A study of total sugar intake by middle school students in Jeju Province

Yang Sook Ko; Eun Mi Kim; In Sook Chae; Hyun Sook Lee

doi:10.4163/jnh.2015.48.3.248

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Ko, Kim, Chae, and Lee: A study of total sugar intake by middle school students in Jeju Province

Research Article

Journal of Nutrition and Health 2015; 48(3): 248-257.

Published online: 30 June 2015

DOI: https://doi.org/10.4163/jnh.2015.48.3.248

A study of total sugar intake by middle school students in Jeju Province

Yang Sook Ko¹, Eun Mi Kim¹, In Sook Chae¹, Hyun Sook Lee²

¹Department of Food Science and Nutrition, Jeju National University, Jeju 690-756, Korea.

²Department of Food Science and Nutrition, Dongseo University, Busan 617-716, Korea.

To whom correspondence should be addressed. tel: +82-051-320-1794, hyunlee@gdsu.dongseo.ac.kr

Received 13 May 2015 Revised 28 May 2015 Accepted 10 June 2015

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: total sugar intake, middle school student, snack

Figures and Tables

Table 1

Anthropometric measurements of the middle school students by sex

1) Mean ± SD 2) Significant difference between male and female by t-test

^***p < 0.001

Table 2

Mean daily intakes of total sugar and each sugar in middle school students by sex

1) Mean ± SD 2) Significant difference between male and female by Chi-square 3) Not significant difference between male and female by Chi-square 4) The sum of each sugar 5) Total sugar contents taken from the analysis

^*p < 0.05, ^**p < 0.01, ^***p < 0.001

Table 3

Mean daily intake of energy and total sugars of meals in middle school students

1) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis

Table 4

Food consumption and the total sugar intakes by food groups of middle school students

1) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis

Table 5

The total sugar intakes by cooking methods of middle school students

1) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis

Table 6

The total sugar intake by the sugar type in middle school students

1) The sum of each sugar 2) Total sugar contents taken from the analysis 3) Mean ± SD

Table 7

Mean daily nutrient intakes by the group according to the percentage of energy gained from total sugars in middle school students

1) Low sugar group: below 10% of the percentage of energy gained from the total sugars according to daily energy intake

2) Medium sugar group: 10-20% of the percentage of energy gained from the total sugars according to daily energy intake

3) High sugar group: over 20% of the percentage of energy gained from the total sugars according to daily energy intake 4) Mean ± SD

5) Significant difference between boys and girls by Chi-square 6) Not significant difference between boys and girls by Chi-square

^*p < 0.05, ^**p < 0.01, ^***p < 0.001

Table 8

Sugar consumption according to score for sweet preference in middle school students

1) Mean ± SD 2) Significant difference between boys and girls by Chi-square 3) The sum of each sugar 4) Total sugar contents taken from the analysis

^*p < 0.05, ^**p < 0.01, ^***p < 0.001

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