So-Hyun Ahn; Hye-Kyeong Kim; Kyung Min Kim; Jin-sook Yoon; Jong Sook Kwon

doi:10.5720/kjcn.2014.19.4.342

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(4); 2014 > Article

Research Article
Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews: So-Hyun Ahn, Hye-Kyeong Kim, Kyung Min Kim, Jin-sook Yoon, Jong Sook Kwon; Korean Journal of Community Nutrition 2014;19(4):342-360.
DOI: https://doi.org/10.5720/kjcn.2014.19.4.342
Published online: August 31, 2014

¹Department of Food Science and Nutrition, Catholic University, Bucheon, Korea.

²Department of Food and Nutrition, Baewha Women's University, Seoul, Korea.

³Department of Food and Nutrition, Keimyung University, Taegu, Korea.

⁴Department of Food and Nutrition, Shingu College, Songnam, Korea.

Corresponding author: Jong Sook Kwon. Department of Food and Nutrition, Shingu College, 377 Gwangmyeong-ro, Seongnam, Gyeonggi-do 462-743, Korea. Tel: (031) 740-1642, Fax: (031) 740-1590, jskwon@shingu.ac.kr

• Received: July 15, 2014 • Revised: August 11, 2014 • Accepted: August 26, 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.

348 Views
4 Download
13 Crossref

prev next

Full Article

Download PDF

Abstract
NOTES
REFERENCES

Abstract

Objectives
This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT).
Methods
The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations.
Results
The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation.
Conclusions
This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.
Keywords: reducing sodium intake; nutrition education program; focus group interview; social cognitive theory; consumer

NOTES

This research was supported by grants from Korea Food and Drug Administration fund. (11162Sobiyeon165).

REFERENCES

1. Ahn SH, Kwon JS, Kim K, Yoon JS, Kang BW, Kim JW, Heo S, Cho HY, Kim HK. Study on the eating habits and practicability of guidelines for reducing sodium intake according to the stage of change in housewives. Korean J Community Nutr 2012; 17(6): 724-736.Article
2. Bandura A. Social cognitive theory of mass communication. Media Psychol 2001; 3(3): 265-299.Article
3. Bandura A. Social cognitive theory in cultural context. Appl Psychol 2002; 51(2): 269-290.Article
4. Bandura A. Health promotion by social cognitive means. Health Educ Behav 2004; 31(2): 143-164.Article PubMed PDF
5. Blaustein MP, Hamlyn JM. Role of a natriuretic factor in essential hypertension: an hypothesis. Ann Intern Med 1983; 98(5 pt 2): 785-792.Article PubMed
6. Boyle MA, Morris DH. Community nutrition in action: an entrepreneurial approach. 2nd ed. Belmont (CA): Wadsworth Pub. Co.; 1999.
7. Chobanian AV, Hill M. National heart, lung, and blood institute workshop on sodium and blood pressure: a critical review of current scientific evidence. Hypertension 2000; 35(4): 858-863.Article PubMed
8. Anderson ES, Winett RA, Wojcik JR. Self-regulation, self-efficacy, outcome expectations, and social support: Social cognitive theory and nutrition behavior. Ann Behav Med 2007; 34(3): 304-312.Article PubMed
9. Glanz K, Rimer BK, Viswanath K. Three: the health belief model. In: Champion VL, Skinner CS, editors. Health behavior and health education: theory, research, and practice. 4th ed. San Francisco (CA): Joseey-Bass; 2008. p. 45-62.
10. Glanz K, Lewis FM, Romer BK. 1. The scope of health promotion and health education. In: Glanz K, Lewis FM, Romer BK, editors. Health behavior and health education: theory, research, and practice. 2nd ed. San Francisco (CA): Jossey-Bass Publishers; 1997. p. 3-18.
11. Hearn MD, Baranowski T, Baranowski J, Doyle C, Matthew S, Lin LS, Resnicow K. Environmental influences on dietary behavior among children: availability and accessibility of fruits and vegetables enable consumption. J Health Educ 1998; 29(1): 26-32.Article
12. Huh GY. Risk factor analysis of hypertension and development of FFQ and nutrition education program. The Catholic University of Korea; 2003; 120-148 Dissertation.
13. Chung EJ, Shim E. Salt-related dietary behaviors and sodium intakes of university students in Gyeonggi-do. J Korean Soc Food Sci Nutr 2008; 37(5): 578-588.Article
14. Jung YY, Shin EK, Lee HJ, Lee NH, Chun BY, Ann MY, Lee YK. Development and evaluation of a nutrition education program on sodium reduction in elementary school students. Korean J Community Nutr 2009; 14(6): 746-755.
15. 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.Article
16. Chapman-Novakofski K, Karduck J. Improvement in knowledge, social cognitive theory variables, and movement through stages of change after a community-based diabetes education program. J Am Diet Assoc 2005; 105(10): 1613-1616.Article PubMed
17. Kim S. A baseline study on housewife-consumer education in the information society. Korean J Hum Ecol 2004; 13(3): 425-440.
18. Kim HH, Shin EK, Lee HJ, Lee NH, Chun BY, Ahn MY, Lee YK. Evaluation of the effectiveness of a salt reduction program for employees. Korean J Nutr 2009; 42(4): 350-357.Article
19. Kim YS, Lee MJ. Effects of nutrition education through social cognitive theory in elementary school students -Focusing on the nutrition education of sugar intake-. Korean J Food Nutr 2011; 24(2): 246-257.Article
20. Son SM. A symposium of reducing sodium intake. Cheongju: Korea Food and Drug Administration; Korea Health Industry Development Institute; 2010. p. 7-12.
21. Korea Food and Drug Administration. Healthy menu with reduced sodium. 2014; cited June 20, 2014]. Available from http://www.foodnara.go.kr/lowna/index.do.
22. Korea Food and Drug Administration. Headquarters of reducing sodium intake. 2014; cited June 20, 2014]. Available from http://www.foodnara.go.kr/Na_down/res/contents/natrium1.jsp.
23. 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.
24. Lennie TA, Worrall-Carter L, Hammash M, Odom-Forren J, Roser LP, Smith CS, Trupp R, Chung ML, Moser DK. Relationship of heart failure patients' knowledge, perceived barriers, and attitudes regarding low-sodium diet recommendations to adherence. Prog Cardiovasc Nurs 2008; 23(1): 6-11.Article PubMed
25. Mansyur CL, Pavlik VN, Hyman DJ, Taylor WC, Coodrick GK. Self-efficacy and barriers to multiple behavior change in low-income African Americans with hypertension. J Behav Med 2013; 36(1): 75-85.Article PubMed PDF
26. Miller CK, Edwards L, Kissling G, Sanville L. Evaluation of a theory-based nutrition intervention for older adults with diabetes mellitus. J Am Diet Assoc 2002; 102(8): 1069-1081.Article PubMed
27. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2011: Korea National Health and Nutrition Examination Survey (KNHANES V-2). Cheongwon: Korea Centers for Disease Control and Prevention; 2012.
28. Moon EH, Kim KW. Evaluation of nutrition education for hypertension patients aged 50 years and over. Korean J Community Nutr 2011; 16(1): 62-74.Article
29. Mori K, Suzuki H, Wang DH, Takaki J, Takigawa T, Ogino K. Relationship of psychological factors with physical activity stage of change in prime-and middle-aged Japanese. Acta Med Okayama 2009; 63(2): 97-104.PubMed
30. Park N, Sohn S. The effects of food safety education on children's food safety knowledge, belief, attitude, and behavior. Consum Policy Educ Rev 2010; 6(1): 47-66.
31. Park S, Kwon JS, Kim CI, Lee Y, Kim HK. Development of nutrition education program for hypertension based on health belief model, applying focus group interview. Korean J Community Nutr 2012; 17(5): 623-636.Article
32. Sallis JF, Glanz K. Physical activity and food environments: solutions to the obesity epidemic. Milbank Q 2009; 87(1): 123-154.Article PubMed PMC
33. Sheahan SL, Fields B. Sodium dietary restriction, knowledge, beliefs, and decision-making behavior of older females. J Am Acad Nurse Pract 2008; 20(4): 217-224.Article PubMed
34. Silverman D. Doing qualitative research. 3rd ed. London: SAGE; 2010.
35. Son SM, Park YS, Lim WJ, Kim SB, Jeong YS. Development and evaluation of validity of short dish frequency questionnaire (DFQ) for estimation of habitual sodium intake for Korean adults. Korean J Community Nutr 2007; 12(6): 838-853.
36. Son SM, Lee KH, Kim KW, Lee YK. Social cognitive theory. Nutrition education and counseling. Seoul: Lifescience; 2007. p. 19-25.
37. Winett RA, Anderson ES, Wojcik JR, Winett SG, Bowden T. Guide to health: nutrition and physical activity outcomes of a group-randomized trial of an internet-based intervention in churches. Ann Behav Med 2007; 33(3): 251-261.Article PubMed
38. Yim KS. The effects of a nutrition education program for hypertensive female elderly at the public health center. Korean J Community Nutr 2008; 13(5): 640-652.
39. Yoo T, Yoo HR. Part two: models of Individual health behavior. Health behavior and health education: theory, research, and practice. 3rd ed. Seoul: Koonja; 2009. p. 43-69 English written by Glanz K, Rimer BK, Lewis FM.
40. Yoon HS, Lee H, Lee SK. Factors associated with the use of health promotion program -Seoul community health center-. Health Soc Welf Rev 2008; 28(2): 157-184.Article
41. Zhang J, Xu AQ, Ma JX, Shi XM, Guo XL, Engelgau M, Yan LX, Li Y, Li YC, Wang HC, Lu ZL, Zhang JY, Liang XF. Dietary sodium intake: knowledge, attitudes and practices in Shandong Province, China, 2011. PLoS One 2013; 8(3): e58973.Article PubMed PMC

Fig. 1

The process of nutrition education program development

Fig. 2

The nutrition education material for reducing sodium intake

(a) Power-points for housewives, parents, office-workers (b) Manual book for educator (c) Pamphlet (d) Booklet of low-sodium recipe (e) Family letters of school nutrition education (f) Work-sheet, (g) Leaflet (h) Proceeding manual of nutrition education for educator

Table 1

The questions used for focus group interview based on social cognitive theory

Table 2

The general characteristics of the participants in focus group interview

1) Student's t-test

2) Chi-square test

^**: p < 0.01.

Table 3

THe major themes and contents for social cognitive theory from Focus Group Interview (n = 30)

1) SH: senior housewives 2) P: parents 3) O: office-workers

Table 4

Needs on nutrition education programs for reducing sodium intake (n = 30)

1) P: parents 2) O: office-workers

Table 5

The contents of recipe booklet for nutrition education

Table 6

The nutrition education program for senior housewives to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 7

The nutrition education program for parents to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 8

The nutrition education program for office-workers to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Outcome expectations, self-efficacy, eating environment, and eating behaviors by the stages of change in adequate sodium intake among university students: a cross-sectional study
Yeon Gyu Im, Kyung Won Kim
Korean Journal of Community Nutrition.2024; 29(5): 382. CrossRef
Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef
A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef
Reach Out Emergency Department: Partnering With an Economically Disadvantaged Community in the Development of a Text-Messaging Intervention to Address High Blood Pressure
Emily Champoux, Rory Price, Joan E. Cowdery, Mackenzie Dinh, William J. Meurer, Narmeen Rehman, Caitlin Schille, Alina Oliver, Devin L. Brown, Jordan Killingsworth, Lesli E. Skolarus
Health Promotion Practice.2020; 21(5): 791. CrossRef
Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
Kirang Kim, Sohyun Park, Jee Young Kim
Journal of Nutrition and Health.2020; 53(6): 648. CrossRef
A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory
Soo-Hyun Jang, Eunju Yoon
Korean Journal of Food & Cookery Science.2016; 32(1): 136. 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
Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
Journal of the Korean Dietetic Association.2016; 22(3): 179. CrossRef
Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
Hye Jin Kim, A Reum Lee, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(4): 332. CrossRef
‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
Sohyun Park, Jounghee Lee
Public Health Nutrition.2016; 19(8): 1506. CrossRef
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities
Jong-Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee
Korean Journal of Community Nutrition.2016; 21(2): 200. CrossRef
Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2015; 20(6): 433. CrossRef
The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. 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

Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews

Korean J Community Nutr. 2014;19(4):342-360. Published online August 31, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.4.342

XML Download

Figure

We recommend

Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews

Fig. 1 The process of nutrition education program development

Fig. 2 The nutrition education material for reducing sodium intake (a) Power-points for housewives, parents, office-workers (b) Manual book for educator (c) Pamphlet (d) Booklet of low-sodium recipe (e) Family letters of school nutrition education (f) Work-sheet, (g) Leaflet (h) Proceeding manual of nutrition education for educator

Fig. 1

Fig. 2

Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews

Table 1

The questions used for focus group interview based on social cognitive theory

Table 2

The general characteristics of the participants in focus group interview

1) Student's t-test

2) Chi-square test

^**: p < 0.01.

Table 3

THe major themes and contents for social cognitive theory from Focus Group Interview (n = 30)

1) SH: senior housewives 2) P: parents 3) O: office-workers

Table 4

Needs on nutrition education programs for reducing sodium intake (n = 30)

1) P: parents 2) O: office-workers

Table 5

The contents of recipe booklet for nutrition education

Table 6

The nutrition education program for senior housewives to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 7

The nutrition education program for parents to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 8

The nutrition education program for office-workers to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 1 The questions used for focus group interview based on social cognitive theory

Table 2 The general characteristics of the participants in focus group interview

1) Student's t-test

2) Chi-square test

^**: p < 0.01.

Table 3 THe major themes and contents for social cognitive theory from Focus Group Interview (n = 30)

1) SH: senior housewives 2) P: parents 3) O: office-workers

Table 4 Needs on nutrition education programs for reducing sodium intake (n = 30)

1) P: parents 2) O: office-workers

Table 5 The contents of recipe booklet for nutrition education

Table 6 The nutrition education program for senior housewives to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 7 The nutrition education program for parents to reduce sodium intake

1) B: behavioral factors, 2) E: Environmental factors, 3) C: cognitive factors

Table 8 The nutrition education program for office-workers to reduce sodium intake