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http://dx.doi.org/10.22960/JFSS.2021.1.51

Investigation of Intake Patterns and Sugar Content of Snacks Provided at some Children's Cafeterias in Gyeongbuk  

Sim, Hyeonmi (Gyeonsan-si Center for Children's Foodservice Managment)
Lee, Mijung (Gyeonsan-si Center for Children's Foodservice Managment)
Park, Se mi (Gyeonsan-si Center for Children's Foodservice Managment)
Bae, Mihyeon (Gyeonsan-si Center for Children's Foodservice Managment)
Lee, Jayooung (Pulmuone foodmerce Quality Technology Center)
Yu, Sun il (Pulmuone foodmerce Kids Gyeongbuk Branch)
Lee, Kyung A (Gyeonsan-si Center for Children's Foodservice Managment)
Publication Information
Journal of the FoodService Safety / v.2, no.1, 2021 , pp. 51-57 More about this Journal
Abstract
The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.
Keywords
Children; processed foods.; snack; children's foodservice facilities; sugar content;
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