Table 2.
Practices and the perception of sodium reduction.
| Total (n = 104) | Degree of agreement∗ |
χ2 | ||||
|---|---|---|---|---|---|---|
| Neutral (n = 22) | Moderately important (n = 29) | Very important (n = 53) | ||||
| Cooking | ||||||
| Use measuring cups or spoons when adding seasonings | ||||||
| ≤ 1 time/2 wk | 8 (7.7) | 5 (22.7) | 1 (3.4) | 2 (3.8) | 19.185† | |
| 1–4 times/wk | 32 (30.8) | 7 (31.2) | 15 (51.7) | 10 (18.9) | ||
| 5 times/wk | 64 (61.5) | 10 (45.5) | 13 (44.8) | 41 (77.4) | ||
| Use low sodium ingredients or alternative seasonings | ||||||
| ≤ 1 time/2 wk | 10 (9.6) | 5 (22.7) | 2 (6.9) | 3 (5.7) | 18.227† | |
| 1–4 times/wk | 31 (29.8) | 11 (50.0) | 11 (37.9) | 9 (17.0) | ||
| 5 times/wk | 63 (60.6) | 6 (27.3) | 16 (55.2) | 41 (77.4) | ||
| Measuring the salinity | ||||||
| Check the sodium content of soup | ||||||
| ≤ 1 time/2 wk | 2 (1.9) | 1 (4.5) | 0 (0.0) | 1 (1.9) | 2.305 | |
| 1–4 times/wk | 6 (5.8) | 2 (9.1) | 2 (6.9) | 2 (3.8) | ||
| 5 times/wk | 96 (92.3) | 19 (86.4) | 27 (93.1) | 50 (94.3) | ||
| Check the sodium content of kimchi | ||||||
| ≤ 1 time/2 wk | 25 (24.0) | 1 (4.5) | 1 (3.4) | 23 (43.4) | 40.110‡ | |
| 1–4 times/wk | 35 (33.7) | 14 (63.6) | 17 (58.6) | 4 (7.5) | ||
| 5 times/wk | 44 (42.3) | 7 (31.8) | 11 (37.9) | 26 (49.1) | ||
| Check the sodium content of sauce | ||||||
| ≤ 1 time/2 wk | 25 (24.0) | 1 (4.5) | 2 (6.9) | 22 (41.5) | 37.073‡ | |
| 1–4 times/wk | 22 (21.2) | 12 (54.5) | 9 (31.0) | 1 (1.9) | ||
| 5 times/wk | 57 (54.8) | 9 (40.9) | 18 (62.1) | 30 (56.6) | ||
| Serving | ||||||
| Serve appropriate portion size of meal | ||||||
| ≤ 1 time/2 wk | 15 (14.4) | 6 (27.3) | 1 (3.4) | 8 (15.1) | 16.907† | |
| 1–4 times/wk | 18 (17.3) | 7 (31.8) | 8 (27.6) | 3 (5.7) | ||
| 5 times/wk | 71 (68.3) | 9 (40.9) | 20 (69.0) | 42 (79.2) | ||
| Inform the sodium content of meal to customers | ||||||
| ≤ 1 time/2 wk | 8 (7.7) | 0 (0.0) | 1 (3.4) | 7 (13.2) | 14.280† | |
| 1–4 times/wk | 27 (26.0) | 11 (50.0) | 9 (31.0) | 7 (13.2) | ||
| 5 times/wk | 69 (66.3) | 11 (50.0) | 19 (65.5) | 39 (73.6) | ||
Data are presented as n (%).
∗
Agreement regarding the importance of sodium reduction at worksite cafeterias.
†
p < 0.01.
‡
p < 0.001.