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KMID : 1011620190350010073
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.73 ~ p.80
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Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees in Chungbuk Province
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Min Sung-Hee
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Abstract
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Purpose: This study examined the perception and attitudes of childcare center foodservice employee toward sugar intake to provide information on education.
Methods: A total of 159 cooks in children foodservice facilities in Jecheon and Danyang area were surveyed using questionnaires.
Results: The perception of sugar reduction differed according to the subject's age and years in their cooking career. The necessity of reducing sugar score of the 50 year age group was higher than the other age group’s. Those with a more than 3-year career showed a high score in sugar relating cavity and obesity. In addition, the behavior of sugar reduction differed according to subject's age and years in their cooking career, qualifications in cooking, and cooking experience in restaurants. The higher age group ate fewer sweets and tried to eat less sweet foods. Those in the 60 year age group checked the sugar contents on the package of food less, and the more than 10 years cooking experience group tried to eat less sweet foods. The having experience in restaurants group checked the sugar contents on the food packaging less. The nutrition education experienced group used less sugar at their home, ate fewer sweets, and checked the sugar contents on the food packaging. Those aged in their 30's and 60's used granulated sugar more in their cooking, whereas those in their 40's and 50's used syrup more. The having experience in restaurants group used granulated sugar more as a cooking ingredient. The nutrition education experienced group used syrup more, whereas the uneducated group used granulated sugar and syrup.
Conclusion: The eating habits, including reducing sugar intake in childhood, are very important and children’s eating habits are influenced strongly by the childcare center. This study suggests that nutrition education, including reducing sugar intake, for childcare center foodservice employees needs to be expanded and customized according to the stages in reducing sugar intake.
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KEYWORD
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sugar reduction, perception, attitude, nutrition education
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