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The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness


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The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness

Article information

Korean J Community Nutr. 2014;19(5):425-435
Publication date (electronic) : 2014 October 31
doi : https://doi.org/10.5720/kjcn.2014.19.5.425
Hyewon Shin, Youngmee Lee
Department of Food & Nutrition, Graduate School of Gacheon University, Seongnam, Korea.
Corresponding author: Youngmee Lee. Food and Nutrition, Gacheon University, 342, SeongsamDaero, Sujeong-Gu, Seongnam, Gyeonggi 461-701, Korea. Tel: (031) 750-5971, Fax: (031) 750-5971, leeym@gachon.ac.kr
Received 2014 August 18; Revised 2014 October 20; Accepted 2014 October 20.

Abstract

Objectives

The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking.

Methods

The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal saltsensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu.

Results

After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Nareduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001).

Conclusions

As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

Keywords: low salt; salimeter; cooking class; self-recognition; child-care center

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Article information Continued

Copyright © 2014 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Fig. 1

Fig. 1

Design of Na reduction program

Fig. 2

Fig. 2

The differences in salinity between the objective test and the self-evaluation

Fig. 3

Fig. 3

The rate of Using measuring cooking utensils for salinity control from pre-intervention to post-intervention

Table 1

The Contents of the Na-reduction Nutrition Education program

Table 1

Table 2

Time Schedule of Na reduction cooking classes

Table 2

Table 3

General characteristics of subjects

Table 3

1) Mean ± SD

Table 4

Perceived changes in Na-reductoin capability (knowledge and skill) from pre-intervention through 5 month post-intervention

Table 4

1) Mean ± SD (5 likert scale)

*: p < 0.05, **: p < 0.01

Table 5

Na reduction capability and Soup salinity change from pre-intervention to post-intervention by subject's characteristics (N = 55)

Table 5

1) Mean ± SD

*: p < 0.05, **: p < 0.01, ***: p < 0.001