Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

'나트륨 줄이기 참여 건강음식점'의 나트륨 저감화 실태

  • 홍순명 (울산대학교 식품영양전공) ;
  • 이지혜 (울산대학교 식품영양전공) ;
  • 김혜경 (울산대학교 식품영양전공) ;
  • 유리나 (울산대학교 식품영양전공) ;
  • 서정희 (울산대학교 아동.가정복지학전공) ;
  • 허은정 (울산대학교 아동.가정복지학전공) ;
  • 조성숙 (대한체육회 선수촌) ;
  • 양정아 (주식회사 뉴트리젠)
  • Received : 2014.06.13
  • Accepted : 2014.07.04
  • Published : 2014.08.02
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Abstract

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

Keywords

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