지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.2
- 수록면
- 21 - 31 (11page)
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Objectives: This study aimed to compare customers’ perceptions of the need for a lowsodium 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.
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.
목차
ABSTRACT
서론
연구내용 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (40)
참고문헌 신청
Intersalt Cooperative Research Group / 1988 / Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24hour urinary sodium and potassium excretion / BMJ 297(6644):319~328
Elliott P / 1996 / Intersalt revisited : further analyses of 24 hour sodium excretion and blood pressure within and across populations / BMJ 312(7041):1249~1253
Sacks FM / 2001 / Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension(DASH)diet / N Engl J Med 344(1):3~10
He FJ / 2002 / Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health / J Hum Hypertens 16(11):761~770
Ministry of Health and Welfare / 2018 / Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2) / Korea Centers for Disease Control and Prevention
Elliott P / 1996 / Intersalt revisited : further analyses of 24 hour sodium excretion and blood pressure within and across populations / BMJ 312(7041):1249~1253
Sacks FM / 2001 / Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension(DASH)diet / N Engl J Med 344(1):3~10
He FJ / 2002 / Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health / J Hum Hypertens 16(11):761~770
Ministry of Health and Welfare / 2018 / Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2) / Korea Centers for Disease Control and Prevention
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UCI(KEPA) : I410-ECN-0101-2020-594-000462392