Evaluation of the Effectiveness of a Salt Reduction Program for Employees

Hyun-Hee Kim; Eun-Kyung Shin; Hye-Jin Lee; Nan-Hee Lee; Byung-Yeol Chun; Moon-Young Ahn; Yeon-Kyung Lee

doi:10.4163/kjn.2009.42.4.350

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Kim, Shin, Lee, Lee, Chun, Ahn, and Lee: Evaluation of the Effectiveness of a Salt Reduction Program for Employees

Original Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(4): 350-357.

Published online: 30 June 2009

DOI: https://doi.org/10.4163/kjn.2009.42.4.350

Evaluation of the Effectiveness of a Salt Reduction Program for Employees

Hyun-Hee Kim¹, Eun-Kyung Shin¹, Hye-Jin Lee², Nan-Hee Lee³, Byung-Yeol Chun⁴, Moon-Young Ahn⁵, Yeon-Kyung Lee¹

¹Department of Food Science and Nutritio, Kyungpook National University, Daegu 702-701, Korea.

²Division of Chronic Disease Surveillance, Korea Centers for Disease Control & Prevention, Seoul 122-701, Korea.

³Department of Food Science and Nutrition, Catholic University of Daegu, Kyungsan 712-702, Korea.

⁴Health Promotion Research Center in Kyungpook National University, Daegu 702-701, Korea.

⁵Public Health and Hygiene Division, Daegu Metropolitan City, Daegu 700-714, Korea.

To whom correspondence should be addressed. (yklee@knu.ac.kr)

Received 19 March 2009 Revised 6 May 2009 Accepted 11 May 2009

Abstract

The purpose of this paper was to evaluate the effectiveness of a salt reduction education program. Subjects participating in this study were 251 employees (166 in the "educated" group, 85 in the "non-educated" group) at 8 hospital and industry food service operations in Daegu. After the salt reduction education program was carried out, a salty taste assessment of both groups was conducted. The educated group had statistically significant differences and the noneducated group did not have statistically significant differences. In terms of nutrition knowledge, while the nutrition knowledge of the educated group was increased (p < 0.001), that of the non-educated group rose at a rate of 0.92. In terms of dietary attitude, the educated group exhibited increased preference toward less salty foods when compared to the noneducated group (p < 0.001). Regarding dietary behavior, the score of the educated group was improved (p < 0.001), thereby indicating a preference for less salty taste. This means that nutrition education had influence on dietary behavior. However, after education, sodium excretion for the educated group was not significantly decreased, compared to before education. The results show that there was a positive correlation between salty taste assessment and dietary attitude and behavior for a high-salt diet. There was a positive relationship between attitude for a high-salt diet and sodium intake; when people prefere a more salty taste, they eat more sodium. Therefore, in order to change dietary preference away from salty taste and to decrease sodium intake, a nationwide, systematic and continuous salt reduction education program is needed.

Keywords: salt reduction programs, salty taste assessment, high-salt diet, nutrition knowledge

Figures and Tables

Table 1

Anthropometric measurements of the subjects

Mean ± SD. ^*: p < 0.05, ^**: p < 0.01 by pair's t-test, ^***: p < 0.001, by Chi-square test. BMI: Body Mass Index, [weight (kg)/height (m²)]

Table 2

Descriptive statistics of the education and non-education group N (%)

Table 3

Changes of salty taste assessment between non-education group and education group by salt reduction program N (%)

Table 4

The effects of nutrition education by salt reduction program

Mean ± S.D.

Salty taste assessment 1: unsalty, 2: slightly unsalty, 3: neither unsalty nor salty, 4: slightly salty, 5: salty

Nutrition knowledge: total score=10, high-salt dietary attitudes: total score=5, high-salt dietary behavior: total score=5

1) p value as determined by paired t-test

2) p value as determined by ANCOVA with pre-test as covariate

Table 5

Changes of salt intake by pretest and posttest

Mean ± S.D. Paired t-test

Table 6

Correlation between salty taste assessment and monthly income, frequency of eating out, and expenditure of eating out

^**: p < 0.01

Table 7

Correlation between salty taste assessment and nutrition knowledge, high-salt dietary behavior, high-salt dietary attitudes and Na intake (n = 166)

^*: p < 0.05, ^**: p < 0.01

Notes

This research was supported by the National Health Promotion Fund.

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