Evaluation of the Effectiveness of a Salt Reduction Program for Employees.
10.4163/kjn.2009.42.4.350
- Author:
Hyun Hee KIM
1
;
Eun Kyung SHIN
;
Hye Jin LEE
;
Nan Hee LEE
;
Byung Yeol CHUN
;
Moon Young AHN
;
Yeon Kyung LEE
Author Information
1. Department of Food Science and Nutritio, Kyungpook National University, Daegu 702-701, Korea. yklee@knu.ac.kr
- Publication Type:Original Article
- Keywords:
salt reduction programs;
salty taste assessment;
high-salt diet;
nutrition knowledge
- MeSH:
Diet;
Food Services;
Sodium
- From:The Korean Journal of Nutrition
2009;42(4):350-357
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this paper was to evaluate the effectiveness of a salt reduction education program. Subjects participating in this study were 251 employees (166 in the "educated" group, 85 in the "non-educated" group) at 8 hospital and industry food service operations in Daegu. After the salt reduction education program was carried out, a salty taste assessment of both groups was conducted. The educated group had statistically significant differences and the noneducated group did not have statistically significant differences. In terms of nutrition knowledge, while the nutrition knowledge of the educated group was increased (p < 0.001), that of the non-educated group rose at a rate of 0.92. In terms of dietary attitude, the educated group exhibited increased preference toward less salty foods when compared to the noneducated group (p < 0.001). Regarding dietary behavior, the score of the educated group was improved (p < 0.001), thereby indicating a preference for less salty taste. This means that nutrition education had influence on dietary behavior. However, after education, sodium excretion for the educated group was not significantly decreased, compared to before education. The results show that there was a positive correlation between salty taste assessment and dietary attitude and behavior for a high-salt diet. There was a positive relationship between attitude for a high-salt diet and sodium intake; when people prefere a more salty taste, they eat more sodium. Therefore, in order to change dietary preference away from salty taste and to decrease sodium intake, a nationwide, systematic and continuous salt reduction education program is needed.
