Salt in nutrition of University of Sarajevo students
Keywords:students, salt, food
AbstractIntroduction: The role of salt in the diet is very important, however what effect will lead to its entry into the organism depends on the amount of salt ingested. Elevated salt intake is a risk factor for hypertension, heart disease, adversely affects the kidneys, helps the development of osteoporosis. The aim was to examine sodium intake in the student population through an objective assessment of nutrition students and the students' subjective experience of salty foods and salty foods influence on the organism.
Methods: The research is cross-sectional study, which is carried out in April 2010 among students at the University of Sarajevo.
Results: More than half of students from the FHS considers that the greatest amount of salt into the body, adding salt to food during the meal, 34% considered that it was during the preparation of food by 10% of processed products in the food industry and 4% said that it was the intake of salt, which naturally found in foods. Not in a group of students there who suffer from hypertension, while in their families the disease is present.
Conclusions: Subjects eat a quantity of salt that are well above the recommended. This problem must be approached in a more organized educational, health educational and research terms.
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How to Cite
Jusupović, F., Avdić, D., Novaković, B., Pašalić, A., Mahmutović, J., Branković, S., Rudić, A., Kevrić, A., & Mačak Hadžiomerović, A. (2011). Salt in nutrition of University of Sarajevo students. Journal of Health Sciences, 1(1), 39–43. https://doi.org/10.17532/jhsci.2011.99