This study was performed to determine the Na and K contents of school‐meals. In the study, 1,000 school‐meal samples were collected from 12 elementary and junior high schools located in four different cities in Korea. The Na and K contents of the samples were analyzed by an atomic absorption method. The school‐meal samples were classified into three main categories; staple dish, subsidiary dish, and dessert. Each of them was sub‐classified into 4 staple dishes, 15 subsidiary dishes, and 5 dessert dishes. The Na content of school‐meals was considerably different; from 2 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained a relatively low amount of Na, 32 mg/100 g, but the other staple dishes included a considerably high amount of Na, 251–435 mg/100 g. Among the subsidiary dishes, the Na content of salad was the lowest, 140 mg/100 g and that of salt‐preserved vegetables was the highest, 2,717 mg/100 g. Among dessert, beverages, fruit, and dairy products enclosed a relatively low amount of Na, 2–29 mg/100 g, but, rice cakes and bread contained a noticeably high amount of Na, 367–564 mg/100 g. However, the K content of school‐meals was not very different; from 31 to 220 mg/100 g. Cooked rice and rice cakes contained a relatively low mount of K, 31–33 mg/100 g, and the other subsidiary dishes and dessert had 104–220 mg/100 g of K. The results indicate that most of the school‐meals enclosed a large amount of Na but a small amount of K.
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