Korean Journal of Community Nutrition

Original Articles

[English]
The Effects of Low-sodium Diet Education Program on Dietary Habits, Diet Quality and Obesity Index in Overweight and Obese Middle-aged Women: Soo Bin Jeong, Seoyun Park, Sohyun Ahn, Jin Nam Kim, Hye Kyeong Kim; Korean J Community Nutr 2014;19(6):513-526. Published online December 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.6.513

Abstract PDF PubReader: OBJECTIVES
This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women.
METHODS
Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program.
RESULTS
Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance.
CONCLUSIONS
These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.

25 View
0 Download

[English]
A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area: Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye Kyeong Kim; Korean J Community Nutr 2013;18(5):478-490. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.478

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

Citations

Citations to this article as recorded by

Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef
Dietary status of young children in Korea based on the data of 2013 ~ 2015 Korea National Health and Nutrition Examination Survey
Eun-kyung Kim, Byengchun Song, Se-Young Ju
Journal of Nutrition and Health.2018; 51(4): 330. CrossRef
Effects of a Practice Program for Low-Salt Meals on Infant Foodservices : Focusing on Infant Foodservices registered in Center for Children's Foodservice Management in Busan Metropolitan City
Chae-Young Jo, Jin-Suk Han
Journal of the East Asian Society of Dietary Life.2018; 28(1): 66. CrossRef
Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
Sang Jin Yoon, Kun Og Kang
Journal of the East Asian Society of Dietary Life.2017; 27(2): 168. CrossRef
Salinity Monitoring of Soups of The Institutions Enrolled at Center for Children’s Foodservice Management
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
Survey on Actual Situation and Importance of Use of Snacks according to Young Children Mother’s Nutrition Knowledge
Sun-Hyun Kim, Geum-Soon Park
Journal of the East Asian Society of Dietary Life.2016; 26(2): 141. CrossRef
Study on the Salt and Sodium Content of Middle School Lunch Meals in Gyeongsangbuk-do Area - Focus on Application of 'SamSam Foodservice' -
So-Young Park, Kyung-A Lee
Journal of the Korean Society of Food Science and Nutrition.2016; 45(5): 757. CrossRef
The awareness level and needs for education on reducing sugar consumption among mothers with preschool children
Younhee Lee, Nami Joo
Nutrition Research and Practice.2016; 10(2): 229. CrossRef
Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area
Dan-Bi Song, Kyung-A Lee
Korean Journal of Food & Cookery Science.2016; 32(5): 648. CrossRef
An Evaluation of the Foodservice Quality and Management of Preschool Foodservice Establishments by IPA - Focusing on Parents of Preschoolers in Metropolitan Area of Korea, China and Japan -
Sanghyun Park, Nami Joo
The Korean Journal of Food And Nutrition.2015; 28(1): 160. 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
Korean Journal of Community Nutrition.2015; 20(1): 11. CrossRef
Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
Soojin Park, Sung Hee Min
Journal of The Korean Society of Food Culture.2015; 30(1): 20. CrossRef
Assessment of Nutritional Status of Children in Community Child Center by Nutrition Quotient(NQ) - Gyeongiu -
Na-Hyung Kim
Journal of the East Asian Society of Dietary Life.2015; 25(1): 73. CrossRef
The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
Hyewon Shin, Youngmee Lee
Korean Journal of Community Nutrition.2014; 19(5): 425. CrossRef

42 View
0 Download
17 Crossref

First
Prev
Page of 1
Next
Last

Search