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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


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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

Article information

Korean J Community Nutr. 2013;18(5):478-490
Publication date (electronic) : 2013 October 31
doi : https://doi.org/10.5720/kjcn.2013.18.5.478
Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye-Kyeong Kim
Department of Food Science & Nutrition, The Catholic University of Korea, Bucheon, Korea.
Corresponding author: Hye-Kyeong Kim, Department of Food Science & Nutrition, The Catholic University of Korea, 43-1 Yeokgok 2-dong, Wonmi-gu, Bucheon, Gyeonggi-do 420-743, Korea. Tel: (02) 2164-4314, Fax: (02) 2164-4314, hkyeong@catholic.ac.kr
Received 2013 August 01; Revised 2013 August 27; Accepted 2013 September 06.

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: kindergarten meal; salt content; sodium intake; sodium related dietary attitude

Notes

This research was supported by the Catholic University of Korea, Research Fund, 2013

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Article information Continued

Copyright © 2013 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Funded by : Catholic University

Fig. 1

Fig. 1

The salinity and salt content of individual dish group.

Table 1

Salt content and salinity of menu groups from kindergarten meals

Table 1

1) Weight of food supplied supplied for each meal (g)

2) Measured by salimeter (%)

3) Amount of food multiplied by salinity × 0.01 (g)

4) Salt content of each dish group divided by total salt content of the meal × 100 (%)

5) Mean±SD

abcd: Means with different superscripts are significantly different among groups by Duncan's multiple range test

***: p < 0.001

Table 2

The salinity and salt content of dish groups served in kindergartens

Table 2

1) Weight of food supplied for each meal (g)

2) Measured by salimeter (%)

3) Amount of food multiplied by salinity × 0.01 (g)

4) Sum of salt content of food in each dish group divided by total salt content × 100 (%)

5) N

6) Mean ± SD

Table 3

The salinity and salt content of foods per serving

Table 3

1) N

2) Mean

3) Mean ± SD

Table 4

General characteristics of study subjects

Table 4

1) Mean ± SD

2) N (%)

***: p < 0.001

Table 5

Dietary attitude related to salt intake

Table 5

1) N (%): Response rate of "Yes" in each item

2) Total number of 'yes' response in each subject

3) Mean ± SD

*: p < 0.05, significantly different between the groups by χ2-test

Table 6

Nutrition knowledge related to salt intake

Table 6

1) N (%): Response rate of "Yes" in each item

2) Total number of correct answer in each subject

3) Mean ± SD

*: p < 0.05, significantly different between the groups by χ2-test

Table 7

Dish frequency questionnaire (DFQ)

Table 7

1) Mean ± SD, Standard score is 'Once per week = 1'.

2) Except bibimguksu, noodles mixed with vegetables and red pepper sauce

3) Sum of values calculated by multiplying weighed score according to the sodium content of serving size and consumption frequency (adopted from Son et al 2005)

*: p < 0.05, **: p < 0.01 ***: p < 0.001 significantly different between the groups by t-test

Table 8

Experience of nutrition education and needs of education contents for lowering sodium intake

Table 8

1) N (%): The frequency of answer in each item

*: p < 0.05, **: p < 0.01 significantly different between the groups by χ2-test