Sodium Counting System in Mass Catering for Therapeutic Diet Preparation
Masyitah Salwa Zakaria,
Sarina Mansor,
Nurul Nadia Ahmad
et al.
Abstract:Sodium is a well-known substance to enhance food taste, but the intake must be restricted, especially for patients who require a low-sodium diet. The amount of added salt in cooking can be optimized and controlled by calculating the total sodium in the ingredients used. This process is cumbersome for hospital meal catering, in which food is prepared based on the number of daily orders and specific diets. The existing solution uses a spreadsheet for calculating the amount of sodium, which is vulnerable to error… Show more
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