PYUN
;
Ikhyun YEO
;
Kisun NAM
Author Information
1. Division of Diet Research, Institute of Food and Culture, Pulmuone Co., Ltd., Seoul 03722, Korea. ksnama@pulmuone.com
- Publication Type:Original Article
- Keywords:
sodium reduction;
stages of change;
nutrition knowledge;
eating attitudes;
self-efficacy
- MeSH:
Adult;
Eating*;
Education;
Feeding Behavior;
Food Labeling;
Humans;
Sodium*
- From:Journal of Nutrition and Health
2015;48(5):429-440
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The purpose of this study was to examine sodium-related nutrition knowledge, eating attitudes, eating behaviors, and self-efficacy by stages of behavioral change in reducing sodium intake among childcare center foodservice employees. METHODS: Subjects (n = 333) were categorized according to two groups based on the stages of change; Pre-action stage (PA group: precontemplation/contemplation/preparation stage), Action stage (A group: action/maintenance stage). RESULTS: A major source of sodium-related nutrition information was TV/radio (56.6%) and only 166 people (49.8%) have experienced nutrition education specific to sodium. Although the A group showed slightly higher scores for nutrition knowledge than the PA group, the difference was not significant. The percentages of correct answers for 'daily goal of sodium intake for adults (27.0%)', 'calculation of sodium content in nutrition labeling (30.3%)' were low for both groups. The A group (total score: 40.3) had more desirable eating attitudes regarding reducing sodium intake than the PA group (36.6, p < 0.001). The total score for eating behaviors was slightly higher in the A group (49.6) than in the PA group (48.5), but without statistical significance. The A group (total score: 58.2) also received higher scores for self-efficacy regarding reducing sodium intake than the PA group (52.5, p < 0.001). CONCLUSION: This study suggests that nutrition education for childcare center foodservice employees should be expanded and customized education should be implemented according to the stages in reducing sodium intake. It is also suggested that food companies make efforts to develop low-sodium products.
