Korean Journal of Community Nutrition

Yun Young Jung

5 Articles

[English]
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age: Lin Jiang, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2016;21(1):75-83. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.75

OBJECTIVES
The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age.
METHODS
A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors.
RESULTS
Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste.
CONCLUSIONS
This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

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Journal of the Korean Society of Food Science and Nutrition.2022; 51(6): 561. CrossRef
Comparison of Taste Preferences, Eating Behaviors, and Dietary Habits according to Age of the Elderly in Chungcheong-do
Eun-Sun Park, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2019; 29(2): 139. CrossRef
Unstimulated saliva: Background noise in taste molecules
Gilles Feron
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Rose-Anna Grace Pushpass, Blánaid Daly, Charles Kelly, Gordon Proctor, Guy Howard Carpenter
Frontiers in Physiology.2019;[Epub] CrossRef

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[English]
A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea: Lin Jiang, Yun Young Jung, Hyung Sook Kim, Gi Seon Nam, Jin Sook Yun, Jong Wook Kim, Yeon Kyung Lee; Korean J Community Nutr 2015;20(2):109-119. Published online April 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.2.109

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program.
METHODS
The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study.
RESULTS
The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was 3.46 +/- 0.88, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was 3.30 +/- 0.90, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001).
CONCLUSIONS
Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

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Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef
A Study on the Relationship between Metabolic Syndrome and Sodium among the Clients of the General Medical Examination Center
Mi-Jung Yun, Young-Mi Kim
Journal of the East Asian Society of Dietary Life.2018; 28(6): 404. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups
Hei-Ryeo Yoon, Nam-E Kang, Juhyeon Kim
Korean Journal of Food & Cookery Science.2016; 32(3): 333. CrossRef

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[English]
A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea: Hyun Hee Kim, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2012;17(1):38-48. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.38

Abstract PDF PubReader

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

Citations

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Estimation model for habitual 24-hour urinary-sodium excretion using simple questionnaires from normotensive Koreans
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PLOS ONE.2018; 13(2): e0192588. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
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Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef
Salt Preference and Sodium Intake among Pregnant Women
Mi Jeung Im, Dong Sook Cho
Korean Journal of Women Health Nursing.2016; 22(4): 297. CrossRef
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups
Hei-Ryeo Yoon, Nam-E Kang, Juhyeon Kim
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Healthy eating exploratory program for the elderly: Low salt intake in congregate meal service
Sunhee Seo, O.Y. Kim, J. Ahn
The Journal of nutrition, health and aging.2016; 20(3): 316. CrossRef
Comparison of salty taste assessment, high-salt dietary attitude and high-salt dietary behavior by stage of behavior change among students in Daegu
Hye-Hyun Hwang, Eun-Kyung Shin, Hye-Jin Lee, Tae-Yoon Hwang, Young Ae Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2016; 49(1): 36. CrossRef
Salt-Related Dietary Attitudes, Behaviors, and Nutrition Knowledge of University Students according to Estimated Salt Intake Using Urinary Salt Signal
Mi-Hyun Kim, Daun Min, Eungyoung Jang, Jee-Young Yeon, Jong Wook Kim, Yun-Jung Bae
Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 226. CrossRef
A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
Mi-Hyun Kim, Jee-Young Yeon, Jong Wook Kim, Jae-Eon Byun, So-Young Bu, Mi-Kyeong Choi, Yun-Jung Bae
Korean Journal of Community Nutrition.2015; 20(5): 327. CrossRef
Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children
Ye Seul Kim, Hong Mie Lee, Jung Hee Kim
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Study on Sodium-related Dietary Attitude, Behaviors according to Practice of Dietary Guidelines of University Students
Yun-Jung Bae, Seung-Eun No, Jeong-Hwa Seo, Joo-Hee Son, Mi-Jin Lee, Da-Woon Jung
The Korean Journal of Food And Nutrition.2015; 28(3): 376. CrossRef
A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea
Lin Jiang, Yun-Young Jung, Hyung-Sook Kim, Gi-Seon Nam, Jin-Sook Yun, Jong-Wook Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2015; 20(2): 109. CrossRef
The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
Mee Sook Lee
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Salt-related Dietary Behaviors of University Students in Gyeongbuk Area
Kyung-A Lee
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Korean Journal of Human Ecology.2013; 22(4): 693. CrossRef
Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables
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Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China
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Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
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[English]
Development and Evaluation of a Nutrition Education Program on Sodium Reduction in Elementary School Students: Yun Young Jung, Eun Kyung Shin, Hye Jin Lee, Nan Hee Lee, Byung Yeol Chun, Moon Young Ann, Yeon Kyung Lee; Korean J Community Nutr 2009;14(6):746-755. Published online December 31, 2009

Abstract PDF: 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.

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[English]
Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations: Eun Kyung Shin, Hye Jin Lee, So Yoon Jun, Eun Jung Park, Yun Young Jung, Moon Young Ahn, Yeon Kyung Lee; Korean J Community Nutr 2008;13(2):216-227. Published online April 30, 2008

Abstract PDF: The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

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