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KMID : 0123420200250010021
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Korean Journal of Community Nutrition
2020 Volume.25 No. 1 p.21 ~ p.31
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Customers’ Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
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Yi Na-Young
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Abstract
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Objectives: This study aimed to compare customers’ perceptions of the need for a lowsodium 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.
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KEYWORD
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industry foodservice, perception, health concern, sodium reduction, lowsodium diet
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