Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 (310.8+/-156.8 mg/100g) and 2012 (211.6+/-110.3 mg/100g). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from 226.6+/-127.7 mg/100g to 168.5+/-74.3 mg/100g), 'Jjigae/Jeongol' (from 385.8+/-111.7 mg/100g to 257.1+/-82.53 mg/100g), 'Noodle/Dumpling' (from 263.8+/-116.9 mg/100g to 194.1+/-55.6 mg/100g), 'Gui' (from 390.3+/-120.6 mg/100g to 258.8+/-92.7 mg/100g), 'Steamed dish' (from 305.3+/-124.3 mg/100g to 175.6+/-76.6 mg/100g), 'Bob' (from 273.7+/-162.5 mg/100g to 167.1+/-93.1 mg/100g), and 'Stir-fried dish' (from 368.6+/-116.6 mg/100g to 219.0+/-72.4 mg/100g). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

The Change in Undergraduate Students' Food Consumption Behavior due to Korean Economic Crisis in 1997 / 대한지역사회영양학회지

This paper was carried out to investigate the change of food consumption behavior of 733 undergraduate students due to the Korean Economic Crisis in 1997. After the economic crisis, undergraduate students in Ulsan statistically and significantly reduced the intake frequency of almost all foods except rice, kimchi, the Korean tea and the frequency of fast food restaurants used compared with before the economic crisis. The results show that the Korean economic crisis significantly effected the food consumption and restaurant use behavior of the undergraduates in Ulsan.