Abstract
Sodium contents of meals consumed by 34 teachers of the nutrition colleges in Kyushu during three consecutive days were measured directly by chemical analysis. The data were compared with calculated values using the new Supplements in Japanese Standard Food Composition Table, 3rd edition.
The following results were obtained. Chemically analyzed values of sodium were 20% lower than the estimated values. Sodium in soy sauce and miso (bean paste) popularly consumed in the Kyushu area was measured to rectify the differences in the values. The sodium content was 83% in dark soy sauce, 85% in light soy sauce and 86% in miso as compared to the estimated values using the Food Composition Table.
Estimated values close to the chemically analyzed values could be obtained by using the sodium residual rate, previously calculated by the present authors, as a correction factor.
