<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852025000100012</article-id>
<article-id pub-id-type="doi">10.21011/apn.2025.4003</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[SODIUM INTAKE, PERCEPTION OF SALTINESS BY COOKS, AND MEALS SODIUM CONTENT - IS THERE A RELATIONSHIP?]]></article-title>
<article-title xml:lang="pt"><![CDATA[INGESTÃO DE SÓDIO, PERCEÇÃO DO SABOR SALGADO PELOS COZINHEIROS E TEOR DE SÓDIO NAS REFEIÇÕES - EXISTE RELAÇÃO?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Daniela Almeida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueiredo]]></surname>
<given-names><![CDATA[João Paulo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rocha]]></surname>
<given-names><![CDATA[Ada]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[João PM]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A5"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Polytechnic University of Coimbra  ]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Porto Faculty of Nutrition and Food Sciences ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,GreenUPorto - Sustainable Agrifood Production Research Centre  ]]></institution>
<addr-line><![CDATA[Vila do Conde ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Polytechnic University of Coimbra Coimbra Health School H&amp;TRC-Health &amp; Technology Research Center]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,SUScita-Research Group on Sustainability, Cities and Urban Intelligence  ]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<numero>40</numero>
<fpage>12</fpage>
<lpage>17</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852025000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852025000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852025000100012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Excessive sodium consumption is a huge public health concern considering its association with the loss of years of healthy life. The salt added to meals represents a large part of the salt intake. Salt consumption and the perception of saltiness by cooks responsible for its addition at food units may influence the amount of salt added.  OBJECTIVES:  This study aimed to evaluate the relationship between cooks&#8217; sodium intake, their perception of saltiness and meals sodium content.  METHODOLOGY:  An observational, cross-sectional analytical study was performed, in which 6 female cooks from social institutions were selected. A 24-hour recall was conducted on two non-consecutive days to analyse nutritional and food intake and to estimate sodium consumption. To estimate meals sodium content, samples of meals prepared by cooks were collected. The average sodium per meal was assessed using Flame photometry. The same cooks were subjected to two taste sensitivity tests. Data were processed using SPSS statistical software, and a statistical significance level of 5% was considered.  RESULTS:  No differences were observed in the average of nutritional intake among cooks. All cooks reported a sodium intake higher than the recommendations. Increase on salt content was perceived by all cooks. No differences were observed in the sodium content of meals prepared in both institutions and between the additions practiced by each cook from different institutions. The same was observed between cooks&#8217; sodium intake and the sodium content of meals they cooked. It was observed that all the prepared meals had salt values above the recommendations. No correlation was observed between the sodium content of the meals and the sodium consumption of the cooks responsible their preparation.  CONCLUSIONS:  There was no relationship between the sodium intake of cooks and the meals&#8217; sodium content. However, sodium consumption was much higher than recommendations and a high amount of sodium was found in the meals analysed.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O consumo excessivo de sódio é um grande problema de saúde pública devido à sua associação com a perda de anos de vida saudável. O sal adicionado às refeições representa grande parte da ingestão de sal. O consumo de sal e a perceção do salgado pelos cozinheiros responsáveis pela sua adição nas unidades de produção de refeições podem influenciar a quantidade de sal adicionado.  OBJETIVOS:  Este estudo teve como objetivo avaliar a relação entre o consumo de sódio por cozinheiros, a sua perceção de salinidade e o teor de sódio das refeições.  METODOLOGIA:  Foi realizado um estudo observacional, transversal e analítico, no qual foram selecionadas 6 cozinheiras de instituições sociais. Foi realizado um questionário às 24 horas anteriores em dois dias não consecutivos para análise do consumo alimentar e nutricional, incluindo a estimativa do consumo de sódio. Para estimar o teor de sódio das refeições, foram recolhidas amostras de refeições preparadas pelas cozinheiras. A média de sódio por refeição foi avaliada por meio de fotometria de chama. As mesmas cozinheiras foram submetidas a dois testes de sensibilidade gustativa. Os dados foram processados no software estatístico SPSS e foi considerado nível de significância estatística de 5%.  RESULTADOS:  Não foram observadas diferenças na média do consumo nutricional entre as cozinheiras. Todas as cozinheiras relataram um consumo de sódio superior às recomendações. O aumento do teor de sal foi percebido por todas as cozinheiras. Não foram observadas diferenças no teor de sódio das refeições preparadas entre instituições, e entre a adição de sal praticada por cada cozinheira de diferentes instituições. O mesmo foi observado entre a ingestão de sódio das cozinheiras e o teor de sódio das refeições preparadas. Observou-se que todas as refeições preparadas apresentam valores de sal acima das recomendações. Não foi observada correlação entre o teor de sódio das refeições e o consumo de sódio da cozinheira responsável pela sua preparação.  CONCLUSÕES:  Não houve relação entre o consumo de sódio das cozinheiras e o teor de sódio das refeições. Porém, o consumo de sódio foi muito superior ao recomendado e foi encontrada um teor de sódio superior às recomendações nas refeições analisadas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Addition of salt]]></kwd>
<kwd lng="en"><![CDATA[Cooks]]></kwd>
<kwd lng="en"><![CDATA[Salt]]></kwd>
<kwd lng="en"><![CDATA[Salt intake]]></kwd>
<kwd lng="en"><![CDATA[Salt sensitivity]]></kwd>
<kwd lng="en"><![CDATA[Sodium]]></kwd>
<kwd lng="pt"><![CDATA[Adição de sal]]></kwd>
<kwd lng="pt"><![CDATA[Cozinheiros]]></kwd>
<kwd lng="pt"><![CDATA[Sal]]></kwd>
<kwd lng="pt"><![CDATA[Ingestão de sal]]></kwd>
<kwd lng="pt"><![CDATA[Sensibilidade ao sal]]></kwd>
<kwd lng="pt"><![CDATA[Sódio]]></kwd>
</kwd-group>
</article-meta>
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