การพัฒนารูปแบบการขับเคลื่อนการใช้สัญลักษณ์โภชนาการ “ทางเลือกสุขภาพ” เพื่อการสร้างเสริมสุขภาพของผู้บริโภคในร้านก๋วยเตี๋ยว ภายในอําเภอเมืองลําปาง

Warangkana Suntep; Yongyuth Kaewtem

Authors

Warangkana Suntep Lampang Provincial Public Health Office
Yongyuth Kaewtem Boromarajonani College of Nursing, Nakhon Lampang, Faculty of Nursing, Praboromarajchanok Institute

Keywords:

healthier choice, nutrition symbol, sodium salts, noodle shop

Abstract

The aims of this research and development were to 1) develop a model and 2) study the effectiveness of using the healthier choice nutrition symbol in noodle shops, Mueang Lampang district, Lampang province. The research process consisted of 4 steps: 1) analyze, assess needs by in-depth interview with relevant parties (R1). 2) Design and develop of a model by adjusting the noodle soup recipe using low sodium seasonings to replace the original seasonings (D1). 3) The experimental model consisted of guidelines for adjusting soup recipes, how to cook soup, measurement of sodium salt content in the soup, placement of healthier choice nutrition symbol seasonings in the shop (R2), then assessing knowledge, attitudes, and behaviors on healthier choice nutrition symbol and sodium salt content in noodle soup in the experiment group, assessing satisfaction on new noodle soup recipe with 16 purposively selected experiment samples. Data were collected by using a questionnaire and an in-depth interview. 4) The evaluations on knowledge, attitude, behavior, sodium content in soup and post-satisfaction were undertaken to improve the final optimal soup recipe (D2) using content analysis from group discussions.

The results found that: step 1, noodle shop owners realized the need to reduce the use of sodium salt in soup. Step 2, developed new soup recipe using soy sauce containing potassium chloride to replace the original sodium salt. Cooking manual was developed as guidelines explaining new recipes, how to cook soup, measuring the amount of sodium salt and placement of extra seasonings in a noodle shop. Step 3, after serving new soup recipe, the noodle shop owners gained better knowledge, attitude and behavior, with reduced sodium consumption. They were satisfied at the highest level. Step 4: The evaluations revealed that the amount of sodium salt use decreased from the daily measurement. However, the present study was just a pilot scale with small sample size. The model should be extended to a larger population for more reliable results.

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