Journal List > Korean J Community Nutr > v.17(1) > 1038367

Korean J Community Nutr. 2012 Feb;17(1):38-48. Korean.
Published online February 29, 2012.  https://doi.org/10.5720/kjcn.2012.17.1.38
Copyright © 2012 The Korean Society of Community Nutrition
A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea
Hyun-Hee Kim, Yun-Young Jung and Yeon-Kyung Lee
Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea.

Corresponding author: Yeon-Kyung Lee, Department of Food Science and Nutrition, Kyungpook National University, 1370 Sankyuk Dong, Buk-ku Daegu 702-701, Korea. Tel: (053) 950-6234, Fax: (053) 950-6229, Email: yklee@knu.ac.kr
Received October 13, 2011; Revised January 20, 2012; Accepted February 07, 2012.

Abstract

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

Keywords: salty taste assessments; dietary attitudes; dietary behaviors; sodium intake

Figures


Fig. 1
Contribution of food groups to the sodium intakes among regions.
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Tables


Table 1
Anthropometric measurements of the subjects
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Table 2
General characteristics of the subjects
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Table 3
Comparison of salty taste assessment among regions
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Table 4
Comparison of nutrition knowledge by salty taste assessment among regions
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Table 5
Comparison of eating attitude by salty taste assessment among regions
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Table 6
Comparison of eating behavior by salty taste assessment among regions
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Table 7
Correlation matrix between sodium intake and variables
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Table 8
Correlation coefficients among nutrition knowledge, salty taste assessment, eating attitudes, and eating behavior
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Notes

This research was supported by the 2008 National Health Promotion Fund.

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