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초등학생 대상 싱겁게 먹기 영양교육 프로그램의 개발 및 효과평가
정윤영(Yun Young Jung),신은경(Eun Kyung Shin),이혜진(Hye Jin Lee),이난희(Nan Hee Lee),천병렬(Byung Yeol Chun),안문영(Moon Young Ann),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.6
This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the education group (n = 240), and no-education group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education. (Korean J Community Nutrition 14(6): 746~755, 2009)
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24시간 소변 분석, 식사기록법 및 음식섭취빈도조사에 의한 여자 성인의 나트륨 섭취량 조사
신은경(Shin Eun-Kyung),이혜진(Lee Hye-Jin),이중정(Lee Jung-Jeung),안문영(Ann Moon-Young),손숙미(Son Sook-Me),이연경(Lee Yeon-Kyung) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.1
This study assesses the sodium intake of adults by 24-hour urine analysis, dietary records review and a food intake questionnaire. Subjects were 236 adult female in Daegu. The results are summarized as follows: Sodium intake as indicated by the 24-hour urine analysis was 5,805.4 ± 3836.8 ㎎. This was significantly higher than intake indicated by dietary records (4415.4 ± 1935.1 ㎎) and the dish frequency questionnaire (DFQ 55)(4293.5 ± 1526.5 ㎎). The results of the 24-hour urine analysis and DFQ 55 showed that sodium intake was higher for the 65-to-74-year-old age group than for other age groups (p < 0.05, p < 0.05). Review of dietary records to examine typical sodium intake by food groups showed that 53.7% of the sodium consumed by subjects in all age groups came from seasonings and spices (2399.0 ± 1526.5 ㎎). The analysis of sodium intake by food groups using DFQ 55 showed 34.2% of their sodium came from consumption of kimchi (p < 0.001) and kimch, soup, stew and fish jorim accounted for 57.8% of total sodium intake. The results indicate positive correlation between age and sodium intake, as shown by the 24-hour urine analysis and food intake questionnaire (p < 0.05). Therefore, these results would be valuable as basic data for planning nutrition education for sodium intake reduction.
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대구지역 사업체급식 메뉴 유형별 염도 및 소금함량 측정
김지애(Ji Ae Kim),김윤화(Yun Hwa Kim),안문영(Moon Young Ann),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.5
The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.
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