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
10.5720/kjcn.2020.25.1.13
- Author:
Na Yeong LEE
1
;
Yeon Kyung LEE
Author Information
1. Suseong Center for Children's Foodservice Management, Daegu, Korea, Employee.
- Publication Type:Original Article
- Keywords:
center for children's food management;
salinity;
sodium content;
soup
- MeSH:
Daegu;
Food Services;
Perilla;
Salinity;
Seafood;
Seasons;
Sodium;
Soybeans
- From:Korean Journal of Community Nutrition
2020;25(1):13-20
- CountryRepublic of Korea
- Language:Korean
-
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%, 167.2 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.
