Survey on Sodium Contents in Meals of School Foodservice and Sodium Intakes of Students in Busan and Gyeongsangbuk-do

이휘재,; 이창희,; 이광수,; 정영지,; 하숙희,; 정유영,; 김동술,

doi:10.3746/jkfn.2010.39.1.085

Cited by 18 publications

(2 citation statements)

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“…The recommended salt content in soups and stews was set to 0.6% and 0.7% for elementary/middle and high school students, respectively. However, the salt content provided in school meals is high [ 4 5 ], and in particular, sodium content was relatively high in one-dish meals or noodles [ 4 6 7 ]. In middle schools in the Gyeongbuk region, an average sodium amount of 1,736.02 mg/meal was served, while the salt content in soups and stew was 0.69–0.80%, which exceeded the level recommended by the Ministry of Education (0.6%) [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

2023

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BACKGROUND/OBJECTIVES This study investigated the importance and performance level of sodium reduction practices in school meal service by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS An online survey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and serving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan’s post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementary schools was higher than that in middle and high schools. The importance in the purchasing category perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and serving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal service. Specific guidelines for managing sodium reduction at all stages—purchasing, food preparation, and serving—should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

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Section: Introductionmentioning

confidence: 99%

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

2023

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“…Massive amounts of governmental, academic, and industrial efforts have been made in Korea to educate the general public about the potential health risks related to a diet high in sodium. Government‐funded research has focused on surveying the sodium content of commercially available food products and the menus prepared for school lunch programs (Kim and Paik ; Chang ; Jung and others ; Lee and others ; Kim and others ). The food industry has also made considerable efforts to develop reduced‐sodium products including ham (CJ Cheil‐Jedang, Dae‐Sang, Lotte Foods), ramen noodles (Ottuggi, Nong‐Shim), rice portage (Dongwon F&B), soy sauce (Saem‐Pyo, Singsong Foods), Doenjang (CJ Cheil‐Jedang, Dae‐Sang, Singsong Foods), and Kimchi (Dongwon F&B).…”

Section: Introductionmentioning

confidence: 99%

Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

Kim

Lee

2014

Journal of Food Science

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Assessment of Nutritional Status of Children in Community Child Center by Nutrition Quotient(NQ) - Gyeongiu -

Kim¹

2015

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Survey on Sodium Contents in Meals of School Foodservice and Sodium Intakes of Students in Busan and Gyeongsangbuk-do

Cited by 18 publications

References 5 publications

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

Assessment of Nutritional Status of Children in Community Child Center by Nutrition Quotient(NQ) - Gyeongiu -

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