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가정식, 급식, 외식 고나트륨 한식 대표 음식의 나트륨 함량 분석
지앙린,이연경 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.6
Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.
전국 권역별, 연령별 여자 성인과 노인의 짠맛 미각판정치, 식태도 및 식행동 비교
지앙린,정윤영,김형숙,남기선,윤진숙,김종욱,이연경 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.2
Objectives: The purpose of this study was to compare and analyze the results of salty tasteassessment, dietary attitudes, and dietary behaviors among adult and senior women by regionand by age. The results generated from this was expected to provide fundamental data forimplementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas inKorea. Also, a survey of dietary attitude and dietary behavior related to salt intake wasconducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital(p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scoresand dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capitalwas the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70'sgroup (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higherthan the other age groups (p < 0.001). The score of ‘I like kimchi’ was 3.46 ± 0.88, which wasthe highest among 10 dietary behavior questions. The score of ‘I eat a lot of kimchi’ was3.30 ± 0.90, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores ofdietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that olderpeople and regions except the capital had higher preference for salty taste. Our resultssuggested the necessity for a nationwide salty reduction education program tailored for regionsand for different age groups.
대구시 한국 대학생과 중국 유학생 및 중국 심양시 대학생의 짠맛에 대한 미각과 짜게 먹는 식행동 비교
지앙린(Ang Lin Ji),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.6
The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the a bit salty followed by normal. Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the normal. In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a normal concentration; most Chinese students in Korea favored 0.63%, which is considered to be a bit salty, and most Chinese favored the concentration of 1.25%, which is considered to be salty. As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the normal level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.