Norton V P, Noble J M
Department of Human Nutrition and Food Systems, University of Maryland, College Park 20742.
J Am Diet Assoc. 1991 Mar;91(3):312-5.
The average civilian young man consumes approximately 5.5 g sodium daily in food plus an additional 20% as added salt. The average intake of military personnel may exceed this civilian level. The Surgeons General of the Military Services established 1,700 mg sodium per 1,000 kcal as the goal for sodium content in menus served in military dining facilities. We tested the acceptability of quantity recipes with zero added salt and control recipes with added salt in military dining facilities. Twenty-eight test recipes with zero added salt were prepared and offered on the regular serving line. Military personnel selecting the test items rated them for acceptability on a nine-point hedonic scale. Only 6 of the 28 recipes with zero added salt were rated significantly less acceptable than the control recipes. Chemical analysis of the test recipes showed an 11% to 87% reduction in sodium and a 28% to 80% reduction in chloride. Our results indicate that dietitians and/or foodservice managers can produce quantity food recipes that are reduced in sodium and acceptable to customers.
普通平民青年男性每天从食物中摄入约5.5克钠，外加作为额外添加盐摄入的另外20%。军事人员的平均摄入量可能超过这一平民水平。各军种的军医总监设定了每1000千卡1700毫克钠的目标，作为军事餐饮设施所供应菜单中的钠含量标准。我们在军事餐饮设施中测试了零添加盐定量食谱和添加盐对照食谱的可接受性。准备了28份零添加盐的测试食谱，并在常规供应线上提供。选择测试菜品的军事人员按照九点喜好量表对其可接受性进行评分。28份零添加盐食谱中，只有6份的评分明显低于对照食谱。对测试食谱的化学分析表明，钠含量降低了11%至87%，氯含量降低了28%至80%。我们的结果表明，营养师和/或食品服务经理可以制作出钠含量降低且顾客可接受的定量食物食谱。
