The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Sodium Intakes from Soup, Stew and Noodles in School Lunch Considering Students' Eating Behaviors in a Middle School

일부 중학생들의 학교 급식 국물음식섭취 행태에 따른 나트륨 섭취 현황 분석

  • Kim, Suna (Major in Nutrition Education, Graduate School of Education, Kookmin University) ;
  • Park, Mihyun (Dept. of Foods & Nutrition, Kookmin University) ;
  • Chung, Sang-Jin (Dept. of Foods & Nutrition, Kookmin University)
  • 김선아 (국민대학교 교육대학원 영양교육전공 대학원) ;
  • 박미현 (국민대학교 식품영양학과 대학원) ;
  • 정상진 (국민대학교 식품영양학과)
  • Received : 2017.01.02
  • Accepted : 2018.12.05
  • Published : 2018.12.31
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Abstract

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.

Keywords

Table 1. General characteristics of subjects

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Table 2. Whether or not being aware of ‘Day without soup/stew’ and Whether or not taking nutrition education to reduce sodium intake

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Table 3. Students’ behaviors to eat soup/stew/noodles in school lunch

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Table 3. Continued

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Table 3. Continued

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Table 4. Sodium intakes from soup/stew/noodles in school lunch by students’ eating behaviors

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Table 4. Continued

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Table 4. Continued

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Table 4. Continued

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