Table 3.
Cognition of positive outcome expectancies and barriers to practicing according to the stages of change.
| M | A | P | Total | p-Value (1) | A vs. P | M vs. A | |||
|---|---|---|---|---|---|---|---|---|---|
| OR (2) | 95% CI | OR | 95% CI | ||||||
| Positive outcome expectancies | |||||||||
| Decrease of blood pressure | 921 (80.0%) (3) | 591 (78.0%) | 1400 (70.6%) | 2912 (74.8%) | <0.0001 | 1.35 * | 1.09–1.69 | 1.11 | 0.86–1.41 |
| Prevention to stroke and heart diseases | 934 (81.2%) | 580 (76.5%) | 1439 (72.6%) | 2953 (75.8%) | <0.0001 | 1.14 | 0.91–1.42 | 1.25 | 0.98–1.60 |
| Reduction of swelling in body | 324 (28.2%) | 206 (27.2%) | 656 (33.1%) | 1186 (30.5%) | 0.0014 | 0.79 * | 0.64–0.97 | 1.00 | 0.80–1.25 |
| Prevention to cancer | 413 (35.9%) | 234 (30.9%) | 637 (32.1%) | 1284 (33.0%) | 0.0358 | 0.881 | 0.72–1.08 | 1.42 * | 1.14–1.76 |
| Barriers to practice | |||||||||
| Bad taste | 653 (62.2%) | 542 (74.5%) | 1639 (83.7%) | 2834 (75.7%) | <0.0001 | 0.56 * | 0.44–0.70 | 0.56 * | 0.44–0.70 |
| Time-consuming and inconvenient process of cooking and preparing | 351 (35.1%) | 334 (46.6%) | 1088 (56.1%) | 1773 (48.1%) | <0.0001 | 0.70 * | 0.58–0.85 | 0.59 * | 0.48–0.73 |
| Limitation in choosing the food, menu, and restaurant | 855 (82.6%) | 595 (82.9%) | 1762 (90.5%) | 3212 (86.8%) | <0.0001 | 0.61 * | 0.46–0.80 | 0.91 | 0.69–1.21 |
| Limited information, knowledge and skills to practice | 634 (62.9%) | 542 (76.7%) | 1660 (86.3%) | 2836 (77.9%) | <0.0001 | 0.55 * | 0.43–0.69 | 0.51 * | 0.40–0.64 |
| Limitation to social relationships when dining with family or friends | 824 (78.7%) | 591 (82.3%) | 1756 (90.6%) | 3171 (85.6%) | <0.0001 | 0.57 * | 0.43–0.76 | 0.70 * | 0.53–0.91 |
| Preference to broth dishes (soup, stew) | 567 (53.9%) | 516 (70.8%) | 1466 (75.0%) | 2549 (68.2%) | <0.0001 | 0.92 | 0.74–1.14 | 0.46 * | 0.37–0.57 |
| Preference to kimchi, salted fish, fermented sauces | 498 (47.5%) | 484 (66.2%) | 1341 (68.6%) | 2323 (62.2%) | <0.0001 | 0.91 | 0.74–1.11 | 0.45 * | 0.37–0.56 |
M = Maintenance stage, A = Action stage, P = Preaction stage including the preparation, contemplation, and precontemplation stages. (1) p value from a chi-square test according to the stage of change group; (2) OR = Odds ratio; * Independently significant in multiple logistic regression models including age, sex, BMI, education level, and income level (p < 0.05), the reference is the response rate of ‘yes’ in each item. The pre-action stage is the reference group is in A versus P, and the action stage is the reference group is in M versus A; (3) N (%): the response rate of ‘yes’ to each item.