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Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives


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Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives

Article information

Korean J Community Nutr. 2012;17(6):724-736
Publication date (electronic) : 2012 December 31
doi : https://doi.org/10.5720/kjcn.2012.17.6.724
So-Hyun Ahn, Jong-Sook Kwon1, Kyungmin Kim2, Jin-Sook Yoon3, Baeg-Won Kang4, Jong wook Kim4, Seok Heo4, Hea-Young Cho4, Hye-Kyeong Kim
Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea.
1Department of Food and Nutrition, Shingu College, Songnam, Korea.
2Department of Food and Nutrition, Baewha Women's University, Seoul, Korea.
3Department of Food and Nutrition, Keimyung University, Taegu, Korea.
4Department of Nutrition Policy, Food & Drug Administration, Chungbuk, Korea.
Corresponding author: Hye-Kyeong Kim, Department of Food Science & Nutrition, The Catholic University of Korea, 43-1 Yeokgok 2-dong, Wonmi-gu, Bucheon, Gyeonggi-do 420-743, Korea. Tel: (02) 2164-4314, Fax: (02) 2164-4314, hkyeong@catholic.ac.kr
Received 2012 November 14; Revised 2012 December 23; Accepted 2012 December 23.

Abstract

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 ''aintenance (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.

Keywords: reducing sodium intake; stage of change theory; housewives; eating habits; practicability

Notes

This research was supported by grants from Korea Food and Drug Administration fund (11162Sobiyeon165)

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Article information Continued

Copyright © 2012 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.

Table 1

The distribution of subjects' stage of change for reducing sodium intake

Table 1

1) N (%)

Table 2

General characteristics according to the stage of change for reducing sodium intake

Table 2

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test

2) N (%)

M = Maintenance stage, A = Action stage, P = Pre-Action stage

**: p < 0.01

Table 3

General eating-habits according to the stage of change for reducing sodium intake

Table 3

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test Score range = 0 - 3, Higher score means they have better dietary habits

M = Maintenance stage, A = Action stage, P = Pre-Action stage

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

Table 4

Eating-out characteristics according to the stage of change for reducing sodium intake

Table 4

1) N (%)

2) Including bowl of rice served with toppings, food with soy sauce or other seasonings

3) Such as Ramen, noodles, and topokki

M = Maintenance stage, A = Action stage, P = Pre-Action stage

*: p < 0.05 by χ2-test among the group of stage of change

Table 5

Dish consumption frequency according to the stage of change for reducing sodium intake

Table 5

1) Mean ± SD

2) Rank within each group

3) Except bibimguksu, noodles mixed with vegetables and red pepper sauce

4) A kind of noodle dish made by cutting noodles from wheat-flour dough that has been rolled evenly thin.

5) Cooked with salty sauce and white radish or vegetables

6) Mean values are significantly different among the groups by DUNCAN's multiple range test

M = Maintenance stage, A = Action stage, P = Pre-Action stage

*: p < 0.05

Table 6

Practicability of guidelines for reducing sodium intake according to the stage of change for reducing sodium intake

Table 6

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test

2) Rank within each group

M = Maintenance stage, A = Action stage, P = Pre-Action stage

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

Table 7

Perceptions related to sodium intake according to the stage of change for reducing sodium intake

Table 7

1) N (%)

**: p < 0.01, ***: p < 0.001 by χ2-test among the group of stage of change

M = Maintenance stage, A = Action stage, P = Pre-Action stage

Table 8

The subjects' needs for education methods

Table 8

1) N (%)

M = Maintenance stage, A = Action stage, P = Pre-Action stage