Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change.

So-Hyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim

Open access · goldAbstract read

In one paragraph

Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

0.2field-weighted citation impact, top 46% of its field

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 2 citations in OpenAlex.

Outcome expectations, self-efficacy, eating environment, and eating behaviors by the stages of change in adequate sodium intake among university students: a cross-sectional study.Korean journal of community nutrition · 2024
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 3 institutions in 1 country.

So-Hyun AhnDepartment of Food and Nutrition, Shingu College, Seongnam 13174, Korea.

Jong-Sook KwonDepartment of Food and Nutrition, Shingu College, Seongnam 13174, Korea.

Kyungmin KimDepartment of Food and Nutrition, Baewha Women's University, Seoul 03039, Korea.

Hye-Kyeong KimDepartment of Food Science and Nutrition, The Catholic University of Korea, Bucheon 14662, Korea.ORCID 0000-0003-1659-1709

Shingu College · KRBaewha Women's University · KRCatholic University of Korea · KR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks (

Indexed as

CookingConsumer BehaviorDiet, Sodium-RestrictedFeasibility StudiesFemaleFood LabelingHumansLogistic ModelsMaleModels, TheoreticalRepublic of KoreaRestaurantsSocial EnvironmentSodium, DietarySurveys and QuestionnairesSodium, Dietaryfeasibilityrestaurantssodium reductionstages of changetranstheoretical model

Identifiers

PMID34959927

DOI10.3390/nu13124375

PMCPMC8707999

OpenAlexW4200321948

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.