The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students.
- Author:
Soon Ok CHANG
1
Author Information
1. Department of Food and Nutrition, College of Human Ecology,The University of Suwon, Suwon, 445-743 Korea. sochang@suwon.ac.kr
- Publication Type:Original Article
- Keywords:
processed food;
low sodium food;
nutrition label;
ramen
- MeSH:
Female*;
Humans;
Intention;
Serving Size;
Sodium*
- From:The Korean Journal of Nutrition
2006;39(6):585-591
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Neverthless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.
