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주부의 나트륨 저감화 행동변화 단계에 따른 식행동 특성 분석 및 저나트륨 식사 방법의 실천용이도에 관한 연구
안소현(So Hyun Ahn),권종숙(Jong Sook Kwon),김경민(Kyung Min Kim),윤진숙(Jin Sook Yoon),강백원(Baeg Won Kang),김종욱(Jong Wook Kim),허석(Seok Heo),조해영(Hea Young Cho),김혜경(Hye Kyeong Kim) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.6
This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ‘Maintenance (M)’ stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), ‘Action (A)’ stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and ‘Pre-Action (P)’ stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered ‘price’ more and ‘healthiness of food’ less than those in M and A did. Among the guidelines for RSI, ‘Avoid Processed Foods’, ‘Eat enough vegetables and fruits’ and ‘Add little amount of dipping sauce for fried food’ were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had ‘own low-sodium recipe’ than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance. (Korean J Community Nutr 17(6) : 724~736, 2012)
연미영(Mi Yong Yon),이윤나(Yoon Na Lee),김도희(Do Hee Kim),이지연(Jee Yeon Lee),고은미(Eun Mi Koh),남은정(Eun Jeong Nam),신혜형(Hye Hyung Shin),강백원(Baeg Won Kang),김종욱(Jong Wook Kim),허석(Seok Heo),조해영(Hea Young Cho),김초일(C) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.4
We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake. (Korean J Community Nutr 16(4) : 473~487, 2011)