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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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Hyewon Shin, Youngmee Lee
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Korean J Community Nutr 2014;19(5):425-435. Published online October 31, 2014
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DOI: https://doi.org/10.5720/kjcn.2014.19.5.425
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 Abstract
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- 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.
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Citations
Citations to this article as recorded by  - Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
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Korean Journal of Community Nutrition.2022; 27(1): 27. CrossRef - Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
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Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef - Sugar Reduction Perception and Sugary Food Intake among High School Students in Incheon
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Korean Journal of Community Nutrition.2021; 26(2): 111. CrossRef - Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
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Hyun Nae Park, Soon Mi Kim
Journal of the East Asian Society of Dietary Life.2016; 26(6): 507. CrossRef - School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef - Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
Jounghee Lee, Sohyun Park
Osong Public Health and Research Perspectives.2016; 7(2): 119. CrossRef - Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
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Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
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