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.

I. 서 론
II. 연구 내용 및 방법
    1. 연구대상자 및 수행기간
    2. 설문지 구성 및 통계분석
III. 결과 및 고찰
    1. 연구대상자 일반사항
    2. 저나트륨 식품에 대한 인식
    3. 저나트륨 즉석섭취식품(삼각김밥, 주먹밥류)에 대한 구매및 선호 개발방법
    4. 즉석섭취식품(삼각김밥, 주먹밥류) 개발 및 판매시 고려 속성의 중요도
    5. 나트륨 저감 제품 제조 및 유통, 소재 개발을 위한 기술적요소의 중요도와 수행도의 차이 분석
    6. 재직 유형 그룹 간 중요도와 수행도 비교 분석
    7. 저나트륨 제품(삼각김밥, 주먹밥류)의 소비 확대를 위한 기술적 요소의 중요도- 수행도 분석(IPA)
IV. 요약 및 결론
감사의 글
Conflict of Interest

• 임지민(이화여자대학교 식품영양학과) | Jimin Lim (Department of Nutritional Science and Food Management, Ewha Womans University)
• 문수아(이화여자대학교 식품영양학과) | Suah Moon (Department of Nutritional Science and Food Management, Ewha Womans University)
• 여가은(이화여자대학교 식품영양학과) | Ga Eun Yeo (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김의수(케이브릿지인사이트) | Eui Su Kim (K Bridge Insight Co., Ltd.)
• 김유리(이화여자대학교 식품영양학과화, 이화여자대학교 시스템헬스융합 전공) | Yuri Kim (Department of Nutritional Science and Food Management, Ewha Womans University, Department of Nutritional Science & Food management, Graduate Program in System Health Science & Engineering, Ewha Womans University)
• 오지은(이화여자대학교 신산업융합대학) | Ji Eun Oh (College of Science and Industry Convergence, Ewha Womans University) Corresponding Author