Nutr Res Pract.  2015 Dec;9(6):644-649. 10.4162/nrp.2015.9.6.644.

Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias

Affiliations
  • 1Department of Nutrition Education, Graduate School of Education, Kyonggi University, 154-42 Gwangyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 443-760, Korea. joungheelee@kgu.ac.kr
  • 2Institute for Health and Society, Hanyang University, Seoul 133-791, Korea.

Abstract

BACKGROUND/OBJECTIVES
Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake.
SUBJECTS/METHODS
We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake.
RESULTS
Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points).
CONCLUSION
Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

Keyword

Sodium; worksite cafeteria; attitudes; barriers; meal

MeSH Terms

Consumer Satisfaction
Diet
Humans
Korea
Least-Squares Analysis
Linear Models
Lunch
Lysergic Acid Diethylamide
Male
Meals*
Nutritionists
Self Care
Sodium
Workplace*
Lysergic Acid Diethylamide
Sodium

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