Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 5
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- Pages.739-745
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on the Salt Contents in Foods Served by Institutional Foodservice Establishment
산업체 급식에서 제공되는 식사의 염분 함량에 관한 연구
- Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University) ;
- No, Sung-Yun (The Supreme Court of Korea) ;
- Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
- Published : 2008.10.31
Abstract
This study was conducted to determine the salt-intake from meals that were served by an institutional foodservice establishment for a month. Meals (176) were classified into 12 food groups by CAN Pro 3.0. These consisted of bap 6, mandu 5, guk 29, jjigae 9, jjim 4, gui 8, jeon 5, bokeum 25, jorim 16, fried 7, namul 49, pickled 12. The average salt content of 100 g of each menu item was significantly higher in the order of pickled>jorim>bokeum>gui>namul>jeon>jjigae>jjim>fried. The average salt and sodium contents of 1 potion of menu item was significantly higher in the order of jjigae>mandu>guk>bap>jorim>pickled>bokeum>gui>fried>jjim>gimchi>namul>jeon. The average salt contents of kim-chijjigae (6.05 g), eggjorim (7.01 g), cooked namul (2.78 g) and salted pepperleaves (4.67 g) was higher than that of the other menu items served frequently in the establishment. The average intake of salt and sodium was 23.48 g (sodium 9,310 mg) a day, 7.35 g (sodium 2,960 mg) with breakfast, 7.55 g (sodium 2,990 mg) with lunch and 8.33 g (sodium 3,300 mg) with dinner. The daily salt intake was slightly higher than that of DRIs (Dietary Reference Intakes).
Keywords
- Institutional foodservice establishment;
- salt and sodium content;
- salt-intake;
- food group;
- menu item