Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA) - Focused on Ready-to-Eat Foods (Samgak-Kimbap, Riceballs) -

식품 종사자가 인식하는 저나트륨 식품과 소비 확대를 위한 중요도-수행도 조사 연구 - 즉석섭취식품(삼각김밥, 주먹밥)을 중심으로 -

  • Jimin Lim (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Suah Moon (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Ga Eun Yeo (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Eui Su Kim (K Bridge Insight Co., Ltd.) ;
  • Yuri Kim (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Ji Eun Oh (College of Science and Industry Convergence, Ewha Womans University)
  • 임지민 (이화여자대학교 식품영양학과) ;
  • 문수아 (이화여자대학교 식품영양학과) ;
  • 여가은 (이화여자대학교 식품영양학과) ;
  • 김의수 (케이브릿지인사이트) ;
  • 김유리 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학)
  • Received : 2023.04.11
  • Accepted : 2023.06.09
  • Published : 2023.06.30
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Abstract

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

Keywords

Acknowledgement

본 연구는 식약처의 나트륨 저감화 국가연구 개발사업(과제번호: PJ00228072400)의 지원을 받아 수행되었다.

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