한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제32권5호
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  • Pages.627-636
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  • 2016
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안

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

  • 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)
  • 투고 : 2016.09.07
  • 심사 : 2016.10.12
  • 발행 : 2016.10.31
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초록

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.

키워드

참고문헌

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