|
KMID : 0665220180310060897
|
|
Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.897 ~ p.910
|
|
|
Sodium Intakes from Soup, Stew and Noodles in School Lunch Considering Students’ Eating Behaviors in a Middle School
|
|
Kim Sun-A
Park Mi-Hyeon
Chung Sang-Jin
|
|
|
Abstract
|
|
|
The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was 379.6±183.9 mg if behaviors of eating solid or liquid parts were considered and 556.8±190.6 mg if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake.
Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.
|
|
|
KEYWORD
|
|
|
school lunch, sodium intake, soup & stew, middle school students
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|