抄録
One of the aims of nutritional instruction in recent years is the reduction of salt intake. Unfortunately, this has not yet been attained. The strategy for salt reduction taken mainly from the cooking perspective consists of measures to reduce the amount of salt used in cooking. However, there are apprehensions on whether the actual amount of salt intake is correctly reflected. Thus, in order to know the correct salt intake the ratio of the actual amount of salt taken to the amount of salt used in cooking for various dishes was measured. The results are as follows. Soup and Rice foods is 100%, Boiled foods of vegetable is 60-95%, Fri-boiled foods is 60-100%, Boiled foods of fish is 20-70%, Steamed foods is 90%, Grilled foods of one fish is 35%, Grilled foods of fish fillets is 60-80%, Pan-broiled is 40-60%, skillet-grilled 75-80%, Fried foods is 70-100%, Deep-fried foods is 45-60%, Tomato salad is 35%, Kouhaku-namasu and Cucumber-sunomono is 40%, Pickled of Japanese radish is 60%, Green salad and Komatsuna-ohitashi is 80%, Shimesaba is 30%, Grated radish is 100%. Based on this data, it was found that the actual salt intake per meal of Japanese, Western, and Chinese style dishes were 67%, 85% and 78% respectively.
