A study of total sugar intake by middle school students in Jeju Province.
10.4163/jnh.2015.48.3.248
- Author:
Yang Sook KO
1
;
Eun Mi KIM
;
In Sook CHAE
;
Hyun Sook LEE
Author Information
1. Department of Food Science and Nutrition, Jeju National University, Jeju 690-756, Korea.
- Publication Type:Original Article
- Keywords:
total sugar intake;
middle school student;
snack
- MeSH:
Beverages;
Bread;
Breakfast;
Carbohydrates;
Edible Grain;
Cooking;
Dairy Products;
Education;
Female;
Food Habits;
Fruit;
Humans;
Ice;
Lunch;
Male;
Meals;
Milk;
Niacin;
Surveys and Questionnaires;
Seasons;
Snacks;
Vegetables;
Vitamin B 6;
Vitamin E;
Vitamins
- From:Journal of Nutrition and Health
2015;48(3):248-257
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. METHODS: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. RESULTS: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.
