A Sodium Loaded Trap? What Should Schools Tell Students about Cheese?
"This study evaluates the sodium and calcium
content of convenience cheese products
available for use in school lunches and the
classification of such products using traffic light
approaches designed to guide food selection
for healthy eating. Thirty-eight convenience
cheese products from NSW supermarkets were
studied. Nutrition information panels provided
sodium content for all products and calcium
content for 35 products. It was found that a
40g serve of convenience cheese products can
contribute a substantial proportion of children’s
calcium Estimated Average Requirements
(EARs). However, the accompanying sodium
levels create difficulty for keeping daily sodium
intake within the Adequate Intake (AI) range
for school children of all ages, particularly,
younger children (4–8 year olds). Due to the
sodium content, many of the cheese products,
especially processed cheeses, need to be
classified as ‘red’ foods—to be avoided or only
eaten occasionally. The categorisation of the
convenience cheese products as ‘green’, every
day foods, to provide calcium conflicts with
messages to choose foods low in sodium when
promoting healthy eating."
URL:
Availability:
Free
Publication Date:
2009
Author:
Robyn Pearce
Publisher:
Avondale Academic Press PO Box 19 Cooranbong, NSW 2265 | Phone: 61 2 4980 2233 FAX: 61 2 4980 2118 Email: robert.mciver@avondale.edu.au URL: http://www.avondale.edu.au/research/avondale-academic-press/ |
Order Information:
Teach Journal of Christian Education, Volume 3, Issue 2, Page 46
Subjects:
Topics:
Keywords:
Language:
English
Resource Type:
Internet Resources; Published Articles & Papers
Resource Objective:
Research
Level:
Kindergarten-Grade 12
Audience:
Researcher
Religious Origin:
Seventh-day Adventist