The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center

인천지역 보건소 고혈압·당뇨병 예방교육 참가자의 소듐 관련 식생활 실태 조사

  • Pak, Hee-Ok (Dept. of Food and Nutrition, Gachon University) ;
  • Sohn, Chun-Young (Dept. of Food and Nutrition, DongNam Health University) ;
  • Park, Jung-Hwa (Dept. of Oriental Medicine&Health Care, Wonkwang Digital University)
  • 박희옥 (가천대학교 식품영양학과) ;
  • 손춘영 (동남보건대학교 식품영양학과) ;
  • 박정화 (원광디지털대학교 한방건강학과)
  • Received : 2015.01.20
  • Accepted : 2015.03.20
  • Published : 2015.04.30
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Abstract

This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 102, female: 199) of age 50 years and above. The questionnaire for dietary life and salty taste assessment were performed on the subjects. Data were analyzed using SPSS package (ver. 18.0). According to the result of questionnaire for dietary behavior, 70% of the subjects were in the low salt intake group (p<0.001). In the result of questionnaire for dietary frequency, all ages groups were in the low salt intake group (p<0.01). The data of questionnaire for dietary behavior showed that the subjects of age above 75 years preferred salted seafood, soup, and kimchi (p<0.01). The data of questionnaire for dietary frequency showed that the subjects of age between 65 and 74, least chose fried kimchi, noodle, and soybean paste soup with clams (p<0.05), and the healthy adult groups chose kimchi stew, ssam and ssamjang (p<0.05). The score for dietary behavior in male subjects was higher than female subjects (p<0.01). In particular, the score for dietary frequency was the lowest in the subjects of age between 65 and 74 (p<0.01). The mean value of salty taste assessment in the subjects was 0.41% which is higher than the ideal value of 0.3% (p<0.01). Offering more nutrition education and continuous feedback of healthcare center may be needed to improve the health status of the adults.

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