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过量的钠摄入可以导致高血压、脑卒中和胃癌,而过量的钠摄入又主要是由于烹饪时盐的过量使用。韩国的研究者最近做了一项调查,评估学生餐中盐的含量以及比较学生和食堂职工对钠摄入量认知的不同。该研究从韩国京畿道的24所学校(包括9所小学、7所初中、8所高中)收集了382例食物,学生餐的盐含量根据每种食物的盐度和质量计算得来。小学、初中和高中每顿学生餐的盐含量分别为2.44g、3.96g和5.87g。仅学校的一顿午餐就已经提供了WHO推荐食盐每日摄入量的80%。从每餐饭的角度来说,面条、杂烩、调味酱和汤是食盐摄入的主要来源.并且调味酱、泡菜、煎炸食
Excess sodium intake can lead to high blood pressure, stroke and stomach cancer, and excess sodium intake is mainly due to excessive use of salt during cooking. Researchers in South Korea recently conducted a survey to assess the salt content of students’ meals and compare the perception of sodium intake among students and canteen workers. The study collected 382 foods from 24 schools in Gyeonggi Province, including 9 elementary schools, 7 junior high schools and 8 high schools. The salt content of school meals was calculated from the salinity and mass of each food. The salt content for meal in elementary, middle and high school was 2.44g, 3.96g and 5.87g respectively. Lunch at school alone already provides 80% of the daily WHO recommended salt intake. Noodles, chowder, sauces and soups are the main source of salt intake from the perspective of each meal, and seasonings, kimchi, fried foods