지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.2
- 수록면
- 27 - 35 (9page)
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Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference.
Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors.
Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P ＜ 0.001), low salt seasonings (P ＜ 0.001) and efforts to make the foods as bland as possible overall (P ＜ 0.001) in the restaurants participating in sodium reduction project than in homes (P ＜ 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P ＜ 0.05) and washing the salty taste and then cooking (P ＜ 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P ＜ 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P ＜ 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P ＜ 0.05) and much lower in nuts (P ＜ 0.05) and fruits (P ＜ 0.05) intake frequency. The high-preference group had a higher salty eating habit (P ＜ 0.05), salty taste assessment (P ＜ 0.05) and estimated sodium intake (P ＜ 0.05) than the low-preference group.
Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.
Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors.
Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P ＜ 0.001), low salt seasonings (P ＜ 0.001) and efforts to make the foods as bland as possible overall (P ＜ 0.001) in the restaurants participating in sodium reduction project than in homes (P ＜ 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P ＜ 0.05) and washing the salty taste and then cooking (P ＜ 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P ＜ 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P ＜ 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P ＜ 0.05) and much lower in nuts (P ＜ 0.05) and fruits (P ＜ 0.05) intake frequency. The high-preference group had a higher salty eating habit (P ＜ 0.05), salty taste assessment (P ＜ 0.05) and estimated sodium intake (P ＜ 0.05) than the low-preference group.
Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
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