Workers intake too much salt from dishes of eating out and food service cafeterias; direct chemical analysis of sodium content-Reference-Cited by-同舟云学术

Workers intake too much salt from dishes of eating out and food service cafeterias; direct chemical analysis of sodium content

Published:2009 Issue:4 Volume:3 Page:328
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Park Hae-Ryun¹,Jeong Gye-Ok¹,Lee Seung-Lim²,Kim Jin-Young³,Kang Soon-Ah⁴,Park Kun-Young⁵,Ryou Hyun-Joo⁶

Affiliation:

1. Department of Food and Nutrition, Myongji University, San 38-2 Nam-dong, Cheoin-gu, Yongin, Gyeonggi 449-728, Korea.

2. Korean Living Science Research Institute, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea.

3. Seongdong-gu Community Health Center, 16-1 Hongik-dong, Seongdong-gu, Seoul 133-880, Korea.

4. Department of Fermented Food Science, Seoul University of Venture & Information, 37-18 Samsung-dong, Gangnam-gu, Seoul, 135-090, Korea.

5. Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University, San 30 Jangjeon-dong, Geumjeong-gu, Pusan 609-735, Korea.

6. Health Promotion Division Seoul Metropolitan Government, 45 4ga Namdaemunro, Jung-gu, Seoul 100-743, Korea.

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://synapse.koreamed.org/pdf/10.4162/nrp.2009.3.4.328

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