Department of Food and Nutrition, Shingu College, Seongnam 13174, Korea.
Department of Food and Nutrition, Baewha Women's University, Seoul 03039, Korea.
Nutrients. 2021 Dec 6;13(12):4375. doi: 10.3390/nu13124375.
With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks ( = 313) in Seongnam, South Korea were surveyed on their stage of behavioral change, practices, and perceptive factors related to sodium reduction in restaurant meals using a questionnaire. The proportion of behavioral change by stage was 20.4% in the maintenance and action (MA) stage, 32.3% in the preparation (P) stage, and 47.3% in the pre-preparation (PP) stage, which included contemplation and pre-contemplation stages. The items that represent differences among the groups were recognition of social environment for sodium reduction, practice of weighing condiments and measuring salinity, and feasibility of actions related to low-sodium cooking. Logistic regression analysis was used to estimate odds ratios for practice and perceptive factors by using stage of behavioral change as the independent variable. Factors associated with being in the MA stage were weighing condiments, measuring salinity, and high feasibility of actions related to low-sodium cooking. Recognition of sodium labeling and anticipation of better taste by reducing sodium increased the odds of being in the P stage rather than the PP stage. These results suggest that customized stepwise education and support are needed for the efficacy of restaurant-based sodium reduction programs.
随着外出就餐次数的增加,减少餐厅食品中的钠含量对于减少钠摄入量至关重要。本研究旨在评估减少钠摄入量的行为改变阶段,并根据阶段评估餐厅员工的看法差异。使用问卷对韩国城南市的餐厅老板和厨师(=313)进行了关于餐厅餐食中减少钠摄入量的行为改变阶段、实践和感知因素的调查。行为改变阶段的比例为:维持和行动(MA)阶段为 20.4%,准备(P)阶段为 32.3%,预准备(PP)阶段为 47.3%,包括思考前和思考阶段。代表群体差异的项目是对减少钠的社会环境的认识、调味品称重和盐度测量的实践,以及与低盐烹饪相关行动的可行性。使用行为改变阶段作为自变量,对实践和感知因素进行逻辑回归分析,以估计比值比。与处于 MA 阶段相关的因素包括称重调味品、测量盐度和低盐烹饪相关行动的高度可行性。对减少钠含量可实现标签识别和口味改善的预期,增加了处于 P 阶段而不是 PP 阶段的可能性。这些结果表明,需要针对餐厅减钠计划的效果进行定制的逐步教育和支持。