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Possibilities to observe the intake of sodium in agreement with nutritional recommendations for health adults
GRUBEROVÁ, Michaela
The bachelor thesis ?Possibilities to observe the intake of sodium in agreement with nutritional recommendations for health adults? deals with the issues of sodium and iodine in human diet. One objective of the bachelor thesis was to determine whether the intake of sodium in the diet of university students corresponds to the current nutritional recommendations nad whether the content of sodium in meals prepared in university canteens corresponds to the current nutritional recommendations. Another objective was to determine whether it is possible to observe nutritional recommendations for the intake of iodine while meeting the nutritional recommendations for the intake of sodium. The research used a qualitative method. The technique used for data collection was an analysis of documents, i.e. records of eating habits of university students, frequency questionnaires and menus of university canteens. Nutritional software Nutriservis, Dietary system for hospitals II, Compiled online database of nutritional composition of foodstuffs and On-line database of foodstuff composition in the Czech Republic, version 2.11., was used to estimate the contents of sodium and iodine in food eaten by students and in meals prepared by university canteens. The estimated average daily content of sodium in diet of students from České Budějovice ranged from 1 993 to 4 807 mg and in the diet of students from Ostrava from 1 227 to 5 806 mg. The estimated average daily content of iodine in the diet of students from České Budějovice ranged from 26 to 795 ?g and in the diet of students from Ostrava from 25 to 523 ?g. The most frequent sources of sodium and iodine in the diet of students included regular bakery products, milk and dairy products, smoked goods, eggs, mineral water and edible salt. The estimated average daily content of sodium in meals prepared by the university canteen in České Budějovice ranged from 2 909 to 4 037 mg and in meals prepared by the university canteen in Ostrava from 4 397 to 6 259 mg. The estimated average daily content of iodine in meals prepared by the university canteen in České Budějovice ranged from 73 to 338 ?g and in meals prepared by the university canteen in Ostrava from 62 to 584 ?g. While meeting the nutritional recommendations for the intake of sodium, the nutritional recommendations for the intake of iodine were observed only in a few cases. Education about rational eating has been recommended, which should take place throughout the life of each individual, as well as a change in standards regulating content of salt in meals prepared by university canteens.
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