Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area

Hyun Ok Moon; Jeong Ok Rho

doi:10.4163/jnh.2017.50.2.180

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Moon and Rho: Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area

Research Article

Journal of Nutrition and Health 2017; 50(2): 180-191.

Published online: 30 April 2017

DOI: https://doi.org/10.4163/jnh.2017.50.2.180

Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area

Hyun Ok Moon¹, Jeong Ok Rho²

¹Major of Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju 54896, Korea.

²Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 54896, Korea.

To whom correspondence should be addressed. tel: +82-63-270-4135, jorho@jbnu.ac.kr

Received 27 September 2016 Revised 11 October 2016 Accepted 7 February 2017

(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

Purpose

The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables.

Methods

The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0.

Results

The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance.

Conclusion

Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.

Keywords: sodium, dietary behavior, attitude, meal attitude guidance

Figures and Tables

Table 1

General characteristics of the subjects

1) BMI: body mass index [weight (kg)/height (m)²] 2) Excluding non-response

Table 2

Knowledge about sodium of the subjects

Table 3

Dietary behaviors related to sodium of the subjects

Likert scale: 5 (very much) ~ 1 (never)

1) Reverse recording

Table 4

Dietary attitudes towards low-salt diet of subjects

Likert scale: 5 (very much) ~ 1 (never)

Table 5

Meal attitude guidance of the subjects

Table 6

Knowledge, dietary behaviors related to sodium, attitudes towards a low-salt, meal attitudes guidance according to general characteristics

1) Mean ± SD, 2) a, b: Duncan's multiple comparison (a > b), 3) ^*p < 0.05, ^**p < 0.01, ^***p < 0.001

NS: not significantly

Table 7

Pearson correlation coefficient of knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitudes guidance

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