Korean Journal of Community Nutrition

Eun-Kyung Shin

2 Articles

[Korean]
Association between eating habits, sweet taste assessment, and high-sugar food consumption among elementary school students in Daegu: a descriptive study: Min-Jung Kim, Eun-Kyung Shin, Yeon-Kyung Lee; Korean J Community Nutr 2023;28(2):104-113. Published online April 30, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.2.104

Abstract PDF: Objectives
The purpose of this study was to analyze high-sugar food consumption habits frequency among elementary school students, and their correlations with eating habits and sweet taste assessment.
Methods
The participants of the study were 164 elementary school students in Daegu, in the fifth or sixth grade, along with their parents. A questionnaire investigated eating habits, high-sugar food consumption habits and frequency, and sweet taste assessment.
Results
The average eating habits score for elementary school students was determined to be 71.7 out of 100. Students with higher eating habits scores had lower high-sugar food consumption habits and frequency compared to those with lower eating habits scores. Sweet taste assessment revealed that students who preferred less sweetness chose a 5% sugar concentration, those with a preference for normal sweetness chose a 10% sugar concentration, and those who preferred sweeter tastes chose a 20% sugar concentration. Sweet taste assessment showed that students who tended to prefer less sweetness had the highest eating habits scores and the lowest scores for high-sugar food consumption habits and frequency. In addition, eating habits scores were found to be negatively correlated with high-sugar food consumption habits, high-sugar food consumption frequency, and sweet taste assessment. The sweet taste assessment was positively correlated with high-sugar food consumption habits and frequency.
Conclusions
Our results indicate that students with good eating habits had more desirable overall sugar intake habits, and when the preference for sweetness was high, the frequency of high-sugar food consumption was also high. Our study highlights the importance of educating elementary school students and their parents about the harmful effects of excessive sugar consumption, as well as the benefits of adopting healthy eating habits and creating supportive environments.

53 View
0 Download

[English]
Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu: Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee; Korean J Community Nutr 2020;25(5):386-395. Published online October 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.5.386

Objectives
The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

Citations

Citations to this article as recorded by

충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
은서 고, 영은 이
Korean Journal of Food and Cookery Science.2023; 39(3): 197. CrossRef
Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. CrossRef
Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2022; 27(1): 27. CrossRef
Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef

40 View
0 Download
4 Crossref

Author index