- Tytuł:
- Ocena zawartosci soli kuchennej w racjach pokarmowych dzieci, mlodziezy i osob w wieku starszym
- Autorzy:
- Sikora, E
- Powiązania:
- https://bibliotekanauki.pl/articles/871646.pdf
- Data publikacji:
- 1992
- Wydawca:
- Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
- Tematy:
-
zywnosc
dietetyka
fizjologia czlowieka
dzieci
ludzie starzy
calodzienne racje pokarmowe
sol kuchenna
mlodziez
higiena zywienia
zywienie czlowieka
food
dietetics
human physiology
child
older people
daily food ration
table salt
adolescent
nutrition hygiene
human hygiene - Opis:
-
W racjach pokarmowych pobranych z Państwowego Domu Dziecka i Domu Spokojnej Starości stwierdzono zawartości soli kuchennej (NaCl) znacznie przekraczające poziom zalecany przez żywieniowców. Największy udział w ogólnej ilości soli miały pieczywo i zupy. Stosunek wagowy sodu do potasu był w badanych racjach nieprawidłowy ze względu na zbyt wysoki poziom sodu.
In order to estimate table salt intake in selected population groups, sodium chloride as well as sodium, potassium were determined in daily food rations. Sodium chloride was determined by Mohr's method, while sodium and potassium by flame photometry. Parallel samples of soups, bread and carbohydrates in the second courses were analysed in the same way. Samples for analysis were collected during a period of 10 days in a State Children's Home (SCH) and in Home for the Aged (HA). The table salt content in food rations from the HA was found between 14,7-24,7 g and in rations from the SCH between 7,9-19,6. In both cases the values were significantly higher than those recommended. The avarage table salt content in soup from the HA was 1,24 g/100g and that from the SCH - 1,65 g/100 g. A high level of salt was observed also in potatoes, groats and macaroni, the average value being 1,5 g/100g. As regards the size of the portions given, it was found, that soups as well as bread supplied 34% of the total salt content in the food rations, and the carbohydrates in the second courses brought about 14%. It was found, that about 96% of the total salt quantity in the investigated rations was derived from addition of salt during food preparation and from the processed products. The studied food rations contained relatively high quantities of potassium, that completely satisfied the demand for this element of the investigated population groups. The Na:K weight ratio was abnormal, as the results of too high sodium content. - Źródło:
-
Roczniki Państwowego Zakładu Higieny; 1992, 43, 3-4; 235-240
0035-7715 - Pojawia się w:
- Roczniki Państwowego Zakładu Higieny
- Dostawca treści:
- Biblioteka Nauki
Artykuł