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Sodium Content and Nutrients Supply from Free Lunch Meals Served by Welfare Facilities for the Elderly in Gyeonggi-do

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

저자
  • 박서연(가톨릭대학교 생활과학부 식품영양학전공) | Seoyun Park
  • 안소현(가톨릭대학교 생활과학부 식품영양학전공) | So Hyun Ahn
  • 김진남(가톨릭대학교 생활과학부 식품영양학전공) | Jin Nam Kim
  • 김혜경(가톨릭대학교 생활과학부 식품영양학전공) | Hye-Kyeong Kim Corresponding author