Comparison of sodium and saturated fat content between domestic pasta sauce and imported pasta sauce in Canada
Chan, Terry (author) Chen, Dale (thesis advisor) British Columbia Institute of Technology School of Health Sciences (Degree granting institution)
Research paper/project
http://rightsstatements.org/vocab/InC/1.0/ © Terry Chan, 2021. All rights reserved. No part of this work covered by the copyright heron may be reproduced or used in any form or by any means – graphics, electronic, or mechanical including photocopying, taping, or information storage and retrieval systems – without written permission of the author.http://creativecommons.org/licenses/by-nc-nd/4.0/
British Columbia Institute of Technology
2021
16 pages
Recently, a study by Dunford et al. (2019) found out that Canadian processed foods have the highest sodium content than other countries. Out of the twelve countries tested in the survey, Canada was ranked the highest. This survey sparked the interest in comparing the healthiness of domestically processed foods and imported foods available in Canada. Pasta sauce was particularly chosen for this research project. By comparing the sodium and saturated fat content between domestic pasta sauce and imported pasta sauce, the study aimed to determine whether imported pasta sauce is a healthier choice.
pasta sauce tomato processed foods sodium saturated fat
Processed food -- Health aspects Tomato sauces -- Sodium content Tomato sauces -- Saturated fatty acids
electronic
Canada
