Korean J Community Nutr.  2015 Dec;20(6):433-446. 10.5720/kjcn.2015.20.6.433.

Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory

Affiliations
  • 1Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea. hkyeong@catholic.ac.kr
  • 2Department of Food and Nutrition, Shingu College, Songnam, Korea.
  • 3Department of Food and Nutrition, Baewha Women's University, Seoul, Korea.
  • 4Department of Food and Nutrition, Keimyung University, Daegu, Korea.

Abstract


OBJECTIVES
This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors.
METHODS
Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program.
RESULTS
SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups.
CONCLUSIONS
These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

Keyword

nutrition education program; reducing sodium intake; consumer; social cognitive theory

MeSH Terms

Blood Pressure
Cardiovascular Diseases
Education*
Food Labeling
Humans
Korea
Osteoporosis
Parents
Sodium*
Sodium

Cited by  1 articles

Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Korean J Community Nutr. 2020;25(1):21-31.    doi: 10.5720/kjcn.2020.25.1.21.


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