제주지역 초․중학교 학생들의 끼니별 나트륨 섭취 실태 조사

Abstract

본 연구는 제주지역 초등학교 701명(남학생 351명, 여학생 350명)․중학교 1184명(남학생 476명, 여학생 708명) 총 1,885명을 대상으로 하여 2009년 4월에서 5월까지 24시간 회상법으로 1일 식이조사를 수행하여 끼니별 영양소섭취량과 나트륨 섭취량을 조사 분석하였다.

1. 조사대상자의 평균 신장과 체중은 초등학생 142.5㎝, 39.0㎏이고, 중학생 160.3㎝, 53.5㎏이었다. 끼니별 결식률은 아침 결식률이 초등학교 13.1%, 중학교 21.4%로 다른 끼니에 비해 모두 높았다. 간식 섭취비율에서 초등학교 97.3%, 중학교 88.0% 이었으며, 중학생의 경우 남학생과 여학생 간의 유의적인 차이가 있었다.

2. 1일 나트륨 섭취량은 초등학교 남학생이 2,917.2㎎, 여학생이 2,819.5㎎이었으며, 중학교 남학생은 3,336.6㎎, 여학생은 2,828.1㎎으로 남학생이 여학생보다 유의적으로 높게 나타났다. 이 수치는 1일 목표섭취량 2,000㎎ 보다 높은 수치이다.

3. 총 열량에 대한 열량영양소의 구성비 중 지방섭취 에너지 비율이 30% 이상인 초등학생은 18.4%, 중학생은 21.1%이었으며, 중학생의 경우 남, 여학생 간의 유의적인 차이가 있었다.

4. 권장섭취량에 대한 영양소 섭취 비율은 식이섬유, 칼슘, 철분, 칼륨, 엽산의 섭취비율이 현저히 낮았으며, 중학생은 우유로 얻을 수 있는 영양소 인 비타민 A, 비타민 B2의 섭취 비율도 낮았다.

5. 평균필요량 미만으로 섭취하는 학생들의 비율은 초등학생의 경우 칼슘, 비타민 C, 엽산에 대해 50%가 넘었으며, 중학생은 이와 더불어 비타민 A, 비타민 B2 또한 50%가 넘는 수치를 나타냈다.

6. 끼니별 섭취량을 비교했을 때 총 식품 섭취량에 대한 간식의 식품 섭취 비율은 초등학생 39.1%, 중학생 26.5%이었으며, 나트륨 섭취량의 경우 초등학생이 35.1%, 중학생이 40.2%로 점심에서 얻어지는 나트륨 섭취 비율이 가장 높았다.

7. 식품군별 섭취량에 있어서 초등학생, 중학생 모두 곡류, 야채류, 해조류, 양념류에서 얻어지는 나트륨 섭취량이 높았으며, 간식에서 나트륨 섭취비율이 높은 식품군은 곡류, 과일류, 음료류, 기타류, 우유 및 유제품이었으며, 점심은 서류, 종실류, 야채류, 해조류, 어류 및 어패류에서의 섭취비율이 높았다.

8. 조리법별 섭취량은 일품요리, 국수, 국, 찌개, 볶음, 튀김, 구이, 무침, 김치, 빵과 과자에서 얻어지는 나트륨 섭취량이 높았다. 간식에서 나트륨 섭취비율이 높은 조리법은 면류, 과일류, 빵과 과자, 떡류, 음료류, 우유 및 유제품, 당류, 빙과류 이었으며, 점심은 국류, 찌개류, 볶음류, 조림류, 찜류, 무침류, 김치류, 소스류에서의 섭취비율이 높았다. 국을 먹는 학생들이 그렇지 않은 학생보다 열량 및 나트륨 섭취량이 유의적으로 높았다.

9. 아침식사 결식률을 조사한 결과 초등학생은 13.1%, 중학생은 21.4%로 이들의 평균 영양소 적정 섭취비(MAR)는 초등학생이 0.81, 중학생이 0.74로 아침을 먹는 학생보다 영양소 섭취가 낮음을 알 수 있었다.

이상의 결과를 종합해 볼 때 제주지역 초․중학교 학생들은 칼슘, 비타민 B2, 비타민 C, 엽산 등의 영양소가 부족할 확률이 높았으며, 또한 총열량에 대한 열량 영양소의 구성비 중 지방섭취 에너지 비율이 30%이상 섭취하는 학생들도 초등학생 18.4%, 중학생 21.1%나 있었다. 끼니별 나트륨 섭취량은 점심에서 얻어지는 비율이 가장 높았고, 나트륨 섭취가 높은 조리법은 초등학생은 국, 무침, 김치, 중학생은 국, 찌개, 빵과 과자 등으로 나타났다. 조사 학생들의 간식으로 섭취하는 빵과 과자로부터 얻어지는 열량과 나트륨 섭취량이 높은 것으로 나타났다. 또한 아침 결식자들은 열량 및 영양섭취량의 평균 영양소 적정 섭취비가 저조한 것으로 나타났다. 나트륨 섭취를 줄이기 위한 국물 섭취, 올바른 간식 음식 선택에 대한 교육 및 아침식사의 중요성에 대한 교육이 필요하다.

This study targeted 701 elementary school students(351 boys and 350 girls) and 1,184 middle school students(476 boys and 708 girls) in total 1,885 students residing in Jeju. The research was carried out using the 24 hour recall method from April to May, 2009. The trends for nutrition and sodium intake in the students meals was investigated accordingly.

1. The average height and weight of the elementary school students were 142.5㎝ and 39.0㎏, and those of middle school students were 160.3㎝ and 53.5㎏ respectively. The percentage of students who skipped breakfast was high in both elementary and middle school students at 13.1% and 21.4% respectively. The percentage of those who ate snacks was shown as 97.3% in elementary school students and 88.0% in middle school students, and there was a significant difference between the boys and girls was found in middle school.

2. When the amount of sodium intake per day was studied, the study showed that boys in elementary school consumed 2,917.2㎎, while the girls took in 2,819.5㎎. For middle school students, boys took in the relatively higher value of 3,336.6㎎, of sodium per day, while girls ingested 2,828.1㎎. This value is significantly higher than the recommended sodium intake value of 2,000㎎.

3. The ratio of elementary and middle school students who consumed more than 30% of energy intake from fat were 18.4% and 21.1% respectively. Additionally, the value was significantly different between the boys and girls in middle school.

4. The intake of fiber, Ca, Fe, K, and folic acid was lower than the recommended intake(RI) for the students. Middle school students also showed low levels of vitamin A and vitamin B2 both of which can be obtained by drinking milk.

5. More than 50% of middle school students failed to consume estimated average requirements(EAR) of vitamin A, vitamin B2 and around 50% of the elementary students consumed below the estimated average requirements(EAR) of Ca, vitamin C, folic acid.

6. Comparing intake per meal, the percentage of snacks consumed for elementary school students was 39.1%, and it was 26.5% for middle school students. For sodium, the intake value was 35.1% for elementary school students and 40.2% for middle school students as the highest amount of sodium was consumed during lunch.

7. The amount of sodium was significantly high for foods such as grains and their products, vegetables and their products, seaweed and spices. The percentage of sodium consumed was high for foods such as grains and their products, fruits and their products, beverages, other products and daily products from snack, potatoes and starches, legumes and their products, vegetables and their products, seaweed and fish from lunch. 8. Comparing intake per cooking methods, the amount of sodium was high because of the use of cooked rice with seasoning, noodles, soups, stews, stir-fried foods, fried-foods, roasted foods, seasoned vegetables, kimchi and breads and cookies. The percentage of sodium consumed was high for foods such as noodles, fruits, breads and cookies, rice cakes, beverages, dairy products, sugars and ice cakes from snack, and soups, stews, stir-fried foods, hard-boiled foods, steamed foods, seasoned vegetables, kimchi and sauses from lunch. The students who ate soup had higher energy and consumed more sodium than students who did not eat soup.

9. When the percentage of students skipping breakfast was researched, the percentage of elementary school students was 13.1% and the percentage of middle school students was 21.4%. The mean adequacy ratio(MAR) was 0.81 for elementary school students and 0.74 for middle school students which is less than the nutrient intake of students who consume breakfast.

In conclusion, there were students who would lacked nutrients such as Ca, vitamin B2, vitamin C, and folic acid in the elementary and middle schools of Jeju island. Also, the ratio of elementary and middle school students who consumed more than 30% of energy intake from fat were 18.4% and 21.1% respectively. Comparing intake per meal, the highest amount of sodium was consumed during lunch. Foods cooked with high amount of sodium for elementary school students were seasoned vegetables, soup, kimchi and for middle school students were soup, stews, bread and cookies. The students in the study had a high intake of energy and sodium from bread and cookies for snack. Also, students who skipped breakfast did not enough energy and nutrients. And it showed low value mean adequacy ratio(MAR). To lower the intake of sodium students need to be educated about eating less soup, choosing better snacks, and the significance of having a proper breakfast.