KOREASCHOLAR

Sodium intake has been associated with the health-related quality of life (HRQoL). This study examined the demographic factors related to HRQoL and whether there is an association between sodium intake and HRQoL in adults residing in rural areas. A total of 1,980 adults (aged ≥20 years) were selected from a cross-sectional study conducted between December 2013 and February 2014 in Gyeongju, South Korea. The sodium intake and HRQoL were measured using a validated food frequency questionnaire and the EuroQol Five-Dimension (EQ-5D) (mobility, self-care, usual activities, pain/discomfort, and anxiety/depression), respectively. The education levels (<5 years) were inversely associated with all five dimensions of HRQoL. Men had better EQ-5D scores for each of the five components examined. Adults living with spouses had better scores related to usual activities and anxiety/depression, whereas widowers had decreased scores of mobility and self-care. Unlike older adults aged 70-79 years, adults aged <60 years were more likely to have greater scores related to mobility, usual activities, and pain/discomfort. The income levels were also inversely related to the scores for self-care, usual activities, pain/discomfort, and anxiety/depression. Sodium intake was positively associated with the HRQoL related to self-care, usual activities, and pain/discomfort, but it was negatively associated with anxiety/depression. In conclusion, these findings suggest that the demographic factors and sodium intake were independently associated with HRQoL. The results highlight the need to provide tailored, targeted policies and interventions that consider personal characteristics and dietary intake to improve the overall HRQoL in adults residing in rural areas.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상자 및 설문조사
    2. 연구 변수 특성 조사
    3. 통계분석
III. 결과 및 고찰
    1. 인구통계학적 특성 비교
    2. 인구통계학적 요인 및 하루 나트륨 절대 섭취량과 HRQoL간의 회귀분석
    3. 인구통계학적 요인 및 하루 1,000 kcal 당 나트륨 섭취량과 HRQoL 간의 회귀분석
IV. 요약 및 결론
References

• 이승우(상명대학교 식품영양학전공) | Seung-Woo Lee (Major of Foodservice Management and Nutrition, Sangmyung University)
• 황지윤(상명대학교 식품영양학전공) | Ji-Yun Hwang (Major of Foodservice Management and Nutrition, Sangmyung University)
• 김인선(상명대학교 대학원 외식영양학과) | In Seon Kim (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
• 이수진(상명대학교 대학원 외식영양학과) | Sujin Lee (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
• 정경식(한국한의학연구원 미래의학부) | Kyungsik Jeong (Division of Future Medicine, Korea Institute of Oriental Medicine)
• 고광필(가천대학교 의과대학 예방의학과) | Kwang-Pil Ko (Department of Preventive Medicine, Gachon University)
• 백영화(한국한의학연구원 미래의학부) | Younghwa Beak (Division of Future Medicine, Korea Institute of Oriental Medicine) Corresponding author