Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea.
Copyright © 2013 The Korean Society of Community Nutrition
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.
1) Weight of food supplied supplied for each meal (g)
2) Measured by salimeter (%)
3) Amount of food multiplied by salinity × 0.01 (g)
4) Salt content of each dish group divided by total salt content of the meal × 100 (%)
5) Mean±SD
abcd: Means with different superscripts are significantly different among groups by Duncan's multiple range test
***: p < 0.001
1) Weight of food supplied for each meal (g)
2) Measured by salimeter (%)
3) Amount of food multiplied by salinity × 0.01 (g)
4) Sum of salt content of food in each dish group divided by total salt content × 100 (%)
5) N
6) Mean ± SD
1) N
2) Mean
3) Mean ± SD
1) Mean ± SD
2) N (%)
***: p < 0.001
1) N (%): Response rate of "Yes" in each item
2) Total number of 'yes' response in each subject
3) Mean ± SD
*: p < 0.05, significantly different between the groups by χ2-test
1) N (%): Response rate of "Yes" in each item
2) Total number of correct answer in each subject
3) Mean ± SD
*: p < 0.05, significantly different between the groups by χ2-test
1) Mean ± SD, Standard score is 'Once per week = 1'.
2) Except bibimguksu, noodles mixed with vegetables and red pepper sauce
3) Sum of values calculated by multiplying weighed score according to the sodium content of serving size and consumption frequency (adopted from Son et al 2005)
*: p < 0.05, **: p < 0.01 ***: p < 0.001 significantly different between the groups by t-test
1) N (%): The frequency of answer in each item
*: p < 0.05, **: p < 0.01 significantly different between the groups by χ2-test
1) Weight of food supplied supplied for each meal (g) 2) Measured by salimeter (%) 3) Amount of food multiplied by salinity × 0.01 (g) 4) Salt content of each dish group divided by total salt content of the meal × 100 (%) 5) Mean±SD abcd: Means with different superscripts are significantly different among groups by Duncan's multiple range test ***: p < 0.001
1) Weight of food supplied for each meal (g) 2) Measured by salimeter (%) 3) Amount of food multiplied by salinity × 0.01 (g) 4) Sum of salt content of food in each dish group divided by total salt content × 100 (%) 5) N 6) Mean ± SD
1) N 2) Mean 3) Mean ± SD
1) Mean ± SD 2) N (%) ***: p < 0.001
1) N (%): Response rate of "Yes" in each item 2) Total number of 'yes' response in each subject 3) Mean ± SD *: p < 0.05, significantly different between the groups by χ2-test
1) N (%): Response rate of "Yes" in each item 2) Total number of correct answer in each subject 3) Mean ± SD *: p < 0.05, significantly different between the groups by χ2-test
1) Mean ± SD, Standard score is 'Once per week = 1'. 2) Except bibimguksu, noodles mixed with vegetables and red pepper sauce 3) Sum of values calculated by multiplying weighed score according to the sodium content of serving size and consumption frequency (adopted from Son et al 2005) *: p < 0.05, **: p < 0.01 ***: p < 0.001 significantly different between the groups by t-test
1) N (%): The frequency of answer in each item *: p < 0.05, **: p < 0.01 significantly different between the groups by χ2-test