title: [Level of knowledge of the meat products as the main source of sodium in the diet among the students of Lublin].
abstract: BACKGROUND
  Salt is one of the most commonly used spice. However, too high and too frequent supply of this component may be a source of serious health risks. Knowledge of the salt content in food products and the ability to compose a diet with adequate sodium content are crucial to their health and quality of life.
  
  
  OBJECTIVE
  To assessment of the level of knowledge of the Lublin University students on technological and physiological role of salt and its sources in the diet, particularly meat products.
  
  
  METHODS
  The study by interview with the author's questionnaire survey conducted in December 2010 among Lublin students. In the study participated 200 students (88 women and 77 men). For the analysis 165 correctly completed questionnaires were used.
  
  
  RESULTS
  . The results showed that the knowledge of students involved in the production and evaluation of food and human nutrition on the physiological role of technology and knowledge of the sources of salt and salt in the diet, particularly meat products, is at a low level, comparable to the knowledge of students of non-food lines. Three quarters of students do not realize how much is the average daily intake of salt, and more than 80% do not know the recommended norm of consumption of this ingredient. Approximately 50% of respondents could correctly give examples of foods that are the main source of salt in the diet. However, only less than one quarter of them, although often eat meat products is not aware that it is these products are the most serious source of salt.
  
  
  CONCLUSIONS
  The knowledge of students about the technology and physiological role of salt and its sources in the diet was low. Most students were not familiar with the recommended daily intake for the salt. The study students identified groups of food products as the main source of salt in the diet. However, they did not used their knowledge in the mode of nutrition.
authors.affiliation: Wydzial Nauk o Zywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie. agnieszka.latoch@up.lublin.pl
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Latoch
mesh_terms: D000328:Adult; D005260:Female; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D011044:Poland; D012982:Sodium, Dietary / Q000032:analysis*; D013334:Students / Q000706:statistics & numerical data*; D055815:Young Adult
chemical_list: D012982:Sodium, Dietary