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Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

Yi NY

OBJECTIVES: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and...
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Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu

Kim SH, Shin EK, Lee YK

Objectives The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools...
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Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium

Jiang L, Shin EK, Seo JS, Lee YK

PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy...
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Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea

Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK

PURPOSE: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current...
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Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China

Lee J, Cui W, Jin M

OBJECTIVES: This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China. METHODS: We conducted this pilot study using both descriptive...
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Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

Lee J, Park S

Objectives The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the...
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Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea

Park S, Lee H, Seo DI, Oh KH, Hwang TG, Choi BY

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. SUBJECTS/METHODS:...
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Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake

Ahn Y, Kim KW, Kim K, Pyun J, Yeo I, Nam K

PURPOSE: The purpose of this study was to examine sodium-related nutrition knowledge, eating attitudes, eating behaviors, and self-efficacy by stages of behavioral change in reducing sodium intake among childcare center...
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Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

Hong SM, Lee JH, Kim HK, Yu R, Seo JH, Huh EJ, Cho SS, Yang J

  • KMID: 2332447
  • J Korean Diet Assoc.
  • 2014 Aug;20(3):174-182.
This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced...
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Use of Salimeters and Sodium Reduction Education in School Foodservice in the Gyeonggi Area

Lee K

  • KMID: 1428656
  • J Korean Diet Assoc.
  • 2013 May;19(2):173-181.
This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school...
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The Effect of Sodium Reduction Education Program of a Public Health Center on the Blood Pressure, Blood Biochemical Profile and Sodium Intake of Hypertensive Adults

Jung EJ, Son SM, Kwon JS

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive...
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Effects of Na-Ca Exchange Mechanism on the Action Potential and Membrane Currents in the Single Cells of the Guinea-Pig and the Rabbit Heart

Kim JH, Lim HK, Lee BH, Lee CK, Earm YE

In single atrial and ventricular cells isolated from the guinea-pig and the rabbit heart, action potentials and membrane currents were recorded by using the whole cell voltage clamp technique. In...
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