Chew T
J Am Diet Assoc. 1983 Apr;82(4):397-401.
Counseling a Chinese patient on a low-sodium diet can be an arduous task for the dietitian. Special consideration of cultural beliefs, food preferences, and food practices must be incorporated into the individualized instruction. Equally important is the need for familiarity with the sodium values of frequently consumed foods and condiments indigenous to the Chinese population. To date, published sodium determinations for such items are quite limited. Representative samples of commonly used Chinese seasonings and sauces were collected. Analysis was performed by Atomic Absorption Spectroscopy. Many of the condiments often forbidden in the sodium-restricted diet contained less than 200 mg. sodium per teaspoon in all the samples tested. These included: sweet bean sauce, rinsed and unrinsed fermented black beans, hoisin sauce, satay sauce, fermented bean cake, and rinsed and unrinsed dried shrimp. These data can give the dietitian the option of calculating these often "forbidden" items into the sodium-restricted diet. Factors to be considered are the patient's typical meal pattern, situational needs, comprehension level, degree of compliance, and other available information.
对营养师而言，向中国患者提供低钠饮食咨询可能是一项艰巨的任务。在个性化指导中，必须特别考虑文化信仰、食物偏好和饮食习惯。同样重要的是，需要熟悉中国人群经常食用的食物和调味品的钠含量。迄今为止，关于此类物品已公布的钠含量测定相当有限。收集了常用中式调味料和酱汁的代表性样本。通过原子吸收光谱法进行分析。在所有测试样本中，许多在限钠饮食中通常被禁止的调味品每茶匙钠含量低于200毫克。这些包括：甜面酱、冲洗过和未冲洗过的豆豉、海鲜酱、沙茶酱、发酵豆饼以及冲洗过和未冲洗过的虾米。这些数据可以让营养师选择将这些通常“被禁止”的食物纳入限钠饮食中。需要考虑的因素包括患者的典型用餐模式、情境需求、理解水平、依从程度以及其他可用信息。
