산업체 급식 피급식자들의 저나트륨식 인식 및 실천현황과 만족도 (Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 27권 / 2호 / 168 ~ 175페이지
· 저자명 : 윤상진, 강근옥

초록

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered ‘sure’ for awareness of WHO’s recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of 3.77±0.8. The most frequent dietary effort related to low- sodium diet was ‘I leave the broth of soup/stew (23.7%)’, and the most common reason for not making an effort related to low-sodium diet was ‘I often eat out (25.2%)’. Recognition of saltiness of foodservice meals was 2.84±0.69, and the saltiest food was ‘kimchi (30.4%)’, followed by ‘side dish (17.9%)’, ‘soup/stew (16.8%)’, and ‘sauce (8.3%)’. Satisfaction of low-sodium foodservice meal was 3.04±0.71. Reasons for recognition of saltiness of foodservice meal were mostly ‘appropriate’ or ‘prefer less salty (86%)’. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of ‘level of saltiness (F=5.046**)’ scored an average of 3.18±0.72, with the highest satisfaction from ‘professionals’. Satisfaction of ‘dietary behaviors related to sodium (F=3.534**)’ scored an average of 3.95±0.59, with the highest satisfaction from ‘government employees (p<0.01)’. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low- sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

영어초록

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered ‘sure’ for awareness of WHO’s recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of 3.77±0.8. The most frequent dietary effort related to low- sodium diet was ‘I leave the broth of soup/stew (23.7%)’, and the most common reason for not making an effort related to low-sodium diet was ‘I often eat out (25.2%)’. Recognition of saltiness of foodservice meals was 2.84±0.69, and the saltiest food was ‘kimchi (30.4%)’, followed by ‘side dish (17.9%)’, ‘soup/stew (16.8%)’, and ‘sauce (8.3%)’. Satisfaction of low-sodium foodservice meal was 3.04±0.71. Reasons for recognition of saltiness of foodservice meal were mostly ‘appropriate’ or ‘prefer less salty (86%)’. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of ‘level of saltiness (F=5.046**)’ scored an average of 3.18±0.72, with the highest satisfaction from ‘professionals’. Satisfaction of ‘dietary behaviors related to sodium (F=3.534**)’ scored an average of 3.95±0.59, with the highest satisfaction from ‘government employees (p<0.01)’. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low- sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

참고자료

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