Korean Journal of Community Nutrition

Original Articles

[English]
Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu: Na Yeong Lee, Yeon Kyung Lee; Korean J Community Nutr 2020;25(1):13-20. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.13

OBJECTIVES
This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.
METHODS
The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.
RESULTS
An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).
CONCLUSIONS
The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

Citations

Citations to this article as recorded by

Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef

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[English]
Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students: Hyung Sook Kim, Eun Young Lee, Kyungmin Kim, Kyung Won Kim, Jinwon Pyun, Sang Jin Chung, Young Hye Kwon, Ikhyun Yeo, Sangyun Lee, Kisun Nam; Korean J Community Nutr 2013;18(4):365-371. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.365

Abstract PDF PubReader

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m2) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.

Citations

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Seo-Yoon Kim, Sang-Jin Chung
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Journal of Nutrition and Health.2016; 49(4): 247. CrossRef
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The Korean Journal of Community Living Science.2014; 25(1): 89. CrossRef

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