Analysis of Salt Content in Meals in Kindergarten Facilities in Novi Sad

Introduction. Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food. Objective The aim of this paper was to determine total sodium chloride (NaCl) in average daily meal (breakfast, snack and dinner) and in each of three meals children receive in kindergarten. Methods. From kindergarten, in the meal time, 88 samples of daily meals ( breakfast, snacks and dinner) offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 × 0.05844 × 5 × 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student’s t-test was applied to determine statistical differences of NaCl amount among meals. Results. NaCl content in average daily meal was 5.2±1.7 g (CV 31.7%), in breakfast 1.5±0.6 g (CV 37.5%), in dinner 3.5±1.6 g (CV 46.1%) and in snack 0.3±0.4 g (CV 163.3%). NaCl content per 100 kcal of breakfast was 0.4±0.1 g (CV 29.5%), dinner 0.7±0.2 g (CV 27.8%) and snack 0.13±0.19 g (CV 145.8%). The difference of NaCl content among meals was statistically significant (p<0.01). Conclusion. Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.