• Nutrition Research and Practice
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• v.17 no.4
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• pp.812-825
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• 2023

BACKGROUND/OBJECTIVES: This study investigated the importance and performance level of sodium reduction practices in school meal service by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS: An online survey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and serving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan's post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS: Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementary schools was higher than that in middle and high schools. The importance in the purchasing category perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and serving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION: Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal service. Specific guidelines for managing sodium reduction at all stages-purchasing, food preparation, and serving-should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

• Neonatal Medicine
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• v.17 no.2
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• pp.155-160
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• 2010

Metabolic acidosis is commonly encountered issues in the management of critically ill neonates and especially of preterm infants during early neonatal days. In extremely premature infants, low glomerular filtration rate and immaturity of renal tubules to produce new bicarbonate causes renal bicarbonate loss. Higher intake of amino acids, relatively greater contribution of protein to the energy metabolism and mineralization process in growing bones are also responsible for higher acid load in premature infant than in adult. Despite widespread use of sodium bicarbonate in the management of severe metabolic acidosis, use of sodium bicarbonate in premature infants should be restricted to a reasonable but unproven exception such as ongoing renal loss. Despite concern about the low pH value (<7.2) which can compromise cellular metabolic function, no treatment guideline has been established regarding the management of metabolic acidosis in premature infants. Appropriately powered randomized controlled trials of base therapy to treat metabolic acidosis in critically ill newborn infants are demanding.

• Journal of the Korean institute of surface engineering
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• v.37 no.1
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• pp.40-48
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• 2004

Hardness and internal stress are very important in nickel electroforming. Nickel sulfamate bath has been widely used in electroforming because of its low internal stress and moderate hardness. Nickel sulfamate bath without chloride was chosen to investigated the effect of plating variable such as temperature, PH, current density and sodium naphthalene trisulfonate as addition agent on the hardness and internal stress. It was found that hardness increased with increasing temperature and decreasing current density and ranged from 150∼310 DPH. The hardness was highest at $55^{\circ}C$ and 10∼40 mA/$\textrm{cm}^2$. The internal stress increased with increasing current density and decreasing temperature. It was minimum at PH 3.0∼3.8. Low internal stress within $\pm$1,500 psi was obtained at both $50^{\circ}C$ and $55^{\circ}C$ in 10-20 mA/$\textrm{cm}^2$. The addition of sodium naphthalene trisulfonate was found to be effective in refine columnar grains thus resulted in decreasing internal stress, increasing hardness and improving brightness.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.04a
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• pp.102-104
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• 2008

Natural indigo dye was prepared by extracting from Polygonum tintorium, precipitating with calcium hydroxide, and dried. Dyeing was carried out using sodium hydrosulfite as a reducing agent for the prepared natural indigo powder. K/S value, color property, and colorfastness of dyed fabrics were investigated. Optimum dyeing conditions obtained were 60$^{\circ}C$, 20min. Regardless of indigo dye and sodium hydrosulfite concentration, Munsell hue of dyed fabrics was PB color. Compared to the dyed fabric with both sodium hydroxide and sodium hydrosulfite, those with sodium hydrosulfite only showed higher color strength(K/S value). Colorfastness of dyed fabrics showed high rating except of wash/dry cleaning fastness of silk fabrics dyed low color strength.

• Journal of Nutrition and Health
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• v.16 no.3
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• pp.162-184
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• 1983

The sodium amuounts of 35 food items and of the city supplied tap water in Seoul area were analyzed ay the Atomic Absorption Spectrophotometry. The Korean food exchange lists for the sodium resricted diets were developed from the available data and the ones newly obtained in this research. The food exchange lists provided in this research is compiled from (1) Milk group (2) Vegetable groups : A with the carbhydrate content of 0-4.9% and -B with that of 5.0-14.9% (3) Fruit group (4 ) Grains and starch food group (5) Meat groups : -Low fat meat and protein foods with the fat content of 0-3.0gm ; -Medium fat meat and protein foods with that of 5.0gm and : -High fat meat and protein foods with that of 8.0gm and (6) Fat group. Lists of sweets, alcoholic and nonalcoholic beverages and seasonings and condiments were also provided with the amount of sodium they contain in portions commonly used. The research described in this report was supported by the Grant from the Department of Education.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.460-467
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• 2015

Objectives: Excess sodium intake has been linked to obesity and obesity-related indices. However, the scientific evidence for this association is inadequate. The purpose of this study was to investigate the association between urinary sodium excretion and obesity-related indices among Korean adults. Methods: A convenience sample of 120 subjects (60 obese and 60 non-obese subjects) were recruited applying frequency matching for sex and age between two groups. Sodium intake level was assessed through 24-hour urine collection. Obesity-related metabolic risk factors, including fasting blood lipid indices, subcutaneous and visceral fat through computed tomography (CT), insulin resistance indices, blood pressure and liver enzymes were measured in all subjects. These obesity-related metabolic risk factors were compared between obese and non-obese group according to sodium excretion levels (<110 mEq/day, 110~180 mEq/day, >180 mEq/day). Results: After adjusting for age, gender, health behaviors (smoking, exercise, drinking), and energy intake, several obesity-related metabolic risk factors, including abdominal circumference, body fat percentage, subcutaneous and visceral fat, triglyceride, and systolic blood pressure were found to be significantly deteriorated as the sodium excretion level increases. In addition, multivariate adjusted-odds ratios of abdominal obesity, high blood triglyceride, and high blood pressure were found significantly higher in the highest sodium excretion group compared to the lowest group. The mean number of metabolic syndrome risk factors was also significantly greater in the highest sodium excretion group than in the lowest group. Conclusions: The current study findings suggested that high sodium intake can affect obesity and metabolic syndrome risk negatively, implying the necessity of future research on low-sodium diet intervention in relation to obesity and related health problems.

• Clinical and Experimental Pediatrics
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• v.53 no.8
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• pp.809-813
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• 2010

Bartter syndrome (BS) is an autosomal recessively inherited rare renal tubular disorder characterized by hypokalemic metabolic alkalosis and hyperreninemic hyperaldosteronism with normal to low blood pressure due to a renal loss of sodium. Genetically, BS is classified into 5 subtypes according to the underlying genetic defects, and BS is clinically categorized into antenatal BS and classical BS according to onset age. BS type I is caused by loss-of-function mutations in the $SLC12A1$ gene and usually manifests as antenatal BS. This report concerns a male patient with compound heterozygous missense mutations on $SLC12A1$ (p.C436Y and p.L560P) and atypical clinical and laboratory features. The patient had low urinary sodium and chloride levels without definite metabolic alkalosis until the age of 32 months, which led to confusion between BS and nephrogenic diabetes insipidus (NDI). In addition, the clinical onset of the patient was far beyond the neonatal period. Genetic study eventually led to the diagnosis of BS type I. The low urinary sodium and chloride concentrations may be caused by secondary NDI, and the later onset may suggest the existence of a genotype-phenotype correlation. In summary, BS type I may have phenotype variability including low urine sodium and chloride levels and later onset. A definitive diagnosis can be confirmed by genetic testing.

• KSBB Journal
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• v.30 no.5
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• pp.253-256
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• 2015

The antibacterial activity from Tricholoma matsutake extracts were confirmed by minimum inhibitory concentration (MIC) test against various bacteria. Tricholoma matsutake extracts was applied for manufacturing low salted Jeot-gal with sodium DL-malate and sodium nitrite as food preservatives. Due to antibacterial activity from Tricholoma matsutake extracts, MIC of sodium DL-malate and sodium nitrite were significantly reduced to 0.025 g/L and 0.25 g/L, respectively. As a result of this study, a premium low salted Jeot-gal can be developed with low concentration of food preservatives by adding Tricholoma matsutake extracts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Journal of the Korean Ceramic Society
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• v.46 no.3
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• pp.242-248
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• 2009

Forsterite is a crystalline magnesium silicate with chemical formula $Mg_2SiO_4$, which has extremely low electrical conductivity that makes it an ideal substrate material for electronics. In this study, forsterite precursors were synthesized with magnesium silicate gels from the mixture of magnesium nitrate solution and various sodium silicate solution by the geopolymer technique. Precursors and heattreated powders were characterized by thermogravimetrical differential thermal analyzer(TG-DTA), X-ray diffractometer(XRD), scanning electron microscopy(SEM), Si magic angle spinning nuclear magnetic resonance(MAS-NMR), transmission electron microscopy(TEM). As the result of analysis about the crystallization behavior by DTA, the synthesized precursors were crystallized in the temperature range of $700^{\circ}C$ to $900^{\circ}C$. The XRD results showed that the gel composition began to crystallize at various temperature. Also, it was found that the sodium orthosilicate based precursors(named as 'FO') began to crystallize at above $550^{\circ}C$. The FO peaks were much stronger than sodium silicate solution based precursors(named as 'FW'), sodium metasilicate based precursors(named as 'FM') at $800^{\circ}C$. TEM investigation revealed that the 100nm particle sized sample was obtained from FO by heating up to $800^{\circ}C$.