KSCN
Articles
- Page Path
- HOME > Korean J Community Nutr > Volume 14(6); 2009 > Article
- Original Article
- 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
-
[Epub ahead of print]
DOI: https://doi.org/
Published online: December 31, 2009
1Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea. yklee@knu.ac.kr 
2Prevention and Management Center, Daegu.Gyeongbuk Regional Cardiocerebrovascular Disease Center, Daegu, Korea.
3Department of Food Science and Nutrition, Catholic University of Daegu, Kyungsan, Korea.
4Health Promotion Research Center in Kyungpook National University, Daegu, Korea.
5Public Health Division, Daegu Metropolitan City, Daegu, Korea.
2Prevention and Management Center, Daegu.Gyeongbuk Regional Cardiocerebrovascular Disease Center, Daegu, Korea.
3Department of Food Science and Nutrition, Catholic University of Daegu, Kyungsan, Korea.
4Health Promotion Research Center in Kyungpook National University, Daegu, Korea.
5Public Health Division, Daegu Metropolitan City, Daegu, Korea.
- 33 Views
- 2 Download
- 0 Crossref
- 0 Scopus
Abstract
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.
Cite
