- Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
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Jounghee Lee, Sohyun Park
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Osong Public Health Res Perspect. 2016;7(2):119-126. Published online April 30, 2016
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DOI: https://doi.org/10.1016/j.phrp.2015.12.011
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- 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 relationships between sodium-reduction practices, barriers, and perceptions among food service personnel.
Methods
We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests.
Results
This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias.
Conclusion
To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.
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Citations
Citations to this article as recorded by  - Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
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Viola Michael, Yee Xing You, Suzana Shahar, Zahara Abdul Manaf, Hasnah Haron, Siti Nurbaya Shahrir, Hazreen Abdul Majid, Yook Chin Chia, Mhairi Karen Brown, Feng J. He, Graham A. MacGregor
International Journal of Environmental Research an.2021; 18(15): 8099. CrossRef - The Science of Salt: A focused review on salt-related knowledge, attitudes and behaviors, and gender differences
Briar McKenzie, Joseph Alvin Santos, Kathy Trieu, Sudhir Raj Thout, Claire Johnson, JoAnne Arcand, Jacqui Webster, Rachael McLean
The Journal of Clinical Hypertension.2018; 20(5): 850. CrossRef - The Science of Salt: A regularly updated systematic review of the implementation of salt reduction interventions (March-August 2016)
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The Journal of Clinical Hypertension.2017; 19(4): 439. CrossRef
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