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KMID : 1011620160320050627
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.627 ~ p.636
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Recognition and Intake Frequency of Sugar by College Students and Suggestions on Reducing Sugar Recipes for Institutional Foodservices
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Park Ok-Jin
Lee Young-Mee
Kim Jung-Hyun
Min Sung-Hee
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Abstract
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Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices.
Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested.
Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects’ BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices.
Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.
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KEYWORD
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sugar reduction, recognition, reduced sugar recipe
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