Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change

Nutrients

Hye-Kyeong Kim¹  Kyungmin Kim²  So-Hyun Ahn³  Jong-Sook Kwon³ 

[1] Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon 14662, Korea;Department of Food and Nutrition, Baewha Women’s University, Seoul 03039, Korea;Department of Food and Nutrition, Shingu College, Seongnam 13174, Korea;

关键词: stages of change;    restaurants;    sodium reduction;    feasibility;    transtheoretical model;   

DOI  :  10.3390/nu13124375

来源: DOAJ

【 摘 要 】

With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks (n = 313) in Seongnam, South Korea were surveyed on their stage of behavioral change, practices, and perceptive factors related to sodium reduction in restaurant meals using a questionnaire. The proportion of behavioral change by stage was 20.4% in the maintenance and action (MA) stage, 32.3% in the preparation (P) stage, and 47.3% in the pre-preparation (PP) stage, which included contemplation and pre-contemplation stages. The items that represent differences among the groups were recognition of social environment for sodium reduction, practice of weighing condiments and measuring salinity, and feasibility of actions related to low-sodium cooking. Logistic regression analysis was used to estimate odds ratios for practice and perceptive factors by using stage of behavioral change as the independent variable. Factors associated with being in the MA stage were weighing condiments, measuring salinity, and high feasibility of actions related to low-sodium cooking. Recognition of sodium labeling and anticipation of better taste by reducing sodium increased the odds of being in the P stage rather than the PP stage. These results suggest that customized stepwise education and support are needed for the efficacy of restaurant-based sodium reduction programs.

【 授权许可】

Unknown