• Journal of Korean Home Economics Education Association
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• v.33 no.1
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• pp.63-79
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• 2021

This study examined yearly trend of sugar-sweetened beverage(SSB) intake and compared nutritional status by SSB intake level in middle school students aged 12~14 years(n=2,543) using the data from 2007~2015 Korea National Health and Nutrition Examination Survey. SSB included carbonated drinks, sports drinks, and caffeinated drinks contained added sugar. Subjects were classified into three groups by SSB intake level obtained from 24-hour recall method: SSB 1(SSB intake 0 g/d), SSB 2(0 g/d < SSB intake < 50th percentile) and SSB 3(SSB intake ≥ 50th percentile). Result of daily intake of SSB was 76.1±6.2 g/d for boys and 59.5±4.7 g/d for girls and it was increased significantly for boys(p-trend 0.0004) and girls(p-trend 0.0038) by year. The most intakes were carbonated drinks followed by fruit juices and sports drinks for boys and girls. Percentage of daily intake compared to the dietary reference was increased for energy and iron while was decreased for calcium and vitamin C toward SSB 3 group. Ratio of excess intake of energy/fat was increased significantly for boys(p=0.0091) and girls(p<0.0001) toward SSB 3 group. Ratio of calcium deficiency was 86.8~94.9% for boys and girls and it was very high. Therefore, it should be emphasized to reduce SSB intake and drink plain water without added sugar, etc. and milk as a source of calcium for improving nutritional status of middle school students through dietary education and social support.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.