Clinical Nutrition Research

  • 제13권3호
  • /
  • Pages.156-164
  • /
  • 2024
  • /
  • 2287-3732(pISSN)
  • /
  • 2287-3740(eISSN)
한국임상영양학회 (The Korean Society of Clinical Nutrition)
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Nutritional Assessment of Protein and Sodium Contents in Commercial Senior-Friendly Foods

  • Yun-A Lee (Department of Food and Nutrition, Kongju National University) ;
  • Mi-Kyeong Choi (Department of Food and Nutrition, Kongju National University)
  • 투고 : 2024.06.05
  • 심사 : 2024.07.14
  • 발행 : 2024.07.31
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초록

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

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