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KMID : 0123420210260040270
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Korean Journal of Community Nutrition
2021 Volume.26 No. 4 p.270 ~ p.279
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Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
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Kwon Sung-Young
Kim Kilye
Lee Yeon-Kyung
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Abstract
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Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu.
Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction.
Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices.
The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in “efforts to make the food as bland as possible overall” (P < 0.001), and “serving less soup and stew” (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001).
Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.
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KEYWORD
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sodium, sugar, reduction, project, food services
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