서울 일부 지역 어린이집 조리종사자 대상 나트륨 저감화 교육 효과- 자기 재평가와 의식증가를 위한 교육 결과 -

Abstract

Objectives: The purpose of this study was to develop a Na-reduction educationprogram and apply it for cooks who prepare meals in day-care centers. To developmentof the program was based on increasing the self-awareness of salinity, eating behaviorsand enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooksparticipated in this program. The Na reduction program composed of 4 sessions ofeducation which included a 90-minute lecture and self-reevaluation of personal saltsensitivitydegree and three low Na recipe cooking classes. In order to measure theeffectiveness of the program, the pretest and posttest of salinity of the soups providedby day care centers was conducted at registration and 5 month after the program withthe same menu. Results: After the conduct of the program, salimeter using rate was increased from8.2% to 94.6% after the program and the other measuring instruments using rate wasgradually increased. We observed that the score on eating behaviors increased 1.51points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increasedknowledge and skill provided by the intervention program resulted in improved Nareductioncooking capability. According to the results from analyzing the soup salinity,the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 andsoybean-paste soup was significant reduced from 0.669 to 0.551 after the interventionprogram (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on selfreevaluation,to enforce practical skill and consciousness was effective to serve lowsodium menu at day care centers.