Hyewon Shin; Youngmee Lee

doi:10.5720/kjcn.2014.19.5.425

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(5); 2014 > Article

Research Article
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):425-435.
DOI: https://doi.org/10.5720/kjcn.2014.19.5.425
Published online: October 31, 2014

Department of Food & Nutrition, Graduate School of Gacheon University, Seongnam, Korea.

Corresponding author: Youngmee Lee. Food and Nutrition, Gacheon University, 342, SeongsamDaero, Sujeong-Gu, Seongnam, Gyeonggi 461-701, Korea. Tel: (031) 750-5971, Fax: (031) 750-5971, leeym@gachon.ac.kr

• Received: August 18, 2014 • Revised: October 20, 2014 • Accepted: October 20, 2014

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.

57 Views
0 Download
9 Crossref

prev next

Full Article

Download PDF

Abstract
REFERENCES

Abstract

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.
Keywords: low salt; salimeter; cooking class; self-recognition; child-care center

REFERENCES

1. Ahn HS, Lim HJ. Analysis of factors associated with the preschool children's nutrition awareness. Korean J Diet Cult 1994; 9(3): 311-321.
2. An MA. A study on school foodservice employee's characteristics related sodium intake and estimating sodium intake by Dish Frequency Questionnaire (DFQ) in Jeon-ju. MS thesis. Chonbuk National University; 2009; 57-68.
3. Chang SO. The amount of sodium in the processed foods, the use of sodium information on the nutrition label and the acceptance of sodium reduced ramen in the female collage students. Korean J Nutr 2006; 39(6): 585-591.
4. He FJ, Marrero NM, MacGregor GA. Salt intake is related to soft drink consumption in children and adolescents: a link to obesity? Hypertension 2008; 51(3): 629-634.
5. Jung EJ, Son SM, Kwon JS. The effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. Korean J Community Nutr 2012; 17(6): 752-771.
6. Jung HR, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, Park JS, Kwon KI, Kim MH, Park YB. Survey on the sodium contents of nursery school meals in Gyeonggi-do. J Korean Soc Food Sci Nutr 2010; 39(4): 526-534.
7. Kim HY, Kim JH. Effects of dietary education on low-sodium diet adaptation. Korean J Food Cult 2014; 29(2): 212-221.
8. Kim JN, Park SY, Ahn SH, Kim HK. A survey on the salt content of kindergarten lunch meals and meal providers' dietary attitude to sodium intake in Gyeonggi-do area. Korean J Community Nutr 2013; 18(5): 478-490.
9. Kim SH, Chang SY, Choi JK. Taste preference and wholemouth taste threshold in a Korea population in the age of the 3rd decade. Korean J Oral Medicine 2003; 28(4): 413-426.
10. Lee GY. Dietary guidelines for Korean. Korean J Nutr 1986; 19(2): 81-105.
11. Lee KH, Choi IS, Oh SH. A study on intake/excretion of sodium and calcium in Korean children. Korean J Nutr 1995; 28(8): 749-758.
12. Lee K. Use of salimeters and sodium reduction education in school foodservice in the Gyeonggi area. J Korean Diet Assoc 2013; 19(2): 173-181.
13. Lee YM, Lee MJ. Nutrition Education. Seoul: Shinkwang publisher; 2005. p. 356-357. p. 410.
14. Lee Y, Oh YJ. Parent's perception and attitudes to the School Meal Service Program(SMSP) in kindergarten. Korean J Community Nutr 2005; 10(2): 141-150.
15. Lee Y, Park HN. The effectiveness of Na education program in elementary school: six month follow-up study. Korean J Community Nutr 2010; 15(5): 603-613.
16. Lim HJ. A study on the calcium and sodium intakes and urinary calcium excretion of preschool children in Busan. Korean J Nutr 2001; 34(7): 786-796.
17. Ministry of Health and Welfare. Korea National Health and Nutrition Examination Survey (KNHANES). 2012. p. 487.
18. Park NY, Park HK, Park HJ, Seo MK, Im HR, Lim HH, Jung JH, Yoon KS. Employee food-hygiene and nutrition awareness and performance at child care centers and kindergartens located in Seoul. Korean J Food Cookery Sci 2011; 27(2): 45-59.
19. Park YS, Son SM, Lim WJ, Kim SB, Chung YS. Comparison of dietary behaviors related to sodium intake by gender and age. Korean J Community Nutr 2008; 13(1): 1-12.
20. Son SM, Heo KY. Salt intake and nutritional problems in Korean. Korean J Community Nutr 2002; 7(3): 381-390.
21. Suh Y, Seok YH, Chung YJ. Relationship of dietary self-efficacy and illness beliefs, perceived benefits and perceived barriers for the reduction of sodium intake in the elderly. Korean J Nutr 2012; 45(4): 324-335.
22. The Korean Nutrition Society. Dietary reference intakes for Koreans. Seoul: Korean Nutrition Society; 2010.
23. World Health Organization. The world health report 2002: reducing risk, promoting healthy life. 2002.

Fig. 1

Design of Na reduction program

Fig. 2

The differences in salinity between the objective test and the self-evaluation

Fig. 3

The rate of Using measuring cooking utensils for salinity control from pre-intervention to post-intervention

Table 1

The Contents of the Na-reduction Nutrition Education program

Table 2

Time Schedule of Na reduction cooking classes

Table 3

General characteristics of subjects

1) Mean ± SD

Table 4

Perceived changes in Na-reductoin capability (knowledge and skill) from pre-intervention through 5 month post-intervention

1) Mean ± SD (5 likert scale)

^*: p < 0.05, ^**: p < 0.01

Table 5

Na reduction capability and Soup salinity change from pre-intervention to post-intervention by subject's characteristics (N = 55)

1) Mean ± SD

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
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
Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef
Sugar Reduction Perception and Sugary Food Intake among High School Students in Incheon
Gyeong-Ja Bae, Mi-Kyeong Choi
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
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
Journal of Nutrition and Health.2019; 52(5): 475. CrossRef
Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees in Chungbuk Province
Sung Hee Min
Korean Journal of Food and Cookery Science.2019; 35(1): 73. 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
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
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness

Korean J Community Nutr. 2014;19(5):425-435. Published online October 31, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.5.425

XML Download

Figure

We recommend

The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness

Fig. 1 Design of Na reduction program

Fig. 2 The differences in salinity between the objective test and the self-evaluation

Fig. 3 The rate of Using measuring cooking utensils for salinity control from pre-intervention to post-intervention

Fig. 1

Fig. 2

Fig. 3

The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness

Table 1

The Contents of the Na-reduction Nutrition Education program

Table 2

Time Schedule of Na reduction cooking classes

Table 3

General characteristics of subjects

1) Mean ± SD

Table 4

Perceived changes in Na-reductoin capability (knowledge and skill) from pre-intervention through 5 month post-intervention

1) Mean ± SD (5 likert scale)

^*: p < 0.05, ^**: p < 0.01

Table 5

Na reduction capability and Soup salinity change from pre-intervention to post-intervention by subject's characteristics (N = 55)

1) Mean ± SD

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 1 The Contents of the Na-reduction Nutrition Education program

Table 2 Time Schedule of Na reduction cooking classes

Table 3 General characteristics of subjects

1) Mean ± SD

Table 4 Perceived changes in Na-reductoin capability (knowledge and skill) from pre-intervention through 5 month post-intervention

1) Mean ± SD (5 likert scale)

^*: p < 0.05, ^**: p < 0.01

Table 5 Na reduction capability and Soup salinity change from pre-intervention to post-intervention by subject's characteristics (N = 55)