Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu

Abstract

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods:The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions:The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

“…The saltiness of the stew samples ranged from 1.2% to 1.7%, with values of 1.2% for DS1, 1.7% for DS2, 1.3% for DS3, and 1.3% for DS4 (DS means Doenjang stew). The salinity values for Doenjang stew range from 0.74% to 1.3% within the previously reported ranges (Song and Lee, 2008;Lee and Song, 2009;Kim et al, 2012). The values for Doenjang stews collected from the four restaurants were slightly greater than that recommended by the Korea Food and Drug Administration (0.8% salinity for stews).…”

“…However, Kim et al (2009) reported that typically consumed soups and stews in restaurants exhibit considerably high salinity levels. A previ-ous study reports that Doenjang soups collected from commercial restaurants indicate a salinity of ∼0.9% higher than the government recommendation of 0.8% (Lee and Song, 2009). Additionally, previous studies found that the saltiness of stew soup was high in the order of restaurants, home meals, and school meals (Park et al, 2020).…”