• Nutrition Research and Practice
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• v.16 no.4
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• pp.537-548
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• 2022

BACKGROUND/OBJECTIVES: South Korea has been conducting the Sodium Reduction Restaurant Project since 2015 to reduce sodium contents in restaurant menus. The purpose of this study was to analyze changes in the sodium content of menus as determined by the Daegu Sodium Reduction Restaurant Project between 2015 and 2019. MATERIALS/METHODS: Intervention was aimed at reducing the sodium contents of over 10% of menu items in participating restaurants. On-site inspections and evaluations were conducted using a checklist, and reductions in sodium contents were determined by analyzing the salinities and sodium contents of menus after intervention. RESULTS: Post-intervention salinities and sodium contents were significantly lower than baseline values in 2016 (P < 0.001), 2017 (P < 0.001), 2018 (P < 0.001), and 2019 (P < 0.001). However, sodium contents and salinities differences before and after intervention were not significant in 2015. Sodium contents of more than 20% of menu items offered by restaurants that participated in the Sodium Reduction Restaurant Project for 2 yrs starting in 2016 declined by 28.9%. On the other hand, the sodium reduction rate achieved by restaurants that participated for 4 yrs from 2015 reached 55.4%. The percentage of restaurants that participated in the project increased annually, though some failed to be designated as Sodium Reduction Restaurants because they did not meet sodium reduction rate requirements. CONCLUSIONS: Positive correlations were found between duration of participation in the project and sodium reduction and designation rates. Sustainable long-term support at the national level is required to expand the project to other regions.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.2
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• pp.243-257
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• 2003

The purpose of this study was to search the influences of the increase of the contents of sodium alginate in the experimental alginates on the some mechanical properties. 3 commercial alginates were selected for the purpose of comparison of the results of experiments. 7 experimental alginates were manufactured with the rise of contents of sodium alginate from 8.8% to 18.3% with the decrease of contents of diatomaceous earth and with the constant contents of calcium sulfate 12.5%. sodium phosphate 2.2%, zinc fluoride 2.0%. Splitable metal mold with 12.5mm diameter and 20.0mm height was filled with mixed alginate to prepare the cylinder shaped specimens. Strain in compression, elastic recovery, compressive strength were tested using the ISO specification number 1563, alginate impression material. Experimental groups were 7, and 10 specimens were used for each test items and each groups. Following results were obtained ; 1. Strain in compression was decreased with the increase of sodium alginate contents (p=0.0077, r2 = 0.6302). 2. Elastic recovery was decreased with the increase of sodium alginate contents but was not significant(p=0.0639, r2=0.7449). 3. Compressive strength was increased with the increase of sodium alginate contents (p<0.0001, r2 = 0.9617). These results mean that the increase of sodium alginate contents make alginate harder but may result the increased permanent deformation.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.761-770
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• 2019

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.95-98
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• 1979

In order to observe the contents of some minerals in Korean daily food, the lithium, sodium and potassium were determined by E.E.L flame photometry. The results obtained are summarized as follows: 1) The lithium content was most higher (13. 8 to 16.8mg/100g) in sodium chloride, the contents of the lithium End sodium in each food were increased according to supplement of sodium chloride. 2) The potassium contents in garlic and bean paste were 137.6 mg and 186.3 mg per 100g sample, respectively, therefore these values were higher than the values in other samples. 3) The contents of lithium, sodium and potassium in rice, barley pressed and boiled rice lower than other samples.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.31-36
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• 1974

This study is designed to find out the mineral contents in Korean foods. In this report, Part I, Sodium and Potassium contents in vegetables and fruits commonly used in Korean households are analysed. The data analysed are shown in the table 1,2, and 3 in this report and these will be used as a fundamental guide-index in planning sodium-restricted diet in Korea.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.71-77
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.406-414
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• 1996

This study was undertaken to evaluate estimated and analyzed contents of sodium and potassium in the salt-restricted diet using "Food exchange sheet fro control of protein, sodium and potassium" for renal disease patients. Average food intake per day in the salt-restricted diet was 2, 241.2$\pm$68.4g, and water content of meals per day was 2, 082.7$\pm$144.3g including 297.7$\pm$91.1g of metabolic water from protein, fat and carbohydrate. Fried food showed higher weight change than that of the other kinds of food during cooking. Estimated and analyzed content of sodium were 656.4$\pm$273.2mg, 675.7$\pm$195.3mg, respectively ; those of potassium were 2, 198.3$\pm$37.3mg, 2, 142.3$\pm$162.4mg, respectively. Fried squid showed the lowest content of analyzed sodium and potassium compared with the estimated contents. The highest content of sodium was honeyed juice with apple, whereas the highest content of potassium was Mulkimchi. There was also no significant differences between analyzed and estimated content of sodium, as in case of potassium(p<0.05). Side dish and main dish made great contribution to sodium contents and the side dish and dessert were major source for potassium.potassium.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.61-64
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• 1975

This study is designed to find out the mineral contents in Korean foods. In the previous report Part I, Sodium and Potssium contents in vegetables and fruits commonly used in Korean households were analyzed. In this report Part II, Sodium and Potassium contents in cereals are analyzed. Cereals, as a main dish, are one of the most important energy source for Koreans. The data analyzed are shown in Table 1, Table 2, in this report and these will be used as a fundamental guide in planning Sodium-restricted diets in Korea.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.31-34
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• 1976

This study was designed to find out the mineral contents in Korean foods and constitutes third report on sodium and potassium contents in milk and soft drinks, following part I on vegetables and fruits and part II on cereals. Ten samples of milk and eleven samples of soft drinks of different trade names were collected from the market and analyzed for the contents of sodium and potassium by atomic absorption spectrophotometry. The data will be used as a fundamental guide in planning sodium-restricted diets in Korea.