Journal List > J Nutr Health > v.48(1) > 1081429

J Nutr Health. 2015 Feb;48(1):81-93. Korean.
Published online February 28, 2015.  https://doi.org/10.4163/jnh.2015.48.1.81
© 2015 The Korean Nutrition Society
A study of dietary intake of total sugars by elementary students in Jeju province
Yang Sook Ko,1 Eun Mi Kim,1 and Hyun Sook Lee2
1Department of Food 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: +82-51-320-1794, Email: hyunlee@gdsu.dongseo.ac.kr
Received December 18, 2014; Revised January 05, 2015; Accepted January 11, 2015.

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 elementary school students.

Methods

Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar.

Results

The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%.

Conclusion

Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake.

Keywords: total sugar intake; elementary school student; snack

Tables


Table 1
Classification of sugar type according to the sugar source
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Table 2
Anthropometric measurements of the elementary school students by sex
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Table 3
Mean daily intakes of total sugar and each sugar in elementary school students by sex
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Table 4
Mean daily intake of energy, total sugars, and each sugar of meals in elementary school students
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Table 5
Food consumption and the sugar intakes by food groups of elementary school students. (g)
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Table 6
The sugar intakes by cooking methods of elementary school students
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Table 7
The total sugar intake by the sugar type in elementary school students. g (%)
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Table 8
Mean daily nutrient intakes by the group according to the percentage of energy gained from total sugars in elementary school students
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Table 9
Sugar consumption according to score for sweet preference in elementary school students.
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Notes

This research was supported by the 2014 scientific promotion program funded by Jeju National University.

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