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

• Published in: Journal of the Korean Society of Food Culture Vol. 38; no. 3; pp. 129 - 142
• Main Authors: 임지민, 문수아, 여가은, 김의수, 김유리, 오지은, Jimin Lim, Suah Moon, Ga Eun Yeo, Eui Su Kim, Yuri Kim, Ji Eun Oh
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 30.06.2023
• Subjects: importance-performance analysis (IPA); low-sodium; employee perception; Ready-to-eat foods (RTE)
• ISSN: 1225-7060; 2288-7148

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 readyto- 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.