DOI QR코드

DOI QR Code

경기 및 인천지역 영양(교)사의 당류 저감화 인식과 첨가당 사용실태

Perception of Sugar Reduction and Added Sugar Use among Dietitians or Nutrition Teachers in Gyeonggi and Incheon

  • 김혜지 (공주대학교 교육대학원 영양교육전공) ;
  • 최미경 (공주대학교 식품과학부) ;
  • 김명희 (공주대학교 식품과학부)
  • Kim, Hye Ji (Major in Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University) ;
  • Kim, Myung-Hee (Division of Food Science, Kongju National University)
  • 투고 : 2017.12.18
  • 심사 : 2018.01.16
  • 발행 : 2018.02.02

초록

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

키워드

참고문헌

  1. An GS, Shin DS (2001): A comparison of the food and nutrient intake of adolescents between urban areas and islands in south Kyungnam. Korean J Community Nutr 6(3): 271-281
  2. 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. Masters degree thesis. Sookmyung Women's University. Seoul. pp.2-47
  3. Cho S, Kim WK (2007): Sugar intakes and metabolic syndrome. J Nutr Health 40(Suppl):39-49
  4. FAO/WHO (Food and Agriculture Organization/World Health Organization) (1998): Carbohydrates in human nutrition. FAO. Rome. pp.1-50
  5. Han HM, Lee SS (2008): A nutrition education program development and the application for the elementary students-focused on sugar intake education-. J Korean Pract Arts Educ 21(2):111-131
  6. 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
  7. Kim JS (2014): Development and evaluation of a nutrition education program for reducing sugar intake among adolescents. Masters degree thesis. Myongji University. pp.40-74
  8. Kim MJ (2009): Investigation and analysis on the amount of the added sugar at secondary school foodsevice. Masters degree thesis. Konkuk University. pp.2-79
  9. Ko YS, Kim EM, Chae IS, Lee HS (2015): A study of total sugar intake by middle school students in Jeju province. J Nutr Health 48(3):248-257 https://doi.org/10.4163/jnh.2015.48.3.248
  10. Korea Rural Economic Institute (2013): Food balance sheet 2012. Korea Rural Economic Institute. Seoul. pp.5-24
  11. Lee HS, Kwon SO, Yon M, Kim D, Lee JY, Nam J, Park SJ, Yeon JY, Lee SK, Lee HY, Kwon OS, Kim CI (2014): Dietary total sugar intake of Koreans: based on the Korea National Health and Nutrition Examination Survey (KNHANES), 2008-2011. J Nutr Health 47(4):268-276 https://doi.org/10.4163/jnh.2014.47.4.268
  12. Lee CY (2011) Survey of using carbohydrates in school food service in Daegu area: focus on added sugar. Masters degree thesis. Yeungnam University. pp.32-51
  13. Lee IS (2015): A study on the sugar reduction plan in elementary and middle schools in Gyeonggi area. Masters degree thesis. Gachon University. pp.43-46
  14. Millar L, Rowland B, Nichols M, Swinburn B, Bennett C, Skouteris H, Allender S (2014): Relationship between raised BMI and sugar sweetened beverage and high fat food consumption among children. Obesity (Silver Spring) 22(5): E96-103 https://doi.org/10.1002/oby.20665
  15. Ministry of Food and Drug Safety (2009): Sugar reduction plan. Ministry of Food and Drug Safety. Cheongju. pp.1-100
  16. Ministry of Health and Welfare (2015): Dietary reference intakes for Koreans. Ministry of Health and Welfare. Seoul. pp.82-100
  17. Oh K, Jang MJ, Lee NY, Moon JS, Lee CG, Yoo MH, Kim YT (2008): Prevalence and trends in obesity among Korean children and adolescents in 1997 and 2005. Korean J Pediatr 51(9):950-955 https://doi.org/10.3345/kjp.2008.51.9.950
  18. Rho JY (2008) Intake of total sugar through elementary school food service in Jeonbuk province-focusing on the intake by spices and supplement foods. Masters degree thesis. Wonkwang University. pp.45-58
  19. Seo HC (2013): The relationship between sugar intake and emotional function of adolescent. J Brain Educ 11(1):75-97
  20. Te Morenga L, Mallard S, Mann J (2012): Dietary sugars and body weight: systematic review and meta-analyses of randomized controlled trials and cohort studies. BMJ 346:e7492 https://doi.org/10.1136/bmj.e7492
  21. Westwater ML, Fletcher PC, Ziauddeen H (2016): Sugar addiction: the state of the science. Eur J Nutr 55(Suppl 2):55-69
  22. World Health Organization (2015): Guideline: sugars intake for adults and children. WHO. Geneva. pp.6-20