Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis on the Sodium Content of Institutional Foodservice in the Seoul/Gyeonggi Region

서울·경기지역 단체급식소 유형별 제공 메뉴의 나트륨 함량 분석

  • Ha, Hyun-Suk (Department of Foodservice Maragement & Nutrition, Sangmyung University)
  • Received : 2021.04.05
  • Accepted : 2021.06.16
  • Published : 2021.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

Keywords

Acknowledgement

본 연구는 2014년 식품의약품안전처 식생활 안전관리 연구 용역(과제번호: 14162 미래식128)에 의해 수행되었으며 이에 대해 감사드립니다.

References

  1. Blaustein MP, Hamlyn JM. 1991. pathogenesis of essential hypertension: A link between dietary salt and high blood pressure. hypertension 18(55):184-195
  2. Kim JA, Kim YH, Ahn MY, Lee YK. 2012. types of salinity and Sodium content measurement of business Feeding's menu in Daegu. Korean journal of community nutrition. papersearch.net. nutrition, 13(2):216-227
  3. Kim Yj 2014, growth and trends in the global food service industry, world agriculture, 68
  4. Ministry of health and welfare. 2014. The Korea national health and nutrition examination survey 2013
  5. Ministry of food and drug safety, guidelines for operation and management of restaurants in action to reduce Sodium. 2017
  6. Son SM, Park YS, Lim WJ, Kim SB, Jeong YS. 2007. Sodium intakes of Korean adults with 24 hour urine analysis and dish frequency questionnaire and comparison of Sodium intakes according to the regional areas and dish group. Korean J. community Nutr., 12(5):545-558
  7. Strazzullo P, D'Elia L, Kandala NB, Cappuccio FP. Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies. BMJ 2009;339:b4567 https://doi.org/10.1136/bmj.b4567
  8. U.S. department of agriculture & U.S. department of health and human services. 2010. dietary guidelines for Americans(7th edition), Washington D.C., government printing office