The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Sodium Content and Nutrients Supply from Free Lunch Meals Served by Welfare Facilities for the Elderly in Gyeonggi-do

경기 일부지역 노인복지관 제공 무료 급식의 나트륨 등 영양소 함량에 관한 조사

  • Park, Seoyun (Dept. of Food Science & Nutrition, The Catholic University of Korea) ;
  • Ahn, So Hyun (Dept. of Food Science & Nutrition, The Catholic University of Korea) ;
  • Kim, Jin Nam (Dept. of Food Science & Nutrition, The Catholic University of Korea) ;
  • Kim, Hye-Kyeong (Dept. of Food Science & Nutrition, The Catholic University of Korea)
  • 박서연 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 안소현 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 김진남 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 김혜경 (가톨릭대학교 생활과학부 식품영양학전공)
  • Received : 2013.04.01
  • Accepted : 2013.09.05
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

Keywords

References

  1. Ahn S, Park S, Kim JN, Han SN, Jeong SB, Kim HK. 2013. Salt content of school meals and comparisons of perception related to sodium intake in elementary, middle, and high schools. Nutr Res Pract 7:59-65 https://doi.org/10.4162/nrp.2013.7.1.59
  2. Chae IS, Yang IS, Lee HY, Park MK. 2000. Evaluation of home delivered meals service program for home bound elderly with low income class. J Korean Diet Assoc 6:57-70
  3. Chu SK, Kang NE, Yi SH. 2007. The effects of nutrition evaluation related to suitable food supply program for elders living alone in Seungnam city. Korean J Food & Nutr 20:467-475
  4. Hansen RG, Wyse BW. 1998. Expression of nutrient allowances per 1,000 kilocalorie. J Am Diet Assoc 76:223-227
  5. He FJ, MacGregor GA. 2002. Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health. J Hum Hypertens 16:761-770 https://doi.org/10.1038/sj.jhh.1001459
  6. Jung HR, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, Park JS, Kwon KI, Kim MH, Park YB. 2010. Survey on the sodium contents of nursery school meals in Gyeonggi-do. J Korean Soc Food Sci Nutr 39:526-535 https://doi.org/10.3746/jkfn.2010.39.4.526
  7. Jung HY, Yang IS, Lee HY, Chae IS. 2003. Analyzing the current congregate meal service program for homebound elderly. Korean J Community Nutr 8:919-926
  8. Kannel WB. 1996. Blood pressure as a cardiovascular risk factor: Prevention and treatment. JAMA 275:1571-1576 https://doi.org/10.1001/jama.1996.03530440051036
  9. Kim EK, Nam HW, Park YS, Myung CY, Lee KW. 2008. Nutrition through the Life Cycle. pp.232-264, Shinkwang Publishing Co. Seoul
  10. Kim HR, Kwak NS, Kim E, Cho YY. 2010. Improving national diet by promoting the nutrition management of institutional foodservice. Korea Institute for Health and Social Affairs, pp.19-34, pp.119-154
  11. Kim HY, Kang NE. 2005. A survey on the seasonal menu and consumer acceptance test of free meals for the elderly facility in Sungnam region. Korean J Food Culture 20:273-282
  12. Kim JA, Kim YH, Ann MY, Lee YK. 2012. Measurements of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J Community Nutr 17:637-651 https://doi.org/10.5720/kjcn.2012.17.5.637
  13. Kim KM, Kwon JS. 2004. Nutritional and health status of the elderly living in Sungnam. II. Dietary habits and nutrient intakes. Korean J Food & Nutr 17:420-428
  14. Kim YS, Paik HY. 1987. Measurement of Na intake in Korean adult females. Korean J Nutr 20:341-349
  15. Korean Nutrition Society. 2010. Dietary Reference Intakes for Koreans. First revision. Hanarum Publishing, Seoul
  16. Lee JW, Kim KA, Lee MS. 1998. Nutritional intake status of the elderly taking free congregate lunch meals compared to the middle-income class elderly. Korean J Community Nutr 3:594-608
  17. Lee SK, Chang EJ, Choi JC, Bahn KN, Kim MH. 2010. Current assessment of sodium and potassium intakes in elementary and middle school students through school meals. Korean J Food Sci Technol 42:578-585
  18. McCarron DA. 1997. Role of adequate dietary calcium intake in the prevention and management of salt-sensitive hypertension. Am J Clin Nutr 65:712S-716S https://doi.org/10.1093/ajcn/65.2.712S
  19. Meneton P, Jeunemaitre X, Wardener HE, MacGregor GA. 2005. Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiol Rev 85:579-715
  20. Midgley JP, Matthew AG, Greenwood CM, Logan AG. 1996. Effect of reduced dietary sodium on blood pressure: a metaanalysis of randomized controlled trials. JAMA 275:1590-1597 https://doi.org/10.1001/jama.1996.03530440070039
  21. Ministry of Health and Welfare, Korea Centers For Disease Control and Prevention. 2011. The fifth Korea national health & nutrition examination survey(KNHANES V). Available from http://knhanes.cdc.go.kr/ [cited 2012 March 29]
  22. Ministry of Health and Welfare. 2010. Senior welfare service program. Available from http://www. mw.go.kr [cited 2012 March 29]
  23. Ministry of Health and Welfare. 2011. Health plan 2020. Available from http://www.mw.go.kr [cited 2012 March 1]
  24. Moon GS, Song YS, Lee CG, Kim SK, Ryu BM, Jeon YS. 1997. The study on the salinity of Kimchi and subjective perception of salinity in Pusan area. Korean J Soc Food Sci 13:179-184
  25. Moon HK, Choi SO, Kim JE. 2009. Dishes contributing to sodium intake of elderly living in rural areas. Korean J Community Nutr 14:123-136
  26. National Academy of Agricultural Science, Available from: http:// koreanfood.rda.go.kr/fct/FctFoodSrch.aspx [cited 2013 March 1]
  27. Park HR, Jeong GO, Lee SL, Kim JY, Kang SA, Park KY, Ryou HJ. 2009. Workers intake too much salt from dishes of eating out and food service cafeterias; direct chemical analysis of sodium content. Nutr Res Pract 3:328-333 https://doi.org/10.4162/nrp.2009.3.4.328
  28. Simmet A, Mensink GB, Stroebele N, Roll S, Willich SN, Tinnemann P. 2012. Association of dietary sodium intake and blood pressure in the German polulation. I Public Health 20:621-630 https://doi.org/10.1007/s10389-012-0499-6
  29. Son SM, Park YJ, Koo JO, Lee YN, Yoon HY. 1997. Nutritional and health status of Korean elderly from low-income, urban area and improving effect of meal service on nutritional and health status- V. The effect of meal service on nutritional and health status-. Korean J Community Nutr 2:63-73
  30. Song MR, Lee KJ. 2008. Salinity and consumption patterns of kimchi and soup ․stew in Jeonju area. Korean J Food Cookery Sci 24:84-91
  31. Sorenson AW, Wyse BW, Wittwer AJ, Hansen RG. 1976. An index of nutritional quality for a balanced diet. New help for an old problem. J Am Diet Assoc 68:236-242
  32. Statistics Korea. 2007. A household projections. Available from http://kostat.go.kr [cited 2012 March 1]
  33. Statistics Korea. 2011. Population projections for Korea : 2010-2060. Available from http://kostat.go.kr [cited 2012 March 1]
  34. Suh HJ, Lee Y, Jang AY, Kim HB, Lee SH, Kim C. 2004. Current status and management of congregate meal service program for the elderly at community centers. J Korean Diet Assoc 10:333-344
  35. US Department of Health and Human Service. Administration on Aging. Elderly nutrition program: Fact sheet. Available from www.aoa.gov [cited 2013 March 19]
  36. Yon M, Lee Y, Kim D, Lee J, Koh E, Nam E, Shin H, Kang BW, Kim JW, Heo S, Cho HY, Kim CI. 2011. Major sources of sodium intake of the Korean population at prepared dish level -based on the KNHANES 2008 & 2009-. Korean J Commun Nutr 16:473-487 https://doi.org/10.5720/kjcn.2011.16.4.473

Cited by

  1. Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.168
  2. 나트륨 고섭취자의 특성 및 섭취 영향 요인에 대한 분석 vol.31, pp.3, 2013, https://doi.org/10.9799/ksfan.2018.31.3.395
  3. 일부 중학생들의 학교 급식 국물음식섭취 행태에 따른 나트륨 섭취 현황 분석 vol.31, pp.6, 2018, https://doi.org/10.9799/ksfan.2018.31.6.897
  4. 국민건강영양조사를 활용한 나트륨 섭취량과 열량 대비 나트륨 섭취량에 대한 코호트 분석 vol.33, pp.1, 2013, https://doi.org/10.9799/ksfan.2020.33.1.098
  5. Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013-2017 Korea National Health and Nutrition Examination Survey vol.15, pp.2, 2021, https://doi.org/10.4162/nrp.2021.15.2.266