Properties of Jujube Pulp Powder and Its Application in Preparing Yakbap, Yakpyon, and Jujube Porridge 대추과육 분말의 특성과 이를 이용한 약밥, 약편, 대추죽의 조리법 연구
김수정 Su Jeong Kim , 김향숙 Hyang Sook Kim
DOI:10.9724/kfcs.2016.32.1.1
Abstract
This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice 저장조건, 쌀, 조리기구와 유지 종류가 밥의 저항전분 함량 변화에 미치는 영향
임전순 Chuanshun Ren , 김지명 Ji Myoung Kim , 박사라 Sara Park , 정온빛 On Bit Jeong , 신말식 Malshick Shin
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice 저장조건, 쌀, 조리기구와 유지 종류가 밥의 저항전분 함량 변화에 미치는 영향
임전순 Chuanshun Ren , 김지명 Ji Myoung Kim , 박사라 Sara Park , 정온빛 On Bit Jeong , 신말식 Malshick Shin
DOI:10.9724/kfcs.2016.32.1.9
Abstract
The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil (5.89±0.22%) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.
Quality Characteristics of Vinegar Added with Different Levels of Black Garlic 흑마늘의 첨가량을 달리한 식초의 품질특성
심혜진 Hye Jin Sim , 서원택 Weon Taek Seo , 최명효 Myoung Hyo Choi , 김경화 Kyoung Hwa Kim , 신정혜 Jung Hye Shin , 강민정 Min Jung Kang
DOI:10.9724/kfcs.2016.32.1.16
Abstract
In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to 14 °Brix. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at 25°C. Acetic acid fermented was at 30°C for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.
Key Words
vinegar, black garlic, fermentation, acetobacter, S-allyl cysteine
Quality Characteristics of Songgi Garaetteok 송기가래떡의 품질특성
We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L value highest in control group 72.91 while a value was highest in 4% group. As a result of measurements for three days, the moist content for control group and 1% group 48.89 and 51.65, respectively two hours production. On day 1, the moist content of all samples peaked. Harness peaked in control group 954.13, followed by 4% group. The DPPH radical scavenging ability of pine inner bark powder and the Songgi Garaetteok containing 4% pine inner bark highest at 11.61% and 7.14%, respectively. In evaluating antibiosis, the Songgi Garaetteok containing 4% pine inner bark the highest level of antibacterial activity. In sensory evaluation, the Songgi Garaetteok containing 2% pine inner bark received the highest score color, flavor, texture, taste and overall preference. The experiment that the Songgi Garaetteok pine inner bark powder has better antioxidative effect regular Songgi Garaetteok. Therefore, the Songgi Garaetteok 2% pine inner bark powder the most desirable of the Songgi Garaetteok containing pine inner bark.
Key Words
pine inner bark, Songgi (Pine inner bark), Songgi Garaetteok
Characteristics of Organic Acid of Makgeolli by Yeast Strains Type 효모의 종류에 따른 막걸리의 유기산 특성 연구
방찬미 Bang Chan Mi , 문준관 Moon Joon-kwan , 공홍식 Hong Sik Kong
Characteristics of Organic Acid of Makgeolli by Yeast Strains Type 효모의 종류에 따른 막걸리의 유기산 특성 연구
방찬미 Bang Chan Mi , 문준관 Moon Joon-kwan , 공홍식 Hong Sik Kong
DOI:10.9724/kfcs.2016.32.1.44
Abstract
Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.
Key Words
makgeolli, organic acid, yeast
Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena 쑥부쟁이를 활용한 나물김부각 제조 및 품질특성
이경은 Gyeong-eun Lee , 박수진 Su-jin Park , 정연권 Yeon-kwon Jung , 고근배 Geun-bae Go , 손병길 Byeong-gil Son , 정지숙 Ji-suk Jeong
Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena 쑥부쟁이를 활용한 나물김부각 제조 및 품질특성
이경은 Gyeong-eun Lee , 박수진 Su-jin Park , 정연권 Yeon-kwon Jung , 고근배 Geun-bae Go , 손병길 Byeong-gil Son , 정지숙 Ji-suk Jeong
DOI:10.9724/kfcs.2016.32.1.50
Abstract
In this study, kim (dried laver) bugak (“KB”), Aster yomena bugak (“SB”), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) (“NB”) were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at 25°C for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at < 25°C for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties 돈육 후지를 머리고기로 대체한 햄버거 패티의 품질 특성
최윤상 Yun-sang Choi , 전기홍 Ki-hong Jeon , 구수경 Su-kyung Ku , 성정민 Jung-min Sung , 최현욱 Hyun-wook Choi , 서동호 Dong-ho Seo , 김천제 Cheon-jei Kim , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2016.32.1.58
Abstract
The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.
Key Words
pork head meat, hamburger patty, cooking yield, shear force, water holding capacity
The Consumer's Current Use and Popularization Development Plan for Foodservice Social Enterprise Type Cafe 외식사회적 기업형 카페에 대한 소비자의 이용실태 및 대중화 발전방안
안혜영 Hye-young Ahn , 김수민 Soo-min Kim , 황혜선 Hye-sun Hwang , 홍완수 Wan-soo Hong
The Consumer's Current Use and Popularization Development Plan for Foodservice Social Enterprise Type Cafe 외식사회적 기업형 카페에 대한 소비자의 이용실태 및 대중화 발전방안
안혜영 Hye-young Ahn , 김수민 Soo-min Kim , 황혜선 Hye-sun Hwang , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2016.32.1.65
Abstract
The purpose of this study was to investigate the consumer's current use and recognition for foodservice social enterprises type cafe. During the research, problems regarding the developmental directions of foodservice social enterprises type cafe. A one-to-one survey method was used for data collection, and 301questionnaires among the 309 distributed questionnaires to consumers were analyzed (97.4% response rate). The main results of the study were as follows : with reference to the awareness of the foodservice social enterprise type cafe, a majority of respondents (81.1%) replied that they had knowledge related to the business of social enterprise. Furthermore, regarding how customers came to know about the foodservice social enterprise type cafe results showed that 28.2% of respondents knew about the cafe by acquaintances such as friend, co-worker, family, 23.2% by mass media, and 27.2% by others. Data concerning a companion when visiting the cafe, revealed that more than half of the respondents (80.0%) had visited with friend and co-worker. On problems with using the cafe, approximately 46.2% of the respondents replied that there was lack of public relation and 28.9% replied that it was an uncommon store. Since the findings suggested that the major problem is a lack of promotion, foodservice social enterprises type cafe should prepare organized brochures and guide system to attract customers with various purposes and values. Finally, the promotion for foodservice social enterprise type cafe requires a guidance map.
Key Words
foodservice, social enterprise type cafe, popularization development plan
Meal Management Behaviors for Korean Dietary Acculturation of Multicultural Families 다문화가정의 한국 식생활 적응을 위한 식생활관리 행동
Meal Management Behaviors for Korean Dietary Acculturation of Multicultural Families 다문화가정의 한국 식생활 적응을 위한 식생활관리 행동
이명희 Myung-hee Lee
DOI:10.9724/kfcs.2016.32.1.76
Abstract
The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, ‘eating favorite food’ was the highest in the 20s, while ‘satisfaction with Korean dietary lifestyle’ was high in Chinese and in those with longer residency. Most of them replied ‘myself’ for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for ‘cooking’, and period of residency and existence of children made significant difference for ‘taste’. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.
Key Words
multicultural family, Korean dietary acculturation, meal management behavior
Evaluation of Dietary Behavior among Elementary School Students in Seoul Area Using Nutrition Quotient for Children 어린이 영양지수를 이용한 아동의 식행동 특성 평가 - 서울지역 일부 초등학생을 중심으로 -
임지예 Ji Ye Lim , 김정현 Jung Hyun Kim , 민성희 Sung Hee Min , 이명희 Myung Hee Lee , 이민준 Min June Lee
Evaluation of Dietary Behavior among Elementary School Students in Seoul Area Using Nutrition Quotient for Children 어린이 영양지수를 이용한 아동의 식행동 특성 평가 - 서울지역 일부 초등학생을 중심으로 -
임지예 Ji Ye Lim , 김정현 Jung Hyun Kim , 민성희 Sung Hee Min , 이명희 Myung Hee Lee , 이민준 Min June Lee
DOI:10.9724/kfcs.2016.32.1.84
Abstract
This study investigated the food behavior and nutritional status of children using the Nutrition Quotient (NQ). The subjects for this study were 974 students and their parents who lived in Seocho-gu, Gwanak-gu, and Dongjak-gu, Seoul. The average NQ score of the subjects was 68.3, which was a medium grade. The mean scores for balance and moderation were above the thresholds, whereas the mean scores for diversity, regularity, and practice did not reach the thresholds. According to the results of evaluation by NQ, the subjects may have insufficient intake of calcium, iron, potassium, zinc, vitamin A, and vitamin C. NQ and NQ factors were different according to the general characteristics and home background characteristics of the subjects. The mean scores for the moderation factor was significantly lower as the eating out frequency increased (p<0.001). The mean scores for balance, moderation, and regularity factors were significantly higher, with higher parents educational level. It is necessary to choose diverse side dishes, vegetables and also foods with balanced nutrition when eating out.
The Evaluation of Service Quality Attributes of Korean Restaurants by North American and Chinese Residents in Korea Based on the Kano Model Kano 모델을 이용한 국내 거주 북미인과 중국인의 한식당 서비스품질 속성 평가
The Evaluation of Service Quality Attributes of Korean Restaurants by North American and Chinese Residents in Korea Based on the Kano Model Kano 모델을 이용한 국내 거주 북미인과 중국인의 한식당 서비스품질 속성 평가
The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of ‘food quality’, ‘employee's service quality’, ‘sanitation quality’, ‘facility quality’, and ‘convenience quality'. For North Americans, there were five ‘attractive quality’ items, eleven ‘one-dimensional quality’ items and six ‘indifferent quality’ items, and one item had the same frequency on both ‘attractive quality’ and ‘one-dimensional quality'. For the Chinese, there were twelve ‘attractive quality’ items, and ten ‘one-dimensional quality’ items, and one item had the same frequency on ‘attractive quality’ and ‘one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, ‘taste of the ‘food (0.80)’ for North Americans and ‘freshness of the ingredients (0.94)’ for Chinese were highest scores in the ‘Better coefficient'. On the other hand, within the ‘Worse coefficient’, ‘sanitation of the food’ had the lowest score for both North Americans (-0.89) and Chinese (-0.90).
Key Words
Korean restaurant, service quality, North American, Chinese, Kano model
Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP Prerequisite Program 병원 급식소와 영양사의 특성이 HACCP 선행요건 수행도에 미치는 영향
Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP Prerequisite Program 병원 급식소와 영양사의 특성이 HACCP 선행요건 수행도에 미치는 영향
송윤지 Yoon-ji Song , 배현주 Hyun-joo Bae
DOI:10.9724/kfcs.2016.32.1.107
Abstract
The purpose of this study was to analyze factors that influence prerequisite program (PRP) performance of hospital foodservice operation. Data was collected through surveys given to 65 dietitians working in general hospital with ≥100 beds. Importance score of sanitary management for the self-operated establishments was significantly higher than that of contract-managed in the areas of working environment management (p<0.01), waste management (p<0.05), clean·disinfection management (p<0.05). Performance score of hospitals with ≤300 beds was significantly lower than that of hospitals with ≥300 beds in personal hygiene management (p<0.05). Moreover, importance score of dietitians spending ≥3 hours on inspection time was significantly higher than that of dieticians spending ≤3 hr in waste management area. According to the results of Pearson correlation analysis, PRP performance score was positively related with dietitian’s career (p<0.05), number of submitted beds (p<0.05), cooking process inspection time (p<0.05), dietitian’s job satisfaction (p<0.01), and holding rate of utensil and equipment (p<0.05). In addition, the results of multiple regression analysis showed that dietitian’s job satisfaction (p<0.001) and holding rate of utensil and equipment (p<0.05) had a significant positive effect on prerequisite program performance. In conclusion, improvement of working condition to increase dietitian’s job satisfaction and securing of utensils and equipments are high priorities for improvement of PRP performance.
Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition Teachers (Dietitians) in Busan 부산지역 일부 초ㆍ중학교 영양(교)사의 식품알레르기 관리 현황 및 중요도 인식
Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition Teachers (Dietitians) in Busan 부산지역 일부 초ㆍ중학교 영양(교)사의 식품알레르기 관리 현황 및 중요도 인식
홍혜리 Hea-ri Hong , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2016.32.1.114
Abstract
This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was ‘lack of cooking time and employees’ (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was ‘lack of time’ (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ≥4.20/5.00 points were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.
Evaluation of the Effectiveness of Dietary Education and Exercise Program on Obese Adults in Chuncheon Area 춘천지역 일부 비만인 성인대상 식생활교육과 운동중재 프로그램의 효과평가
원선임 Sun-im Won , 유영주 Young-ju Yoo
DOI:10.9724/kfcs.2016.32.1.123
Abstract
The purpose of this study was to evaluate the effectiveness of an intervention program using dietary consult and physical exercise conducted by public health center in Chuncheon city for obese adults. This study used a pretest-posttest design. The subjects were 58 out of 90 obese adults with body mass index (BMI) greater than 25 kg/m2 who completed all education sessions for 8 weeks. Data on dietary habits, dietary behaviors, nutritional knowledge, anthropometric parameters and biochemical indices and daily nutrient intakes assessed by a 24-hour recall were collected before and after the intervention program., in order to evaluate program effectiveness. After the intervention, there were positive changes in exercise status and dietary habits and nutrition knowledge accuracy. Especially, the answer of ‘I drink a cup of milk every day’ were significantly improved (p<0.001), and the answer of ‘I don't overeat’, which is a dietary attitude question was significantly improved (p<0.05). Dietary intakes of most of nutrients were not significantly different between pre-test and post-test. But calcium (p<0.05), potassium (p<0.05), vitamin A (p<0.01), vitamin E (p<0.05), and folic acid (p<0.05) were significantly increased in the female group after the intervention. Weight (p<0.05), BMI (p<0.01), blood pressure (p<0.001), were significantly decreased after program, but changes of skeletal muscle mass, body fat mass were not significant. Resting heart rate (p<0.01), flexibility (p<0.001), whole body reaction (p<0.05), grip strength (p<0.01) and balance (p<0.01) showed positive changes after the intervention. Blood glucose level in serum was significantly decreased (p<0.001). These results indicated that dietary education and exercise program was effective not only for weight reduction but also for the improvement of physical fitness in obese adults.
A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory 보호동기이론을 적용한 나트륨 과다섭취에 따른 위험성 및 나트륨 섭취 감소 방안의 효과성에 대한 부산ㆍ경남 지역 남녀 대학생들의 인식 비교 연구
A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory 보호동기이론을 적용한 나트륨 과다섭취에 따른 위험성 및 나트륨 섭취 감소 방안의 효과성에 대한 부산ㆍ경남 지역 남녀 대학생들의 인식 비교 연구
장수현 Soo-hyun Jang , 윤은주 Eunju Yoon
DOI:10.9724/kfcs.2016.32.1.136
Abstract
The purpose of this study was to investigate whether there was a gender difference in motivating university students to decrease their sodium intake and to identify effective motivating factors. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants’ perceptions on the severity of and the vulnerability to risk of serious diseases due to the high sodium intake, as well as the effectiveness (response efficacy) and the ability to perform preventive measures (self-efficacy). Behavioral intentions on five specific practices (checking nutrition label, consuming more fruits and vegetables, consuming less soups, avoiding spicy and pungent food, purchasing less instant or restaurant foods) related to decreasing sodium intake were also included. A total of 294 usable response data were collected from university students (92 male, 202 female) in Busan and Gyeongnam in June 2015 and analyzed using IBM SPSS 22. Severity was the highest (4.04) PMT factor followed by response efficacy (3.72), self-efficacy (3.42), and vulnerability (3.26). Compared to male students, female students thought that the threat was more severe (t=6.035, p<0.001) and reducing sodium intake would be effective to prevent serious illnesses (t=4.724, p<0.001), but their vulnerability and self-efficacy perceptions were not different from male students. Among the five items measuring behavioral intention, female students were more likely to increase fruits and vegetables consumption (t=3.811, p<0.001), while male students were more likely to avoid spicy and pungent foods (t=2.336, p=0.020). Based on findings of this study, the recommended strategy to effectively motivate university students to lower their sodium consumption level is the development of campaign focused on increased vulnerability perception, response efficacy, and ease of practicing preventive measures instead of emphasizing the severity of the consequences.
