Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students

가공식품의 나트륨함량과 일부 여대생의 나트륨 영양표시 이용 및 저염 라면에 대한 수용도

  • Chang, Soon-Ok (Department of Food and Nutrition, College of Human Ecology, The University of Suwon)
  • 장순옥 (수원대학교 생활과학대학 식품영양학과)
  • Published : 2006.09.01
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Abstract

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

Keywords

References

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