ArticleNutrition research and practice2016
Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea.
Article in Nutrition research and practice, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Science of Salt: A regularly updated systematic review of the implementation of salt reduction interventions (September 2016-February 2017).Journal of clinical hypertension (Greenwich, Conn.) · 2017Pooled it
- The health system barriers to a healthy diet in Iran.PloS one · 2023Article
- Sodium content of restaurant dishes in China: a cross-sectional survey.Nutrition journal · 2022Article
- Article
- The Salt Content of Lunch Meals Eaten at Danish Worksites.Nutrients · 2018Article
- Sodium and potassium excretion in an adult Caribbean population of African descent with a high burden of cardiovascular disease.BMC public health · 2018Article
- The Science of Salt: A focused review on salt-related knowledge, attitudes and behaviors, and gender differences.Journal of clinical hypertension (Greenwich, Conn.) · 2018Review
- Alarming prevalence and clustering of modifiable noncommunicable disease risk factors among adults in Bhutan: a nationwide cross-sectional community survey.BMC public health · 2017Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesThis study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. SUBJECTS/
methodsThe study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey.
resultsThe overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors.
conclusionsThis small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.
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