The effects of nutritional education and food environment intervention on the amount of salt intake and workers motivation to reduce salt consumption

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350850
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Applied health science
• Research Institution: Niigata University of Health and Welfare
• Principal Investigator: Iriyama Yae 新潟医療福祉大学, 健康科学部, 准教授 (00724212)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 減塩 / 勤労者 / 食環境 / 栄養教育 / 行動変容理論 / みそ汁

Outline of Final Research Achievements

To conduct 1-year food environment intervention to promote workers’ reduction of salt intake during meals in work cafeterias.A facility-based randomized comparative study was conducted involving 395 male and female workers from 8 facilities located in Niigata Prefecture. At each facility, the subjects were divided into 3 groups. The food environment + education group received 4 to 6 educational sessions a year. The primary outcome was the amount of salt intake, and the secondary outcome was the stages of behavior modification in salt intake reduction.
The results of a survey conducted 1 year after the intervention showed that the amount of salt intake had significantly decreased in female subjects. The stage of behavior modification in salt intake reduction was significantly improved in male subjects of the food environment group. The implementation of nutritional education and food environment intervention may improve the stages of behavior modification for salt intake reduction.

Free Research Field

複合領域