Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area.
10.4163/jnh.2017.50.2.180
- Author:
Hyun Ok MOON
1
;
Jeong Ok RHO
Author Information
1. Major of Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju 54896, Korea.
- Publication Type:Original Article
- Keywords:
sodium;
dietary behavior;
attitude;
meal attitude guidance
- MeSH:
Diet, Sodium-Restricted*;
Drinking;
Humans;
Hypertension;
Jeollabuk-do*;
Marital Status;
Meals*;
Sodium;
Sodium, Dietary
- From:Journal of Nutrition and Health
2017;50(2):180-191
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. METHODS: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. RESULTS: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. CONCLUSION: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.
