Korean Journal of Community Nutrition

Original Articles

[English]
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 J Community Nutr 2015;20(5):327-337. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.327

OBJECTIVES
Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students.
METHODS
Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups.
RESULTS
The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors.
CONCLUSIONS
In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

Citations

Citations to this article as recorded by

Maternal nutrition intervention focused on the adjustment of salt and sugar intake can improve pregnancy outcomes
Yuri Seo, Yeon Seon Jeong, Kyung‐A Koo, Jeong In Yang, Yoo Kyoung Park
Food Science & Nutrition.2020; 8(7): 3900. CrossRef
Effect of Protection Motivation Factors on Behavioral Intention to Reduce Sodium Intake among University Students in Gyeongnam and Busan
Soo-Hyun Jang, Eunju Yoon
The Korean Journal of Food And Nutrition.2016; 29(1): 104. 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.

Citations

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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]
Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives: So Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Jin Sook Yoon, Baeg Won Kang, Jong Wook Kim, Seok Heo, Hea Young Cho, Hye Kyeong Kim; Korean J Community Nutr 2012;17(6):724-736. Published online December 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.6.724

Abstract PDF PubReader

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.

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[English]
Cost-benefit Analysis of Sodium Intake Reduction Policy in Korea: Chulhee Lee, Dae Il Kim, Jeonglim Hong, Eunmi Koh, Baeg Won Kang, Jong Wook Kim, Hye Kyung Park, Cho Il Kim; Korean J Community Nutr 2012;17(3):341-352. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.341

Abstract PDF PubReader

It is well established that excessive sodium intake is related to a higher incidence of chronic diseases such as hypertension, stroke, coronary heart disease, cardiovascular disease and gastric cancer. Although the upper limit of the current sodium intake guideline by WHO is set at 2,000 mg/day for adults, sodium intake of Koreans is well over 4,700 mg/capita/day implying an urgent need to develop and implement sodium intake reduction policy at the national level. This study investigated the cost-effectiveness of the sodium intake reduction policy, for the first time, in Korea. Analyses were performed using most recent and representative data on national health insurance statistics, healthcare utilization, employment information, disease morbidity/mortality, etc. The socioeconomic benefits of the policy, resulting from reduced morbidity of those relevant diseases, included lower medical expenditures, transportation costs, caregiver cost for inpatients and income losses. The socioeconomic benefits from diminished mortality included reductions in earning losses and welfare losses caused by early deaths. It is estimated that the amount of total benefits of reducing sodium intake from 4.7 g to 3.0 g is 12.6 trillion Korean Won; and the size of its cost is 149 billion Won. Assuming that the effect of sodium intake reduction would become gradually evident over a 5-year period, the implied rate of average return to the sodium reduction policy is 7,790% for the following 25 years, suggesting a very high cost-effectiveness. Accordingly, development and implementation of a mid-to-long term plan for a consistent sodium intake reduction policy is extremely beneficial and well warranted.

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[English]
Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level: Based on the KNHANES 2008 & 2009: Miyong Yon, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Eunmi Koh, Eunjeong Nam, Hyehyung Shin, Baeg won Kang, Jong Wook Kim, Seok Heo, Hea young Cho, Cho il Kim; Korean J Community Nutr 2011;16(4):473-487. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.473

Abstract PDF PubReader

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.

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Verification of Utility of Simple Mensuration of Cl-from Urine to Estimate the Amount of Sodium Intake
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Major Foods and Nutrient Intake Quality According to Body Image Perception among Korean Women: Based on the 2010 Korea National Health and Nutrition Examination Survey Data
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Journal of the Korean Dietetic Association.2015; 21(2): 154. CrossRef
A Study on the Kimchi Consumption of Korean Adults:Using Korea National Health and Nutrition Examination Survey (2010~2012)
Eun-Kyung Kim, Yoo-Kyung Park, Se-Young Ju, Eun-Ok Choi
Journal of The Korean Society of Food Culture.2015; 30(4): 406. 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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Parathyroid Hormone, Calcium, and Sodium Bridging Between Osteoporosis and Hypertension in Postmenopausal Korean Women
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Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
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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
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A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
Soojin Park, Sung Hee Min
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Contents of Sodium and Potassium for Restaurant Dishes in Seoul
Mi-ra Jang, Mi-sun Hong, Bu-chuhl Choi, Sung-hee Han, Kyeong-ah Lee, Li-la Kim, Jib-ho Lee, Jung-hun Kim, Kweon Jung
Journal of Food Hygiene and Safety.2015; 30(2): 189. CrossRef
The Relationship between Daily Sodium Intake and Obesity in Korean Adults
Jung-hoon Kim, Gyeong Eun Lim, Sunyoung Kang, Kayoung Lee, Tae-jin Park, Jinseung Kim
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Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars
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Journal of the East Asian Society of Dietary Life.2015; 25(3): 460. CrossRef
Evaluation of Obesity and Nutritional Status by Age among Low-income Women aged over 20 -Using Data from the Fourth Korea National Health and Nutrition Examination Survey-
Hee-Kyung Jang
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Survey on Nutrition Knowledge, Food Behaviors, and Food Frequency of Sodium Intake in Korean University Students
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Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'
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Salt-related Dietary Behaviors of University Students in Gyeongbuk Area
Kyung-A Lee
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Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
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Effects of short-term supplementation of erythritol-salt on urinary electrolyte excretion in rats
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Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables
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Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010
Da Young Song, Jong Eun Park, Jae Eun Shim, Jung Eun Lee
Korean Journal of Nutrition.2013; 46(1): 72. CrossRef
Factors Associated with a Low-sodium Diet: The Fourth Korean National Health and Nutrition Examination Survey
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Y S Yoon, S W Oh
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Sodium Content and Nutrients Supply from Free Lunch Meals Served by Welfare Facilities for the Elderly in Gyeonggi-do
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The Korean Journal of Food And Nutrition.2013; 26(3): 459. CrossRef
Establishment of One Portion Size of Dishes Frequently Consumed by Korean Adults using 2010 KNHANES and Its Comparison with the One Portion Size using 2005 KNHANES - Focusing on Rice, Noodles, Soups, and Stews -
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A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
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Korean Journal of Community Nutrition.2013; 18(5): 478. CrossRef
Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools
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Nutrition Research and Practice.2013; 7(1): 59. CrossRef
A Study on the Knowledge, Dietary Behavior related to Sodium, Attitudes towards a Low-Salt Diet of Adults in the Jeonbuk Area
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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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Salt Intake and Diabetes
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The Journal of Korean Diabetes.2012; 13(4): 211. CrossRef

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[English]
Prevalence of Nutrition Labeling and Claims on Processed, and Packaged Foods: Kwang Il Kwon, So Hyun Park, Jun Hyung Lee, Jee Young Kim, Kwang Soo Yoo, Jee Sun Lee, Seo Young Kim, Hyuni Sung, Hye Seon Nam, Jong Wook Kim, Hye Young Lee, Hye Kyung Park, Myung Chul Kim; Korean J Community Nutr 2007;12(2):206-213. Published online April 30, 2007

Abstract PDF: This study investigated the prevalence of nutrition labeling and claims on processed and packaged foods. The final database consists of 1,287 foods, which were collected in two supermarkets in the Seoul area from September to November, 2006. An estimated 78% of KFDA-regulated processed, and packaged foods have nutrition labels. Nutrient content claims on food labels were identified in 21% of the foods which have nutrition labels. The prevalence of nutrition labels in this study is much higher than in previous studies due to the current expansion of the mandatory labeling regulation. However, false labeling and misleading contents claims were also identified. The food label is an important tool for enhancing the public's understanding of healthy choices of processed foods. Therefore, to maximize the benefits of the nutrition labeling regulation, industries, government agencies and health professionals should work together to help consumers make healthy dietary choices and improve their health.

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