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1 대한지역사회영양학회지 17(5) : 637~651, 2012 Korean J Community Nutr 17(5) : 637~651, 대구지역사업체급식메뉴유형별염도및소금함량측정 김지애 김윤화 안문영 1) 이연경 경북대학교식품영양학과 1) 대구의료원 Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu Ji-Ae Kim, Yun-Hwa Kim, Moon-Young Ann 1), Yeon-Kyung Lee Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea 1) Daegu Medical Center, Daegu, Korea Abstract The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace. (Korean J Community Nutr 17(5) : 637~651, 2012) KEY WORD : salinity salt content sodium content industry foodservice 서 삶의질이향상되고의식이변화되면서건강한삶에대한사회적관심을반영하는 웰빙 (well-being) 이라는새로운문화가유행하게되었다. 그러나이러한문화에도불구하고여전히우리나라의 짜게먹는식습관 은큰과제로남아있다. 짜게먹는식습관으로인한나트륨의과잉섭취는혈압상승, 뇌졸중, 심장질환및신장질환의발병위험률을높이고 접수일 : 2012 년 12 월 29 일접수수정일 : 2012 년 17 월 12 일수정채택일 : 2012 년 10 월 22 일채택 *This research was supported by grants from Daegu Metropolitan City Corresponding author: Yeon-Kyung Lee, Department of Food Science and Nutrition, Kyungpook National University, 80 Daehakro, Bukgu, Daegu , Korea Tel: (053) , Fax: (053) yklee@knu.ac.kr 론 (Meneton 등 2005; Kumanyika 2007), 칼슘의배설량을증가시켜골다공증을초래하기도한다 (Chobanian & Hill 2000; Wardner de & MacGreger 2002; Tsugane 2005). 이완기혈압을 2 mmhg만낮추어도고혈압 16%, 심장마비 9%, 뇌졸중 15% 를감소시킨다 (Cook 등 1995). 또한 He & MacGregor(2002) 는하루에소변으로배설되는나트륨량이 1.8 g 감소되는경우정상인은수축기혈압이 2.0 mmhg, 이완기혈압이 1.0 mmhg 감소되고, 고혈압환자는수축기혈압이 5.0 mmhg, 이완기혈압이 2.7 mmhg 감소한다고하였다. Son & Huh(2006) 은일일나트륨섭취량이 2,400 mg 이상 ( 소금으로 6 g) 인사람들이 2,400 mg 미만으로섭취하는사람들에비해고혈압위험도가수축기혈압이 1.77 배, 이완기혈압이 2.39 배높다고하였다. 한국인영양섭취기준 (The Korean Nutrition Society 2010) 의하루나트륨목표섭취량은 2,000 mg인 637

2 638 사업체급식메뉴유형별염도및소금함량 데, 2010년국민건강영양조사 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2011) 결과하루나트륨 2,000 mg 이상섭취자는 89.4% 였고, 나트륨목표섭취량이상섭취자분율이가장높은연령대는 30~49 세의성인층이었으며, 평균나트륨섭취량은충분섭취량 (1,500 mg) 대비남성은 403%, 여성은 289% 섭취하는것으로나타났다. 우리나라의나트륨섭취량 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2011) 은 4,878 mg으로일본 4,280 mg, 영국 3,440 mg, 미국 3,436 mg에비하여매우높은것으로나타났으며, 우리나라가전세계적으로도많이섭취하는편이다. 이처럼우리나라가나트륨섭취량이높은것은예로부터염장식품을즐기고, 국물섭취가높은것에기인한다고볼수있다. Park (2007) 의특정한산업체급식소의염도조사결과에따르면, 국류, 탕류및찌개류의염도는다른반찬류에비해유의하게낮았으나 1인분량당소금함량은탕및찌개류 (3.33 ± 1.17 g), 국류 (3.00 ± 0.83 g), 면류 (2.96 ± 0.86 g) 가김치류 (1.61 ± 0.26 g), 조림류 (1.17 ± 0.42 g), 구이류 (1.09 ± 0.17 g), 볶음류 (0.90 ± 0.26 g), 튀김류 (0.79 ± 0.35 g), 부침류 (0.79 ± 0.24 g), 생채류 (0.71 ± 0.36 g), 숙채류 (0.66 ± 0.21 g) 보다유의하게높은것으로나타났다. 즉탕및찌개류, 국류와면류는반찬류에비해염도는낮았지만, 1회섭취분량이많아이들을통한소금섭취량이높았다. 이처럼우리나라는김치, 장류, 젓갈등의소금함량이높은음식의섭취와국류, 찌개류, 탕류등의국물이많은음식의섭취로인한과다소금섭취가식사의문제점으로지적된다. 전국적으로집단급식소는점차증가하고있으며, 영유아보육시설, 유치원, 학교뿐만아니라군대, 산업체, 병원에서의급식보급률이증가됨에따라개인별급식경험도증가하게되었다 (KFDA 2011). 이러한식생활의변화는나트륨섭취를줄이는데있어서다양한접근방법이필요함을의미한다. 단순히한가정만의문제가아니라사회적으로도나트륨섭취량을줄이기위한노력과실천이필요한것이다. Park(2007) 의연구에서특정한집단급식소에서제공되는음식의염도를측정한결과김치류가 3.61 ± 2.10% 로가장높았고, 그다음이구이류 2.25 ± 0.39%, 조림류 2.11 ± 1.05%, 생채류 1.77 ± 0.87% 로높게나타났다. 이처럼집단급식소에서제공되는음식의높은염도로인해집단급식소이용이증가되는현시점에서나트륨저감화대책방안이마련될필요성이있다. 지금까지음식의염도를측정한연구로는외식음식 (Lee 1997) 과김치 (Moon 등 1997) 염도측정에대한선행연구가있으며, 단체급식소음식을대상으로한연구가있긴하나 (Park 2007) 이는특정한곳에서제공되는음식에대한결과이므로나트륨저감화를위한자료로제시하기에는부족하다. 따라서나트륨저감화교육시활용하기위해서는소금섭취량이높은성인을대상으로하는사업체급식소에서제공되는음식의염도와나트륨함량을다수의음식을대상으로측정할필요가있다. 음식중나트륨함량을측정하는방법으로는음식의염도를측정하여소금과나트륨함량을계산하는방법 (Lee 1997) 이있고, 화학적인방법으로음식중나트륨을직접분석하는방법 (Kim & Paik 1987; Lee 등 2009) 이있다. 화학적으로나트륨함량을분석하는방법이보다정확하겠으나급식소에서일일이음식의나트륨량을분석하기에는시간이나경제적인면에서어려움이따른다. Moon 등 (1997) 의연구에따르면음식의염도를측정하는것은학술적으로도의미가있을뿐만아니라지역주민의입에맞는음식을개발하기위해서도무엇보다필요하다고하였다. 또한염도계를활용하여염도를분석하면급식소에서쉽게음식의소금함량을계산할수있는장점이있으며, 한국음식의특성상국물요리가많으므로국의경우그자리에서바로염도를확인할수있어서편리하게활용할수있다. 또한우리나라음식은조리할때시간을맞추기위해서사용하는양념에의하여염도가높아지기때문에급식소에서염도계를활용하면음식의염도를조절하는데유용할수있다. 따라서본연구에서는나트륨섭취저감화를위한연구의일환으로대구지역의사업체급식소에서제공하는음식의염도및소금 ( 나트륨 ) 함량을측정하여사업체급식소의나트륨섭취량저감화및염도계활용화를위한기초자료로제시하고자하였다. 연구대상및방법 1. 조사대상급식소선정및기간 소금함량측정을위한대상급식소선정은대구지역 8개구군의사업체급식소를대상으로대구광역시보건과에협조를의뢰하여소금함량측정희망여부를조사한후희망하는급식소를대상으로실시하였다. 소금함량측정은총 100 개소를대상으로각급식소당 2회방문하였으며, 2007 년 7 월에서 12월에걸쳐실시하였다. 2. 조사대상음식선정및수거방법 사업체급식소음식의소금함량측정을위한음식은점심

3 김지애 김윤화 안문영 이연경 639 급식에제공된음식 1,142 가지를대상으로하였으며, 급식소를직접방문하여한끼식단의음식을수거하였다. 조사대상음식은 Table 1과같이밥류 (159), 일품요리류 (17), 죽류 (6), 면류 (13), 만두류 (7), 국류 (144), 탕류 (22), 찌개류 (22), 찜류 (29), 구이류 (19), 전류 (20), 볶음류 (106), 조림류 (78), 튀김류 (33), 나물 숙채류 (31), 생채류 (84), Table 1. Lunch menus served by industry foodservise operations in Daegu Dishes group Menu (n = 1,142) Cooked rices (159) One-dish rice (17) Porridge (6) Noodles (13) Dumplings (7) Soups (144) Broths(22) Stews (22) Steamed foods (29) Roasted foods (19) Pan-fried foods (20) Stir-fried foods (106) Hard-boiled foods (78) Cooked kidney bean rice, cooked millet rice, cooked mung beans rice, cooked barley rice, cooked rice, cooked african millet rice, cooked african millet and red bean rice, cooked miscellaneous cereals rice, cooked miscellaneous cereals rice, cooked miscellaneous cereals and black beans rice, cooked glutinous rice, cooked glutinous brown rice, cooked brown rice, cooked black rice, cooked black beans rice Whip-arm octopus and vegetables bibimbap, cooked sweet pumpkin nutrition rice, pulgogi broccoli fried rice, bibimbap, bibimbap&kochujang, sprouts bibimbap, tuna bibimbap, curry and rice, cooked soybean sprouts and rice Chicken porridge Cool noodle, mulnaengmyon, mulhoe noodle, spaghetti, tcha jang myon, party noodle, champon, jjapageti, kalguksu Rosted dumpling, sweet and sour dumpling, bibimdumpling, steamed dumpling Eggplant cool soup, potato soup, chard soybean paste soup, kimchi soup, kimchi and jelly cool soup, kimchi soft tofu soup, nabakkimchi soup, tangleweed and radish soup, shredded tangleweed cool soup, marsh snail soup to relieve the hangover, frozen pollack soup, tofu soybean paste soup, dumpling soup, cleaned kimch soup, cleaned soybean paste soup, cleaned green onion soup, crab flavored cucumber cool soup, shredded radish soup, shredded radish perilla seeds soup, brown seaweed soup, brown seaweed cool soup, brown seaweed perilla seeds soup, littleneck clam and leek soup, chinese cabbage soybean paste soup, dried pollack soup, dried pollack and brown seaweed soup, dried pollack broth to relieve the hangover, beef soup, beef and brown seaweed soup, beef broth soup, uncur soybean curd kimchi soup, spinach soybean paste soup, dried radish leaves soup, boiled fish paste soup, Winter-grown vegetables soybean paste soup, yolmu cool soup, yolmu soybean paste soup, cucumber cool soup, cucumber and brown seaweed cool soup, squid soup, deep-fried bean curd and radish soup, deep-fried bean curd udong soup, yukgaejang, corbicula soup, champon soup, soybean powder chinese cabbage soup, soybean sprouts soup, soybean sprouts kimchi sup, soybean sprouts cool soup, winter mushroom miso soup, green pepper soybean paste soup, pumpkin soybean paste soup Marsh snail broth, cleaned chicken broth, cod broth, frozen pollack broth, soupbone and outer leaves broth, sari oxtail broth, ginseng and chicken broth, seolleongtang, mudfish broth Kochujang stew, kimchi and bean curd stew, blue crab soybean paste stew, pork and kimchi stew, soybean paste stew, mushroom stew, spicy sausage stew, mixed stew, spicy soft tofu stew, tuna and kimchi stew, chungkukjang stew Steam egg, steam chicken, steam pork ribs, pork fatback, steamed sea food and soybean sprouts, steamed bean curd, boiled egg, steamed cabbage and sesame leave, steamed soft bean curd Roasted flatfish with seasoned soy sauce, egg rolls, egg fry, roasted mackerel, roasted saury, roasted bean curd with egg, roasted bean curd, roasted bean curd&seasoned soy sauce, potato butter barbeque Pan-fried kimch, ddok ribs, pan-fried leek, pan-fried sausage, pan-fried boiled fish past, pan-fried corn and vegetables, pan-fried meatball&ketchup, pan-fried sea food and green onion, pan-fried pumpkin, pan-fried black sesame potato Stir-fried karae ddok, stir-fried potato, stir-fried dry shrimp kochujang, stir-fried dry shrimp and garlic young stem, stirfried dry shrimp and pumpkin, stir-fried dried green laver, stir-fried sweet potato young stem, stir-fried kimchi and chicken ribs, stir-fried kimchi, stir-fried sesame leaves and anchovy, stir-fried whip-arm octopus, stir-fried oyster mushroom, stir-fried chicken ribs, stir-fried bellflower kochujang, pork pulgogi, stir-fried pork, stir-fried rice cake, stirfried garlic young stem, mapodowfu, stir-fried quail's egg and joraengyi ddok, stir-fried anchovy, stir-fried brown seaweed stem, stir-friedbelly pork, stir-fried vienna sausage, stir-fried belly pork and kimchi, beef pulgogi, scrambled egg, stir-fried boiled fish paste, stir-fried belly pork squid, japchae, stir-fried shredded dried stephanolepis cirrhifer, stir-fried seasoned roasted common squid, stir-fried ochellatus octopus and small octopus, stir-fried tuna vegetables, stir-fried sea food and udong, stir-fried ham and sausage, stir-fried pumpkin Hard-boiled flatfish, hard-boiled hairtail, hard-boiled potato, hard-boiled egg, hard-boiled mackerel, hard-boiled sesame young leaves, hard-boiled saury, hard-boiled chicken, hard-boiled pork, hard-boiled tofu, hard-boiled peanut, hard-boiled garlic young stem, hard-boiled anchovy, hard-boiled anchovy and peanut, hard-boiled mixed beef, spanish mackerel teriyaki, hard-boiled spanish mackerel, hard-boiled beef and shredded burdock, hard-boiled beef, hard-boiled lotus root, hard-boiled fish paste, hard-boiled rhizome and devil's tongue, hardboiled rhizome, hard-boiled burdock, hard-boiled dried stephanolepis cirrhifer, hard-boiled semi-dried alaska pollack, kongjaban, hard-boiled green pepper, hard-boiled pimentoball

4 640 사업체급식메뉴유형별염도및소금함량 Table 1. Continued Dishes group (n = 1,142) Fried foods (33) Boiled-vegetables (31) Fresh-vegetables (84) Seasoned-vegetables (90) Salads (6) Kimchies (187) Sauces (47) Fruits (11) Beverages (11) Menu Flatfish fry, hairtil fry, potato croquette, sweet potato fry, green young pepper fry, chicken fry, pork cutlet, port cutlet&sauce, fish cutlet, vegetables croquette, vegetables fry, sweet and sour squid, seasoned corn and glutinous rice, chugwon, chiken teriyaki fry, sweet and sour chicken, sweet and sour pork, chugwon fry Boiled eggplant, boiled fernbrake, Wrapped tangleweed, boiled sweet cabbage, radish, boiled brown seaweed, boiled dropwort and mungbean sprouts, roccoli, broccoli&pepper paste with vinegar, broccoli and brown seaweed vinegar with pepper paste, boiled amaranthus mangostanus, boiled three color, green bean sprouts, boiled spinach, wrapped cabbaeg, biled winter plowing herbs, boiled yolmu, boiled yolmu soybean paste, wrapped boiled pumpkin leaves Seasoned fresh pepper, carrots, bellflower, seasoned fresh sedum, seasoned fresh radish, seasoned fresh dropwort and radish, seasoned fresh cabbage and leek, lettuce, seasoned fresh chinese cabbage, seasoned fresh vegetables, raw vegetables, fresh cabbage, onion in soyean sauce, onion and leek preserved with salt, onion wolly, seasoned fresh yolmu, seasoned fresh cucumber and bellflower, fresh cucumber, cucumber kimchi, seasoned fresh cucumber and cabbage, seasoned fresh cucumber and onion, cucumber and onion wolly, seasoned fresh chong kyeong choe, fresh chicory, green pepper Seasoned boiled green pepper leaves, pepper, preserved with salt, seasoned tun shell, laver powder, seasoned laver powder, seasoned boiled sesame leave, sesame leave preserved with salt, dan mu ji, seasoned boiled codonop lanceolata, seasoned boiled bellflower, seasoned boiled bellflower and apple, seasoned boiled acron starch jelly, garlic preserved with salt, seasoned boiled young garlic stem, seasoned crab flavored, seasoned dried radish cubes, seasoned boiled brown seaweed and crab flavored, seasoned boiled brown seaweed, seasoned boiled leek, seasoned boiled broccoli with vinegar, seasoned raw amaranthus mangostanus, seasoned lettuce and crown daisy, seasoned boiled lettuce and chicory, seasoned vegetables and jjolmyun, seasoned chinese cabbage vinegar, seasoned boiled cucumber, seasoned boiled squid, squid with fermented fish liquid, seasonned boild ochellatus octopus, seasoned common squid, roasted, seasoned fresh pimpinella brachycarpa, seasoned mung-bean jelly, seasoned chicory, soybean sprouts mustard, seasoned boiled soybean sprouts, seasoned green pepper, jellyfish naengchae, seasoned smoked turkey leek Vegetables salad, cabbag salad, leek salad, sea lettuce and konjak salad, ham and cabbage salad Cube radish, sesame leaf kimchi, matkimchi, chilled water kimchi, chinese cabbage kimchi, baikkimchi, seokbakji, small radish with leaves kimchi, yolmu kimchi Soy sauce, kochujang, sesame sauce, pork cutlet sauce, soybean paste, sweet and sour pork sauce, soybean paste, seasoned, seasoned soy sauce, pepper paste with vinegar, ketchup, tartar sauce Banana, peach, watermelon, watermelon punch Plum tea, powder of roast grain drink, shikhae, yogurt, drinking water 무침류 (90), 샐러드류 (6), 김치류 (187), 양념류 (47), 과일류 (11), 음료류 (11) 의총 22가지음식군으로분류하였다. 22가지음식군을메뉴유형별로밥류, 일품요리류, 국물류, 일반반찬류, 채소반찬류, 김치류, 소스류, 과일류, 음료류의 9개군으로대분류하고 9가지메뉴유형별및메뉴유형내음식군의염도와소금함량을비교하였다. 3. 음식의염도및소금함량측정음식중소금함량측정은 Lee(1997) 의방법과염도계 (GMK-530, G-Won Hitech Co. Korea) 사용설명서를참고하여피급식자에게제공되는단체급식소의 1인분음식량을기준으로염도를측정하여소금및나트륨함량을계산하였다. 즉수거음식전량 (1인분량 ) 에물을첨가하여 1:10 비율로희석시킨후믹서에충분히갈아서염도계로염도를측정한후음식을희석한용액의희석배수를곱하여음식의염도 (%) 를환산하고, 환산된음식의염도 (%) 를 1인분량의음식량 (g) 과곱하여 1인분량의소금량 (g) 을계산하였 다. 또한소금량 (g) 을 2.5로나누고 1,000을곱하여나트륨량 (mg) 으로나타내었다. 국, 탕, 찌개류의경우는국물과건더기를함께믹서에갈아서염도를측정하였다. 4. 통계처리 본연구에수집된자료는 SPSS(Statistical Package Social Science) Win 17.0 프로그램을사용하여통계처리하였다. 음식군및군별세부음식에관한 1인분량, 염도, 소금함량, 나트륨함량의평균과표준편차를구하였고, 음식군별에서평균치간의유의성검증을위해 ANOVA와 Duncan's multiple comparison test(p <0.05) 를실시하였다. 결 1. 한끼식단의소금및나트륨함량 단체급식소점심한끼식단의소금량과나트륨량은각각 과

5 김지애 김윤화 안문영 이연경 641 Table 2와같다. 소금의하루목표섭취량 5 g(the Korean Nutrition Society 2010) 을한끼당으로나눈 1.7 g 미만을섭취하는경우는 3% 에불과하였고, 3~< 5g 인경우가 46% 로가장높았다. 나트륨함량도 1,000- < 1,500 mg 인경우가 35.3% 로가장높았으며, 일일나트륨목표섭취량 (The Korean Nutrition Society 2010) 인 2000 mg의 1/3인 667 mg 이하를섭취하는경우는겨우 2.5% 에불과하였다. Table 2. The salt and sodium contents in lunches served at industry foodservice operations in Daegu Salt content (g) n (%) Sodium content (mg) n (%) 0 <1.7 6 (553.0) 0 < (552.5) 1.7 <3 42 (521.0) 667 < 1, (558.0) 3 <5 92 (546.0) 1,000 < 1, (535.5) 5 <7 40 (520.0) 1,500 < 2, (524.0) 7 <10 16 (558.0) 2,000 < 2, (515.5) 10 4 (552.0) 2,500 < 3, (556.0) 3, (558.5) Total 200 (100.0) Total 200 (100.0) 2. 메뉴유형별음식군의염도및소금 ( 나트륨 ) 함량조사대상음식의메뉴유형별염도및 1인분소금 ( 나트륨 ) 함량은 Table 3과같다. 메뉴유형별 9가지음식군중에서염도는소스류가 3.84 ± 2.36% 로가장높았고, 그다음이김치류 (1.62 ± 0.70%) 였으며, 채소반찬류 (1.02 ± 1.08%), 일반반찬류 (0.92 ± 0.88%), 국물류 (0.73 ± 0.59%) 간에는유의한차이가없었고, 밥류 (0.00%), 과일류 (0.16%), 음료류 (0.21%) 가가장낮았다 (p <0.001). 메뉴유형별 9가지음식군중에서 1인분량당소금함량 Table 3. The salinity and salt content of the dishes groups served at industry foodservice operations Dishes group (n = 1,142) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Cooked rices (159) ± ) 0.00 ± 0.01 A 0.00 ± 0.02 A ± A Staple foods (43) Soups (188) Dishes (285) Vegetables (211) One-dish rice (17) ± ± ± ± Porridges (6) ± ± ± ± Noodles (13) ± ± ± ± Dumplings (7) ± ± 0.50 ns2) 0.53 ± 0.44 ns ± ns Average ± ± 0.47 BC 1.19 ± 1.18 C ± C Soups (144) ± ± ± ± Broths (22) ± ± ± ± Stews (22) ± ± 0.24 ns 1.78 ± 0.54 ns ± ns Average ± ± 0.59 C 1.67 ± 1.49 D ± D Steamed foods (29) ± ± 0.45 a 0.38 ± 0.41 a ± a Roasted foods (19) ± ± 0.65 ab 0.40 ± 0.47 a ± a Pan-fried foods (20) ± ± 0.48 ab 0.43 ± 0.29 a ± a Stir-fried foods (106) ± ± 0.79 bc 0.85 ± 0.74 ab ± ab Hard-boiled foods (78) ± ± 1.17 c 0.97 ± 1.37 b ± b Fried foods (33) ± ± 0.53 ab 0.52 ± 0.57 ab ± ab Average ± ± 0.88 C 0.74 ± 0.91 BC ± BC Boiled-vegetables (31) ± ± 0.48 a 0.34 ± ± Fresh-vegetables (84) ± ± 0.72 ab 0.40 ± ± Seasoned-vegetables (90) ± ± 1.21 b 0.55 ± ± Salads (6) ± ± 0.72 a 0.29 ± 0.37 ns ± ns Average ± ± 1.08 C 0.45 ± 0.44 AB ± AB Kimchies (187) ± ± 0.70 D 0.95 ± 0.49 C ± C Sauces (47) ± ± 2.36 E 0.98 ± 0.95 C ± C Fruits (11) ± ± 0.18 AB 0.23 ± 0.27 A ± A Beverages (11) ± ± 0.43 AB 0.14 ± 0.28 A ± A 1) Mean ± SD, 2) NS: not significant Means in the same column bearing different capital letters are significantly different among menu types by Duncan's multiple range test at p < Means in the same column bearing different small letters are significantly different within menu types by Duncan's multiple range test at p < 0.05.

6 642 사업체급식메뉴유형별염도및소금함량 은국물류 ( 국류, 탕류, 찌개류 ) 가평균 1.67 ± 1.49 g으로가장높았고, 그다음으로일품요리류 ( 일품밥류, 죽류, 국수류, 만두류 ) 1.19 ± 1.18 g, 소스류 0.98 ± 0.95 g, 김치류 0.95 ± 0.49 g, 일반반찬류 ( 찜류, 구이류, 전류, 볶음류, 조림류, 튀김류 ) 가 0.74 ± 0.91 g으로유의하게높았으며, 밥류 (0.00 g), 과일류 (0.23 g), 음료류 (0.14 g) 가가장낮은것으로나타났다 (p<0.001). 메뉴유형별각음식군내염도는일반반찬류중에서조림류 (1.27 ± 1.17%) 가볶음류 (1.01 ± 0.79%) 와함께염도가가장높았으며, 찜류 (0.39 ± 0.45%) 가구이류 (0.57 ± 0.65%), 튀김류 (0.58 ± 0.53%), 전류 (0.64 ± 0.48%) 와함께가장낮은것으로나타났다. 다른유형별음식군내에서는유의한차이를나타내지않았다. 메뉴유형별각음식군내 1인분량당소금함량은일반반찬류에서는조림류 (0.97 ± 1.37 g) 가가장높았으며, 볶음류 (0.85 ± 0.74 g) 및튀김류 (0.52 ± 0.57 g) 와유의한차이가없었고, 전류 (0.43 ± 0.29 g), 구이류 (0.40 ± 0.47 g), 찜류 (0.38 ± 0.41 g) 보다유의하게높은것으로나타났다. 다른메뉴유형에서는음식군간의염도및소금함량에유의한차이를나타내지않았다. 3. 일품밥류, 죽류, 면류의염도및소금 ( 나트륨 ) 함량일품밥류, 죽류, 면류의염도및 1인분의소금 ( 나트륨 ) 함 량은 Table 4와같다. 일품밥류중낙지야채비빔밥의염도가 1.20 ± 0.00% 로가장높았으며, 그다음으로비빔밥과고추장 (1.07 ± 0.31%), 비빔밥 (0.84 ± 0.56%), 카레라이스 (0.75 ± 0.92%) 등의순으로높게나타났다. 1인분의소금함량은비빔밥과고추장이 2.45 ± 1.33 g으로가장높았으며, 그다음으로낙지야채비빔밥 (1.88 ± 0.00 g), 카레라이스 (1.51 ± 1.64 g), 비빔밥 (0.95 ± 0.83 g) 등의순으로높게나타났다. 죽류는모두닭죽으로평균염도는 0.32 ± 0.21%, 1인분의소금함량은 0.86 ± 0.44 g, 나트륨함량은 ± mg 으로나타났다. 조사대상면류중염도는자장면이 0.80 ± 0.00% 로가장높게나타났으며, 그다음이칼국수 (0.66 ± 0.00%), 물회국수 (0.58 ± 0.00%), 스파게티 (0.50 ± 0.41%), 짬뽕 (0.40 ± 0.00%), 잔치국수 (0.37 ± 0.00%) 등의순이었다. 1인분의소금함량은물회국수가 5.51 ± 0.00 g 으로가장높았고, 그다음으로자장면 (2.37 ± 0.00 g), 잔치국수 (2.15 ± 0.00 g), 칼국수 (2.02 ± 0.00 g) 가 2 g이상의소금함량을나타내었다. 4. 국류, 탕류, 찌개류의염도및소금 ( 나트륨 ) 함량국류의염도및 1인분의소금 ( 나트륨 ) 함량은 Table 5와같다. 국류중다시마채냉국의염도가 1.11 ± 0.00% 로가 Table 4. The salinity and salt content of one-dish rice, porridges, noodles per serving Menu (n = 36) Weight (g) Salinity (%) Salt content (g)sodium content (mg) Whip-arm octopus and vegetables bibimbap (1) ± ) 1.20 ± ± ,753.6 ± Cooked sweet pumpkin nutrition rice (1) ± ± ± ,134.6 ± Pulgogi broccoli fried rice (1) ± ± ± ,575.0 ± Bibimbap (5) ± ± ± ,378.9 ± One-dish rice (17) Bibimbap & kochujang (3) ± ± ± ,980.2 ± Sprouts bibimbap (1) ± ± ± ,522.5 ± Tuna bibimbap (1) ± ± ± ,543.7 ± Curry and rice (2) ± ± ± ,603.7 ± Cooked soybean sprouts and rice (2) ± ± ± ,550.0 ± Porridges (6) Chicken porridge (6) ± ± ± ,345.0 ± Cool noodle (2) ± ± ± ,507.3 ± Mulnaengmyon (1) ± ± ± ,337.6 ± Mulhoe noodle (1) ± ± ± ,204.0 ± Spaghetti (4) ± ± ± ,301.3 ± Noodles (13) Tcha Jang Myon (1) ± ± ± ,947.2 ± Party noodle (1) ± ± ± ,858.4 ± Champon (1) ± ± ± ,605.7 ± Jjapagetti (1) ± ± ± ,165.0 ± Kalguksu (1) ± ± ± ,806.2 ± ) Mean ± SD

7 Table 5. The salinity and salt content of soups per serving Menu (n = 55) Weight (g) Salinity (%) Salt content (g) Sodium content Sodium content Menu (n = 89) Weight (g) Salinity (%) Salt content (g) (mg) (mg) Eggplant cool soup (1) ± ) 0.55 ± ± ,609.1 ± Beef soup (10) ± ± ± ± Potato soup (2) ± ± ± ,474.8 ± Beef and brown seaweed soup (2) ± ± ± ± Chard soybean paste soup (3) ± ± ± ,843.7 ± Beef broth soup (1) ± ± ± ± Kimchi and jelly cool soup (1) ± ± ± ,511.1 ± Soft tofu kimchi soup (1) ± ± ± ± Kimchi soft tofu soup (1) ± ± ± ,455.4 ± Spinach soybean paste soup (1)236.0 ± ± ± ± Nabakkimchi soup (2) ± ± ± ,744.4 ± Dried radish leaves soup (6) ± ± ± ± Tangleweed and radish soup (1) ± ± ± ,437.4 ± Boiled fish paste soup (5) ± ± ± ± Shredded tangleweed cool Winter-grown vegetables ± ± ± ,022.0 ± soup (1) soybean paste soup (1) ± ± ± ± Marsh snail soup to relieve the ± hangover (2) 0.58 ± ± ,533.6 ± Yolmu cool soup (2) ± ± ± ± Frozen pollack soup (2) ± ± ± ,495.8 ± Yolmu soybean paste soup (4) ± ± ± ± Soybean curd soybean paste soup (3) ± ± ± ,629.0 ± Cucumber cool soup (4) ± ± ± ± Dumpling soup (2) ± ± ± ,542.8 ± Cucumber and brown seaweed cool soup (4) ± ± ± ± Cleaned kimchi soup (1) ± ± ± ,504.0 ± Squid soup (2) ± ± ± ± Cleaned soybean paste soup (1) ± ± ± ,332.3 ± Marsh snail soup (3) ± ± ± ± Cleaned green onion soup (1) ± ± ± ,526.8 ± Deep-fried bean curd and radish soup (1) ± ± ± ± Crab flavored cucumber Deep-fried bean curd udong ± ± ± ,596.1 ± cool soup (1) soup (1) ± ± ± ± Shredded radish soup (2) ± ± ± ,398.8 ± Yukgaejang (8) ± ± ± ± Shredded radish perilla seeds soup (3) ± ± ± ,655.5 ± Corbicula soup (1) ± ± ± ± Brown seaweed soup (11) ± ± ± ,559.9 ± Champon soup (2) ± ± ± ± Brown seaweed cool soup (4) ± ± ± ,769.8 ± Soybean powder chinese cabbage soup (2) ± ± ± ± Brown seaweed perilla seeds soup (2) ± ± ± ,682.0 ± Soybean sprouts soup (14) ± ± ± ± Littleneck clam and leek Soybean sprouts kimchi ± ± ± ,817.9 ± soup (1) soup (1) ± ± ± ± Chinese cabbage soybean Soybean sprouts cool ± ± ± ,642.7 ± paste soup (1) soup (7) ± ± ± ± Dried pollack soup (3) ± ± ± ,606.7 ± Winter mushroom miso soup (2) ± ± ± ± Dried pollack and brown seaweed soup (1) ± ± ± ,532.4 ± Pyeongjangjangguk (1) ± ± ± ± Dried pollack broth to relieve Green pepper soybean ± ± ± ,818.0 ± the hangover (1) paste soup (2) ± ± ± ± Pumpkin soybean paste soup (2) ± ± ± ± ) Mean ± SD 김지애 김윤화 이연경 643

8 644 사업체급식메뉴유형별염도및소금함량 장높았으며, 1인분의소금함량도 2.56 ± 0.00 g 으로가장높았다. 그다음으로염도는팽이미소국 (0.96 ± 0.30%), 순두부김치국 (0.93 ± 0.00%), 근대된장국 (0.87 ± 0.31%), 배추된장국 (0.87 ± 0.00%), 두부된장국 (0.86 ± 0.16%), 열무된장국 (0.85 ± 0.26%), 나박김치국 (0.85 ± 0.13%), 호박된장국 (0.85 ± 0.10%) 순으로높게나타났다. 소금함량은다시마채냉국에이어팽이미소국 (2.29 ± 0.70 g), 근대된장국 (2.11 ± 0.91 g) 등이높게나타났으며, 다시마무국 (1.09 ± 0.00 g), 무채국 (1.00 ± 0.46 g), 맑은된장국 (0.83 ± 0.00 g), 재첩국 (0.68 ± 0.00 g), 유부우동국 (0.55 ± 0.00 g) 등맑은국이비교적낮게나타났다. 탕류, 찌개류의염도및 1인분의소금 ( 나트륨 ) 함량은 Table 6과같다. 탕류중고디탕의염도가 0.80 ± 0.19% 로가장높았고, 닭맑은탕은 0.06 ± 0.04% 로개인적으로염도를맞춰서먹도록되어있으므로가장낮게조사되었다. 그다음은동태탕 (0.75 ± 0.07%), 추어탕 (0.71 ± 0.09%), 설렁탕 (0.69 ± 0.00%) 등의순으로높게나타났다. 1인분의소금함량은설렁탕 (2.30 ± 0.00 g), 고디탕 (1.93 ± 0.64 g), 동태탕 (1.87 ± 0.59 g), 추어탕 (1.73 ± 0.16 g), 사골우거지탕 (1.58 ± 0.63 g) 등의순으로높게나타났다. 찌개류중청국장찌개의염도와소금함량이각각 1.00 ± 0.00% 과 2.69 ± 0.00 g 으로가장높았다. 그다음으로김치두부찌개 (0.96 ± 0.00%), 꽃게된장찌개 (0.94 ± 0.01%), 부대찌개 (0.79 ± 0.06%) 등의염도가높게나타났으며, 순두부찌개가 0.51 ± 0.13% 로가장낮게조사되었다. 1인분의소금함량은청국장찌개에이어꽃게된장찌개 (2.48 ± 0.00 g), 부대찌개 (2.12 ± 0.13 g), 버섯찌개 (2.06 ± 0.00 g) 등이 2 g 이상이었으며, 모든음식에서소금함량이 1 g 이상으로나타났다. 5. 볶음류, 조림류, 김치류, 양념류의염도및소금 ( 나트륨 ) 함량볶음류의소금 ( 나트륨 ) 함량은 Table 7과같다. 볶음류의염도는멸치볶음이 3.40 ± 0.61% 로가장높았고, 스크램블드에그가 0.10 ± 0.00% 로가장낮게조사되었다. 그다음은진미채볶음 (3.30 ± 0.00%), 건새우고추장볶음 (2.90 ± 0.00%), 건파래볶음 (2.70 ± 0.00%), 김치볶음 (2.35 ± 0.35%), 김치닭갈비 (2.00 ± 0.00%), 깻잎멸치볶음 (2.00 ± 0.00%) 이염도 2% 이상으로조사되었다. 1 인분의소금함량은불삼겹 (2.59 ± 0.00 g), 김치볶음 (1.94 ± 0.69 g), 참치야채볶음 (1.85 ± 0.04 g) 등이높았으며, 느타리버섯볶음과스크램블드에그가 0.09 ± 0.00 g으로가장낮게나타났다. Table 6. The salinity and salt content of broths and stews per serving Menu (n = 44) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Marsh snail broth (3) ± ) 0.80 ± ± , ± Cleaned chicken broth (2) ± ± ± , ± Cod broth (1) ± ± ± , ± Frozen pollack broth (2) ± ± ± , ± Broths (22) Soupbone and outer leaves broth(2) ± ± ± , ± Sari oxtail broth (1) ± ± ± , ± Ginseng and chicken broth (5) ± ± ± , ± Seolleongtang (1) ± ± ± , ± Mudfish broth (5) ± ± ± , ± Kochujang stew (1) ± ± ± , ± Kimchi and bean curd stew (1) ± ± ± , ± Blue crab soybean paste stew (2) ± ± ± , ± Pork and kimchi stew (1) ± ± ± , ± Soybean paste stew (6) ± ± ± , ± Stews (22) Mushroom stew (1) ± ± ± , ± Spicy sausage stew (2) ± ± ± , ± Mixed stew (1) ± ± ± , ± Spicy soft tofu stew (4) ± ± ± , ± Tuna and kimchi stew (2) ± ± ± , ± Chungkukjang stew (1) ± ± ± , ± ) Mean ± SD

9 Table 7. The salinity and salt content of stir-fried foods per serving Menu (n = 52) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Menu (n = 46) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Stir-fried karae ddok (1) ± ) 0.30 ± ± ± Stir-fried garlic young stem (1) ± ± ± , ± Stir-fried potato (6) ± ± ± ± Mapodowfu (2) ± ± ± , ± Stir-fried dry shrimp kochujang (1) Stir-fried dry shrimp and garlic young stem(4) Stir-fried dry shrimp and pumpkin (1) ± ± ± ± Stir-fried quail's egg and joraengyi ddok (1) ± ± ± , ± ± ± ± ± Stir-fried anchovy (3) ± ± ± , ± ± ± ± ± Stir-fried brown seaweed stem (4) ± ± ± , ± Stir-fried dried green laver (1) ± ± ± ± Stir-fried belly pork (1) ± ± ± , ± Stir-fried sweet potato young ± ± ± ± Stir-fried vienna sausage (2) ± ± ± , ± stem (1) Stir-fried kimchi and chicken ribs (1) ± ± ± ± Stir-fried belly pork and kimchi (1) ± ± ± , ± Stir-fried kimchi (2) ± ± ± ± Beef pulgogi (7) ± ± ± , ± Stir-fried sesame leaves and anchovy (2) ± ± ± ± Scrambled egg (1) ± ± ± , ± Stir-fried whip-arm octopus (2) Stir-fried oyster mushroom (1) ± ± ± ± Stir-fried boiled fish paste (6) ± ± ± , ± ± ± ± ± Stir-fried bally pork squid (7) ± ± ± , ± Stir-fried chicken ribs (3) ± ± ± ± Japchae (5) ± ± ± , ± Stir-fried bellflower kochujang (1) ± ± ± ± Pork pulgogi (6) ± ± ± ± Stir-fried pork (15) ± ± ± ± Stir-fried rice cake (4) ± ± ± ± ) Mean ± SD Stir-fried shredded dried stephanolepis cirrhifer (1) Stir-fried seasoned roasted common squid (1) Stir-fried ochellatus octopus and small octopus (1) Stir-fried tuna vegetables (2) ± ± ± , ± ± ± ± , ± ± ± ± , ± ± ± ± , ± 김지애 김윤화 이연경 645

10 646 사업체급식메뉴유형별염도및소금함량 조림류의염도및 1인분의소금 ( 나트륨 ) 함량은 Table 8 과같다. 조림류의염도는멸치조림이 5.00 ± 0.00% 로가장높았지만, 1인분량이상대적으로적어 1인분의소금함량은 0.67 ± 0.00 g으로두부조림 2.87 ± 5.00 g에비해낮았다. 염도는그다음으로멸치땅콩조림 (2.80 ± 0.00%), 두부조림 (2.30 ± 3.69%), 삼치조림 (2.10 ± 0.42%) 등의순이었으며, 1인분의소금함량은두부조림다음으로삼치조림 (2.14 ± 0.22 g), 연근곤약조림 (1.40 ± 1.00 g), 쇠고기장조림 (1.39 ± 0.00 g) 등의순이었다. 김치류, 양념류의염도및 1인분의소금 ( 나트륨 ) 함량은 Table 9와같다. 김치류의염도는깻잎김치가 3.10 ± 0.00% 로가장높았고, 백김치가 0.40 ± 0.00% 로가장낮 은것으로조사되었다. 그다음이석박지 (2.10 ± 0.36%), 알타리김치 (1.65 ± 0.21%), 배추김치 (1.62 ± 0.70%), 깍두기 (1.62 ± 0.73%) 등의순으로높게나타났다. 1인분의소금함량은석박지가 1.56 ± 0.62 g으로가장높게나타났으며, 그다음이알타리김치 (1.45 ± 0.48 g), 물김치 (1.33 ± 0.85 g), 깍두기 (1.13 ± 0.47 g), 배추김치 (0.92 ± 0.47 g) 등의순서로조사되었다. 양념류의염도는된장이 5.70 ± 0.28%, 쌈장이 5.33 ± 1.54%, 양념장이 5.03 ± 2.45%, 간장이 4.69 ± 2.21% 로가장낮은타르타르소스의 0.47 ± 0.23% 에비해 10배가넘었으며다른음식군에비해상당히높은수치를나타내었다. Table 8. The salinity and salt content of hard-boiled foods per serving Menu (n = 78) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Hard-boiled flatfish (1) ± ) 1.30 ± ± , ± 1,550.0 Hard-boiled hairtail (10) ± ± ± , ± 1,206.7 Hard-boiled potato (5) ± ± ± , ± 1,165.4 Hard-boiled egg (2) ± ± ± , ± 1,329.9 Hard-boiled mackerel (6) ± ± ± , ± 1,202.1 Hard-boiled sesame young leaves (1) ± ± ± , ± 51,50.0 Hard-boiled saury (2) ± ± ± , ± 1,211.1 Hard-boiled chicken (5) ± ± ± , ± 1,113.6 Hard-boiled pork (4) ± ± ± , ± 1,453.8 Hard-boiled tofu (5) ± ± ± , ± 1,999.0 Hard-boiled peanut (4) ± ± ± , ± 1,109.8 Hard-boiled garlic young stem (1) ± ± ± , ± 551,0.0 Hard-boiled garlic anchory (1) ± ± ± , ± 51,50.0 Hard-boiled anchovy and peanut (1) ± ± ± , ± 51,50.0 Hard-boiled mixed beef (1) ± ± ± , ± 51,50.0 Spanish mackerel teriyaki (2) ± ± ± , ± 1,102.5 Hard-boiled spanish mackerel (2) ± ± ± , ± 1,589.7 Hard-boiled beef and shredded burdock (1) ± ± ± , ± 51,50.0 Hard-boiled beef (1) ± ± ± , ± 51,50.0 Hard-boiled boiled fish paste (1) ± ± ± , ± 1,189.5 Hard-boiled lotus root and devil's tongue (3) ± ± ± , ± 1,399.1 Hard-boiled lotus root (2) ± ± ± , ± 51,75.0 Hard-boiled burdock (4) ± ± ± , ± 1,572.8 Hard-boiled dried stephanolepis cirrhifer and green young pepper (1) ± ± ± , ± 51,50.0 Hard-boiled semi-dried alaska pollack (3) ± ± ± , ± 51,70.9 Kongjaban (6) ± ± ± , ± 1,244.1 Hard-boiled green pepper (1) ± ± ± , ± 551,0.0 Hard-boiled pimentoball (2) ± ± ± , ± 551,0.0 1) Mean ± SD

11 김지애 김윤화 안문영 이연경 647 Table 9. The salinity and salt content of kimchies and sauces per serving Menu (n=234) Weight (g) Salinity (%) Salt content (g) Sodium content (mg) Cube radish kimchi (21) ± ) 1.62 ± ± ± Sesame leaf kimchi (1) ± ± ± ± Matkimchi (2) ± ± ± ± Chilled water kimchi (2) ± ± ± ± Kimchies (187) Chinese cabbage kimchi (152) ± ± ± ± Baikkimchi (1) ± ± ± ± Seokbakji (3) ± ± ± ± Small radish with leaves kimchi (2) ± ± ± ± Yolmu kimchi (3) ± ± ± ± Soy sauce (7) ± ± ± ± Kochujang (5) ± ± ± ± Sesame sauce (1) ± ± ± ± Pork cutlet sauce (2) ± ± ± ± Soybean paste (2) ± ± ± ± Sauces (47) Sweet and sour pork sauce (2) ± ± ± ± Soybean paste, seasoned (14) ± ± ± ± Seasoned soy sauce (4) ± ± ± ± Pepper paste with vinegar (6) ± ± ± ± Ketchup (1) ± ± ± ± Tartar sauce (3) ± ± ± ± ) Mean ± SD 고 대구지역사업체급식소에서제공되는한끼식단의소금함량은 3~< 5 g이전체의 46% 로가장높았다. 이는일일소금섭취량으로환산했을때 9~< 15 g으로한국인영양섭취기준 (The Korean Nutrition Society 2010) 의일일목표섭취량인 5 g과비교해볼때최대 3배가량높게나타났다. 이에반해일일목표섭취량의 1/3인 1.7 g 이하는전체의 3% 밖에되지않아기준치를크게웃돌고있음을알수있었다. 또한 Son & Huh(2002) 의연구결과에따르면 1인분량당소금함량이국은 3.5~1.4 g, 찌개는 4.4~1.5 g, 김치는 1.5~0.6 g, 조림은 3.5~0.5 g, 생선구이는 2.5 g, 볶음은 2.4~0.8 g, 나물및생채는 1.1~0.4 g, 일품요리는 5.0~1.5 g 이었으며, 한끼식사의소금함량은약 5.6 g으로나타나본조사결과와비교시조사대상음식이달라각음식종류별소금함량은다소차이가있었지만, 점심식단의소금함량 5~< 7 g 사이의범위안에있었다. 소금섭취량관련선행연구에따르면 Kim 등 (1980) 은 30세이상의성인을대상으로조사한결과고혈압군은하루동안 15.9 g, 정상군은 13.3 g의소금을섭취한다고보고하였으며, Son & Huh(2002) 은 40대성인을대상으로조사한결과일일 찰 18 g의소금을섭취한다고보고하였다. 조사방법과시기에따라차이가있지만, 종합적으로고려해볼때대체적으로한국인은세계보건기구 (WHO) 에서정한일일소금섭취기준치인 5 g(who 1983; WHO/FAO 2003) 보다 2~3배이상을섭취고있다. 한끼식단의나트륨함량은 1,000~< 1,500 mg이 35.3%, 1,500~< 2,000 mg이 23.9% 로전체의 59.2% 를차지했다. 소금함량과마찬가지로일일나트륨함량으로환산한 3,000~< 6,000 mg 으로볼때, 한국인영양섭취기준 (The Korean Nutrition Society 2010) 의목표섭취량인 2,000 mg의최대 3배가량높은수치였다. 본연구가실시된당시 2008 년도국민건강영양조사 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2009) 의결과에따르면나트륨일일섭취량이 4,877.5 mg으로이것을한끼식사로환산하면약 1,625mg 으로본결과와유사한수준임을알수있다. 또한 Shin (2008) 의대구시민의일일나트륨섭취량에대한선행조사결과, 음식수거후염도측정시 6,409.9 ± 2,671.4 mg, 24시간소변수거를통한측정시 5,490.6 ± 3,739.9 mg, 식사기록법에따른측정시 4,484.2 ± 1,944.5 mg, 음식섭취빈도조사 (DFQ) 시 4,437.5 ± 3,031.9 mg 순으로나타나동조사결과를일일나트륨함

12 648 사업체급식메뉴유형별염도및소금함량 량으로환산한 3,000 mg-< 6,000 mg 범위안에있음을확인할수있었다. 메뉴유형별 9개음식군의평균염도는양념류가가장높았고, 김치류, 채소반찬류, 일반반찬류, 국물류, 일품요리류, 음료류, 과일류, 밥류순이었다. 그러나 1인분평균나트륨함량은국물류가가장높았고, 다음으로양념류, 김치류, 일품요리류, 일반반찬류, 채소반찬류, 과일류, 음료류, 빵류, 밥류순으로높았다. 이는 Park(2007) 이특정산업체급식소의소금함량을측정한결과에서도염도는김치류, 구이류, 조림류, 생채류, 볶음류, 숙채류, 튀김류, 찜류, 부침류, 국류, 탕및찌개류, 면류의순으로높았으나, 1인분의소금함량은탕및찌개류, 국류, 면류, 김치류, 조림류, 구이류, 볶음류, 튀김류, 부침류, 생채류, 숙채류의순으로높게나타나 1 인분량의차이에따라나트륨함량의차이가남을알수있었다. 또한, 음식군별소금함량비교에서도본결과와마찬가지로찌개류, 면류, 국류, 조림류, 김치류의소금함량이높고, 생채류, 나물 숙채류의소금함량은상대적으로낮게나타났다. 음식중소금함량은 1인에게제공되는음식량을기준으로염도를측정하여소금및나트륨함량을환산한수치로실제섭취량과는다소차이가있을수있다. 하지만본결과와선행연구결과를통해볼때음식자체의염도뿐아니라실제 1인분량당소금함량이높은국, 찌개, 면류등의섭취시건더기위주로하고국물을적게먹도록교육할필요가있음을알수있다. 본연구에서대구지역의김치염도는평균 1.62% 로전주지역김치 2.0%(Song & Lee 2008), 부산지역 (Moon 등 1997) 여름김치 2.55%, 겨울김치 2.97% 와비교할때대구지역김치의염도가비교적낮은것으로나타났는데이는지역과년도가다름으로인한차이로간주된다. 또한전주지역국과찌개류의염도는각각 0.9%, 1.1% 였으나본연구에서는평균 0.73% 로전주지역보다낮은것으로나타났다. 또한일부상용음식에대한염도분석을통한소금함량조사에서일품요리 1인량의소금함량이 g, 국류및찌개류 g, 고기 생선 알류 g, 나물류 g, 김치 젓갈류 g으로나타났다 (Lee 1997). Son 등 (2007) 의연구에서우리나라일일나트륨섭취량에대한음식군들의기여도를비교하였을때김치류가 1,571.4 mg/ 일으로전체의 27.1% 이상을차지하고, 국이나찌개 1,260.5 mg/ 일 21.8%, 멸치볶음, 자반고등어조림등의어패류가 mg/ 일로 12.2% 를차지하여김치, 국 찌개, 생선조림이나트륨섭취량의 61.1% 를차지하였다. Kim 등 (2012) 의연구에서도김치류 24.8%, 찌개 23.4%, 면류 21.2% 로이세가지가차지하는비율이 69.4% 였다. Cho(2002) 의연구에서국류및찌개류의염분함량은 2.2g, 김치류가 1.1g으로염분함량이높았고, Moon 등 (2009) 의노인대상연구에서도나트륨섭취비율이높은음식군은국 탕류 22.8%, 찌개류 9.8% 였다. Lee 등 (2010) 의부산 경북지역초 중학교단체급식을통한나트륨섭취량에대한선행연구를살펴보면초등학생의경우 1인분의나트륨섭취량이면류, 일품식류, 죽류, 탕 전골류, 소스류, 국류, 구이류, 찌개류, 튀김류순으로높게나타났으며, 중학생들의경우일품식류, 면류, 죽류, 탕 전골류, 튀김류, 찜류, 국류, 볶음류순으로높게나타나, 산업체급식에서의 1인분나트륨함량순서와차이가남을알수있었다. 이는피급식자의연령별특성에의해음식의 1인분량차이가발생하면서, 1인분나트륨함량에도영향을미친것으로보인다. 2010년도국민건강영양조사 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2011) 에서살펴보면나트륨섭취량의주요급원식품으로 1위가소금 (19.3%) 이었으며그다음이배추김치 (16.8%), 간장 (8.8%), 된장 (5.9%), 라면 (4.4%), 고추장 (4.2%) 이었고, 9위가국수 (1.9%), 15위가메밀국수 / 냉면국수 (1.0%) 로한국인은주로김치와양념류, 면류등을통해나트륨을섭취하고있는것으로나타났다. 본조사결과에서도김치, 양념류, 면류등의소금함량이높은것으로조사되어식단구성시소금함량이높은음식이함께제공되지않도록주의하여야할것이다. 또한조사결과고추장을넣은비빔밥이넣지않은비빔밥에비해그리고양념장을넣은두부구이가넣지않은두부구이에비해염도및소금함량이높게나타나양념장이나소스등을곁들어먹는식습관이나트륨섭취량을증가시키는요인이될수있음을알수있었다. 잔치국수와칼국수의경우육수에의해소금함량이다소높게나타났으며, 실제로는식사시양념장을첨가함에따라소금및나트륨함량은더욱높아질것으로추정된다. 음식종류중찌개류, 국류, 탕류등국물류의소금함량이높게나타났고대체적으로된장이나김치가들어간국들이다른국들에비해염도및소금함량이높음을알수있었다. 식사시국물을함께먹는것을선호하는한국인에게는주의가필요하며, 소금함량을줄이기위해서는국물보다건더기위주로섭취하는것이바람직하다. 반찬류의경우조림류, 무침류의소금함량이생채류, 나물 숙채류에비해높게나타나, 조리방법에따라소금함량차이가발생함을알수있었다. 따라서같은재료로음식을만들때간장이나양념장을넣고졸이는방법보다양념을줄이고식재료고유의맛을살

13 김지애 김윤화 안문영 이연경 649 릴수있는조리방법을선택하는것이필요하겠다. 면류의경우면과육수의소금함량이높은것으로나타났으며, 양념장을추가할경우이보다더많은소금을섭취할수있게되어주의가요구된다. 이밖에도양념장을첨가하여먹는만두류, 튀김류, 전류등도실제소금함량은더욱높아질것으로사료된다. 느타리버섯볶음, 미역줄기볶음, 감자볶음처럼소량의양념을사용한음식에비해불삼겹, 김치볶음처럼양념이많이첨가된음식의소금함량이높았고, 조림류에서는멸치조림, 멸치땅콩조림, 쥐포꽈리고추조림, 우엉조림등이염도가높았지만 1인분량이적어 1인분소금함량에서차이를나타내었다. 물김치의경우국물과함께섭취하기때문에다른김치에비해 1인분량이많아상대적으로소금함량이높게나타난것으로판단된다. 양념류염도는양념류의특성상음식과곁들이거나찍어먹는정도에지나지않아 1인분량이상대적으로적은편이기때문에 1인분의소금함량은쌈장, 고추장, 된장, 깨소스만이 1g 정도를초과하는것으로나타났다. 우리나라에서는간을맞출때외국과는달리소금보다는간장, 고추장, 된장, 젓갈등을사용을사용하며, 가공, 조리및식사시에첨가하는나트륨양 (discretionary Na intake) 이일일총나트륨섭취량의 73~80% 로추정된다 (Kim & Paik 1987; Kim & Choi 2007). 미국의경우가공, 조리및식사시에첨가하는나트륨양 (discretionary Na intake) 이일일총나트륨섭취량의 35~40% 정도인것에비하면상당히높은것임을알수있다 (Fregly 등 1983). 2008년도국민건강영양조사 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2009) 결과시도별일일나트륨섭취량은 14 개시 도중 1위는대전으로 5,270.9 mg이었으며, 경상도가 4,489.5 mg으로 6위, 대구가 4,382.2 mg으로 10위로나타났다. 14위는부산으로 4,221.3 mg이었으나, 이역시한국인영양섭취기준 (The Korean Nutrition Society 2010) 에따른목표섭취량 2,000 mg의 2배를넘는수준이었다. 또한나트륨섭취기준이상섭취자비율이가장높은연령대가만 30세-49세로나타나 (Ministry of Health and Welfare, Korea Center for Disease Control and Prevention 2011) 성인이주로섭취하는산업체급식의소금 ( 나트륨 ) 섭취저감화를위한노력이필요하다고할수있다. 본연구는대구지역을대상으로조사를실시하여지역적인제한점은있으나, 다양한음식군에서의염도및 1인분소금 ( 나트륨 ) 함량을측정하였으므로추후사업체급식의소금 ( 나트륨 ) 함량실태파악을위한자료로서충분한가치가있 을것으로사료된다. 요약및결론 본연구에서는사업체급식소음식의메뉴유형별염도및소금 ( 나트륨 ) 함량을조사하기위하여대구지역산업체급식소 100개소를대상으로 2007 년 7월에서 12월에걸쳐제공된음식을 2회씩수거하여염도를측정하였다. 총 1,142 개음식을 9개군으로나누어분석하였으며그결과를요약하면다음과같다. 1. 단체급식소점심한끼식단의소금함량은 3~< 5 g인경우가 46% 로가장많았으며, 한국인영양섭취기준 (2010) 의일일목표섭취량인소금 5 g의 1/3 이하인소금 1.7 g 이하로섭취하는식단은 3.0% 에불과하였다. 또한나트륨함량도 1,000~1,500 mg 인경우가 35.3% 로가장높았으며, 일일목표섭취량인 2,000 mg의 1/3인 667 mg 이하인경우는 2.5% 에불과하였다. 2. 메뉴유형별음식군의염도는소스류가 3.84 ± 2.36% 로가장높았으며, 그다음이김치류 (1.62 ± 0.70%) 였고, 국물류 ( 국, 탕, 찌개류 ) 는 0.73 ± 0.59% 였으며, 밥류 (0.00%), 과일류 (0.16%), 음료류 (0.21%) 가염도가가장낮았다 (p < 0.001). 3. 메뉴유형별 1인분량당소금함량은국물류 ( 국류, 탕류, 찌개류 ) 가평균 1.67 g으로가장높았고, 그다음으로일품요리류 1.19 g, 소스류 0.98 g, 김치류 0.95 g, 일반반찬류가 0.74 g으로유의하게높았으며, 밥류 (0.00 g), 과일류 (0.23 g), 음료류 (0.14 g) 는가장낮은것으로나타났다 (p < 0.001). 4. 메뉴유형별각음식군내염도는일반반찬류중에서조림류 (1.27 ± 1.17%) 가볶음류 (1.01 ± 0.79%) 와함께염도가가장높았으며, 찜류 (0.39 ± 0.45%) 가구이류 (0.57 ± 0.65%), 튀김류 (0.58 ± 0.53%), 전류 (0.64 ± 0.48%) 와함께가장낮은것으로나타났다. 다른유형별음식군내에서는유의한차이를나타내지않았다. 5. 메뉴유형별각음식군내 1인분량당소금함량은일반반찬류에서는조림류 (0.97 ± 1.37 g) 가가장높았으며, 볶음류 (0.85 ± 0.74 g) 및튀김류 (0.52 ± 0.57 g) 와유의한차이가없었고, 전류 (0.43 ± 0.29 g), 구이류 (0.40 ± 0.47 g), 찜류 (0.38 ± 0.41 g) 보다유의하게높은것으로나타났다. 다른메뉴유형에서는음식군간소금함량에유의한차이를나타내지않았다. 본연구결과직장내급식에서제공되는음식의소금 ( 나트륨 ) 함량을하루치로환산해볼때, 한국인영양섭취기준

14 650 사업체급식메뉴유형별염도및소금함량 (The Korea Nutrition Society 2010) 의목표섭취량의최대 3배까지높은것으로나타나급식을통한소금섭취량이결코간과할수없는수준임을시사했다. 또한메뉴유형별로볼때염도는양념류, 김치류, 무침류, 조림류, 볶음류등의반찬류가유의하게높은것으로나타났으나 1인분량당소금함량은국류, 탕류, 면류등국물류가 1회섭취분량이많아서 1인분량당소금및나트륨함량이높은것으로나타났다. 싱겁게먹기교육을통해피급식자의짜게먹는식습관이변화될지라도, 제공음식의나트륨함량이높다면저염식을위한선택의폭은줄어들수밖에없다. 직장인의경우한끼이상을외식이나급식을통해섭취하고있고, 여성의사회활동증가에따라가정이외의장소에서식사를해결하는비율은앞으로도꾸준히증가될것으로생각된다. 따라서사업체급식종사자에게지속적인나트륨저감화조리법교육, 국류등제공량과횟수줄이는교육및염도계활용교육을실시하고정부나지자체차원에서다양한나트륨저감화메뉴개발및홍보를실시하는것이무엇보다선행되어야할것이다. 참고문헌 Cho YY (2002): Practice guidelines for reducing salt intake. Korean J Community Nutr 7(3): Chobanian AV, Hill M (2000): National heart, lung, and blood institute workshop on sodium and blood pressure. A critical review of current scientific evidence. Hypertension 35(4): Cook NR, Cohen J, Hebert PR, Taylor JO, Hennekens CH (1995): Implications of small reduction in diastolic blood pressure for primary prevention. Arch Intern Med 155(7): Fregly MJ (1983): Estimates of sodium and potassium intake. Ann Intern Med 9(5)8: Hall JE (2003): The kidney, hypertension, and obesity. Hypertension 41(3): He FJ, MacGregor GA (2002): Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials: implications for pubic health. J Hum Hypertension 16(11): Kim JH, Choi MK (2007): Salt intake behavior and blood pressure: the effect of taste sensitivity and preference. Korean J Human Ecology 16(4): Kim KS, Shin DC, Lee SJ, Kim HK (1980): A study on salt intake and urinary sodium excretion by groups educated regarding low salt diet. Korean J Nutr 13(4): Kim HH, Jung YY, Lee YK (2012): A comparison of salty taste assessments and dietary attitudes and dietary behaviors associated with high-salt diets in four regions in Korea. Korean J Community Nutr 17(1): Kim YS, Paik HY (1987): Measurement of na intake in Korean adult females. Korean J Nutr 20(5): Korea Food & Drug Administration (2011): 2011 Food & drug statistical yearbook Kumanyika SK (2007): Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP). BMJ 334(7599): Lee HJ, Lee CH, Lee KS, Jung YG, Ha SH, Jung YY, Kim DS (2010): Survey on sodium contents in meals of school foodservice and sodium intakes of students in Busan and Gyeongsangbuk-do. J Korean Soc Food Sci Nutr 39(1): Lee HS (1997): Studies on salt intake through eat-out foods in Andong area. Korean J Soc Food Sci 13(3): Lee YK, Lim HS, Jeon SH, Kim YG, Shin DS, Ko YS, Chung HJ, Heo YR, Chae IS (2009): Determination of sugar and sodium intakes of school children by analysis of sugar and sodium contents in school foodservice in the Daegu/Gyeongnam and Gwangju/Jeju are. The report of National Institute of Food and Drug Safety Evaluation Meneton P, Jeunemaitre X, Wardener HE, Mac Gregor GA (2005): Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiol Rev 85(2): Ministry of Health & Welfare, Korea Center for Disease Control and Preventic (2009): Korea Health Statistics 2008: Korea National Health and Nutrition Examination Survey (KNHANESIV-2) Ministry of Health & Welfare, Korea Center for Disease Control and Preventic (2011): Korea Health Statistics 2010: Korea National Health and Nutrition Examination Survey (KNHANESV-1) Moon GS, Song YS, Lee CG, Kim SK, Ryu BM, Jeon YS (1997): The study on the salinity of kimchi and subjective perception of salinity in Pusan area. Korean J Soc Food Sci 13(2): Moon HK, Choi SO, Kim JE (2009): Dishes contributing to sodium intake of elderly living in rural areas. Korean J Community Nutr 14(1): Park MJ (2007): Analysis of salt content in the foods of a industry foodservice operation and eat-out restaurants in the Daegu area, and development plan for a low-sodium diet. MS thesis, Kyungpook National University, pp Seo HY, Jung BH (2004): Comparison of foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Korean J Community Nutr 9(2): Shin EK (2008): Development and evaluation of a nutrition education program for sodium reduction based on analysis of sodium intake. Dissertation. Kyungpook National University, pp Son SM, Huh GY (2002): Salt intake and nutritional problems in Korean. Korean J Community Nutr 7(3): Son SM, Huh GY (2006): Dietary risk factors associated with hypertension in patients. Korean J Community Nutr 11(5): Son SM, Park YS, Lim HJ, Kim SB, Jeong YS (2007): Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutr 12(5): Song MR, Lee KJ (2008): Salinity and consumption patterns of kimchi and soup stew in Jeonju area. Korean J Food Cookery Sci 24(1): 84-91

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