Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area

경기도지역 어린이집과 유치원 급식의 소금함량 및 유아 식사준비자의 나트륨 섭취관련 식태도 조사

  • Kim, Jin Nam (Department of Food Science & Nutrition, The Catholic University of Korea) ;
  • Park, Seoyun (Department of Food Science & Nutrition, The Catholic University of Korea) ;
  • Ahn, Sohyun (Department of Food Science & Nutrition, The Catholic University of Korea) ;
  • Kim, Hye-Kyeong (Department of Food Science & Nutrition, The Catholic University of Korea)
  • 김진남 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 박서연 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 안소현 (가톨릭대학교 생활과학부 식품영양학전공) ;
  • 김혜경 (가톨릭대학교 생활과학부 식품영양학전공)
  • Received : 2013.08.01
  • Accepted : 2013.09.06
  • Published : 2013.10.31
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Abstract

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

Keywords

References

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