Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias.
- Author:
Jounghee LEE
1
;
Sohyun PARK
Author Information
- Publication Type:Original Article
- Keywords: Sodium; worksite cafeteria; attitudes; barriers; meal
- MeSH: Consumer Satisfaction; Diet; Humans; Korea; Least-Squares Analysis; Linear Models; Lunch; Lysergic Acid Diethylamide; Male; Meals*; Nutritionists; Self Care; Sodium; Workplace*
- From:Nutrition Research and Practice 2015;9(6):644-649
- CountryRepublic of Korea
- Language:English
- Abstract: BACKGROUND/OBJECTIVES: Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. SUBJECTS/METHODS: We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. RESULTS: Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). CONCLUSION: Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.
