Yongin City Launches Sodium Level Meter Support Program to Reduce Sodium Intake in Children

[Suwon Ilbo=Park No-hun Reporter] Yongin City is launching a 'sodium level meter support project' targeting childcare facilities and kindergarten cafeterias to help children develop healthy eating habits.

According to Yongin City on the 18th, the sodium level meter support project aims to reduce sodium intake in children through broths and soups. The target includes 400 childcare facilities and kindergarten cafeterias in the city with fewer than 100 students.

The city plans to complete distribution of sodium level meters in the first half of the year. Cafeterias receiving sodium level meters must maintain soup sodium levels at or below 0.5%, the recommended standard for infants and young children.

Additionally, participating cafeterias must measure the sodium level in soup served to children daily for three months and submit the data to the city.

The Yongin City Meal Management Support Center is also operating a 'free sodium level meter rental project' for families seeking to reduce sodium intake in their children at home.

According to the 'Dietary Reference Intakes for Koreans (2020)' released by the Ministry of Health and Welfare and the Korean Nutrition Society, the recommended daily sodium intake for children aged 3-5 years is 1,600 mg, 1,900 mg for ages 6-8, and 2,300 mg for ages 9-64 to reduce the risk of chronic diseases.

The average daily sodium intake for Koreans aged 1 year and older is 3,189 mg, which exceeds the recommended standard and requires continuous management.

A city official stated, "We are carefully ensuring that children receive healthy meals at cafeterias," and added, "We will continue to develop various support measures to help children establish healthy eating habits."

Meanwhile, the city has been operating the Yongin City Children's Meal Management Support Center since 2013, providing customized support to childcare facilities and kindergartens with fewer than 100 students that have difficulty developing menus or recipes on their own.