Osong Public Health and Research Perspectives

Original Articles

Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China: Jounghee Lee, Wenying Cui, Meixiang Jin; Osong Public Health Res Perspect. 2017;8(3):185-194. Published online June 30, 2017; DOI: https://doi.org/10.24171/j.phrp.2017.8.3.05

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Objectives

This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China.

Methods

We conducted this pilot study using both descriptive research and a focus group interview at the elderly community center in Yanbian.

Results

In total, 21 elderly Korean–Chinese (average age, 71 years) were examined. The findings showed that the top three barriers to sodium reduction were 1) the difficulties associated with having meals with others, 2) a preference for liquid based-dishes, and 3) the lack of taste in low-sodium dishes. Although the participants strongly believed that a reduced-sodium diet would improve their health, they were poorly aware of the amount of sodium in various foods and dishes. In particular, the focus group interviews with eight participants (mean age, 67 years) revealed that salt-preserved foods (e.g., Korean pickled cabbage called ‘kimchi’ and soybean paste) were frequently consumed as part of their food culture, and that very salty dishes were served at restaurants, both of which lead to a high sodium intake.

Conclusion

This study provides useful preliminary data to help design a nutrition intervention program for sodium reduction that targets the elderly Korean–Chinese population in China.

Citations

Citations to this article as recorded by

Assessing Dietary Salt Intake and Pilot-Testing a Home-Based Intervention to Lower Salt Intake Among Filipino College Students
Angelo Joaquin M. Armas, Jade Alexie E. Aranda, Hyacintha S. Arcos, Ferdinand L. Arellano, Clarissa Bernette L. Arguelles, Angelo Martin M. Arreza, Mark Anthony G. Arriza, Charlene Kristine A. Ascan, Gian Carlo S. Torres
Journal of Community Health Nursing.2024; 41(1): 57. CrossRef
Knowledge, Attitude and Practice (KAP) of Malay Elderly on Salt Intake and Its Relationship With Blood Pressure
Hasnah Haron, NurAisyah Farhana Kamal, Hanis Mastura Yahya, Suzana Shahar
Frontiers in Public Health.2021;[Epub] CrossRef
Is a Hypertension Diagnosis Associated With Improved Dietary Outcomes Within 2 to 4 Years? A Fixed‐Effects Analysis From the China Health and Nutrition Survey
Tania C. Aburto, Penny Gordon‐Larsen, Jennifer M. Poti, Annie G. Howard, Linda S. Adair, Christy L. Avery, Barry M. Popkin
Journal of the American Heart Association.2019;[Epub] CrossRef
Gaps in awareness and control of hypertension: a cross-sectional study in Chinese urban adults
Ai Zhao, Shengjie Tan, Ignatius Man-Yau Szeto, Yan Wang, Liping Meng, Ting Li, Wenzhi Zhao, Meichen Wang, Yumei Zhang
Journal of Human Hypertension.2018; 32(6): 423. CrossRef

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel: Jounghee Lee, Sohyun Park; Osong Public Health Res Perspect. 2016;7(2):119-126. Published online April 30, 2016; DOI: https://doi.org/10.1016/j.phrp.2015.12.011

3,251 View
17 Download
6 Crossref

Abstract PDF

Objectives
The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel.
Methods
We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests.
Results
This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias.
Conclusion
To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.

Citations

Citations to this article as recorded by

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The Journal of Clinical Hypertension.2017; 19(4): 439. CrossRef

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