1) mean ± SD 2) n (%) 3) Significantly different by χ²-test (^** p < 0.01, ^*** p < 0.001)

1) Difference, D1: 8 weeks-baseline, D2: 16 weeks-baseline 2) mean ± SD, Significantly different between hypertensives and normotensives groups at each time point by t-test (^# p < 0.05) 3) Mean of differences between time points, Difference between time points is significant by paired t-test (^* p < 0.05, ^** p < 001, ^*** p < 0.001).

SBP: systolic blood pressure, DBP: diastolic blood pressure, BMI: body mass index, FBS: fasting blood sugar, TC: total cholesterol, HDL-c: high density lipoprotein-cholesterol, LDL-c: low density lipoprotein-cholesterol, TG: triglyceride

1) Difference, D1: 8 weeks-baseline, D2: 16 weeks-baseline 2) mean ± SD, Significantly different between hypertensives and normotensives groups at each time point by t-test (^#p < 0.05) 3) Mean of differences between time points, Difference between time points is significant by paired t-test (^* p < 0.05, ^** p < 001, ^*** p < 0.001). 4) Full score of regular dietary habits; 10 5) Full score of well balanced dietary habits; 18 6) Full score of health conscious dietary habits; 14 7) Full score of sum of three dietary habits; 42, Answer to each item was scored 0 for ‘less than once a week’, 1 for ‘2 ~ 4 times a week’, 2 for ‘5 times a week’ (questions 3, 5, 11, 15 ~ 19 were inverse-coded).

Q1: Having 3 meals a day without missing any meal, Q2: Having breakfast everyday, Q3; Having meals often after 10 PM, Q4: Enjoying meals and eating slowly, Q5: Eating until feeling full, Q6: Having cereals such as rice, breads, noodles, potato every meal, Q7: Having meats or eggs more than once a day, Q8: Having fish at least once a day, Q9: Having soybean products such as tofu or soymilk everyday, Q10: Having vegetable dishes (except kimchi) everyday, Q11: Having dishes cooking with oils every meal, Q12; Having milk or dairy products everyday, Q13: Having fruits everyday, Q14: Making an effort to eat many kinds of food in a day, Q15: Often eating snacks and sweet foods, Q16: Enjoying eating fatty meats (pork belly, rib), Q17: Often eating processed foods such as ramen, ham, and canned foods, Q18: Often ordering food delivery and eating out, Q19: Heavy drinking or drinking often, Q20: Enjoying meals in pleasant atmosphere, Q21: Eating meals cooked at home

1) C1: 8 weeks compared with baseline, C2: 16 weeks compared with baseline 2) n (%), the number and rate of correct answer 3) χ²-value from McNemar test, significantly different by McNemar test (^* p < 0.05, ^** p < 0.01, ^***p < 0.001) 4) Full score; 10, The correct answer for each question was scored 1, incorrect answer 0. 5) mean ± SD 6) Mean of differences between time points, Difference between time points is significant by paired t-test (^*p < 0.05, ^**p < 0.01, ^***p < 0.001).

Q1: Nutrition labeling shows sodium content of processed food, Q2: Ketchup and oyster sauce are good source to reduce sodium intake, Q3: Using spices such as vinegar, mustard or soybean sauce instead of salt can reduce sodium intake, Q4: If you like salty taste, you may suffer from cardiovascular disease due to high blood pressure, Q5: High level of serum triglycerides is associated with increased risk of hypertension, Q6: Family history of hypertension can elevate incidence of hypertension, Q7: Potassium in vegetables and fruits prevents the excretion of sodium, Q8: Lowering body weight can reduce blood pressure, Q9: Stress can lead to elevate blood pressure, Q10: Milk and dairy products helps to lower blood pressure.

1) C1: 8 weeks compared with baseline, C2: 16 weeks compared with baseline 2) n (%), the number and rate of answer ‘yes’ 3) χ²-value from McNemar test, significantly different by McNemar test (^* p <0.05, ^** p <0.01, ^*** p < 0.001) 4) Full score; 10, ‘yes’ answer for each item was scored 0, ‘no’ answer scored 1. 5) mean ± SD 6) Mean of differences between time points, Difference between time points is significant by paired t-test (^* p < 0.05, ^** p < 0.01, ^*** p < 0.001).

Q1: Enjoying dried fish or salted mackerel, Q2: Dissatisfied without salted and fermented fish for meal, Q3: Enjoying seasoned rice or bowl of rice served with toppings, Q4: Tending to eat much broth when eating soup, stew, and noodles, Q5: Enjoying processed food such as ramyon, canned food, ham, Q6: Often eating out or ordering food-delivery (2 ~ 3 times/week), Q7: Enjoying Kimchi and salt-fermented vegetables, Q8: Adding lots of soy-sauce or vinegar-hot pepper paste into fried foods, pan-fried foods or sashimi, Q9: Thinking that salty taste is important, Q10: Usually dressing with soy sauce when eating vegetables.

1) Difference, D1: 8 weeks - baseline, D2: 16 weeks - baseline 2) Sum of scores for each group, mean ± SD 3) Mean of differences between time points, Difference between time points is significant by paired t-test (^* p < 0.05, ^** p < 001, ^*** p < 0.001).

1) Difference, D1: 8 weeks - baseline, D2: 16 weeks - baseline 2) Full score; 70, Likert-scale for self efficacy: for each item ‘no confidence’ answer was scored 0, ‘moderate’ answer was scored 5, ‘enough confidence’ answer was scored 10. 3) mean ± SD, Significantly different between hypertensives and normotensives groups at each time point by t-test (^#p<0.05) 4) Mean of differences between time points, Difference between time points is significant by paired t-test (^* p < 0.05, ^** p < 001, ^*** p < 0.001).

Q1: Having three meals a day regularly, Q2: Always having appropriate amount of fruits, vegetables, and cereals, Q3: Concerning about lowering salty foods, Q4: Concerning about lowering consumption of foods with lots of sugar, Q5: Concerning about lowering consumption of processed foods and instant foods, Q6: Doing exercise more than three times a week regularly, Q7: Concerning about health and reading information about health management