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KMID : 1036720170500020180
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Journal of Nutrition and Health
2017 Volume.50 No. 2 p.180 ~ p.191
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Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area
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Moon Hyun-Ok
Rho Jeong-Ok
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Abstract
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Purpose: The purpose of the study was to identify teacher’s knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables.
Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0.
Results: The score for teachers’ knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance.
Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.
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KEYWORD
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sodium, dietary behavior, attitude, meal attitude guidance
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