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
- 2016.12
- 수록면
- 635 - 640 (6page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks.
SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey.
RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners’ and cooks’ psychological factors and their own health behaviors.
CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.
SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey.
RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners’ and cooks’ psychological factors and their own health behaviors.
CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.
목차
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods : a small-scale pilot study in South Korea
Nutrition Research and Practice
2016 .12
-
Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
Nutrition Research and Practice
2022 .08
-
Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
Nutrition Research and Practice
2022 .08
-
Comparison of participant and non-participant perceptions on healthy restaurant for sodium reduction: a qualitative study
Nutrition Research and Practice
2023 .06
-
Comparison of participant and non-participant perceptions on healthy restaurant for sodium reduction: a qualitative study
Nutrition Research and Practice
2023 .06
-
대학생의 나트륨 관련 영양지식과 식행동 및 나트륨 급원식품 섭취빈도 조사
동아시아식생활학회지
2015 .02
-
근거 기반 나트륨 저감 건강 식생활 프로그램의 리빙랩 모델 적용
대한지역사회영양학회지
2025 .02
-
Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Nutrition Research and Practice
2023 .08
-
Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Nutrition Research and Practice
2023 .08
-
Development and application of the sodium index to estimate and assess sodium intake for Korean adults
Nutrition Research and Practice
2022 .06
-
Development and application of the sodium index to estimate and assess sodium intake for Korean adults
Nutrition Research and Practice
2022 .06
-
Parents’ meal choices for their children at fast food and family restaurants with different menu labeling presentations
Nutrition Research and Practice
2018 .06
-
Parents’ meal choices for their children at fast food and family restaurants with different menu labeling presentations
Nutrition Research and Practice
2018 .06
-
중학생의 나트륨 과다섭취 식행동과 저염식 실천에 대한 인식실태
과학논집
2016 .02
-
현행 식품접객업소 조리식품 위생관리 기준 보완에 관한 전문가 의견
Journal of Nutrition and Health
2016 .06
-
사회인지론에 근거한 나트륨 섭취 줄이기 소비자 영양교육 프로그램의 효과 평가
대한지역사회영양학회지
2015 .12
-
Trends in sodium intake and major contributing food groups and dishes in Korea: the Korea National Health and Nutrition Examination Survey 2013–2017
Nutrition Research and Practice
2021 .06
-
Trends in sodium intake and major contributing food groups and dishes in Korea: the Korea National Health and Nutrition Examination Survey 2013–2017
Nutrition Research and Practice
2021 .06
-
대구시 나트륨 줄이기 실천음식점 종사자와 고객의 짠 음식 선호도에 따른 나트륨 저감화 실천도 및 나트륨 추정섭취량 비교
대한지역사회영양학회지
2022 .02
-
한식당 종사자가 인식하는 한식 세계화를 위한 한식당 품질개선 방안
한국식품조리과학회지
2015 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2017-594-001876404