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KMID : 0664320180240010062
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Journal of the Korean Dietetic Association
2018 Volume.24 No. 1 p.62 ~ p.74
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Perception of Sugar Reduction and Added Sugar Use among Dietitians or Nutrition Teachers in Gyeonggi and Incheon
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Kim Hye-Ji
Choi Mi-Kyeong
Kim Myung-Hee
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Abstract
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The purpose of this study was to investigate dietitians or nutrition teachers’ perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for ＜5 years, 68 (22.4%) for ≥5 and ＜10 years, and 101 (33.3%) for ≥10 years. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle’s discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).
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KEYWORD
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sugar reduction, perception, added sugars, nutrition teacher
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