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      주제어 : attitude for a high-salt diet (검색결과 1 건)
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        단체급식소 나트륨 섭취감소를 위한 영양교육 프로그램 개발 및 효과 평가

        신은경(Eun Kyung Shin),이혜진(Hye Jin Lee),전소윤(So Yoon Jun),정윤영(Yun Young Jung),박은정(Eun Jung Park),안문영(Moon Young Ahn),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.2

        The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p<0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p<0.05), and there was greater satisfaction with the lower concentration (p<0.001). This was a positive indication of the program`s success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p<0.05, p<0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed. (Korean J Community Nutrition 13(2) :216~227, 2008)

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