Stages of Behavioral Change for Reducing Sodium Intake in Korean Consumers: Comparison of Characteristics Based on Social Cognitive Theory.
Stages of Behavioral Change for Reducing Sodium Intake in Korean Consumers: Comparison of Characteristics Based on Social Cognitive Theory.
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DOI：
10.3390/nu9080808
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发表时间：
2017-07-27
期刊：
影响因子：
5.9
通讯作者：
Kim HK
中科院分区：
文献类型：
--
作者：
Ahn SH;Kwon JS;Kim K;Kim HK
高钠摄入量会增加患心血管疾病的风险。鉴于行为改变对减少钠摄入量的重要性，本研究旨在调查韩国消费者的变化阶段以及不同阶段认知和行为特征的差异。成人参与者（N = 3892）完成了一份关于行为改变阶段、对社会努力的认可、结果预期、实践障碍、营养知识和饮食行为以及与减少钠摄入量相关的自我效率的调查问卷。减少钠摄入行为改变各阶段的参与者数量分别为：维持阶段29.5%、行动阶段19.5%、预行动阶段（包括预想、沉思和准备阶段）51.0%。多元逻辑回归显示，区分这三个阶段的因素是认识到支持性的社会环境、感知到减少钠摄入量的障碍、以及在外出就餐时意识到钠含量并要求少盐的自我效能。咸味食品减钠产品的购买经验、了解盐的推荐摄入量以及钠与盐的区别，以及改善吃咸鱼、加工食品和咸味零食的饮食习惯是处于行动阶段与预行动阶段的因素。这些发现表明，根据每个阶段的特点进行针对性干预有助于减少钠摄入量。
High sodium intake increases the risk of cardiovascular disease. Given the importance of behavioral changes to reducing sodium intake, this study aims to investigate the stages of change and the differences in cognitive and behavioral characteristics by stage in Korean consumers. Adult participants (N = 3892) completed a questionnaire on the stages of behavioral change, recognition of social efforts, outcome expectancy, barriers to practice, nutrition knowledge and dietary behaviors, and self-efficiency related to reduced sodium intake. The numbers of participants in each stage of behavioral change for reducing sodium intake was 29.5% in the maintenance stage, 19.5% in the action stage, and 51.0% in the preaction stage that included the precontemplation, contemplation, and preparation stages. Multiple logistic regression showed that the factors differentiating the three stages were recognizing a supportive social environment, perceived barriers to the practice of reducing sodium intake, and self-efficacy to be conscious of sodium content and to request less salt when eating out. Purchasing experience of sodium-reduced products for salty foods, knowledge of the recommended intake of salt and the difference between sodium and salt, and improving dietary habits of eating salted fish, processed food, and salty snacks were factors for being in the action stage versus the preaction stage. These findings suggest that tailored intervention according to the characteristics of each stage is helpful in reducing sodium intake.
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影响因子：
5.9
作者：
Sarmugam R;Worsley A
通讯作者：
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DOI：
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发表时间：
2012-01-01
期刊：
Korean Journal of Community Nutrition
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DOI：
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发表时间：
2014-04-04
影响因子：
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