Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

Na-Young Yi

doi:10.5720/kjcn.2020.25.1.21

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Research Article: Korean Journal of Community Nutrition 2020;25(1):21-31.
DOI: https://doi.org/10.5720/kjcn.2020.25.1.21
Published online: January 20, 2020

Department of Food and Nutrition, Daejeon University, Daejeon, Korea Professor

†Corresponding author Na-Young Yi Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea. Tel: (042) 280-2468 Fax: (042) 280-2468 Email: nayoung1@dju.kr

• Received: January 4, 2020 • Revised: February 6, 2020 • Accepted: February 17, 2020

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.

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Abstract
REFERENCES

Abstract

Objectives
This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.
Methods
A survey was conducted among 340 industry foodservice customers aged 20–50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.
Results
For the customers' perception of the need for a sodium-reduced foodservice operation, the item “it is necessary to provide separate spices and sauces to reduce sodium intake” achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item “I think it is helpful for one's health” obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.
Conclusions
Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.
Keywords: industry foodservice; perception; health concern; sodium reduction; low-sodium diet

Table 1.

General characteristics and health concerns of respondents

Variables		Total (n=340)	Age				χ² or F-value
			20s	30s	40s	50s
			(n=85)	(n=85)	(n=85)	(n=85)
Gender	Male	186 (54.7)	40 (47.1)	47 (55.3)	50 (58.8)	49 (57.6)	82.896
Gender	Female	154 (45.3)	45 (52.9)	38 (44.7)	35 (41.2)	36 (42.4)	82.896
Educational level	High school	30 (88.8)	8 (89.4)	3 (83.5)	7 (88.2)	12 (14.1)	20.130∗
	College degree	50 (14.7)	18 (21.2)	13 (15.3)	8 (89.4)	11 (12.9)
	Undergraduate degree	210 (61.8)	49 (57.6)	63 (74.1)	52 (61.2)	46 (54.1)
	Graduate degree	50 (14.7)	10 (11.8)	6 (87.1)	18 (21.2)	16 (18.8)
Work place	Office	262 (77.1)	69 (81.2)	72 (84.7)	67 (78.8)	54 (63.5)	38.779∗∗∗²⁾
	Hospital	29 (88.5)	7 (88.2)	4 (84.7)	13 (15.3)	5 (85.9)
	Factory	16 (84.7)	1 (81.2)	2 (82.4)	4 (84.7)	9 (10.6)
	Sales or service	12 (83.5)	1 (81.2)	3 (83.5)	0 (80.0)	8 (89.4)
	Others	21 (86.2)	7 (88.2)	4 (84.7)	1 (81.2)	9 (10.6)
Foodservice	Self-operated	117 (34.4)	25 (29.4)	26 (30.6)	25 (29.4)	41 (48.2)	89.630∗
operation type	Contracted	223 (65.6)	60 (70.6)	59 (69.4)	60 (70.6)	44 (51.8)	89.630∗
Frequency of use per week (Lunch)	Once	23 (86.8)	9 (10.6)	7 (88.2)	2 (82.4)	5 (85.9)	20.379
	2 times	30 (88.8)	13 (15.3)	7 (88.2)	6 (87.1)	4 (84.7)
	3 times	66 (19.4)	16 (18.8)	17 (20.0)	22 (35.9)	11 (12.9)
	4 times	78 (22.9)	19 (22.4)	17 (20.0)	23 (27.1)	19 (22.4)
	5 times	143 (42.1)	28 (32.9)	37 (43.5)	32 (37.6)	46 (54.1)
Frequency of use per day	Once	295 (86.8)	72 (84.7)	78 (91.8)	70 (82.4)	75 (88.2)	85.409³⁾
	2 times	34 (10.0)	10 (11.8)	6 (87.1)	12 (14.1)	6 (87.1)
	3 times	11 (83.2)	3 (83.5)	1 (81.2)	3 (83.5)	4 (84.7)
Heath concerns	I choose health food for my health¹⁾.	3.52 ± 0.94	3.54^b ± 1.13	3.34 ^b± 0.96	3.65^b ± 0.87	3.55^b ± 0.73	81.615
	I have regular checkups.	3.54 ± 0.90	3.00^b ± 1.06	3.51^a ± 0.83	3.78^a ± 0.78	3.87^a ± 0.63	18.507∗∗∗
	I look for books or information for health.	3.02 ± 1.01	2.95^a ± 1.27	2.80^a ± 1.02	3.13^b ± 0.87	3.21^b ± 0.76	82.886∗
	I am interested in health.	3.56 ± 0.81	3.51 ^b± 0.90	3.42^b ± 0.85	3.65 ^b± 0.81	3.67^b ± 0.81	81.788
	I exercise regularly for good health.	3.39 ± 1.07	3.54 ^b± 1.20	3.15^b ± 1.12	3.39^b ± 0.99	3.46^b ± 0.93	82.089

n (%) or Mean ± SD, ∗ P < 0.05, ∗∗∗ P < 0.001 Means with different superscripts are significantly different at the alpha=0.05 by LSD post-hoc test. 1) A 5-point scale was used (1: strongly disagree ∼ 5: strongly agree). 2) P < 0.001 by Fisher's exact test 3) P = 0.489 by Fisher's exact test

Table 2.

General characteristics of foodservice

Variables		Total (n=340)	Age				χ²
			20s	30s	40s	50s
			(n=85)	(n=85)	(n=85)	(n=85)
Serving low sodium diets	None	176 (51.8)	54 (63.5)	48 (56.5)	42 (49.4)	32 (37.6)	22.568
	Everyday	55 (16.2)	10 (11.8)	10 (11.8)	16 (18.8)	19 (22.4)
	Daily selection	25 (97.4)	4 (94.7)	3 (93.5)	7 (98.2)	11 (12.9)
	Regularly	30 (98.8)	6 (97.1)	9 (10.6)	7 (98.2)	8 (99.4)
	Sometimes	47 (13.8)	10 (11.8)	15 (17.6)	10 (11.8)	12 (14.1)
	Others	7 (92.1)	1 (91.2)	0 (90.0)	3 (93.5)	3 (93.5)
Salinity posting of kimchi or soup	None	173 (50.9)	39 (45.9)	50 (58.8)	40 (47.1)	44 (51.8)	14.992¹⁾
	Once∼twice/month	36 (10.6)	8 (99.4)	6 (97.1)	10 (11.8)	12 (14.1)
	3∼4 times/month	23 (96.8)	11 (12.9)	5 (95.9)	3 (93.5)	23 (94.7)
	2∼3 times/week	14 (94.1)	4 (94.7)	3 (93.5)	6 (97.1)	1 (91.2)
	4∼5 times/week	94 (27.6)	23 (27.1)	21 (24.7)	26 (30.6)	24 (28.2)
Perception the saltiness of foodservice meals	Very salty	2 (90.6)	0 (90.0)	0 (90.0)	1 (91.2)	1 (91.2)	13.912²⁾
	Salty	73 (21.5)	18 (21.2)	22 (25.9)	22 (25.9)	11 (12.9)
	Moderate	229 (67.4)	62 (72.9)	54 (63.5)	52 (61.2)	61 (71.8)
	Unsalty	35 (10.3)	5 (95.9)	8 (99.4)	10 (11.8)	12 (14.1)
	Very unsalty	1 (90.3)	0 (90.0)	1 (90.0)	0 (90.0)	0 (90.0)
Education and promotion of the sodium reduction	None	237 (69.7)	57 (67.1)	65 (76.5)	60 (70.6)	55 (64.7)	97.533³⁾
	Once∼twice/3 months	81 (23.8)	21 (24.7)	17 (20.0)	18 (21.2)	25 (29.4)
	3∼4 times/3 months	16 (94.7)	6 (97.1)	1 (91.2)	5 (95.9)	4 (94.7)
	5∼6 times/3 months	6 (91.8)	1 (91.2)	2 (92.4)	2 (92.4)	1 (91.2)
Contents of education and promotion of the sodium reduction	Relationship between Sodium and blood pressure	20 (19.4)	5 (17.9)	3 (15.0)	1 (94.0)	11 (36.7)	27.928∗∗⁴⁾
	Relationship between Sodium and Disease	32 (31.1)	3 (10.7)	8 (40.0)	12 (48.0)	9 (30.0)
	Cooking methods to reduce sodium	19 (18.4)	9 (32.1)	1 (95.0)	4 (16.0)	5 (16.7)
	Method to choose low sodium food	5 (94.9)	0 (90.0)	3 (15.0)	2 (98.0)	0 (90.0)
	Sodium content in food	27 (26.2)	11 (39.3)	5 (25.0)	6 (24.0)	5 (16.7)

n (%), ∗∗ P < 0.01 1) P = 0.259 by Fisher's exact test 2) P = 0.248 by Fisher's exact test 3) P = 0.568 by Fisher's exact test 4) P = 0.002 by Fisher's exact test

Table 3.

Customers' perception of needs on sodium-reduced operation in foodservice

Variables	Total (n=340)	Age				F-value
Variables	Total (n=340)	20s (n=85)	30s (n=85)	40s (n=85)	50s (n=85)	F-value
Foodservice operations are needed to reduce sodium¹⁾.	3.82 ± 0.67	3.79^a ± 0.80	3.86^a ± 0.62	3.78^a ± 0.64	3.87^a ± 0.61	0.431
It is necessary for foodservices to provide low sodium diets.	3.87 ± 0.76	3.80^a ± 0.87	3.82 ± 0.69	3.88^a ± 0.82	3.99^a ± 0.63	1.039
Foodservice should prepare a low sodium diet for good health.	3.71 ± 0.84	3.60^a ± 0.93	3.55^a ± 0.88	3.72^a ± 0.75	3.98^b ± 0.76	4.413∗∗
Foodservice should provide a way to consume less sodium.	3.77 ± 0.72	3.79^a ± 0.76	3.76^a ± 0.77	3.71^a ± 0.70	3.84^a ± 0.67	0.468
Foodservice should provide education and promotional materials on overall dietary practices to reduce sodium intake.	3.71 ± 0.75	3.59^a ± 0.90	3.65^a ± 0.77	3.75^a ± 0.65	3.84^a ± 0.61	1.861
Foodservice should operate a "day without soup" to reduce sodium intake.	3.14 ± 1.04	3.25^b ± 1.06	2.80^a ± 1.17	3.22^b ± 0.99	3.28^b ± 0.87	4.156∗∗
Foodservice should reduce the amount of soup or stew to reduce sodium intake.	3.39 ± 0.92	3.45^b ± 0.99	3.12^a ± 0.98	3.46^b ± 084	3.54^b ± 0.81	3.596∗
To reduce sodium intake, foodservices should provide more raw vegetables than kimchi.	3.36 ± 0.89	3.28^a ± 1.04	3.24^a ± 0.87	3.51^a ± 0.80	3.42^a ± 0.82	1.687
Foodservice should provide separate spices and sauces to reduce sodium intake.	3.88 ± 0.83	4.04^a ± 0.94	3.93^a ± 0.67	3.71^a ± 0.86	3.85^a ± 0.82	2.387
In order to reduce sodium intake, foodservices should supply low sodium processed foods.	3.19 ± 0.97	2.93^a ± 0.94	2.99^a ± 1.03	3.35^b ± 0.97	3.47^b ± 0.85	6.714∗∗∗

Mean ± SD, ∗ P < 0.05, ∗∗ P < 0.01, ∗∗∗ P < 0.001 Means with different superscripts are significantly different at the alpha=0.05 by LSD post-hoc test. 1) A 5-point scale was used (1: strongly disagree ∼5: strongly agree).

Table 4.

Customers' perception of low sodium diets provided by foodservice

Variables	Total (n=340)	Age				F-value
		20s	30s	40s	50s
		(n=85)	(n=85)	(n=85)	(n=85)
A low sodium diet is necessary in foodservice¹⁾.	3.79 ± 0.77	3.79^a ± 0.80	3.76^a ± 081	3.62^a ± 0.83	4.00^b ± 0.58	3.526∗
A low sodium diet is good for my health in foodservice.	4.13 ± 0.67	4.13^a ± 0.77	4.08^a ± 0.64	4.04^a ± 0.65	4.27^a ± 0.61	1.972
A low sodium diet will help improve the quality of the foodservice.	3.46 ± 0.85	3.41^a ± 0.92	3.46^a ± 0.98	3.44^a ± 0.76	3.55^a ± 0.73	0.445
A low sodium diet increases trust in foodservice.	3.66 ± 0.78	3.76^a ± 0.78	3.56^a ± 0.84	3.58^a ± 0.84	3.75^a ± 0.65	1.654
A low sodium diet uses less processed food in foodservice.	3.57 ± 0.82	3.58^a ± 0.97	3.53^a ± 0.87	3.53^a ± 0.70	3.66^a ± 0.70	0.475
When a low sodium diet is available, I think a new recipe has been developed.	3.52 ± 0.83	3.53^a ± 0.89	3.46^a ± 0.84	3.47^a ± 0.73	3.62^a ± 0.83	0.705
A low sodium diet is nutritionally superior.	3.61 ± 0.76	3.86^b ± 0.77	3.58^a ± 0.78	3.40^a ± 0.73	3.62^a ± 0.71	5.447∗∗∗

Mean ± SD, ∗ P < 0.05, ∗∗∗ P < 0.001 Means with different superscripts are significantly different at the alpha=0.05 by LSD post-hoc test. 1) A 5-point scale was used (1: strongly disagree ∼5: strongly agree).

Table 5.

Correlation relationship between main variables

Variables	Health concerns	Perception of need for sodium-reduced operation in foodservice	Perception of low sodium diets in foodservice
Health concerns	1.284∗∗
Perception of need for sodium-reduced operation in foodservice	0.284∗∗	1.624∗∗
Perception of low sodium diets in foodservice	0.381∗∗	0.624∗∗	1

∗∗ P < 0.01

Table 6.

Effects of customers' health concerns on perceptions of the need for sodium-reduced operation and of low sodium diets in foodservice

Independent variables	Dependent variables	Unstandardized coefficients		Standardized coefficients	t-value
Independent variables	Dependent variables	B	S.E	β	t-value
	Constant	2.793	0.148		18.870∗∗∗
	Perception of need for sodium-reduced operation in foodservice	0.239	0.044	0.284	5.437∗∗∗
Health concerns	R² = 0.080,	Adjusted R² =	0.078, F = 29.561∗∗∗
	Constant	2.549	0.152		16.778∗∗∗
	Perception of low sodium diets in foodservice	0.342	0.045	0.381	7.571∗∗∗
	R² = 0.145,	Adjusted R² =	0.142, F = 57.320∗∗∗

^∗∗∗ P < 0.001

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Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

Korean J Community Nutr. 2020;25(1):21-31. Published online February 29, 2020

DOI: https://doi.org/10.5720/kjcn.2020.25.1.21

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Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

Table 1.

General characteristics and health concerns of respondents

Variables		Total (n=340)	Age				χ² or F-value
			20s	30s	40s	50s
			(n=85)	(n=85)	(n=85)	(n=85)
Gender	Male	186 (54.7)	40 (47.1)	47 (55.3)	50 (58.8)	49 (57.6)	82.896
Gender	Female	154 (45.3)	45 (52.9)	38 (44.7)	35 (41.2)	36 (42.4)	82.896
Educational level	High school	30 (88.8)	8 (89.4)	3 (83.5)	7 (88.2)	12 (14.1)	20.130∗
	College degree	50 (14.7)	18 (21.2)	13 (15.3)	8 (89.4)	11 (12.9)
	Undergraduate degree	210 (61.8)	49 (57.6)	63 (74.1)	52 (61.2)	46 (54.1)
	Graduate degree	50 (14.7)	10 (11.8)	6 (87.1)	18 (21.2)	16 (18.8)
Work place	Office	262 (77.1)	69 (81.2)	72 (84.7)	67 (78.8)	54 (63.5)	38.779∗∗∗²⁾
	Hospital	29 (88.5)	7 (88.2)	4 (84.7)	13 (15.3)	5 (85.9)
	Factory	16 (84.7)	1 (81.2)	2 (82.4)	4 (84.7)	9 (10.6)
	Sales or service	12 (83.5)	1 (81.2)	3 (83.5)	0 (80.0)	8 (89.4)
	Others	21 (86.2)	7 (88.2)	4 (84.7)	1 (81.2)	9 (10.6)
Foodservice	Self-operated	117 (34.4)	25 (29.4)	26 (30.6)	25 (29.4)	41 (48.2)	89.630∗
operation type	Contracted	223 (65.6)	60 (70.6)	59 (69.4)	60 (70.6)	44 (51.8)	89.630∗
Frequency of use per week (Lunch)	Once	23 (86.8)	9 (10.6)	7 (88.2)	2 (82.4)	5 (85.9)	20.379
	2 times	30 (88.8)	13 (15.3)	7 (88.2)	6 (87.1)	4 (84.7)
	3 times	66 (19.4)	16 (18.8)	17 (20.0)	22 (35.9)	11 (12.9)
	4 times	78 (22.9)	19 (22.4)	17 (20.0)	23 (27.1)	19 (22.4)
	5 times	143 (42.1)	28 (32.9)	37 (43.5)	32 (37.6)	46 (54.1)
Frequency of use per day	Once	295 (86.8)	72 (84.7)	78 (91.8)	70 (82.4)	75 (88.2)	85.409³⁾
	2 times	34 (10.0)	10 (11.8)	6 (87.1)	12 (14.1)	6 (87.1)
	3 times	11 (83.2)	3 (83.5)	1 (81.2)	3 (83.5)	4 (84.7)
Heath concerns	I choose health food for my health¹⁾.	3.52 ± 0.94	3.54^b ± 1.13	3.34 ^b± 0.96	3.65^b ± 0.87	3.55^b ± 0.73	81.615
	I have regular checkups.	3.54 ± 0.90	3.00^b ± 1.06	3.51^a ± 0.83	3.78^a ± 0.78	3.87^a ± 0.63	18.507∗∗∗
	I look for books or information for health.	3.02 ± 1.01	2.95^a ± 1.27	2.80^a ± 1.02	3.13^b ± 0.87	3.21^b ± 0.76	82.886∗
	I am interested in health.	3.56 ± 0.81	3.51 ^b± 0.90	3.42^b ± 0.85	3.65 ^b± 0.81	3.67^b ± 0.81	81.788
	I exercise regularly for good health.	3.39 ± 1.07	3.54 ^b± 1.20	3.15^b ± 1.12	3.39^b ± 0.99	3.46^b ± 0.93	82.089

Table 2.

General characteristics of foodservice

Variables		Total (n=340)	Age				χ²
			20s	30s	40s	50s
			(n=85)	(n=85)	(n=85)	(n=85)
Serving low sodium diets	None	176 (51.8)	54 (63.5)	48 (56.5)	42 (49.4)	32 (37.6)	22.568
	Everyday	55 (16.2)	10 (11.8)	10 (11.8)	16 (18.8)	19 (22.4)
	Daily selection	25 (97.4)	4 (94.7)	3 (93.5)	7 (98.2)	11 (12.9)
	Regularly	30 (98.8)	6 (97.1)	9 (10.6)	7 (98.2)	8 (99.4)
	Sometimes	47 (13.8)	10 (11.8)	15 (17.6)	10 (11.8)	12 (14.1)
	Others	7 (92.1)	1 (91.2)	0 (90.0)	3 (93.5)	3 (93.5)
Salinity posting of kimchi or soup	None	173 (50.9)	39 (45.9)	50 (58.8)	40 (47.1)	44 (51.8)	14.992¹⁾
	Once∼twice/month	36 (10.6)	8 (99.4)	6 (97.1)	10 (11.8)	12 (14.1)
	3∼4 times/month	23 (96.8)	11 (12.9)	5 (95.9)	3 (93.5)	23 (94.7)
	2∼3 times/week	14 (94.1)	4 (94.7)	3 (93.5)	6 (97.1)	1 (91.2)
	4∼5 times/week	94 (27.6)	23 (27.1)	21 (24.7)	26 (30.6)	24 (28.2)
Perception the saltiness of foodservice meals	Very salty	2 (90.6)	0 (90.0)	0 (90.0)	1 (91.2)	1 (91.2)	13.912²⁾
	Salty	73 (21.5)	18 (21.2)	22 (25.9)	22 (25.9)	11 (12.9)
	Moderate	229 (67.4)	62 (72.9)	54 (63.5)	52 (61.2)	61 (71.8)
	Unsalty	35 (10.3)	5 (95.9)	8 (99.4)	10 (11.8)	12 (14.1)
	Very unsalty	1 (90.3)	0 (90.0)	1 (90.0)	0 (90.0)	0 (90.0)
Education and promotion of the sodium reduction	None	237 (69.7)	57 (67.1)	65 (76.5)	60 (70.6)	55 (64.7)	97.533³⁾
	Once∼twice/3 months	81 (23.8)	21 (24.7)	17 (20.0)	18 (21.2)	25 (29.4)
	3∼4 times/3 months	16 (94.7)	6 (97.1)	1 (91.2)	5 (95.9)	4 (94.7)
	5∼6 times/3 months	6 (91.8)	1 (91.2)	2 (92.4)	2 (92.4)	1 (91.2)
Contents of education and promotion of the sodium reduction	Relationship between Sodium and blood pressure	20 (19.4)	5 (17.9)	3 (15.0)	1 (94.0)	11 (36.7)	27.928∗∗⁴⁾
	Relationship between Sodium and Disease	32 (31.1)	3 (10.7)	8 (40.0)	12 (48.0)	9 (30.0)
	Cooking methods to reduce sodium	19 (18.4)	9 (32.1)	1 (95.0)	4 (16.0)	5 (16.7)
	Method to choose low sodium food	5 (94.9)	0 (90.0)	3 (15.0)	2 (98.0)	0 (90.0)
	Sodium content in food	27 (26.2)	11 (39.3)	5 (25.0)	6 (24.0)	5 (16.7)

n (%), ∗∗ P < 0.01 1) P = 0.259 by Fisher's exact test 2) P = 0.248 by Fisher's exact test 3) P = 0.568 by Fisher's exact test 4) P = 0.002 by Fisher's exact test

Table 3.

Customers' perception of needs on sodium-reduced operation in foodservice

Variables	Total (n=340)	Age				F-value
Variables	Total (n=340)	20s (n=85)	30s (n=85)	40s (n=85)	50s (n=85)	F-value
Foodservice operations are needed to reduce sodium¹⁾.	3.82 ± 0.67	3.79^a ± 0.80	3.86^a ± 0.62	3.78^a ± 0.64	3.87^a ± 0.61	0.431
It is necessary for foodservices to provide low sodium diets.	3.87 ± 0.76	3.80^a ± 0.87	3.82 ± 0.69	3.88^a ± 0.82	3.99^a ± 0.63	1.039
Foodservice should prepare a low sodium diet for good health.	3.71 ± 0.84	3.60^a ± 0.93	3.55^a ± 0.88	3.72^a ± 0.75	3.98^b ± 0.76	4.413∗∗
Foodservice should provide a way to consume less sodium.	3.77 ± 0.72	3.79^a ± 0.76	3.76^a ± 0.77	3.71^a ± 0.70	3.84^a ± 0.67	0.468
Foodservice should provide education and promotional materials on overall dietary practices to reduce sodium intake.	3.71 ± 0.75	3.59^a ± 0.90	3.65^a ± 0.77	3.75^a ± 0.65	3.84^a ± 0.61	1.861
Foodservice should operate a "day without soup" to reduce sodium intake.	3.14 ± 1.04	3.25^b ± 1.06	2.80^a ± 1.17	3.22^b ± 0.99	3.28^b ± 0.87	4.156∗∗
Foodservice should reduce the amount of soup or stew to reduce sodium intake.	3.39 ± 0.92	3.45^b ± 0.99	3.12^a ± 0.98	3.46^b ± 084	3.54^b ± 0.81	3.596∗
To reduce sodium intake, foodservices should provide more raw vegetables than kimchi.	3.36 ± 0.89	3.28^a ± 1.04	3.24^a ± 0.87	3.51^a ± 0.80	3.42^a ± 0.82	1.687
Foodservice should provide separate spices and sauces to reduce sodium intake.	3.88 ± 0.83	4.04^a ± 0.94	3.93^a ± 0.67	3.71^a ± 0.86	3.85^a ± 0.82	2.387
In order to reduce sodium intake, foodservices should supply low sodium processed foods.	3.19 ± 0.97	2.93^a ± 0.94	2.99^a ± 1.03	3.35^b ± 0.97	3.47^b ± 0.85	6.714∗∗∗

Table 4.

Customers' perception of low sodium diets provided by foodservice

Variables	Total (n=340)	Age				F-value
		20s	30s	40s	50s
		(n=85)	(n=85)	(n=85)	(n=85)
A low sodium diet is necessary in foodservice¹⁾.	3.79 ± 0.77	3.79^a ± 0.80	3.76^a ± 081	3.62^a ± 0.83	4.00^b ± 0.58	3.526∗
A low sodium diet is good for my health in foodservice.	4.13 ± 0.67	4.13^a ± 0.77	4.08^a ± 0.64	4.04^a ± 0.65	4.27^a ± 0.61	1.972
A low sodium diet will help improve the quality of the foodservice.	3.46 ± 0.85	3.41^a ± 0.92	3.46^a ± 0.98	3.44^a ± 0.76	3.55^a ± 0.73	0.445
A low sodium diet increases trust in foodservice.	3.66 ± 0.78	3.76^a ± 0.78	3.56^a ± 0.84	3.58^a ± 0.84	3.75^a ± 0.65	1.654
A low sodium diet uses less processed food in foodservice.	3.57 ± 0.82	3.58^a ± 0.97	3.53^a ± 0.87	3.53^a ± 0.70	3.66^a ± 0.70	0.475
When a low sodium diet is available, I think a new recipe has been developed.	3.52 ± 0.83	3.53^a ± 0.89	3.46^a ± 0.84	3.47^a ± 0.73	3.62^a ± 0.83	0.705
A low sodium diet is nutritionally superior.	3.61 ± 0.76	3.86^b ± 0.77	3.58^a ± 0.78	3.40^a ± 0.73	3.62^a ± 0.71	5.447∗∗∗

Table 5.

Correlation relationship between main variables

Variables	Health concerns	Perception of need for sodium-reduced operation in foodservice	Perception of low sodium diets in foodservice
Health concerns	1.284∗∗
Perception of need for sodium-reduced operation in foodservice	0.284∗∗	1.624∗∗
Perception of low sodium diets in foodservice	0.381∗∗	0.624∗∗	1

∗∗ P < 0.01

Table 6.

Effects of customers' health concerns on perceptions of the need for sodium-reduced operation and of low sodium diets in foodservice