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KMID : 1134820160450050757
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.757 ~ p.764
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Study on the Salt and Sodium Content of Middle School Lunch Meals in Gyeongsangbuk-do Area －Focus on Application of ‘SamSam Foodservice’－
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Park So-Young
Lee Kyung-A
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Abstract
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The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbukdo. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice?noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice?noodles, soup?stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice?noodles (40.56%), soup?stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. ‘SamSam foodservice’ should be initiated in school foodservice to reduce sodium intake.
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KEYWORD
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school foodservice, salt content, total sodium content, contributing rate, SamSam foodservice
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