Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students

일부 남녀 대학생의 나트륨 관련 영양지식에 따른 나트륨 식태도, 식행동에 관한 연구

  • Kim, Mi-Hyun (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Yeon, Jee-Young (Department of Food and Nutrition, Seowon University) ;
  • Kim, Jong Wook (International Cooperation Office, Director General for Planning and Coordination, Ministry of Food and Drug Safety) ;
  • Byun, Jae-Eon (Imported Food Analysis Division, Gwangju Regional Food and Drug Administration) ;
  • Bu, So-Young (Department of Food and Nutrition, Daegu University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University) ;
  • Bae, Yun-Jung (Division of Food Science and Culinary Arts, Shinhan University)
  • 김미현 (한국교통대학교 식품영양학과) ;
  • 연지영 (서원대학교 식품영양학과) ;
  • 김종욱 (식품의약품안전처 기획조정관 국제협력담당관실) ;
  • 변재언 (광주지방식품의약품안전청 수입식품분석과) ;
  • 부소영 (대구대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품과학부) ;
  • 배윤정 (신한대학교 식품조리과학부)
  • Received : 2015.08.23
  • Accepted : 2015.10.23
  • Published : 2015.10.30
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Abstract

Objectives: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students. Methods: Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups. Results: The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors. Conclusions: In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

Keywords

References

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