SODIUM AMOUNTS IN INDUSTRIALIZED FOODS IN INSTITUTIONAL RESTAURANTS
DOI:
https://doi.org/10.12957/demetra.2016.16779Keywords:
Collective Feeding. Industrialized Food. Lunch. Salt. Sodium. Recommended Dietary Allowances.Abstract
For the benefit of individuals’ health, consumption of sodium should be restrained, so it is important that customers of foodservice units (FNU) know what is really on their plates so that they can make appropriate choices. Objective: This research aimed to point out the impact of industrialized products as to the amounts of sodium offered to users of these units in the state of São Paulo, considering the suggestion of the World Health Organization of a daily consumption of less than 5g of sodium chloride, or 2g of sodium. Method: Information concerning industrialized products utilized in a period of thirty days has been collected from the stock control documents from each unit. The calculated quantity of sodium was the result of the multiplication of the information in the labels of the industrialized food by the amount used to prepare dishes served for lunch. Given that information and the number of served meals, the average amount of sodium offered daily by those products per client was calculated. This average was compared to the WHO’s suggestion. Results: The content of sodium in industrialized food used in the dishes served by the FNUs is, on average, greater than the previously estimated amount for a lunch meal, reaching up to 2.5 times the prestablished suggestion. Conclusion: Consumption of this mineral should be reduced by raising the awareness of the population, foodservice managers and the Brazilian government.
DOI: 10.12957/demetra.2016.16779
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