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경북 일부지역 영유아보육시설 급식의 나트륨 함량 실태조사
송단비,이경아,Song, Dan-Bi,Lee, Kyung-A 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5
Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.
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김은선 ( Eun Seon Kim ),김수희 ( Su Hee Kim ),송단비 ( Dan Bi Song ),김동현 ( Dong Hyun Kim ),양지은 ( Jieun Yang ),정다운 ( Dawoon Jeong ),황인호 ( Inho Hwang ) 전북대학교 농업과학기술연구소 2013 농업생명과학연구 Vol.44 No.2
본 연구는 미각에 의해 다섯 가지 기본 맛을 인지하는 정도와 차이의 특성을 구명하고자 수행하였다. 실험1은 비슷한 연령의 남, 여 각 8명의 평소 맛 선호도와 육류 선호도를 함께 분석하여 남녀성비에 따른 맛 인지도의 차이를 분석고찰 하였는데, 맛인지 감도에 영향을 줄 수 있는 흡연, 실험환경제어, 금주, 금연의 요인을 제어하여 짠맛, 신맛, 쓴맛, 감칠맛, 단맛을 5가지 농도로 테스트 후 남녀 평균 차이를 비교하였다. 실험 2의 경우 관능평가를 이용하여 기본 맛의 세 가지 짠맛, 쓴맛 그리고 감칠맛의 유의관계를 구명하였다. 실험1의 결과, 여성 패널은 신맛의 농도를 민감하게 인지하는 경향을 보인 반면 남성패널은 짠맛에 대해 민감한 것으로 나타났다. 또한 남성패널이 모든 맛에 대하여 여성패널들 보다 민감한 경향을 보였다. 이는 성별 또한 맛을 감지하는데 영향을 끼치는 요인이라는 것을 나타낸다. 실험2의 결과, 짠맛의 농도가 높아질수록 쓴맛과 우마미맛을 인지하는 감도가 유의적으로 증가하였으며, 쓴맛의 농도가 높아지면 짠맛과 우마미맛이 유의적으로 더욱 강하게 느껴지는 것을 알 수 있었다. The objective of this study was conducted to investigate susceptibility of recognition on five basic tastes (exp 1) and interaction of different concentrations between each basic taste (exp 2). For experiment 1, five level of different concentration taste solutions, which were salty, bitter, sweet, sour and umami, was recognized by trained male and female panels that had similar eating habits. For experiment 2, panels who were in same age group tasted and recognized strength of total 27 mixed solutions that were prepared to three levels of salty, bitter and umami taste solutions. As results of experiment 1, female group tended to be more susceptible on sour taste than male group, otherwise, male group tended to be more susceptible on salty than female group. As results of experiment 2, credits of bitter and umami taste was increased with increasing salty taste significantly (p 0.05). Moreover, bitter taste significantly affected to susceptibility of salty and umami taste as well (p<0.05).
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