scholarly journals Evaluation of salt content in school meals

2015 ◽  
Vol 28 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Cláudia Alexandra Colaço Lourenço Viegas ◽  
Jorge Torgal ◽  
Pedro Graça ◽  
Maria do Rosário Oliveira Martins
Keyword(s):  
High School Students ◽  
Salt Intake ◽  
Eating Habits ◽  
Salt Content ◽  
Food Samples ◽  
Mean Value ◽  
School Meals ◽  
School Students ◽  
Salt Reduction ◽  
Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

scholarly journals The Salt Content of Lunch Meals Eaten at Danish Worksites

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1367 ◽  
Author(s):  
Anne Lassen ◽  
Ellen Trolle ◽  
Anette Bysted ◽  
Pia Knuthsen ◽  
Elisabeth Andersen
Keyword(s):  
Chemical Analysis ◽  
Sodium Salt ◽  
Salt Intake ◽  
Salt Content ◽  
Salt Reduction ◽  
Effective Implementation ◽  
Reduction Strategies ◽  
Duplicate Portion ◽  
Subsequent Chemical

Monitoring levels of sodium (salt) in meals consumed out-of-home is needed to support effective implementation of salt-reduction strategies. The objective of the study was to examine lunch salt intake at 15 worksite canteens and to compare with results from a comparable study conducted 10 years before. A duplicate-portion-technique with subsequent chemical analysis was used to quantify 240 customers’ lunch salt intake. Estimated mean salt intake was 2.6 g/meal (95% Cl: 2.2 to 3.0 g/meal) and 0.78 g/100 g (95% Cl: 0.69 to 0.88 g/100 g). Salt intake measured both as g per meal and per 100 g was found to be significantly higher for male compared with female participants (+0.10 g/100 g, 95% Cl: +0.02 to +0.17 g/100 g, p = 0.011). Compared with the study conducted 10 years before, there was a significantly lower estimated salt intake of 0.5 g/meal (95% CI: −0.8 to −0.2 g/meal, p = 0.001), suggesting a possible reduction in canteen lunch salt intake during a 10-year period. Still, 40% of the meals exceeded the Nordic Keyhole label requirements of maximum 0.8 g salt per 100 g for ready meals. A further reduction of salt intake is warranted to comply with salt reduction targets.

scholarly journals A halve salt reduction intervention doesn’t affect the acceptance of school lunch

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M Liz Martins ◽  
A S Freitas
Keyword(s):  
Eating Habits ◽  
Salt Content ◽  
Value Added ◽  
School Lunch ◽  
Mean Value ◽  
World Health ◽  
Future Health ◽  
Salt Reduction ◽  
Plate Waste ◽  
Added Salt

Abstract Background Considering the high salt consumption by children and their impact on future health, is utmost importance the salt reduction on school meals. Though, it is essential to evaluate the acceptance of less salty meals to guarantee that nutritional requirements are not compromised. Methods This case study was performed at a Portuguese primary school, in city of Porto, including all children aged between 3 and 10 years. Added salt per meal was determined for dishes and soups, during 5 consecutive days in 1st and 2nd phases, by weighing salt added during meals preparation and considering the average portion served to children. An intervention for salt reduction was performed by halve the added salt through cooks training. Meals acceptance was evaluated by plate waste determination, using the aggregated weighing method, in order to compare differences in acceptance of school lunch before and after salt reduction. Results A total of 475 meals was evaluated. Before intervention, it was observed a mean value for added salt of 0.786g (±0.073g) for soup and 1.156g (±0.411g) for dish, totalized 1.942g (±0.393g) of salt added per meal, value higher than recommended for lunch (about 1.5g). During intervention, it was experienced a reduction of added salt between 45.7% and 52.8% for soup and between 41.3% and 50.6% for dish. The salt mean value added per meal was 1.010g (±0.170g), allowed the achievement of recommendations. There were no differences neither in the dish plate waste (p = 0.094) nor in the soup waste (p = 0.838) between the two phases. Conclusions This study showed that a 50% reduction of added salt doesn't affect the acceptance of school lunch by children aged between 3 and 10 years old. The success of this intervention could be important for developing school food policies in order to offer balanced meals either with an adequate salt content to achieve World Health Organization goals for salt reduction and consequently enhance public health. Key messages It has been possible to halve added salt on school lunch without affect children’s consumption. School policies aiming to promote healthy eating habits by reducing meals salt availability could be effective.

scholarly journals A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 181 ◽  
Author(s):  
Marina Carcea ◽  
Valentina Narducci ◽  
Valeria Turfani ◽  
Altero Aguzzi
Keyword(s):  
Sodium Chloride ◽  
Salt Intake ◽  
Sodium Intake ◽  
Salt Content ◽  
Nationwide Survey ◽  
Chloride Content ◽  
Mean Value ◽  
Salt Reduction ◽  
High Salt Content ◽  
Very High

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread.

scholarly journals Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study

BMJ Open ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. e044628
Author(s):  
Mhairi Karen Brown ◽  
Suzana Shahar ◽  
Yee Xing You ◽  
Viola Michael ◽  
Hazreen Abdul Majid ◽  
...  
Keyword(s):  
Medical Research ◽  
Research Ethics ◽  
Salt Intake ◽  
Salt Content ◽  
Ethics Committee ◽  
Salt Reduction ◽  
Reduction Strategy ◽  
Research Ethics Committee ◽  
School Canteen ◽  
Medical Research Ethics

IntroductionCurrent salt intake in Malaysia is high. The existing national salt reduction policy has faced slow progress and does not yet include measures to address the out of home sector. Dishes consumed in the out of home sector are a known leading contributor to daily salt intake. This study aims to develop a salt reduction strategy, tailored to the out of home sector in Malaysia.Methods and analysisThis study is a qualitative analysis of stakeholder views towards salt reduction. Participants will be recruited from five zones of Malaysia (Western, Northern, Eastern and Southern regions and East Malaysia), including policy-makers, non-governmental organisations, food industries, school canteen operators, street food vendors and consumers, to participate in focus group discussions or in-depth interviews. Interviews will be transcribed and analysed using thematic analysis. Barriers will be identified and used to develop a tailored salt reduction strategy.Ethics and disseminationEthical approval has been obtained from the Universiti Kebangsaan Malaysia Medical Research Ethics Committee (UKM PPI/1118/JEP-2020–524), the Malaysian National Medical Research Ethics Committee (NMRR-20-1387-55481 (IIR)) and Queen Mary University of London Research Ethics Committee (QMERC2020/37) . Results will be presented orally and in report form and made available to the relevant ministries for example, Ministry of Health, Ministry of Education and Ministry of Trade to encourage adoption of strategy as policy. The findings of this study will be disseminated through conference presentations, peer-reviewed publications and webinars.

scholarly journals INFLUENCE OF DIETARY TRENDS ON THE NUTRITION OF THE YOUTH

2019 ◽  
Vol 72 (9) ◽  
pp. 1740-1746
Author(s):  
Anita Bielawska ◽  
Katarzyna Tomczyk ◽  
Beata Łabuz-Roszak
Keyword(s):  
High School ◽  
High School Students ◽  
Young People ◽  
Eating Habits ◽  
The Body ◽  
Gluten Free ◽  
Nutritional Knowledge ◽  
School Students ◽  
Free Products ◽  
Balanced Diet

Introduction: Dietary trends such as consumption of lactose-free and gluten-free products or the use of alternative slimming diets are gaining increasing popularity, especially among young people. They determine their dietary choices, which are important from the point of view of human health. Unconventional diets are still considered as effective weight loss methods. The use of alternative diets may cause shortages of an essential nutrients, increase the risk of chronic non-communicable diseases and lead to the formation of incorrect eating habits. Balanced diet, in contrast to the alternative diet, takes into account the principles of rational nutrition and nutritional recommendations of the Institute of Food and Nutrition (IŻŻ). The aim: To investigate the influence of popular dietary trends on nutrition of high school adolescences. Material and methods: Subjects were adolescences in the age of 17-21 years attending high schools in Ruda Slaska (262 students, including 157 women and 105 men). Self-constructed questionnaire was applied in the study. Participation in the study was anonymous and voluntary. Results: In more than a half of young women (54,8%) and men (52,4%) the body mass deficiency was revealed (BMI<18 kg/m2). 33,6% of the respondents were on the non-balanced diets at least once in their lives. High school students knew gluten-free and lactose-free products but dietary trends, such as the consumption of gluten-free and lactose-free products, did not affect their diet. The main source of nutritional knowledge among respondents were their friends (78,2%). Conclusions: The results of the conducted research indicate the need to implement educational programs on the principles of proper nutrition. The increasing awareness of theyouth in this regard may contribute to reducing the interest in still popular alternative diets among young people and taking appropriate health behaviors by them.

scholarly journals THE INFLUENCE OF KNOWLEDGE AND DISASTER WARNING AND THE PREPARATION OF HIGH SCHOOL STUDENTS IN FACING EARTHQUAKE AND TSUNAMI

2019 ◽  
Vol 8 (2) ◽  
pp. 91-100
Author(s):  
Ruri Maiseptya Sari ◽  
Hanifah Hanifah ◽  
Vike Pebri Giena
Keyword(s):  
High School ◽  
High School Students ◽  
Standard Deviation ◽  
Emergency Response ◽  
Disaster Preparedness ◽  
Mean Value ◽  
School Students ◽  
Emergency Response Plan ◽  
Level Of Knowledge ◽  
Response Plan

Background: The school community's readiness to face disasters is still considered lacking in Indonesia. Schools as educational institutions are expected to provide an important role for disaster risk education, so students have the provision in dealing with disasters.Objective: This study aimed to identify the factors associated with the preparedness of high school students in dealing with the earthquake and tsunami disasters.Method: This study is analytic survey with cross sectional design. The population in this study were all high school students in Bengkulu City in 2018/2019 academic year. Two stages cluster sampling method have been used in this study. The researcher randomly chooses one high school that will be used as a research location, SMAN 2 Bengkulu City were selected as the result, then the researcher randomly chooses again to determine which class will be the sample, class of XI was chosen with a total of 340 students who spread across 11 classes. The researchers calculated the sample size by using the Slovin formula with the results of 220 respondents. The samples were selected by using proportional random sampling technique, and chosen based on the number of students in each class. Data collection in this study used an instrument in the form of a questionnaire adopted from LIPI consists 65 questions about knowledge and 10 questions about disaster warning and 36 questions about preparedness. The collected data is then processed and analyzed using computer program software and the data were analyzed by using univariate, bivariate and multivariate logistic regression statistical testsResult: The results of this study showed that preparedness of 220 respondents were obtained a mean of 23.57 with a standard deviation of 7.844, knowledge were obtained a mean value of 46.69 with a standard deviation of 8.229, attitudes were obtained a mean value of 60.01 with a standard deviation of 6.210, an emergency response plan were obtained a mean value of 14.95 with a standard deviation of 3.050, and disaster warning were obtained a mean value of 7.19 with a standard deviation of 2.408. Factors related to student preparedness in dealing with disasters were included the level of knowledge (p = 0.020), attitude (p = 0.280), emergency response plan (p = 0.000), disaster warning (p = 0.000).Conclusion: There is a relationship between the level of knowledge, and disaster warnings with disaster preparedness. The most dominant factor in disaster preparedness is disaster warnings. Key words: Preparedness, knowledge, disaster warning.

scholarly journals The Effect of Eating Habits’ Quality on Scholastic Performance in Turkish Adolescents

2020 ◽  
Vol 10 (1) ◽  
pp. 31 ◽  
Author(s):  
Aleksandra S. Kristo ◽  
Büşra Gültekin ◽  
Merve Öztağ ◽  
Angelos K. Sikalidis
Keyword(s):  
High School ◽  
High School Students ◽  
Dietary Habits ◽  
Eating Habits ◽  
Limited Information ◽  
School Students ◽  
System A ◽  
Scholastic Performance ◽  
Quality Of Eating

Evidence associates scholastic performance to quality of eating habits. However, there is limited information on this topic in Turkey, an emerging economy with notable disparities. Our work aimed to evaluate the effect of eating habits quality of high-school students in Turkey, on the Scholastic Aptitude Standardized Examination (TEOG) scores. The study was conducted in 29 different cities in Turkey during the academic year 2016–2017, involving students of ages 14–17 years (up to senior-high school). A dietary habits survey developed and validated for this population was distributed over the internet in February 2017. Apart from students’ TEOG scores, Family Affluence Score (FAS) was used to categorize the students into low, medium, and high financial standing. Eating Habits Score (EHS) was calculated by using a validated scoring system. A working sample of 298 participants was used. Based on our results, we observed that there is a significant positive correlation between EHS, FAS and success rate of students as assessed by TEOG scores. Further research on this subject should be conducted in combination with intervention studies to reveal potential strategies and policies that would enhance positive behavior change as it relates to nutritional habits, aiming at improved scholastic performance and overall health throughout lifespan.

scholarly journals A Cross-Sectional Survey of Salty Snack Consumption among Serbian Urban-Living Students and Their Contribution to Salt Intake

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3290
Author(s):  
Jasmina B. Timic ◽  
Jelena Kotur-Stevuljevic ◽  
Heiner Boeing ◽  
Dušanka Krajnovic ◽  
Brizita Djordjevic ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
University Students ◽  
Salt Intake ◽  
Cross Sectional Survey ◽  
School Students ◽  
Cross Sectional ◽  
Urban Living ◽  
Salty Snack ◽  
Snack Consumption

This study investigated the behavior of urban-living students related to the salty snacks consumption, and their contribution to salt daily intake. A cross-sectional survey on 1313 urban-living students (16–25 years, 61.4% university students and 38.6% high school students) used a pre-verified questionnaire created specifically for the study. The logistic regression analysis was performed to investigate the factors influencing snack consumption. The results of salt content and the snack consumption frequency were used to evaluate snack contribution to salt intake. All subjects consumed salty snacks, on average several times per week, more often at home and slightly more during periods of intensive studying, with 42% of the participants reporting to consume two or more packages per snacking occasion. Most of the participants consumed such products between main meals, but 10% of them took snacks immediately after the main meal. More high-school students than university students were in the “high snack group” (p < 0.05). The most frequently consumed salty snacks were those with the highest content of salt. Salt intake from snack products for a majority of participants ranged between 0.4 and 1 g/day. The research revealed younger age, home environment and significant contribution to salt intake as critical points in salty snack consumption among urban-living students important for the better understanding of their dietary habits.

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