NOTES

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

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Table 1

The distribution of subjects' stage of change for reducing sodium intake

1) N (%)

Table 2

General characteristics according to the stage of change for reducing sodium intake

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test

2) N (%)

M = Maintenance stage, A = Action stage, P = Pre-Action stage

^**: p < 0.01

Table 3

General eating-habits according to the stage of change for reducing sodium intake

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test Score range = 0 - 3, Higher score means they have better dietary habits

M = Maintenance stage, A = Action stage, P = Pre-Action stage

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

Table 4

Eating-out characteristics according to the stage of change for reducing sodium intake

1) N (%)

2) Including bowl of rice served with toppings, food with soy sauce or other seasonings

3) Such as Ramen, noodles, and topokki

M = Maintenance stage, A = Action stage, P = Pre-Action stage

^*: p < 0.05 by χ²-test among the group of stage of change

Table 5

Dish consumption frequency according to the stage of change for reducing sodium intake

1) Mean ± SD

2) Rank within each group

3) Except bibimguksu, noodles mixed with vegetables and red pepper sauce

4) A kind of noodle dish made by cutting noodles from wheat-flour dough that has been rolled evenly thin.

5) Cooked with salty sauce and white radish or vegetables

6) Mean values are significantly different among the groups by DUNCAN's multiple range test

M = Maintenance stage, A = Action stage, P = Pre-Action stage

^*: p < 0.05

Table 6

Practicability of guidelines for reducing sodium intake according to the stage of change for reducing sodium intake

1) Mean ± SD: Mean values are significantly different among the groups by DUNCAN's multiple range test

2) Rank within each group

M = Maintenance stage, A = Action stage, P = Pre-Action stage

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

Table 7

Perceptions related to sodium intake according to the stage of change for reducing sodium intake

1) N (%)

^**: p < 0.01, ^***: p < 0.001 by χ²-test among the group of stage of change

M = Maintenance stage, A = Action stage, P = Pre-Action stage

Table 8

The subjects' needs for education methods

1) N (%)

M = Maintenance stage, A = Action stage, P = Pre-Action stage

Figure & Data

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