Research Objective : This study was investigated to analyze the sodium-related dietary behaviors and attitudes of Chinese students studying around Jeonbuk area towards a low-salt diet according to the gender and salty taste assessment.Research Methods : A questionnaire was prepared and distributed to a total of 300 students of various universities in Jeonbuk area and the salty taste assessment was conducted. The questionnaire was used to investigate the subjects’ salt reduction behaviors and their attitudes. For the assessment and survey, the students were explained about the purpose of the study at first and asked to fill in the questionnaire directly. 293 of the questionnaires were collected and 283 (94.3%) were used as the analysis data. The salty taste assessment was using the taste program of the Korea Ministry of Food and Drug Safety. The questionnaire was used to investigate the subjects’ salt reduction behaviors and their attitudes. Statistical data analysis was being complete using SPSS v. 25.0. Research Results : Approximately, 113 male and 170 female students participated in this study. The result of salty taste assessment showed that 38.9% of the students were analyzed as neither unsalty nor salty taste, 30.7% as slightly salty, 14.1% as slightly unsalty, 9.5% as unsalty, and 6.7% as salty taste. Approximately, 69.9% of male students and 52.9% of female students reported that they liked salty food. 36.3% of male students and 55.6% of female students stated that it is necessary to reduce salt in food. The results were significantly different. In terms of sodium-related dietary behaviors, variables including, ‘When you stir-fry, use soy sauce and seasonings as well as salt’, ‘Eat fried food, Sashimi dipped on soy sauce generously’, ‘When you eat lamb skewers, eat plenty of seasoning’, ‘When you eat hot pot, add soy sauce and seasoning to the sauce’, had significantly higher scores in male students than female students (p
本论文研究的目的在于调查韩国全罗北道地区的中国留学生减盐行为和态度,探究现场减盐教育方法的可实施性并提供依据。通过韩国食品药品安全处认证的盐味觉判定实验,对283名来自韩国全罗北道地区中国留学生进行口味判定。通过问卷的形式调查被试者减盐行为和态度,运用spss25.0对数据进行分析。盐味觉实验结果表明,38.9%的学生判定为普通口味,30.7%判定为口味偏咸,14.1%判定为口味偏淡,9.5%判定为口味清淡,6.7%判定为口味很咸。男学生69.9%,女学生52.9%表示喜欢偏咸的食物,男生36.3%,女生55.6%认为有必要减盐,结果均有显著差异。减盐行为方面,‘炒菜的时候,除了放盐以外,味精,酱油,耗油等调味料还会全部放入’,‘吃饺子,油炸食品,生鱼片的时候,会蘸很多调味料(酱油汁)’,‘吃烧烤的时候会放很多调味料’,‘吃火锅的时候,会吃掉很多蘸料’男生比女生分数明显偏高(p