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Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong
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Jie REN1, Chun-xiao XU1, Zeng GE2, Dan-ru LIU1, Jing DONG1, Xiao-lei GUO1
Modern Preventive Medicine | 2024, 51(10) : 1775 - 1779
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Modern Preventive Medicine | 2024, 51(10): 1775-1779
• Nutrition and Foold Hygiene •
Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong
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Jie REN1, Chun-xiao XU1, Zeng GE2, Dan-ru LIU1, Jing DONG1, Xiao-lei GUO1
Affiliations
  • Department of Non-Communicable Disease Prevention, Shandong Provincial Center for Disease Control and Prevention, Jinan, Shandong 250014, China
Published: 2024-05-25 doi: 10.20043/j.cnki.MPM.202402004
Outline
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Objective

To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong.

Methods

A stratified, random sampling method was used to recruit a representative sample of catering units, and finally 60 catering units were selected and divided into the intervention group and control group. The content of sodium was determined according to the national detection standard (GB/T 5009.91-2003).

Results

After six months of intervention, the content of sodium of dishes in the intervention group’s catering units decreased from 436 mg/100 g 369 mg/100 g (Z=-3.88, P<0.001), with a decrease of 15.4%, while the control group only decreased by 4.3%. The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams (Z=-3.12, P<0.05).

Conclusion

The salt-reducing intervention can reduce the content of salt of the dishes, and the monitoring of indicators, such as salt consumption, number of diners and sales ratio of low salt dishes in catering units, should be complied.

Sodium  /  The salt-reducing intervention  /  Catering units  /  Dishes
Jie REN, Chun-xiao XU, Zeng GE, Dan-ru LIU, Jing DONG, Xiao-lei GUO. Salt-reducing intervention on the content of sodium of dishes in catering units, Shandong[J]. Modern Preventive Medicine, 2024 , 51 (10) : 1775 -1779 . DOI: 10.20043/j.cnki.MPM.202402004
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Year 2024 volume 51 Issue 10
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Article Info
doi: 10.20043/j.cnki.MPM.202402004
  • Receive Date：2024-02-01
  • Online Date：2026-03-17
  • Published：2024-05-25
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  • Received：2024-02-01
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    Department of Non-Communicable Disease Prevention, Shandong Provincial Center for Disease Control and Prevention, Jinan, Shandong 250014, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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