Estimation of Sodium Content of Selected Indian Recipes and Formulation of a Ready Reckoner

Abstract

Sodium modified diet play an important therapeutic role in the treatment of hypertension, cardiac and renal diseases. Diet with the sodium content of foods plus the sodium chloride added in the preparattion of food is the major source of sodium. Sodium content of common foods like rice, cabbage, coconut is not available and hence the contribution of sodium by diet cannot be computed. Hence, estimation of sodium content of recipes which constitute the diet and presentation of these in the form of a ready reckoner will be of practical use in the hospitals for diet planning and counselling. Hence with the above view in mind this study was undertaken with the following objectives: to select, standardize and evaluate the selected recipes, estimate sodium and potassium content of standardized recipes, classify recipes as very low, low, moderate, mild and high based on their sodium content, develop a ready reckoner and evaluate the developed ready reckoner.