Evaluation of salt content in school meals

Abstract

A B S T R A C T ObjectiveHigh blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. MethodsMeals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students.

Salt Reduction Strategies in Portuguese School Meals, from Pre-School to Secondary Education—The Eat Mediterranean Program

“…At the beginning of the EM program, the mean salt content of school meals was 3.75 g of salt per meal. These findings were similar to those reported in previous Portuguese studies [34][35][36], as well as in studies from other countries that assessed the salt content in school meals served in canteens [47]. Interventions as part of the EM program led to a significant reduction (p < 0.05) of salt content (from 3.75 g to 2.90 g of salt per meal, i.e.,~23%); however, it was still far from the reference value of lunch salt content (1.5 g of salt), and it was estimated that it would need to be met to achieve recommended salt consumption levels.…”

“…In the complete meal, including the three components, there was a 23% reduction in sodium and salt equivalent per serving portion (Table 1). (a) There were no statistically significant differences between serving portions (g) (p > 0.05); (b) The salt content was calculated by the formula: salt (g) = sodium (g) × 2.5 [35].…”

“…Sodium and salt content of school meals components (soup, main course, and bread) and of the complete meal (all components) analyzed at the evaluation and the post-intervention phases of the eat Mediterranean program. (a) There were no statistically significant differences between serving portions (g) (p > 0.05); (b) The salt content was calculated by the formula: salt (g) = sodium (g) × 2.5 [35].…”

“… (a) There were no statistically significant differences between serving portions (g) ( p > 0.05); (b) The salt content was calculated by the formula: salt (g) = sodium (g) × 2.5 [ 35 ]. …”

“…The amount of different nutrients in food samples can be measured through laboratory analyses, using standardized techniques recommended by international organizations [33]. In the few studies that have been conducted to estimate sodium content of school meals in Portugal, mean salt content has ranged from 2.83 and 3.82 g [34][35][36], which clearly should be reduced.…”