South Korea’s rapid economic growth has greatly improved its standard of living and quality of life. It has also led to an increase in consumer participation in the institutional foodservice, with research indicating that over 25% of the Korean popu... South Korea’s rapid economic growth has greatly improved its standard of living and quality of life. It has also led to an increase in consumer participation in the institutional foodservice, with research indicating that over 25% of the Korean population now consumes foodservice meals. Thus, it can be said that the nutritional management of the institutional foodservice is a crucial element in maintaining national health. The World Health Organization(WHO) restricts daily sodium intake to less than 2,000mg for a healthier lifestyle. However, the average Korean cuisine consists of dishes with high salinity, such as soybean paste(doenjang), red pepper paste(gochujang), and fermented fish(jeotgal) and soup culture. In 2013, Korea’s average daily sodium intake was 4,027 mg, raising serious health concerns. Due to this higher sodium intake, risk of chronic degenerative disease like high blood pressure, stroke, and cardiovascular diseases have been increasing, as well as a higher mortality rate. To combat these issues, the Korea Food and Drug Administration(KFDA) aims to reduce the daily sodium intake by 20% from 2010 levels to 3,900 mg. For this purpose, researchers developed 90 menus with a sodium intake of 1,300 mg, and provided them to five institutional foodservice locations in the Seoul and Gyeon-gi provincial area for a period of ten days. The provided dishes were collected and put through sodium quantitative analysis to confirm that they contained less than 1,300mg of sodium. This study then researched the customers’ dietary preference for low-sodium dishes and conducted surveys to do a comparative study on how the customer’s dietary lifestyle and dietary standards relate to their knowledge, attitude and practice toward low-sodium. The study consists of three parts. Study 1 researched the dietary preferences of institutional foodservice customers by providing low-sodium menus for ten consecutive days. From the ten-day preference survey, researchers did a comparative analysis on the customers’ diets on the first and last days of the study. The dishes were then divided into four clusters, and clusters were assessed through five kinds of sensory tests to assess preference. A comparison of the first and last days of the low-sodium diet assessment showed a statistically significant high dietary preference on Day 10 for the overall menu(p<0.05), soup and broth dishes(p<0.001), and side dishes(0.001). Also, research on menu satisfaction and sodium awareness showed a significant increase in awareness on the last day compared to the first day(p<0.05), and the satisfaction rate was also higher on the last day, but no statistical significance was shown. Study 2 compared the customer’s dietary score and their sodium knowledge, attitude, and practice. A statistically significant difference was shown in nutrition label identification(p<0.01), reasons for having difficulty in following a low-sodium diet(p<0.05), and usage of low-sodium menus in the future(p<0.01). For sodium intake awareness(p<0.001) and low-sodium diet adherence(p<0.05), the ‘higher’ score group showed significantly better results than the ‘lower’ score group. However, the sodium knowledge score showed no significant difference across both groups. In attitude towards sodium(p<0.05) and their practice(p<0.001), the ‘higher’ group showed significantly higher results than the ‘lower’ group. While there was high correlation between dietary score and attitude and practice(p<0.01), the study found a low correlation between these and sodium knowledge. Finally, multiple regression analyses were conducted to determine the factors affecting consumer practice related to sodium. Results showed that dietary habits had the most affect on practice, followed by attitude towards sodium and sodium knowledge (R2 = .192, F = 19.543, p <0.000). In Study 3, through factor analysis and cluster analysis, the institutional foodservice customers were divided into two groups, ‘health-oriented,’ and ‘low dietary involvement,’ based on their dietary lifestyles. The ‘health-oriented’ group largely contained people that were married and in their 20s or over 50 years of age, whereas the ‘low dietary involvement’ consisted largely of singles in their 20s and 30s. The sodium awareness score for ‘health-oriented’ customers was 3.20, whereas the ‘low dietary involvement’ customers’ score was 2.92, proving ‘health-oriented’ customers to have a significantly higher score (p<0.01). In adherence to the low-sodium diet, the ‘health-oriented’ group scored 2.91 points, whereas the ‘low dietary involvement’ group scored 2.62, showing a significantly higher result in the ‘health-oriented’ group. As for satisfaction from the low-sodium menu, the ‘health-oriented’ group received a score of 3.46 points while the ‘low dietary involvement’ group received a 3.27, showing a significantly higher result in the ‘health-oriented’ group(p<0.05). As for nutrition labeling checking, 58.3% of the ‘health-oriented’ customers stated that they check nutritional labels, whereas only 39.6% of the ‘low dietary involvement’ customers check such labels, showing a statistically significant difference(p<0.01). Regarding reasons why a low-sodium diet is difficult to maintain, ‘health-oriented’ customers replied that it was hard to practice a low-sodium diet by oneself, but the ‘low dietary involvement’ customers suggested decreasing appetite as the leading factor, showing a statistically significant difference. With regards to low-sodium dietary practice in the future, 86.5% of the ‘health-oriented’ group replied that they would practice a low-sodium diet, whereas only 63.6% of the ‘low dietary involvement’ group replied that they would continue to consume the low-sodium meals, showing a statistical difference(p<0.001). According to the results above, when held to a low sodium diet for ten ，韩语毕业论文，韩语论文题目 |
