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Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
2020
Korean Journal of Community Nutrition
Objectives: This study aimed to compare customers' perceptions of the need for a lowsodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed. Methods: A survey was conducted among 340 industry foodservice customers aged 20-50 years and residing in Seoul, Korea. This study investigated the respondents' health
doi:10.5720/kjcn.2020.25.1.21
fatcat:zsaut2qtpjfzhes2vbwd574lfq