Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul / 대한지역사회영양학회지
Korean Journal of Community Nutrition
;
: 21-31, 2020.
Article
in Korean
| WPRIM
| ID: wpr-811375
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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Sodium
/
Spices
/
Diet
/
Diet, Sodium-Restricted
/
Nutritionists
/
Seoul
/
Korea
Type of study:
Prognostic study
Country/Region as subject:
Asia
Language:
Korean
Journal:
Korean Journal of Community Nutrition
Year:
2020
Type:
Article
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