• Journal of Nutrition and Health
• /
• 제13권4호
• /
• pp.187-194
• /
• 1980

To estimate the amount of daily salt intake by source of food and urinary sodium excretion, a dietary survey was conducted from August 27th to September 3, 1980. The salt concentration of six kinds of food was measured. The families of 25 womens' club leaders and 25 families of hypertensive patients were studied after they had been given a short course of education on lowsalt diet. The results were as follows: 1. The average amount of high-salt foods eaten daily by the study group were as follows: 4.5 Gm. in the form of table salt 16.8 ml of home-made soy sauce 6.20 ml of commercial soy sauce 11.9 Gm. of home-made red-pepper bean paste 12.0 Gm. of home-made soy-bean paste 120.7 Gm. of Kimchi 2. The average NaCl concentration of each food was as follows: 99.5% in table salt, 22.5% in home made soy sauce, 11.9% in Commercial soy sauce, 6.8 Gm% in home made red pepper bean paste, 9.2 Gm% in home-made soy-bean paste and the average concentration of various kinds of Kimchi was 2.7 Gm%. 3. The total amount of daily salt intake per adult was calculated as 14.3 Gm. By sources of food 4.5 Gm from table salt, 3.9 Gm from home-made soy sauce and 3. 3 Gm from Kimchi were taken daily Three other kinds of food were also minor sources of salt intake.4. The average amounts of individual daily salt intake were not significantly different between the hypertensive group and the normotensive group: the median of the normotensive group (11.7Gm.) was significantly lower than that of the hypertensive group (14.9Gm.). Therefore the womens' club leaders appeared to respond more quickly than the hypertensive group after low-salt diet education. 5. The average amount of sodium excretion in the 24 hour urine specimen was 234.7 mEq. From this finding the daily NaCl intake was estimated to be 15.8Gm.

• Nutrition Research and Practice
• /
• 제6권4호
• /
• pp.315-321
• /
• 2012

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.

• 동아시아식생활학회지
• /
• 제27권2호
• /
• pp.168-175
• /
• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• 대한지역사회영양학회지
• /
• 제13권5호
• /
• pp.640-652
• /
• 2008

Hypertension is among the most common and important risk factors for stroke, heart attack, and heart failure which is considered to be the leading cause of death in Korea. The prevalence rate of hypertension in Korea is 27.9%, according to the 2006 Korea National Health and Nutrition Survey. Since non-pharmacologic nutrition education is recommended as the first step in the management of hypertension, evaluation of nutrition program is needed to form strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) for reducing the salt intake, at a public health center located in Gyunggi-province. The HNEP was offered for 16 weeks from May to September in 2007. Nutrition education activities included cooking classes, food preparation demonstrations, physical fitness programs, salty taste preference test sessions, games, case-study presentations, planning and evaluation of menus, etc. Forty patients participated fully in the program which had 47 female enrollees. Data about nutrient intake (24-hour recall), nutrition knowledge, food behavior were collected before (baseline) and after the program. Changes after program completion indicated the following: 1) diastolic blood pressure was decreased (p < 0.05), 2) sodium (salt) intake was also decreased (p < 0.01), especially baseline high salt intake group, 3) nutrition knowledge was improved (p<0.001), 4) dietary behaviors for maintaining a low salt diet was improved (p < 0.001), 5) participants preferred cooking class from nutrition education methods. As a conclusion, it appears that a nutrition education program for hypertensive female elderly for reducing the salt intake might effectively decrease blood pressure and salt intake. It also improves nutrition knowledge, dietary behavior, and finally adherence to a recommendable low-sodium diet.

• 동아시아식생활학회지
• /
• 제4권1호
• /
• pp.71-77
• /
• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• 혜화의학회지
• /
• 제10권1호
• /
• pp.187-200
• /
• 2001

In the literatual study on the diet treatment of JungPung(C.V.A) the results were as follows : 1. The principle of oriental medical dietary treatment is based on the YumYang Oh Haeng(陰陽五行) and QiMiLon (氣味論). 2. The principle of western medical dietary treatment attachs importance to the treatment of the total heat capacity control and balanced nutrition. 3. The western diet treatment of C.V.A was used to low salt diet, low fat diet and low calory diet, the oriental diet treatment was used to cereals and fruit composed of Qi(氣) of HanYeulOnLang (寒熱溫凉) and Mi(味)of San Go Gam Sin Ham(酸苦甘辛鹹). 4. In the analysis of oriental diet treatment of C.V.A used for cereals and fruits, the results were that Sung(性) is MiHan(微寒), Mi(味)is GamMiHan(甘微酸), Sung(性)is descending, Qi(氣) is YangJungJiYum(陽中之陰) and QiBak(氣薄), the effcet is ChungYulYiSub(淸熱利水) GunBi(健脾) YikQi(益氣) etc.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권2호
• /
• pp.200-205
• /
• 2001

The effects of dietary supplementation with the sodium salt of isobutyric acid in a low protein (10% CP) wheat straw based diet on nutrient utilization, blood metabolites and growth performance were studied with male crossbred calves. The calves were divided into two equal groups of 6 each. The animals of the control group were fed a basal diet consisting of wheat straw, concentrate mixture and green oat fodder in 40:40:20 proportion whereas BCFA supplemented group received the basal diet+isobutyric acid at 0.75 percent of basal diet. The duration of study was 120 days. The feed intake between experimental groups did not differ significantly and the average total DMI (% BW) was 1.99 and $1.95kg\;day^{-1}$ in control and BCFA supplemented diets. The dietary supplementation of BCFA improved (p<0.01) the DM, OM, CP (p<0.05), NDF and cellulose digestibilities by 8.50, 9.01, 5.39, 17.78 and 18.44 per cent over those fed control diet. The total N retention on BCFA supplementation was improved (p<0.01) due to the decreased (p<0.05) faecal N excretion. The BCFA supplementation did not alter the blood circulatory levels of glucose, total protein, albumin, urea N and amino acids. However after 120 days of experimental feeding a significant (p<0.05) increase in the concentrations of non-esterified fatty acid was observed in control group. The DCP intake and the DCP content of experimental diets was similar in both groups. However, the TDN content of BCFA supplemented diet was significantly (p<0.01) higher (64.35%) than that of control (59.60%). The total live weight gain in BCFA supplemented diet increased by 15.94% over control. The average daily gain and efficiency of feed conversion were also improved in BCFA fed calves by 13.38 and 26.71% respectively, compared to control. It is concluded that dietary supplementation with isobutyric acid improved the digestibility of nutrients and growth performance of calves.

• Journal of Nutrition and Health
• /
• 제29권10호
• /
• pp.1096-1104
• /
• 1996

This study was performed to evaluate the effect of sodium cholride supplementation on bone metabolism in female rats consuming a low calcium diet. Twenty five female rats were divided into three dietary groups (control Na : 0.1038%, 1% Na : 1.036%, 2% Na : 2.072%). All experimental diets contained 0.27% Ca and were fed to rats with deionized water for 7 weeks. Bone mineral density(BMD) and bone mineral content(BMC) of total body, spine and femur were measured using energy x-ray absorptiometry(DEXA) by small animal software. Then Ca efficiency was calculated from BMD and BMC. Serum Ca, P, Na and urine Ca, P, Na were determined. Urinary pyridinoline, serum ALP were measured to monitor bone resorption. Following 7 weeks, sodium cholride supplemented groups had higher urinary Ca excreteion, urinary pyridinoline, crosslinks value and serum ALP. There was no significant difference in case of serum Ca among all groups. Sodium chloride supplemnted groups had lower Ca effciency of total, spine and femur BMD and BMC than that of control group. In conclusion high salt intake not only increases urinary Ca excretion as urinary Na excretion does but also increase bone resorption and decrease Ca efficiency of each bone. It is been suggested that high salt intake may be harmful for bone maintenance. Therfore, the decrease of salt intake to the level of recommendation would be desirable.

• 한국융합학회논문지
• /
• 제11권8호
• /
• pp.361-368
• /
• 2020

본 연구의 목적은 교내 저염식이 캠페인 참여 경험이 간호대학생에게 미치는 교육적 효과를 확인하고 그 내용을 분석하자고 하는 연구이다. 연구대상은 N시에 위치한 D대학교에서 진행한 교내 저염식이 캠페인에 참여한 간호학과 2~3학년 학생 36명 중 32명이다. 연구분석방법은 원자료 중 의미있는 단어 별로 고유번호 부여하여 요인 확정하고 1차, 2차, 3차 영역으로 분류한 후 SPSS 23.0 프로그램을 사용하여 빈도분석 하였다. 대상자의 교내 저염식이 캠페인 참여 후 경험은 3가지 유형으로 분류되었다. 연구결과를 기초하여 간호대학생의 참여 학습의 교육적 효과 및 다양한 프로그램 개발을 위한 기초자료로 활용되고자 한다.

• Journal of Nutrition and Health
• /
• 제43권5호
• /
• pp.433-442
• /
• 2010

본 연구는 여자대학생을 대상으로 장기간의 자율적 저염식 실시가 짠 맛에 대한 인지와 기호에 영향을 미쳐 나트륨 섭취나 혈압에 변화를 가져 올 수 있는지를 조사하고자 실시되었다. 14명의 실험군 대상자들은 나트륨 관련 영양교육과 정보를 제공받아 저염식을 하도록 지시 받았고 10명의 대상자는 평상시의 식생활을 유지하도록 하였다. 짠 맛의 인지와 기호는 9점 척도의 관능검사로 평가하였고 뇨 나트륨 배설량과 최적 염미 나트륨 정량 분석하였으며 혈압을 측정하였다. 주요 연구 결과는 아래와 같다. 1) 연구 시작시의 실험군과 대조군은 나트륨 관련 식행동, 신체 계측치, 혈압, 24시간 회상법에 의한 나트륨 섭취량, 6단계의 염분용액에 대한 짠 맛 인지나 기호에서 차이가 없었다. 2) 6개월의 저염식 실시 후 실험군 대상자들은 0.5% 이하 염분 용액에서 짠 맛 인지도가 높아졌고 대조군은 낮아져 저염식 실시로 낮은 농도의 염분에 적응한 듯하나 연구시작과 종료시의 paired t-test에서 통계적 유의성은 없었다. 기호도는 시작 시에는 두 군 모두 0.5% 염분 용액을 가장 선호했고 연구 종료시 대조군은 0.75%와 0.5% 염분 용액에 비슷한 기호도를 보인 반면 실험군은 0.5%, 그 다음으로 0.3% 용액에 높은 기호도를 보였으나 그 변화가 유의적 수준은 아니었다. 3) 최적 염미 나트륨 농도는 실험군에서 105.6 mmol에서 저염식 적응 후 80.7 mmol로 유의적 (p = 0.015) 감소를 보였고 대조군은 변화가 없었다. 뇨 나트륨 배설량은 대조군은 연구 시작과 종료시 차이가 없었고 실험군은 연구 종료시 1,398 mg에서 906 mg으로 유의적 감소를 하였다. 4) 수축기 혈압은 실험군 대상자에서 111 mmHg에서 106 mmHg로 유의적으로 감소하였고 이완기 혈압은 대조군, 실험군 모두에서 유의적으로 감소하였다. 혈압과 뇨 나트륨 배설량은 상관관계를 나타내지 않았다. 5) 최적 염미 나트륨 농도와 뇨 나트륨 배설량은 양의 상관관계 (r = 0.418)을 보여 짠맛에 대한 기호가 나트륨 섭취량에 영향을 미친 것으로 보인다. 최적 염미 나트륨 농도와 뇨 나트륨 배설량은 0.5% 이하의 낮은 염분 용액에 대한 짠 맛의 인지와는 음의 상관관계 (r = -0.338~-0.399)를 보여 저염식을 하는 대상자는 낮은 염도에도 잘 반응함을 보여 주었다. 본 연구의 대상자들은 6개월 간의 실험 경과 후 최적 염미도와 뇨 중 나트륨 배설량에서는 대조군과 실험군의 차이가 분명하였고 관능검사 결과는 0.5% 이하의 저염 농도에 실험군 대상자들이 짠 맛 인지와 기호도가 유의적이지는 않으나 향상하였다. 혈압은 수축기 혈압이 실험군에서만 유의적으로 감소하여 전반적으로 6개월 간의 저염식 적응이 유효한 듯하다. 그러나 본 연구결과만으로는 저염식에 적응해 가는 변화과정을 알 수 없고 분석 자료의 표준편차로 보아 개인차 커 일부 비적응자가 있었음을 알 수 있다. 앞으로 저염 적응 기간 중 개인별 반응과 함께 여러 시점에서의 관찰이 필요하다고 본다.