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

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 co...

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Detalles Bibliográficos
Autores principales: Ahn, So-Hyun, Kwon, Jong-Sook, Kim, Kyungmin, Kim, Hye-Kyeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707999/
https://www.ncbi.nlm.nih.gov/pubmed/34959927
http://dx.doi.org/10.3390/nu13124375

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707999/
https://www.ncbi.nlm.nih.gov/pubmed/34959927
http://dx.doi.org/10.3390/nu13124375

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