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KMID : 1134820090380010052
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.52 ~ p.61
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Elementary School Students’ Amounts of Sugar, Sodium, and Fats Exposure through Intake of Processed Food
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Kang Moon-Hee
Yoon Ki-Sun
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Abstract
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The purpose of this study was to investigate the extent of excessive sugar, sodium, cholesterol, and saturated
fat consumptions by elementary school students through processed food’s intake. A survey study was conducted
with 384 fourth and sixth grade students and their mothers from two schools in Seoul and Gyeonggi province. The data were analyzed for the frequency analysis, chi-square test and Pearson correlation using the SPSS/Windows (ver. 15.0). Results showed that students consumed high amounts of sugars through processed milk and carbonated beverages, and yogurt. Additionally, they had high sodium and saturated fat levels in their diet through Ramen. There was significant correlation (p<0.01) between mothers’ purchasing and students’ intake of processed food. Overall, both students and mothers had some knowledge on the impact of sodium on human health. About 50 percent of the respondents did not have accurate information about cholesterol, saturated fat, and trans fat. More than 50 percent of students and mothers had no nutritional education on the risk of excessive intake of sugar, sodium, cholesterol, saturated fat, and trans fat. Top twenty percent of the students had 39.7 g of sugar, 940.1 mg of sodium, 17.8 mg of cholesterol, and 11.2 g of saturated fat through
processed foods per day on the average. These results suggest that execution of nutritional education about processed food is needed for high risk group of elementary school students and their mothers. Moreover, government must enact the regulation and policy for the food industry to reduce the risky nutrients from children’s favorite processed food.
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KEYWORD
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elementary school student, processed food, risky nutrients, nutritional education
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