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Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

김미영|이영미|Kwon Sooyoun
한국영양학회 (The Korean Nutrition Society)|2023.08|Nutrition Research and Practice|제17권 제4호|pp. 812-825|DOI 10.4162/nrp.2023.17.4.812

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studentsschoolsSodiummealsfood services

초록

BACKGROUND/OBJECTIVES: This study investigated the importance and performance level of sodium reduction practices in school meal ser vice by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS: An online sur vey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and ser ving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan’s post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS: Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementar y schools was higher than that in middle and high schools. The importance in the purchasing categor y perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and ser ving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION: Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal ser vice. Specific guidelines for managing sodium reduction at all stages—purchasing, food preparation, and ser ving—should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

Abstract

BACKGROUND/OBJECTIVES: This study investigated the importance and performance level of sodium reduction practices in school meal ser vice by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS: An online sur vey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and ser ving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan’s post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS: Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementar y schools was higher than that in middle and high schools. The importance in the purchasing categor y perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and ser ving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION: Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal ser vice. Specific guidelines for managing sodium reduction at all stages—purchasing, food preparation, and ser ving—should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

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