Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory

Abstract

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

“…The lack of any statistical difference across breads with greatly reduced sodium and the full sodium bread is promising, as it may indicate that education on the state of sodium consumption can mitigate slight flavor loss from impacting consumer perception. With estimates of fewer than 50% of consumers understanding the relationship between sodium and salt, the nutritional labeling of sodium, and recommended sodium intakes (Ahn et al., 2015 ), nutritional education may be an effective tool to increase interest in reduced sodium products and has been shown to reduce sodium intake in those receiving the education (Silva‐Santos et al., 2022 ). In a study in which consumers were provided with bread gradually reducing in salt content, when given in combination with dietary counseling, consumers were found to have increased salt taste sensitivity and greater liking of low salt bread, thus further demonstrating that nutritional education can assist in shifting consumer preferences toward lower sodium foods (Riis et al., 2021 ).…”