Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea.
1Department of Food & Nutrition, Shingu College, Songnam, Korea.
Copyright © 2013 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.
1) Mean ± SD
2) Mean % of RNI(Recommended Nutrient Intake for Dietary Reference Intake for Koreans)
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
#: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group
1) Mean ± SD
2) Summated score of each item. Full score = 100, the correct answer for each question was scored 10, incorrect answer 0
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
1. Nutrition labeling shows sodium contents of processed food
2. Canned foods and instant foods contain lots of sodium
3. Using spices such as vinegar, mustard or soybean sauce instead of salt can reduce sodium intake
4. Salt substitute is a good way to reduce sodium intake
5. Increased risk of hypertension is associated with high level of serum triglycerides
6. Having family history of hypertension can elevate incidence of hypertension to descendent
7. Lowering body weight can reduce blood pressure
8. All the elderly has high blood pressure
9. Stress can lead to elevate blood pressure
10. Pregnancy can lead to elevated blood pressure in females
1) Mean ± SD
2) Summated score of each item. Total score = 100, 'yes' answer for each item was scored 10, 'no' answer 0
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
##: p < 0.01 by t-test between differences of less attendance and more attendance group
1. Enjoy dried seafood or seasoned fish
2. Enjoy salted fish such as salted spicy pollack roe
3. Enjoy cooked rice topped with seasoned meats/seafood or one-dish meal
4. Usually eat all the broth of soup or stew
5. Enjoy instant foods such as ramyon, canned food, or ham.
6. Eating-out or taking delivery dishes more than twice a week
7. Enjoy Kimchi and pickled vegetables
8. Adding lots of soy-sauce or vinegar-hot pepper paste to fried foods, pan-fried foods or sashimi
9. Enjoy salty taste and thinking that salty taste is important one
10. Usually us soy-sauce rather than vinegar when cooking vegetables
1) Mean ± SD
2) Summated score of each item. Full score of general dietary habits = 25
3) Summated score of each item. Full score of well-balanced dietary habits = 45
'yes' answer for each item (except 4 and 5) was scored 5, 'no' answer 0
'no' answer for each item 4 and 5 was scored 5, 'yes' answer 0
*: p < 0.05, ** : p < 0.01, *** : p < 0.001 by paired t-test between baseline and 8 weeks within group
#: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group
1. Having 3 meals a day without missing any meal
2. Having breakfast everyday
3. Having enough time when eating
4. Having meals often after 10 PM.
5. Eating until feeling full.
6. Having cereals such as rice, breads, noodles, potatoes every meal.
7. Having meats or eggs more than once a day.
8. Having fishes more than once a day
9. Having soybean products such as tofu or soymilk everyday
10. Having vegetable dishes (except kimchi) everyday
11. Having dishes cooked with oils every meal
12. Having milk or dairy products everyday
13. Having fruits everyday
14. Trying to have various foods in a day
Kinds of dish items included in each dish group
Salt reduction nutrition education program for the hypertension
General characteristics of the subjects
1) N (%)
2) Mean ± SD
*: p < 0.05 by χ2 test
Changes of anthropometric characteristics during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
# p < 0.05 by t-test between differences of less attendance and more attendance group
Changes of biochemical characteristics during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
*: p < 0.05, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
# p < 0.05 by t-test between differences of less attendance and more attendance group
Changes of nutrients intakes during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
2) Mean % of RNI(Recommended Nutrient Intake for Dietary Reference Intake for Koreans)
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
#: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group
Changes of Nutrients intakes per 1000kcal during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
#: p < 0.05 by t-test between differences of less attendance and more attendance group
Changes of dish consumption frequencies during the nutrition education program for less attendance and more attendance groups
1) Mean ± SD
**: p < 0.01 by paired t-test between baseline and 8 weeks within group
Changes of nutrition knowledge related to hypertension or sodium intakes between less attendance and more attendance groups
1) Mean ± SD
2) Summated score of each item. Full score = 100, the correct answer for each question was scored 10, incorrect answer 0
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
1. Nutrition labeling shows sodium contents of processed food
2. Canned foods and instant foods contain lots of sodium
3. Using spices such as vinegar, mustard or soybean sauce instead of salt can reduce sodium intake
4. Salt substitute is a good way to reduce sodium intake
5. Increased risk of hypertension is associated with high level of serum triglycerides
6. Having family history of hypertension can elevate incidence of hypertension to descendent
7. Lowering body weight can reduce blood pressure
8. All the elderly has high blood pressure
9. Stress can lead to elevate blood pressure
10. Pregnancy can lead to elevated blood pressure in females
Changes of dietary behavior related to sodium intakes during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
2) Summated score of each item. Total score = 100, 'yes' answer for each item was scored 10, 'no' answer 0
*: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group
##: p < 0.01 by t-test between differences of less attendance and more attendance group
1. Enjoy dried seafood or seasoned fish
2. Enjoy salted fish such as salted spicy pollack roe
3. Enjoy cooked rice topped with seasoned meats/seafood or one-dish meal
4. Usually eat all the broth of soup or stew
5. Enjoy instant foods such as ramyon, canned food, or ham.
6. Eating-out or taking delivery dishes more than twice a week
7. Enjoy Kimchi and pickled vegetables
8. Adding lots of soy-sauce or vinegar-hot pepper paste to fried foods, pan-fried foods or sashimi
9. Enjoy salty taste and thinking that salty taste is important one
10. Usually us soy-sauce rather than vinegar when cooking vegetables
Changes of general dietary habits during the nutrition education program between less attendance and more attendance groups
1) Mean ± SD
2) Summated score of each item. Full score of general dietary habits = 25
3) Summated score of each item. Full score of well-balanced dietary habits = 45
'yes' answer for each item (except 4 and 5) was scored 5, 'no' answer 0
'no' answer for each item 4 and 5 was scored 5, 'yes' answer 0
*: p < 0.05, ** : p < 0.01, *** : p < 0.001 by paired t-test between baseline and 8 weeks within group
#: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group
1. Having 3 meals a day without missing any meal
2. Having breakfast everyday
3. Having enough time when eating
4. Having meals often after 10 PM.
5. Eating until feeling full.
6. Having cereals such as rice, breads, noodles, potatoes every meal.
7. Having meats or eggs more than once a day.
8. Having fishes more than once a day
9. Having soybean products such as tofu or soymilk everyday
10. Having vegetable dishes (except kimchi) everyday
11. Having dishes cooked with oils every meal
12. Having milk or dairy products everyday
13. Having fruits everyday
14. Trying to have various foods in a day
Evaluation for the nutrition education program between less attendance and more attendance groups
1) Strongly disagree: 0, moderately disagree: 5, neutral: 10. moderately agree: 15, strongly agree: 20
2) Mean ± SD
3) Numbers of the subjects who responded 'yes'
4) N (%)
*: p < 0.05 by t-test between groups
#: p < 0.05 by χ2-test between groups
1) N (%) 2) Mean ± SD *: p < 0.05 by χ2 test
1) Mean ± SD *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group # p < 0.05 by t-test between differences of less attendance and more attendance group
1) Mean ± SD *: p < 0.05, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group # p < 0.05 by t-test between differences of less attendance and more attendance group
1) Mean ± SD 2) Mean % of RNI(Recommended Nutrient Intake for Dietary Reference Intake for Koreans) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group #: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group
1) Mean ± SD *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group #: p < 0.05 by t-test between differences of less attendance and more attendance group
1) Mean ± SD **: p < 0.01 by paired t-test between baseline and 8 weeks within group
1) Mean ± SD 2) Summated score of each item. Full score = 100, the correct answer for each question was scored 10, incorrect answer 0 *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group 1. Nutrition labeling shows sodium contents of processed food 2. Canned foods and instant foods contain lots of sodium 3. Using spices such as vinegar, mustard or soybean sauce instead of salt can reduce sodium intake 4. Salt substitute is a good way to reduce sodium intake 5. Increased risk of hypertension is associated with high level of serum triglycerides 6. Having family history of hypertension can elevate incidence of hypertension to descendent 7. Lowering body weight can reduce blood pressure 8. All the elderly has high blood pressure 9. Stress can lead to elevate blood pressure 10. Pregnancy can lead to elevated blood pressure in females
1) Mean ± SD 2) Summated score of each item. Total score = 100, 'yes' answer for each item was scored 10, 'no' answer 0 *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test between baseline and 8 weeks within group ##: p < 0.01 by t-test between differences of less attendance and more attendance group 1. Enjoy dried seafood or seasoned fish 2. Enjoy salted fish such as salted spicy pollack roe 3. Enjoy cooked rice topped with seasoned meats/seafood or one-dish meal 4. Usually eat all the broth of soup or stew 5. Enjoy instant foods such as ramyon, canned food, or ham. 6. Eating-out or taking delivery dishes more than twice a week 7. Enjoy Kimchi and pickled vegetables 8. Adding lots of soy-sauce or vinegar-hot pepper paste to fried foods, pan-fried foods or sashimi 9. Enjoy salty taste and thinking that salty taste is important one 10. Usually us soy-sauce rather than vinegar when cooking vegetables
1) Mean ± SD 2) Summated score of each item. Full score of general dietary habits = 25 3) Summated score of each item. Full score of well-balanced dietary habits = 45 'yes' answer for each item (except 4 and 5) was scored 5, 'no' answer 0 'no' answer for each item 4 and 5 was scored 5, 'yes' answer 0 *: p < 0.05, ** : p < 0.01, *** : p < 0.001 by paired t-test between baseline and 8 weeks within group #: p < 0.05, ##: p < 0.01 by t-test between differences of less attendance and more attendance group 1. Having 3 meals a day without missing any meal 2. Having breakfast everyday 3. Having enough time when eating 4. Having meals often after 10 PM. 5. Eating until feeling full. 6. Having cereals such as rice, breads, noodles, potatoes every meal. 7. Having meats or eggs more than once a day. 8. Having fishes more than once a day 9. Having soybean products such as tofu or soymilk everyday 10. Having vegetable dishes (except kimchi) everyday 11. Having dishes cooked with oils every meal 12. Having milk or dairy products everyday 13. Having fruits everyday 14. Trying to have various foods in a day
1) Strongly disagree: 0, moderately disagree: 5, neutral: 10. moderately agree: 15, strongly agree: 20 2) Mean ± SD 3) Numbers of the subjects who responded 'yes' 4) N (%) *: p < 0.05 by t-test between groups #: p < 0.05 by χ2-test between groups