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
- 2021.8
- 수록면
- 270 - 279 (10page)
이용수
초록· 키워드
오류제보하기
Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu.
Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker"s taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice"s practices regarding sodium and sugar reduction.
Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in “efforts to make the food as bland as possible overall” (P < 0.001), and “serving less soup and stew” (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001).
Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.
Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker"s taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice"s practices regarding sodium and sugar reduction.
Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in “efforts to make the food as bland as possible overall” (P < 0.001), and “serving less soup and stew” (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001).
Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.
목차
ABSTRACT
서론
연구내용 및 방법
연구결과
고찰
요약
References
참고문헌 (33)
참고문헌 신청
Mente A / 2018 / Urinary sodium excretion, blood pressure, cardiovascular disease, and mortality : A community-level prospective epidemiological cohort study / Lancet 392(10146):496~506
Li Y / 2018 / Longitudinal change of perceived salt intake and stroke risk in a Chinese population / Stroke 49(6):1332~1339
Okayama A / 2016 / Dietary sodium-to-potassium ratio as a risk factor for stroke, cardiovascular disease and all-cause mortality in Japan : Tthe NIPPON DATA80 cohort study / BMJ Open 6(7):e011632
Umesawa M / 2016 / Salty food preference and intake and risk of gastric cancer : The JACC Study / J Epidemiol 26(2):92~97
Deckers IA / 2017 / Promoter CpG island methylation in ion transport mechanisms and associated dietary intakes jointly influence the risk of clear-cell renal cell cancer / Int J Epidemiol 46(2):622~631
Li Y / 2018 / Longitudinal change of perceived salt intake and stroke risk in a Chinese population / Stroke 49(6):1332~1339
Okayama A / 2016 / Dietary sodium-to-potassium ratio as a risk factor for stroke, cardiovascular disease and all-cause mortality in Japan : Tthe NIPPON DATA80 cohort study / BMJ Open 6(7):e011632
Umesawa M / 2016 / Salty food preference and intake and risk of gastric cancer : The JACC Study / J Epidemiol 26(2):92~97
Deckers IA / 2017 / Promoter CpG island methylation in ion transport mechanisms and associated dietary intakes jointly influence the risk of clear-cell renal cell cancer / Int J Epidemiol 46(2):622~631
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
대구지역 학교급식 나트륨 저감화 실태 및 나트륨 저감화 방법에 대한 중요도-수행도 분석
대한지역사회영양학회지
2020 .10
-
Exploratory study on effect of eco-friendly program in high school foodservice on adolescents’ dietary behavior and satisfaction with foodservice
Journal of Nutrition and Health
2017 .10
-
재한 중국 유학생의 대학급식 이용빈도에 따른 식생활 실태
대한지역사회영양학회지
2020 .08
-
Analysis of hotspots and emerging trends in school foodservice research using CiteSpace
Nutrition Research and Practice
2024 .12
-
Analysis of hotspots and emerging trends in school foodservice research using CiteSpace
Nutrition Research and Practice
2024 .12
-
Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea
Nutrition Research and Practice
2016 .02
-
Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea
Nutrition Research and Practice
2016 .02
-
Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Nutrition Research and Practice
2022 .04
-
Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Nutrition Research and Practice
2022 .04
-
계층적 분석과정을 적용한 학교급식 식단 구성의 중요도 분석
Journal of Nutrition and Health
2024 .06
-
제주지역 초등학생 학부모의 친환경급식에 대한 인식도 및 만족도 조사
Journal of Nutrition and Health
2015 .02
-
경북 일부지역 영유아보육시설 급식의 나트륨 함량 실태조사
한국식품조리과학회지
2016 .01
-
가정식, 급식, 외식 고나트륨 한식 대표 음식의 염도 분석
대한지역사회영양학회지
2018 .08
-
한국 성인들이 섭취한 음식의 제공 장소별 조리법에 따른 음식 유형 분석: 2015년 국민건강영양조사 자료 이용
한국식품조리과학회지
2017 .01
-
Preference and perception of low-sodium burger
Nutrition Research and Practice
2022 .02
-
Preference and perception of low-sodium burger
Nutrition Research and Practice
2022 .02
-
중·고등학생의 학교급식 인지도 및 만족도 증진을 위한 학생배식도우미제도의 활용 가능성
대한지역사회영양학회지
2018 .06
-
HACCP 적용 학교 급식소의 조리종사자 대상 위생교육 프로그램 개발
대한지역사회영양학회지
2016 .02
-
경기도 학교급식 조리종사자가 인식하는 음식물쓰레기 발생 실태와 잔반 감량을 위한 급식 개선 요구도
동아시아식생활학회지
2019 .10
-
재가노인복지시설 급식소의 위생·영양관리 실태조사 연구
대한지역사회영양학회지
2020 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0