Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China.
10.24171/j.phrp.2017.8.3.05
- Author:
Jounghee LEE
1
;
Wenying CUI
;
Meixiang JIN
Author Information
1. Department of Nutrition Education, Graduate School of Education, Kyonggi University, Suwon, Korea. joungheelee@kgu.ac.kr
- Publication Type:Original Article
- Keywords:
diet;
sodium reduction;
Korean–Chinese
- MeSH:
Aged*;
Brassica;
China*;
Diet;
Focus Groups;
Humans;
Meals;
Pilot Projects;
Restaurants;
Sodium*;
Soybeans
- From:
Osong Public Health and Research Perspectives
2017;8(3):185-194
- CountryRepublic of Korea
- Language:English
-
Abstract:
OBJECTIVES: This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China. METHODS: We conducted this pilot study using both descriptive research and a focus group interview at the elderly community center in Yanbian. RESULTS: In total, 21 elderly Korean–Chinese (average age, 71 years) were examined. The findings showed that the top three barriers to sodium reduction were 1) the difficulties associated with having meals with others, 2) a preference for liquid based-dishes, and 3) the lack of taste in low-sodium dishes. Although the participants strongly believed that a reduced-sodium diet would improve their health, they were poorly aware of the amount of sodium in various foods and dishes. In particular, the focus group interviews with eight participants (mean age, 67 years) revealed that salt-preserved foods (e.g., Korean pickled cabbage called ‘kimchi’ and soybean paste) were frequently consumed as part of their food culture, and that very salty dishes were served at restaurants, both of which lead to a high sodium intake. CONCLUSION: This study provides useful preliminary data to help design a nutrition intervention program for sodium reduction that targets the elderly Korean–Chinese population in China.
