<論文>陰膳方式による食塩摂取と食パターン : III.食塩摂取に対する調理形態の関わり

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The daily salt intake for 104 adults living in Wakayama was measured with the aid of Kagezen method. Salt was made by atomic absorption spectrometry with respond to menus (1571). The results were obtained as follows ; 1) The Mean value of daily salt intake was 8.1g each menu and the result was compatible in one lot of meal a day. 2) The salt intake and its intake ratio for breakfast, lunch, dinner was 2.0g, 2.7g, 3.0g and 25%, 34%, 38% respectively. 3) The salt concentration and the amount of salt about cooking pattern, the concentration exceeded 1% for pickles and roast, the amount was over 1g NaCl for pickles and boil. 4) The amount of rice-gruel and pickles make contribution to daily salt intake. 5) For both pickles and miso-soup, the frequency of intake and amount of intake corresponds to salt intake. Similarly, they corresponds to intake ratio for daily salt intake and daily salt intake.
和歌山信愛女子短期大学の論文