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KMID : 0381020060390060585
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Korean Journal of Nutrition
2006 Volume.39 No. 6 p.585 ~ p.591
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The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students
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Chang Soon-Ok
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Abstract
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The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.
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KEYWORD
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processed food, low sodium food, nutrition label, ramen
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