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

doi:10.5720/kjcn.2020.25.1.13

Articles

Page Path: HOME > Korean J Community Nutr > Volume 25(1); 2020 > Article

Research Article: Korean Journal of Community Nutrition 2020;25(1):13-20.
DOI: https://doi.org/10.5720/kjcn.2020.25.1.13
Published online: January 20, 2020

¹⁾Suseong Center for Children's Foodservice Management, Daegu, Korea, Employee

²⁾Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea, Professor

†Corresponding author Yeon-Kyung Lee Department of Food Science and Nutrition, Kyungpook National University, 80, Daehak-ro, Buk-gu, Daegu 41566, Korea Tel: (053) 950-6234 Fax: (053) 950-6229 E-mail: yklee@knu.ac.kr

• Received: November 28, 2019 • Revised: January 13, 2020 • Accepted: January 20, 2020

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.

137 Views
0 Download
1 Crossref

prev next

Full Article

Download PDF

Abstract
REFERENCES

Abstract

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%, 167.2mg/100g) (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.
Keywords: center for children's food management; salinity; sodium content; soup

Table 1.

Distribution of types of childcare centers

Types	Facilities		Children
Types	Total number of facilities	Number of employees per facility	Total number of children	Number of children per facility
Type of facilities
Small foodservice¹⁾	32 (840.0)	7.9 ± 2.8	896 (824.3)	27.1 ± 88.6
Institutional foodservice²⁾	48 (860.0)	12.2 ± 4.4	2,793 (875.7)	58.8 ± 20.4
Operators of facilities
National · public	13 (816.3)	9.5 ± 2.1	565 (815.3)	43.5 ± 14.3
Social welfare	11 (813.7)	15.2 ± 4.9	766 (820.8)	69.6 ± 24.5
Corporate · group	6 (887.5)	11.3 ± 4.7	231 (886.3)	38.5 ± 14.3
Private	34 (842.5)	10.1 ± 4.0	1,366 (837.0)	40.2 ± 19.6
Work place	5 (886.3)	13.8 ± 1.6	298 (888.1)	59.6 ± 13.2
Home	4 (885.0)	6.0 ± 0.8	71 (881.9)	17.8 ± 84.5
Kindergarten	7 (888.7)	6.1 ± 2.1	392 (810.6)	56.0 ± 30.8
Total	80 (100.0)	10.5 ± 4.4	3,689 (100.0)	46.1 ± 22.8

n (%) or Mean ± SD 1) Number of children < 50 2) Number of children ≥ 50

Table 2.

Salinity of soups in childcare foodservice establishments by year and type

Type	Small foodservice¹⁾		Institutional foodservice²⁾		t-value	Total
Years	n	Salinity (%)	n	Salinity (%)	t-value	n	Salinity (%)
2015	3,714	0.47 ± 0.11^c	1,993	0.50 ± 0.13^c	−9.29∗∗∗	5,707	0.48 ± 0.12^c
2016	5,631	0.41 ± 0.11^b	2,524	0.46 ± 0.14^b	−17.70∗∗∗	8,155	0.42 ± 0.12^b
2017	6,866	0.40 ± 0.9^a	3,489	0.42 ± 1.0^a	−9.37∗∗∗	10,355	0.41 ± 0.9^a
F-value		562.77∗∗∗		307.18∗∗∗			811.88∗∗∗
Total	16,211	0.42 ± 0.11	8,006	0.45 ± 0.12	−21.32∗∗∗	24,217	0.43 ± 0.11

Mean ± SD ∗∗∗ P < 0.001 Means with different lower case letters in the same column are significantly different by Duncan's multiple range test at P < 0.05. 1) Number of children < 50 2) Number of children ≥ 50

Table 3.

Salinity of soups in childcare foodservice establishments by annual frequency of salinity measurement

Annual frequency of salinity measurement	n	2015		2016		2017	F-value	Total
		(n=5,707)	(n=8,155)		(n=10,355)			(n=24,217)
		Salinity (%)	n	Salinity (%)	n	Salinity (%)		n	Salinity (%)
≤ 50	421	0.50 ± 0.17^c	358	0.50 ± 0.17^c	156	0.49 ± 0.21^b	0.25∗∗∗	935	0.50 ± 0.17^c
51∼100	463	0.48 ± 0.17^bC	1,157	0.43 ± 0.12^bB	1,060	0.41 ± 0.09^aA	52.79∗∗∗	2,680	0.43 ± 0.12^b
101∼150	1,398	0.49 ± 0.11^cC	2,363	0.42 ± 0.15^aB	3,099	0.40 ± 0.09^aA	321.59∗∗∗	6,860	0.43 ± 0.12^b
≥ 151	3,425	0.47 ± 0.11^aC	4,278	0.42 ± 0.10^aB	6,040	0.41 ± 0.09^aA	487.28∗∗∗	13,742	0.42 ± 0.10^a
F-value		22.57∗∗∗		58.84∗∗∗		51.06∗∗∗			137.4∗∗∗

Mean ± SD ∗∗∗ P < 0.001 Means with the different lower case letters in the same column are significantly different by Duncan's multiple range test at P < 0.05. Means with the different upper case letters in the same row are significantly different by Duncan's multiple range test at P < 0.05.

Table 4.

Sodium content of soups in childcare foodservice establishments by annual frequency of salinity measurement

Annual frequency of salinity measurement	2015		2016		2017		F-value	Total
	(n=5,707)			(n=8,155)	(n=10,355)			(n=24,217)
	n	Sodium	n	Sodium	n	Sodium		n	Sodium
	n	(mg/100 g)	n	(mg/100 g)	n	(mg/100 g)		n	(mg/100 g)
≤ 50	421	201.0 ± 66.53^c	358	201.1 ± 67.19^c	156	196.7 ± 83.43^b	0.25∗∗∗	935	200.3 ± 69.81^c
51∼100	463	192.4 ± 67.60^bC	1,157	172.5 ± 48.31^bB	1,060	164.8 ± 36.93^aA	52.79∗∗∗	2,680	172.9 ± 49.26^b
101∼150	1,398	197.8 ± 44.25^cC	2,363	166.9 ± 58.60^aB	3,099	161.0 ± 34.15^aA	321.59∗∗∗	6,860	170.5 ± 48.02^b
≥ 151	3,425	187.2 ± 43.59^aC	4,278	167.0 ± 39.24^aB	6,040	162.1 ± 34.39^aA	487.28∗∗∗	13,742	162.1 ± 34.39^a
F-value		22.57∗∗∗		58.84∗∗∗		51.06∗∗∗			137.4∗∗∗

Table 5.

Salinity and sodium content of soups in childcare foodservice establishments by food category

Soup type	2015	2016		2017	F-value	n	Total
	(n=5,707)	(n=8,155)		(n=10,355)			(n=24,217)
	n Salinity (%)	n	Salinity (%)	n Salinity (%)			Salinity (%)	Sodium (mg/100 g)
Clear soup	1,747 0.48 ± 0.12^bcC	2,908	0.42 ± 0.12^abB	4,162 0.40 ± 0.09^aA	308.19∗∗∗	8,817	0.42 ± 0.11^a	169.6 ± 43.20^a
Soybean paste soup	1,619 0.49 ± 0.12^cC	2,095	0.43 ± 0.12^bB	2,581 0.41 ± 0.09^abA	286.11∗∗∗	6,295	0.44 ± 0.11^b	175.2 ± 45.75^b
Kimchi soup	116 0.47 ± 0.13^abB	258	0.43 ± 0.13^bA	336 0.41 ± 0.10^abA	12.74∗∗∗	710	0.43 ± 0.12^a	170.2 ± 47.77^a
Seafood soup	453 0.48 ± 0.13^bcC	502	0.45 ± 0.13^cB	465 0.42 ± 0.11^bA	33.45∗∗∗	1,420	0.45 ± 0.13^c	179.1 ± 50.73^c
Perilla seed soup	416 0.45 ± 0.12^aB	463	0.41 ± 0.11^aA	639 0.40 ± 0.09^aA	34.33∗∗∗	1,518	0.42 ± 0.11^a	167.2 ± 43.35^a
General soup	626 0.46 ± 0.11^abC	843	0.42 ± 0.13^abB	818 0.40 ± 0.09^aA	55.11∗∗∗	2,287	0.43 ± 0.11^a	170.7 ± 44.99^a
Broth and stew	351 0.47 ± 0.13^abB	576	0.41 ± 0.12^aA	614 0.40 ± 0.09^aA	40.88∗∗∗	1,541	0.42 ± 0.12^a	168.6 ± 46.67^a
Noodle and dumpling	379 0.48 ± 0.13^bcB	510	0.41 ± 0.11^aA	740 0.41 ± 0.10^abA	50.76∗∗∗	1,629	0.43 ± 0.11^a	170.2 ± 45.59^a
F-value	6.94∗∗∗		6.63∗∗∗	2.39∗			17.43∗∗∗	17.43∗∗∗

Mean ± SD ∗ P < 0.05, ∗∗ P < 0.01, ∗∗∗ P < 0.001 Means with the different lower case letters in the same column are significantly different by Duncan's multiple range test at P < 0.05. Means with the different upper case letters in the same row are significantly different by Duncan's multiple range test at P < 0.05.

Table 6.

Salinity of soups in childcare foodservice establishments by season

Season	2015		2016		2017		F-value	Total
	(n=5,707)		(n=8,155)		(n=10,355)			(n=24,217)
	n	Salinity (%)	n	Salinity (%)	n	Salinity (%)		n	Salinity (%)
Spring	1,393	0.48 ± 0.11^bC	2,125	0.42 ± 0.11^bB	2,537	0.41 ± 0.11^bA	215.8∗∗∗	6,055	0.43 ± 0.11^c
Summer	1,502	0.48 ± 0.12^bC	2,038	0.41 ± 0.11^aB	2,867	0.40 ± 0.07^aA	346.3∗∗∗	6,407	0.42 ± 0.10^b
Autumn	1,562	0.46 ± 0.13^aC	2,232	0.42 ± 0.13^abB	2,843	0.40 ± 0.06^aA	181.8∗∗∗	6,637	0.42 ± 0.11^a
Winter	1,250	0.49 ± 0.12^bC	1,760	0.44 ± 0.13^cB	2,108	0.42 ± 0.12^cA	124.2∗∗∗	5,118	0.44 ± 0.13^d
F-value		11.65∗∗∗		23.64∗∗∗		16.25∗∗∗			42.34∗∗∗

REFERENCES

1. Ministry of Health and Welfare. 2018 Child care statistics [Internet]. Ministry of Health and Welfare; 2019. [cited 2019 Sep 22]. Available from:. http://www.mohw.go.kr/react/jb/sjb030301vw. jsp?PAR_MENU_ID=03&MENU_ID=0321&CONT_SEQ=348897..
2. Center for Children's Foodservice Management. The current status of centers [Internet]. Center for Children's Foodservice Management; 2019. [cited 2019 Sep 22]. Available from:. https://ccfsm. foodnara.go.kr..
3. Korea Centers for Disease Control and Prevention. Health behavior and chronic disease statistics [Internet]. Korea Centers for Disease Control and Prevention Institute; 2017. [cited 2019 Feb 2]. Available from:. https://knhanes.cdc.go.kr/.
4. Menton P, Jeunemaitre X, Wardener HE, MacGregor GA. Link between dietary salt intake, renal salt handling, blood pressure and cardiovascular diseases. Physiol Rev 2005; 85(2): 679-715.PubMed
5. He FJ, MacGregor GA. Reducing population salt intake worldwide: From evidence to implementation. Prog Cardiovasc Dis 2010; 52(5): 363-382.Article PubMed
6. Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998–2010. J Nutr Health 2013; 46(1): 72-85.Article
7. Yon M, Lee Y, Kim D, Lee J, Koh E, Nam E, et al. Major sources of sodium intake of the Korean population at prepared dish level: Based on the KNHANES 2008 & 2009. Korean J Community Nutr 2011; 16(4): 473-487.Article
8. Park YH, Chung SJ. A comparison of sources of sodium and potassium intake by gender, age and regions in Koreans: Korea National Health and Nutrition Examination Survey 2010–2012. Korean J Community Nutr 2016; 21(6): 558-573.Article PDF
9. Jung HR, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, et al. Survey on the sodium contents of nursery school meals in Gyeonggi-Do. J Korean Soc Food Sci Nutr 2010; 39(4): 526-534.Article
10. Lee JH. Effects of periodic visiting education support on nutrition and hygiene practices at Center for Children's Foodservice Management: Focus on Ulsan Area. J Korean Diet Assoc 2016; 22(1): 1-12.
11. Seo YJ, Jeon MS. Effects of an education program on sanitation status at Centers for Children's Foodservice Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City. Korean J Community Nutr 2015; 20(6): 447-459.Article
12. Ju SY, Hong WS. Assessment of the effectiveness and perception of education by Center for Children's Foodservice Management: Focus on parents of childcare and kindergarten in Seoul. Korean J Food Cook Sci 2018; 34(4): 404-412.
13. Yeoh YJ, Kwon SY, Go SR, Kim JY. Satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management in Seoul: Difference between associate members and regular members. J East Asian Soc Diet Life 2015; 25(4): 703-709.Article
14. Park EH, Lee YE. Task satisfaction, job satisfaction, organizational commitment, and turnover intension of Center for Children's Foodservice Management employees. J Korean Soc Food Sci Nutr 2015; 44(12): 1881-1894.Article
15. Kim JA, Lee YM. The effect of a periodic visiting education program on food safety knowledge of cooks in children's foodservice facilities. J Korean Diet Assoc 2014; 20(1): 36-49.Article
16. Park EH, Lee YE. Center for Children's Foodservice Management (CCFSM) employees' perception of difficulties in performing tasks. J Korean Soc Food Sci Nutr 2015; 44(4): 619-634.Article
17. Jo CY, Kim JH, Han JS. Study on development and evaluation of nutritional education program for preschool children in association with Center for Children's Foodservice Management, child care facilities and home. J East Asian Soc Dietary Life 2015; 25(2): 372-385.Article
18. Kim MH, Yeon JY. Current status and needs of nutrition education on children's sugars intake reduction according to the budget of Center for Children's Foodservice Management. Korean J Food Nutr 2018; 31(4): 532-542.
19. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2016: Korea National Health and Nutrition Examination Survey (KNHANES VII-1). Cheongwon: Ministry of Health and Welfare; 2016.
20. Center for Children's Foodservice Management, Ministry of Food and Drug Safety. 2018 Guideline of Center for Children's Foodservice Management. Cheongju: Ministry of Food and Drug Safety; 2018.
21. Park HN, Kim SM. Salinity monitoring of soups of the institutions enrolled at Center for Children's Foodservice Management. J East Asian Soc Dietary Life 2016; 26(6): 507-516.Article
22. Center for Children's Foodservice Management, Ministry of Food and Drug Safety. Guideline of proper serving size for children's foodservice. Cheongju: Ministry of Food and Drug Safety; 2019.
23. Kim JA, Kim YW, Ann MY, Lee YK. Measurement of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J Community Nutr 2012; 17(5): 637-651.Article
24. Cho MH, Kim SJ, Lee KH. A study on preference of salinity and temperature of soups served in the institutional foodservice establishment. J East Asian Soc Dietary Life 2008; 18(4): 601-607.

Figure & Data

REFERENCES

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

PubReader
ePub Link

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

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

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

XML Download

We recommend

Related articles

Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study

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

Table 1.

Distribution of types of childcare centers

Types	Facilities		Children
Types	Total number of facilities	Number of employees per facility	Total number of children	Number of children per facility
Type of facilities
Small foodservice¹⁾	32 (840.0)	7.9 ± 2.8	896 (824.3)	27.1 ± 88.6
Institutional foodservice²⁾	48 (860.0)	12.2 ± 4.4	2,793 (875.7)	58.8 ± 20.4
Operators of facilities
National · public	13 (816.3)	9.5 ± 2.1	565 (815.3)	43.5 ± 14.3
Social welfare	11 (813.7)	15.2 ± 4.9	766 (820.8)	69.6 ± 24.5
Corporate · group	6 (887.5)	11.3 ± 4.7	231 (886.3)	38.5 ± 14.3
Private	34 (842.5)	10.1 ± 4.0	1,366 (837.0)	40.2 ± 19.6
Work place	5 (886.3)	13.8 ± 1.6	298 (888.1)	59.6 ± 13.2
Home	4 (885.0)	6.0 ± 0.8	71 (881.9)	17.8 ± 84.5
Kindergarten	7 (888.7)	6.1 ± 2.1	392 (810.6)	56.0 ± 30.8
Total	80 (100.0)	10.5 ± 4.4	3,689 (100.0)	46.1 ± 22.8

n (%) or Mean ± SD 1) Number of children < 50 2) Number of children ≥ 50

Table 2.

Salinity of soups in childcare foodservice establishments by year and type

Type	Small foodservice¹⁾		Institutional foodservice²⁾		t-value	Total
Years	n	Salinity (%)	n	Salinity (%)	t-value	n	Salinity (%)
2015	3,714	0.47 ± 0.11^c	1,993	0.50 ± 0.13^c	−9.29∗∗∗	5,707	0.48 ± 0.12^c
2016	5,631	0.41 ± 0.11^b	2,524	0.46 ± 0.14^b	−17.70∗∗∗	8,155	0.42 ± 0.12^b
2017	6,866	0.40 ± 0.9^a	3,489	0.42 ± 1.0^a	−9.37∗∗∗	10,355	0.41 ± 0.9^a
F-value		562.77∗∗∗		307.18∗∗∗			811.88∗∗∗
Total	16,211	0.42 ± 0.11	8,006	0.45 ± 0.12	−21.32∗∗∗	24,217	0.43 ± 0.11

Table 3.

Salinity of soups in childcare foodservice establishments by annual frequency of salinity measurement

Annual frequency of salinity measurement	n	2015		2016		2017	F-value	Total
		(n=5,707)	(n=8,155)		(n=10,355)			(n=24,217)
		Salinity (%)	n	Salinity (%)	n	Salinity (%)		n	Salinity (%)
≤ 50	421	0.50 ± 0.17^c	358	0.50 ± 0.17^c	156	0.49 ± 0.21^b	0.25∗∗∗	935	0.50 ± 0.17^c
51∼100	463	0.48 ± 0.17^bC	1,157	0.43 ± 0.12^bB	1,060	0.41 ± 0.09^aA	52.79∗∗∗	2,680	0.43 ± 0.12^b
101∼150	1,398	0.49 ± 0.11^cC	2,363	0.42 ± 0.15^aB	3,099	0.40 ± 0.09^aA	321.59∗∗∗	6,860	0.43 ± 0.12^b
≥ 151	3,425	0.47 ± 0.11^aC	4,278	0.42 ± 0.10^aB	6,040	0.41 ± 0.09^aA	487.28∗∗∗	13,742	0.42 ± 0.10^a
F-value		22.57∗∗∗		58.84∗∗∗		51.06∗∗∗			137.4∗∗∗

Table 4.

Sodium content of soups in childcare foodservice establishments by annual frequency of salinity measurement

Annual frequency of salinity measurement	2015		2016		2017		F-value	Total
	(n=5,707)			(n=8,155)	(n=10,355)			(n=24,217)
	n	Sodium	n	Sodium	n	Sodium		n	Sodium
	n	(mg/100 g)	n	(mg/100 g)	n	(mg/100 g)		n	(mg/100 g)
≤ 50	421	201.0 ± 66.53^c	358	201.1 ± 67.19^c	156	196.7 ± 83.43^b	0.25∗∗∗	935	200.3 ± 69.81^c
51∼100	463	192.4 ± 67.60^bC	1,157	172.5 ± 48.31^bB	1,060	164.8 ± 36.93^aA	52.79∗∗∗	2,680	172.9 ± 49.26^b
101∼150	1,398	197.8 ± 44.25^cC	2,363	166.9 ± 58.60^aB	3,099	161.0 ± 34.15^aA	321.59∗∗∗	6,860	170.5 ± 48.02^b
≥ 151	3,425	187.2 ± 43.59^aC	4,278	167.0 ± 39.24^aB	6,040	162.1 ± 34.39^aA	487.28∗∗∗	13,742	162.1 ± 34.39^a
F-value		22.57∗∗∗		58.84∗∗∗		51.06∗∗∗			137.4∗∗∗

Table 5.

Salinity and sodium content of soups in childcare foodservice establishments by food category

Soup type	2015	2016		2017	F-value	n	Total
	(n=5,707)	(n=8,155)		(n=10,355)			(n=24,217)
	n Salinity (%)	n	Salinity (%)	n Salinity (%)			Salinity (%)	Sodium (mg/100 g)
Clear soup	1,747 0.48 ± 0.12^bcC	2,908	0.42 ± 0.12^abB	4,162 0.40 ± 0.09^aA	308.19∗∗∗	8,817	0.42 ± 0.11^a	169.6 ± 43.20^a
Soybean paste soup	1,619 0.49 ± 0.12^cC	2,095	0.43 ± 0.12^bB	2,581 0.41 ± 0.09^abA	286.11∗∗∗	6,295	0.44 ± 0.11^b	175.2 ± 45.75^b
Kimchi soup	116 0.47 ± 0.13^abB	258	0.43 ± 0.13^bA	336 0.41 ± 0.10^abA	12.74∗∗∗	710	0.43 ± 0.12^a	170.2 ± 47.77^a
Seafood soup	453 0.48 ± 0.13^bcC	502	0.45 ± 0.13^cB	465 0.42 ± 0.11^bA	33.45∗∗∗	1,420	0.45 ± 0.13^c	179.1 ± 50.73^c
Perilla seed soup	416 0.45 ± 0.12^aB	463	0.41 ± 0.11^aA	639 0.40 ± 0.09^aA	34.33∗∗∗	1,518	0.42 ± 0.11^a	167.2 ± 43.35^a
General soup	626 0.46 ± 0.11^abC	843	0.42 ± 0.13^abB	818 0.40 ± 0.09^aA	55.11∗∗∗	2,287	0.43 ± 0.11^a	170.7 ± 44.99^a
Broth and stew	351 0.47 ± 0.13^abB	576	0.41 ± 0.12^aA	614 0.40 ± 0.09^aA	40.88∗∗∗	1,541	0.42 ± 0.12^a	168.6 ± 46.67^a
Noodle and dumpling	379 0.48 ± 0.13^bcB	510	0.41 ± 0.11^aA	740 0.41 ± 0.10^abA	50.76∗∗∗	1,629	0.43 ± 0.11^a	170.2 ± 45.59^a
F-value	6.94∗∗∗		6.63∗∗∗	2.39∗			17.43∗∗∗	17.43∗∗∗

Table 6.

Salinity of soups in childcare foodservice establishments by season