NOTES

This research was supported by a grant of the Food-Hygiene Fund, 2007, the Gyeonggi-Province.

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Fig. 1

Process of the program.

Table 1

Nutrition education program for the hypertension

Table 2

General characteristics of subjects

Table 3

Changes of anthropometric characteristics and blood pressure during the education program

1) Difference 1= difference (8weeks-baseline), Difference 2=difference (16weeks-8week), Difference 3=difference (16weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

Table 4

Changes of biochemical characteristics during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8 week), Difference 3 = difference (16 weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

Table 5

Changes of nutrient intakes during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8week), Difference 3 = difference (16 weeks-baseline)

2) Mean ± SD

3) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

4) mean % of RNI (Recommended Nutrient Intake of Dietary reference intakes for Koreans)

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

6) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

Table 6

Changes of food intakes frequency during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8week), Difference 3 = difference (16 weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

5) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

Table 7

Changes of nutrition knowledge related to sodium and hypertension during the education program

1) Difference 1 = difference (8weeks-baseline), Difference 2 = difference (16 weeks-8 week), Difference 3 = difference (16weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

6) Total score = 100

1. Nutrition labeling shows sodium contents of processed food

2. Canned foods and instant foods contain lots of sodium

3. Using spices such as vinegar, mustard or soybean sauce instead of salt can reduce sodium intake

4. Salt substitute is a good way to reduce sodium intake

5. Increased risk of hypertension is associated with high level of serum triglycerides

6. Having family history of hypertension can elevate incidence of hypertension to descendent

7. Lowering body weight can reduce blood pressure

8. All the elderly has high blood pressure

9. Stress can lead to elevate blood pressure

10. Pregnancy can lead to elevate blood pressure in female

Table 8

Changes of dietary behavior related to sodium intakes during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8 week), Difference 3 = difference (16 weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

6) Total score = 100

1. Enjoying dried seafoods or seasoned fish

2. Enjoying salted fish such as salted spicy pollack roe

3. Enjoying cooked rice topped with seasoned meats/seafoods or one-dish meal

4. Usually drinking all soup or stew

5. Enjoying instant foods such as ramyon, canned food, ham.

6. Eating-out or taking delivery dishes more than twice a week

7. Enjoying Kimchi and pickled vegetables

8. Adding lots of soy-sauce or vinegar-hot pepper paste to fried foods, pan-fried foods or sashimi

9. Enjoying salty taste and thinking that salty taste is important one

10. Usually using soy-sauce than vinegar when cooking vegetables

Table 9

Changes of general dietary habits during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8 week), Difference 3 = difference (16 weeks-baseline)

2) Mean ± SD

3) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

4) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

5) #: Means significantly different among 3 differences at p < 0.05, ##: p < 0.01, ###: p < 0.001 by one-way GLM

1. Having 3 meals a day without missing any meal

2. Having breakfast everyday

3. Having enough time when eating

4. Having meals often after 10 PM.

5. Eating until feeing full.

6. Having cereals such as rice, breads, noodles, potatoes every meal.

7. Having meats or eggs more than once a day

8. Having fishes more than once a day

9. Having soybean products such as tofu or soymilk everyday

10. Having vegetable dishes (except kimchi) everyday

11. Having dishes cooking with oils every meal

12. Having milk or dairy products everyday

13. Having fruits everyday

14. Trying to have various foods in a day

Table 10

Changes of self efficacy scores during the education program

1) Difference 1 = difference (8 weeks-baseline), Difference 2 = difference (16 weeks-8 week), Difference 3 = difference(16 weeks-baseline)

2) Mean ± SD

3) ^*: Means significantly different among 3 times at p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by repeated GLM

4) @: Means significantly different between baseline and 8weeks or 8weeks and 16weeks or baseline and 16weeks within group at p < 0.05, @@: p < 0.01, @@@: p < 0.001 by paired t-test

5) Total score = 70

1. Having three meals a day regularly

2. Always having appropriate amount of fruits, vegetables and cereals

3. Concerning about lowering salty foods

4. Concerning about lowering consumption of foods with lots of sugar

5. Concerning about lowering consumption of processed foods and instant foods

6. Doing exercise more than three times a week regularly

7. Concerning about health and reading the information about health management

Figure & Data

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