Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Recognition and Intake Frequency of Sugar by College Students and Suggestions on Reducing Sugar Recipes for Institutional Foodservices

당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안

  • Park, Ok-Jin (Department of Hotel and Tourism, Yeojoo Institution of Technology) ;
  • Lee, Youngmee (Department of Food and Nutrition, Gachon University) ;
  • Kim, Jung-Hyun (Department of Home Economics Education, PaiChai University) ;
  • Min, Sung Hee (Department of Oriental Medical Food and Nutrition)
  • Received : 2016.09.07
  • Accepted : 2016.10.12
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

Keywords

References

  1. An SY. 2014. The perception of sugar reduction in nutrition teachers or dieticians in charge of school meals and their use of added sugar in Seoul. Master's thesis. Sookmyung University, Seoul, Korea. pp 14-51.
  2. Cho S, Kim WK. 2007. Sugar intakes and metabolic syndrome. J Nutr Health 40(sup):39-49.
  3. Cho SH, Chung CE, Kim SH, Chung HK. 2007. Establishment of total sugar reference value for Koreans. J Nutr Health 40(sup):3-8.
  4. Choi MH, Kwon KI, Kim JY, Lee JS, Kim JW, Park HK, Kim MC, Kim GH. 2008. Monitoring of total sugar contents in processed foods and noncommercial foodservice foods. Korean J Food Sci Technol 40(3):337-342.
  5. Chung CE. 2007a. Dietary intakes and food sources of total sugars from Korean National Health and Nutritional Examination Survey 2001-2002. J Nutr Health 40(sup):9-21.
  6. Chung CE. 2007b. Association of total sugar intakes and metabolic syndrome from Korean National Health and Nutritional Examination Survey 2001-2002. J Nutr Health 40(sup):29-38.
  7. Jung HR, Park YB, Lee MJ, Kim KC, Kim JB, Kim DH, Kang SH, Park IB, Park JS, Kwon KI, Kim MH. 2011. A survey on sugar intake in meals from nursery schools in Gyeonggi-do. Korean J Food Sci Technol 43(2):182-188. https://doi.org/10.9721/KJFST.2011.43.2.182
  8. Katou Y, Mori T, Ikawa Y. 2005. Effect of age and gender on attitudes towards sweet foods among Japanese. Food Qual Prefer 16(2):171-179. https://doi.org/10.1016/j.foodqual.2004.04.012
  9. Kim EM, Ahn JA, Jang JK, Lee MA, Seo SH, Lee EJ. 2015. Consumer perception and attitudes towards reducing sugar intake. J Korean Soc Food Sci Nutr 44(12):1865-1872. https://doi.org/10.3746/jkfn.2015.44.12.1865
  10. Kim HY, Park SJ, Chung SY, Choi SH, OH SW, Lee JS, Choi IS, Shin MS, Song JS. 2011. Monitoring the sugar content and intake in school meals from Incheon and Chuncheon. Korean J Food Sci Technol 43(1):58-64. https://doi.org/10.9721/KJFST.2011.43.1.058
  11. Kim JS. 2014. Development and evaluation of a nutrition education program for reducing sugar intake among adolescents. Master's thesis. Myongji University, Yongin, Korea. pp 16-48.
  12. Kim MH, Bae YJ, Yeon JY. 2016. Dietary behaviors and total sugar intake from snacks of female college students according to sweet taste perception. Korean J Food Nutr 29(2):267-274. https://doi.org/10.9799/ksfan.2016.29.2.267
  13. Kim SH, Chung HK. 2007. Sugar supply and intake of Koreans. J Nutr Health 40(sup):22-28.
  14. Lee CY. 2011. Survey of using carbohydrates in school service in Daegu area: Focus on added sugar. Master's thesis. Yeungnam University, Daegu, Korea. pp 26-33.
  15. Lee HS, Kwon SO, Yon MY, Kim DH, Lee JY, Nam JW, Park SJ, Yeon JY, Lee SK, Lee HY, Kwon OS, Kim CI. 2014. Dietary total sugar intake of Koreans: Based on the Korean National Health and Nutritional Examination Survey (KNHANES), 2008-2011. J Nutr Health 47(4):268-276. https://doi.org/10.4163/jnh.2014.47.4.268
  16. Lee SS, Choi IS, Lee KA, Lee KH, Kim YK. 2012. A study on recognition and intake sugar of different grade in elementary school. J Korean Pract Arts Edu 25(2):173-192.
  17. Lee YM, Bae YJ, Kim EY, Yeon JY, Kim MH, Kim MH, Lee JS, Cho HK. 2012. Relationship between total sugar intake and obesity indices in female collegians. Korean J Nutr 45(1):57-63. https://doi.org/10.4163/kjn.2012.45.1.57
  18. Ministry of Food and Drug Safety. 2014. Increasing sugar intake amount through processed food. Available from: http://www.mfds.go.kr/index.do?mid=675&seq=25171. Accessed October 10, 2015.
  19. Ministry of Food and Drug Safety. 2016. The 1st reducing sugar intake plan. Available from: http://www.mfds.go.kr/index.do?mid=675&seq=31218&cmd=v. Accessed May 22, 2016.
  20. Ministry of Health and Welfare. 2016. Dietary reference intakes for Koreans. Available from: http://www.mohw.go.kr/front_new/al/sal0301vw.jsp?PAR_MENU_ID=04&MENU_ID=0403&CONT_SEQ=330959&page=1. Accessed May 22, 2016.
  21. Park S, Pan L, Sherry B, Blanck HM. 2011. Consumption of sugar-sweetened beverages among US adults in 6 states: Behavior risk factor surveillance system, 2011. Prev Chronic Dis 11(4):1003-1004.
  22. Park YG, Lee EM, Kim CS, Eom JH, Byun JA, Sun NK, Lee JH, Heo OS. 2010. Survey on the content and intake pattern of sugar from elementary and middle school foodservices in Daejeon and Chungcheong province. J Korean Soc Food Sci Nutr 39(10):1545-1554. https://doi.org/10.3746/jkfn.2010.39.10.1545
  23. Shin EK, Doo YT. 2016. The sugars intake through processed foods and its related factors in college students. J Agric Med Community Health 41(2):85-97. https://doi.org/10.5393/JAMCH.2016.41.2.085
  24. Welsh JA, Sharma AJ, Grellinger L, Vos MB. 2011. Consumption of added sugars is decreasing in the United States. Am J Clin Nutr 94(3):726-734. https://doi.org/10.3945/ajcn.111.018366
  25. World Health Organization. 2015. Sugar intake for adults and children guideline. Available from: http://www.who.int/nutrition/publications/guidelines/sugars_intake/en. Accessed May 10, 2016.

Cited by

  1. 당침 당이 매실 청 품질에 미치는 영향 vol.32, pp.3, 2016, https://doi.org/10.9799/ksfan.2019.32.3.161
  2. 어린이 영양지수(NQ)를 이용한 광주 지역 일부 고학년 초등학생의 영양상태 평가 vol.35, pp.4, 2020, https://doi.org/10.7318/kjfc/2020.35.4.371
  3. 커피전문점 음료의 당류 줄이기에 대한 대구시민의 인식 및 행동의도에 영향을 미치는 요인 vol.54, pp.4, 2016, https://doi.org/10.4163/jnh.2021.54.4.355