Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions

광주·전남에 거주하는 일부 남성의 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 나트륨 저감화 영양교육의 효과분석 연구

  • Heo, Young Ran (Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Oh, Hyun Young (Graduate School of Dongshin University) ;
  • Ro, Hee Kyong (Department of Food and Nutrition, Dongshin University)
  • 허영란 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 오현영 (동신대학교 대학원 식품영양학과) ;
  • 노희경 (동신대학교 식품영양학과)
  • Received : 2017.08.22
  • Accepted : 2017.09.05
  • Published : 2017.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju Chonnam Regions. Methods: The research subjects were 200 male adults. Results: A significantly higher mean age was observed in the stage of Action Maintenance (A M) than in the stage of Precontemplation (PC) and stage of Contemplation Preparation (C P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A M were significantly higher than PC and C P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A M increased. Conclusion: Subjects in PC and C P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge.

본 연구는 광주광역시와 전라남도에 거주하는 건강한 성인 남성 200명을 대상으로 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 영양교육의 효과를 분석하였으며 주요 결과는 다음과 같았다. 행동 유지단계 대상자의 연령은 고려전단계와 고려 준비단계 대상자에 비해 유의적으로 높았다. 운동과 외식의 빈도 및 짠 음식의 선호도에서 행동변화단계에 따른 유의한 차이가 있었다. 고나트륨 함유 식품의 섭취빈도는 우동, 라면 등 국물음식과 순대의 섭취에서 나트륨 저감화 행동변화 변화단계에 따른 유의적 차이가 있었다. 식행동 점수는 행동 유지 대상자가 고려전, 고려 준비 대상자에 비해 유의하게 높았으며, 나트륨 저감화 영양교육에 의해 고려전단계와 고려 준비단계의 식행동의 점수가 유의적으로 개선되었다. 섭취빈도 관련 식행동 점수에서 행동 유지 대상자는 고려전, 고려 준비 대상자에 비해 유의적으로 높았으나 영양교육에 의한 개선 효과는 없었다. 전체 대상자의 나트륨 관련 영양 지식은 나트륨 저감화 영양 교육 후 정답률이 모든 행동단계 대상자에서 유의적으로 향상되었으며, 대상자들의 행동단계가 고려전단계는 큰 폭으로 감소하고, 행동 유지단계는 증가하였다. 이상의 연구 결과를 종합해 보면 나트륨 저감화를 실천하는 대상자들에 비해 고려전, 고려 준비단계 대상자들은 식행동 및 영양지식이 바람직하지 않은 성향이었으나 나트륨 저감화 영양교육에 의해 식행동과 영양지식이 개선되었다. 본 연구는 단 1회의 나트륨 저감화 단기 교육에 의한 평가로, 그 결과를 일반화하기에 제한점이 있다. 따라서 나트륨 저감화 행동변화단계에 따른 영양교육의 효과를 다양하게 분석하기 위한 추후 연구가 필요할 것이다.

Keywords

References

  1. Jeong YS, Lim HJ, Kim SB, Kim HJ, Son SM. Blood pressure and dietary related risk factors associated with high sodium intake assessed with 24-hour urine analysis for Korean adults. Korean J Community Nutr 2014; 19(6): 537-549. https://doi.org/10.5720/kjcn.2014.19.6.537
  2. Choi HM. Nutrition. Seoul: Kyomunsa; 2000.
  3. Lee O, Chung Y, Moon J. Analysis of Na and Cl contents in children's favorite foods. Korean J Nutr 2010; 43(5): 524-532. https://doi.org/10.4163/kjn.2010.43.5.524
  4. Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85. https://doi.org/10.4163/kjn.2013.46.1.72
  5. Son SM, Huh GY, Lee HS. Development and evaluation of validity of dish frequency questionnaire (DFQ) and short DFQ using Na index for estimation of habitual sodium intake. Korean J Community Nutr 2005; 10(5): 677-692.
  6. Lee K. Use of salimeters and sodium reduction education in school foodservice in the Gyeonggi area. J Korean Diet Assoc 2013; 19(2): 173-181. https://doi.org/10.14373/JKDA.2013.19.2.173
  7. Ahn SH. Development and evaluation of nutrition education program to reduce sodium intake for consumers based on social cognitive theory and stage of behavior change model [dissertation]. Bucheon: Catholic University of Korea; 2013.
  8. Hong SM, Lee JH, Kim HK, Yu RN, Seo JH, Huh EJ, Cho SS, Yang J. Study on sodium reduction: 'healthy restaurant for sodium reduction'. J Korean Diet Assoc 2014; 20(3): 174-182. https://doi.org/10.14373/JKDA.2014.20.3.174
  9. Ministry of Health and Welfare (KR); The Korean Nutrition Society. Dietary reference intakes for Koreans 2015. Sejong: Ministry of Health and Welfare; 2016.
  10. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. 2013-2014 National Health Nutrition Examination Survey report [Internet]. Cheongju: Korea Centers for Disease Control and Prevention; 2014 [cited 2015 Dec 1]. Available from: https://knhanes.cdc.go.kr/knhanes/index.do.
  11. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutr 2007; 12(5): 545-558.
  12. Shin EK, Lee HJ, Lee JJ, Ann MY, Son SM, Lee YK. Estimation of sodium intake of adult female by 24-hour urine analysis, dietary records and dish frequency questionnaire (DFQ 55). Korean J Nutr 2010; 43(1): 79-85. https://doi.org/10.4163/kjn.2010.43.1.79
  13. Kim HH, Lee YK. Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables. Korean J Nutr 2013; 46(1): 26-33. https://doi.org/10.4163/kjn.2013.46.1.26
  14. Contento I, Balch GI, Bronner YL, Lytle LA, Maloney SK, Olson CM, Swadener SS. The effectiveness of nutrition education and implications for nutrition education policy, programs, and research: a review of research. J Nutr Educ 1995; 27(6): 277-418.
  15. Jung EJ, Kwon JS, Ahn SH, Son SM. Blood pressure, sodium intake and dietary behavior changes by session attendance on salt reduction education program for pre-hypertensive adults in a public health center. Korean J Community Nutr 2013; 18(6): 626-643. https://doi.org/10.5720/kjcn.2013.18.6.626
  16. Jung EJ, Son SM, Kwon JS. The effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. Korean J Community Nutr 2012; 17(6): 752-771. https://doi.org/10.5720/kjcn.2012.17.6.752
  17. Jung YY, Shin EK, Lee HJ, Lee NH, Chun BY, Ann MY, Lee YK. Development and evaluation of a nutrition education program on sodium reduction in elementary school students. Korean J Community Nutr 2009; 14(6): 746-755.
  18. Lee HJ, Lee CH, Lee KS, Jung YJ, Ha SH, Jung YY, Kim DS. Survey on sodium contents in meals of school foodservice and sodium intakes of students in Busan and Gyeongsangbuk-do. J Korean Soc Food Sci Nutr 2010; 39(1): 85-91. https://doi.org/10.3746/jkfn.2010.39.1.085
  19. Kim HH, Shin EK, Lee HJ, Lee NH, Chun BY, Ahn MY, Lee YK. Evaluation of the effectiveness of a salt reduction program for employees. Korean J Nutr 2009; 42(4): 350-357. https://doi.org/10.4163/kjn.2009.42.4.350
  20. Lee SL. Effect of nutrition education on improving dietary attitudes, food habits and food frequency: female in twenties shift work in Gyeonggi area. Korean J Community Nutr 2013; 18(1):55-64. https://doi.org/10.5720/kjcn.2013.18.1.55
  21. Ahn SH, Kwon JS, Kim K, Yoon JS, Kang BW, Kim JW, Heo S, Cho HY, Kim HK. Study on the eating habits and practicability of guidelines for reducing sodium intake according to the stage of change in housewives. Korean J Community Nutr 2012; 17(6):724-736. https://doi.org/10.5720/kjcn.2012.17.6.724
  22. Ahn Y, Kim KW, Kim K, Pyun J, Yeo I, Nam K. Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake. J Nutr Health 2015; 48(5): 429-440. https://doi.org/10.4163/jnh.2015.48.5.429
  23. Park SY, Lee KA. Study on the salt-related dietary behaviors according to the stage of change model for salt-related intake of middle school students in Gyeongsangbuk-do area. Korean J Food Cookery Sci 2014; 30(6): 687-694. https://doi.org/10.9724/kfcs.2014.30.6.687
  24. Jang JY, Kim MJ, Han JS. A study on food frequency, dietary habits and nutrition knowledge of the elderly who intake high sodium. J Korean Soc Food Sci Nutr 2009; 38(10): 1362-1372. https://doi.org/10.3746/jkfn.2009.38.10.1362
  25. Son HJ. A Study on sodium intake and related dietary behaviors of middle school students in Incheon [dissertation]. Incheon: Inha University; 2014.
  26. Rhie SG, Park HA, Jung EH. The effects of nutrition education on dietary behavior, nutrition knowledge and weight control of middle school students. Korean J Community Living Sci 2007; 18(3):469-480.
  27. Hwang HH, Shin EK, Lee HJ, Hwang TY, Kim YA, Lee YK. Comparison of salty taste assessment, high-salt dietary attitude and high-salt dietary behavior by stage of behavior change among students in Daegu. J Nutr Health 2016; 49(1): 36-42. https://doi.org/10.4163/jnh.2016.49.1.36
  28. Chang SO. The amount of sodium in the processed foods, the use of sodium information on the nutrition label and the acceptance of sodium reduced ramen in the female college students. Korean J Nutr 2006; 39(6): 585-591.
  29. Lee Y, Park HN. The effectiveness of Na education program in elementary school: six month follow-up study. Korean J Community Nutr 2010; 15(5): 603-613.
  30. Yim KS. The effects of a nutrition education program for hypertensive female elderly at the public health center. Korean J Community Nutr 2008; 13(5): 640-652.
  31. Yon M, Lee Y, Kim D, Lee J, Koh E, Nam E, Shin H, Kang BW, Kim JW, Heo S, Cho HY, Kim CI. Major sources of sodium intake of the Korean population at prepared dish level: based on the KNHANES 2008 & 2009. Korean J Community Nutr 2011; 16(4):473-487. https://doi.org/10.5720/kjcn.2011.16.4.473
  32. Yu KW, Hwang JH. Fermentative characteristics of low-sodium kimchi prepared with salt replacement. Korean J Food Nutr 2011; 24(4): 753-760. https://doi.org/10.9799/ksfan.2011.24.4.753
  33. Yang IS, Kim HY, Lee HY, Kang YH. Effectiveness of web-based nutritional education program for junior and senior high school students. Korean J Nutr 2004; 37(7): 576-584.
  34. Suh YS, Chung YJ. The effect of nutrition education on the improvement of psychosocial factors related to vegetable and fruit intake of elementary school children in pre-action stages. Korean J Nutr 2010; 43(6): 597-606. https://doi.org/10.4163/kjn.2010.43.6.597

Cited by

  1. 서울지역 산업체 급식소 고객의 급식 나트륨 저감화 운영 및 필요성에 대한 인식 vol.25, pp.1, 2020, https://doi.org/10.5720/kjcn.2020.25.1.21