Journal List > J Nutr Health > v.50(2) > 1081491

J Nutr Health. 2017 Apr;50(2):180-191. Korean.
Published online April 30, 2017.  https://doi.org/10.4163/jnh.2017.50.2.180
© 2017 The Korean Nutrition Society
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,1 and 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, Email: jorho@jbnu.ac.kr
Received September 27, 2016; Revised October 11, 2016; Accepted February 07, 2017.

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

Tables


Table 1
General characteristics of the subjects
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Table 2
Knowledge about sodium of the subjects
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Table 3
Dietary behaviors related to sodium of the subjects
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Table 4
Dietary attitudes towards low-salt diet of subjects
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Table 5
Meal attitude guidance of the subjects
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Table 6
Knowledge, dietary behaviors related to sodium, attitudes towards a low-salt, meal attitudes guidance according to general characteristics
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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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