Glen, Evelyna (2015) An observational study of recognition threshold and preference of salty taste and daily sodium intake of a number of office workers in jakarta. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Obesity, hypertension, overconsumption of sugar, fat, and sodium intake, and low
physical activity have complex relationship. In order to study the relationship of each
of the variables in observational study, study that measures variables of the study
such as physical activity, BMI, body composition, blood pressure, sugar, fat, and salt
intake was needed. That is why the present study focused solely to measure sodium
intake in numbers of office workers with different sensitivity and preference of salty
taste in Jakarta. Subject’s recognition threshold of salty taste was measured using
modified Ascending Forced Choice Method of Limit with the concentration of salt
solution used were 0.002 M until 0.014 M. The preference was measured by assessing
meat broth with salt concentration 0.04 M until 0.4 M with 9-hedonic scale and daily
sodium intake was measured using 24-h food recall. Food recall interview was
conducted three times, two during week days and one during weekend. Then the
results of the interviews were processed by Food Processor ESHA. After collecting
and processing data gained from those tests, some results can be inferred. When the
subjects were grouped based on their recognition threshold, there is no significant
differences in preferred concentration of salt in meat broth (H(6)=9.663,p =0.140)
and there is no significant differences in daily sodium intake (H(6)=2.926,p = 0.818)
between recognition threshold group. Third result is when subjects were grouped
based on their preferred concentration of salt in meat broth, there is no significant
differences in daily sodium intake (H(6)= 5.777,p= 0.329) between preference group.
Other results are the average daily sodium intake of subject is 2088.21 mg of
sodium/day and the major source of sodium from food subject consumed is lauk pauk,
followed by carbohydrate based food as center of meal and bakery and cakery.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Glen, Evelyna NIM03420110095 EVELYNAGLEN@ROCKETMAIL.COM UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Gultom, Sisi Patricia L. A. UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 GLE a |
Uncontrolled Keywords: | salt ; salt solution ; meat broth ; 24-h food recall ; recognition threshold of salty taste ; preference toward salty taste ; daily sodium intake |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Users 17 not found. |
Date Deposited: | 16 Oct 2018 08:04 |
Last Modified: | 30 Aug 2021 06:49 |
URI: | http://repository.uph.edu/id/eprint/1844 |