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KMID : 1011620160320050648
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.648 ~ p.655
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Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area
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Song Dan-Bi
Lee Kyung-A
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Abstract
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Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do.
Methods: Five foodservice centers for children registered at Center for Children’s Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal.
Results: Average salt content of every meal was 1.78±0.54 g, and average sodium content was 680.99±175.97 mg. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans’ recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice·noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth?stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice·noodles, soup·stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice·noodles (48.97%), soup·stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%).
Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.
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KEYWORD
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kindergarten, sodium content, salt, salinity, contributing rate
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