Journal List > Korean J Community Nutr > v.25(1) > 1143505

Korean J Community Nutr. 2020 Feb;25(1):21-31. Korean.
Published online Feb 29, 2020.  https://doi.org/10.5720/kjcn.2020.25.1.21
Copyright © 2020 The Korean Society of Community Nutrition
Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Department of Food and Nutrition, Daejeon University, Daejeon, Korea. Professor.

Corresponding author: Na-Young Yi. Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea. Tel: (042) 280-2468, Fax: (042) 280-2468, Email: nayoung1@dju.kr
Received Jan 04, 2020; Revised Feb 06, 2020; Accepted Feb 17, 2020.

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

This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.

Methods

A survey was conducted among 340 industry foodservice customers aged 20–50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.

Results

For the customers' perception of the need for a sodium-reduced foodservice operation, the item “it is necessary to provide separate spices and sauces to reduce sodium intake” achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item “I think it is helpful for one's health” obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.

Conclusions

Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

Keywords: industry foodservice; perception; health concern; sodium reduction; low-sodium diet

Tables


Table 1
General characteristics and health concerns of respondents
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Table 2
General characteristics of foodservice
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Table 3
Customers' perception of needs on sodium-reduced operation in foodservice
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Table 4
Customers' perception of low sodium diets provided by foodservice
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Table 5
Correlation relationship between main variables
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Table 6
Effects of customers' health concerns on perceptions of the need for sodium-reduced operation and of low sodium diets in foodservice
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Acknowledgments

This research was supported by the Daejeon University Research Grants (2019).

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