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Mo and Kim: Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
Research Article

Korean Journal of Community Nutrition 2014; 19(6): 558-567.

Published online: 31 December 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.6.558

Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service

Yun-Jeong Mo1, Sook-Bae Kim2

1Graduate School of Education, Chonbuk National University, Jeonju, Korea.

2Department of Food Science & Human Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.

Corresponding author: Sook-Bae Kim. Department of Food Science & Human Nutrition, Chonbuk National University, 567 Baekje-daero, Duk-Jin Gu, Jeonju, Jeonbuk 561-756, Korea. Tel: (063) 270-3823, Fax: (063) 270-3854, sbkim@jbnu.ac.kr

Received 2 December 2014       Revised 23 December 2014       Accepted 23 December 2014

Copyright © 2014 The Korean Society of Community Nutrition

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS).

Methods

The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS.

Results

In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career.

Conclusions

The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

Keywords: dietitian, reducing sodium intake, recognition, capacity training program, customized home visiting health service (CHVHS)

Figures and Tables

Table 1
Teh general characteristics of the study subjects
kjcn-19-558-i001

1) CHVSH (Customized Home Visiting Health Service)

Table 2
Recognition related sodium intakes of the study subjects according to career
kjcn-19-558-i002

1) Mean ± SD

NS, not significantly different at *: p < 0.05 by F-test

Table 3
Dietary attitude related sodium intakes of the study subjects according to career
kjcn-19-558-i003

1) Palatability for salty taste : 1-6

1. It likes simplicity hard-boiled food kind that is impressed well

2. It's insipid if put less salt to food

3. It likes win appetizer as is hot and salty

4. It like Kimchi more than vegetable

5. It likes mackerel saucing to fish, salt that dry

6. It does not feel feeling of satisfaction if salted fish are not in table

2) Mean ± SD

3) Add salt when eat food : 7, 15

7. It put soy sauce better if saltiness of herbs does not fit

15. It sprinkles salt, soy sauce to food before eat

4) Attitude about soups : 8, 10, 11

8. It eats all liquid part of soup, pot stew, noodles

10. I have broth soup or stew once a day

11. The size of my soup bowl and rice bowl are similar

5) Attitude about spice : 9, 13, 14

9. It use more nicely aged soy sauce than department soy sauce

13. After burning without attaching a salty taste, roast fish is attached to soy sauce and eaten

14. It open eat solid food like vegetable in watery plain kimchi

6) Etc : 12. It always ready vegetable basket

Table 4
Sodium intake level by DFQ 251) of subjects according to career
kjcn-19-558-i004

1) DFQ 25: Dish Frequency Questionnaire 25

2) Low: Na Index 25 score under 119

3) N (%)

4) Middle: Na Index 25 score 120-153

5) Not Significant

6) High: Na Index 25 score over 154

Table 5
Correlations among sodium related recognition, dietary attitude and sodium intake level of the study subjects
kjcn-19-558-i005

Significantly different at *p < 0.05, **p < 0.01, ***p < 0.001 by pearson's correlation

Table 6
Education needs related reducing sodium intakes of subjects according to the career
kjcn-19-558-i006

1) N (%), Significantly different at *p < 0.05, **p < 0.01, ***p < 0.001 by χ2-test

CHVSH (Customized Home Visiting Health Service)

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