Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions.
10.4163/jnh.2017.50.5.472
- Author:
Young Ran HEO
1
;
Hyun Young OH
;
Hee Kyong RO
Author Information
1. Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University, Gwangju 61186, Korea.
- Publication Type:Original Article
- Keywords:
sodium;
stages of behavior change;
nutrition education;
dietary behavior;
nutrition knowledge
- MeSH:
Adult*;
Eating;
Education*;
Humans;
Male*;
Research Subjects;
Sodium*
- From:Journal of Nutrition and Health
2017;50(5):472-482
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju·Chonnam Regions. METHODS: The research subjects were 200 male adults. RESULTS: A significantly higher mean age was observed in the stage of Action·Maintenance (A·M) than in the stage of Precontemplation (PC) and stage of Contemplation·Preparation (C·P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A·M were significantly higher than PC and C·P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C·P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A·M increased. CONCLUSION: Subjects in PC and C·P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A·M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge.
