제주지역 초․중학교 학교급식의 당함량 분석과 1일 총당류 섭취실태

Abstract

본 연구는 제주지역 초등학교 3개교, 중학교 3개교 총 6개교의 초등학생 935명, 중학생 810명을 대상으로 학교급식 점심식사 섭취량 및 총당류 섭취량을 분석하였고, 동일학교 대상으로 초등학생 701명(남 351명, 여 350명), 중학생 1,184명(남 476명, 여 708명)의 24시간 회상법을 이용한 1일 식이조사를 실시하여 1일 총당류 섭취량을 추정하였다.

1. 제주지역 초․중학교 학교급식 점심식사에서는 무침류를 가장 많이 제공하고 있었고, 학교급식의 조리법별 당 함량 분석결과 100g당 당 함량이 가장 높은 조리법은 유제품류이었다(초등학교 26.60g, 중학교 12.58g).

2. 학교급식 점심 1끼 식사에서 얻어지는 총당류 섭취량은 초등학생은 6.3g, 중학생은 9.5g이었다. 초등학생의 학교급식 당 섭취량은 유제품류(17.3g), 음료류(9.7g), 과일류(5.2g)에서 높게 나타났고, 중학생의 학교급식 당 섭취량은 음료류(14.2g), 유제품류(11.3g), 일품요리류(5.2g)에서 높게 나타났다.

3. 조사대상자의 1일 열량섭취량은 초등학교 1,629.8Kcal, 중학교1,846.6Kcal이었고, 1일 총당류 섭취추정량은 초등학교 남학생 53.1g, 여학생 57.6g이었다. 중학교의 경우 남학생 50.5g, 여학생 66.9g으로 중학교의 경우 여학생의 1일 총당류 섭취량이 남학생보다 유의적으로 높게 나타났다.

4. 끼니별 1일 총당류 섭취량은 초등학생의 경우 아침(6.3g), 점심(6.9g), 저녁(7.2g), 간식(34.9g)으로 나타났고, 중학생의 경우 아침(6.5g), 점심(9.0g), 저녁(11.8g), 간식(33.0g)으로 나타났다. 1일 총당류 섭취량 중 초․중학교 각각 63.1%, 54.7%로 간식에서 당류섭취가 다른 끼니에 비해 가장 높았다.

5. 1일 식품군별 총당류 섭취량에서 초등학생은 우유류(17.04g), 곡류(12.79g), 과일류(9.40g), 당류(7.30g)에서 높게 나타났고, 중학생의 경우 곡류(22.96g), 우유류(10.95g), 과일류(7.32g), 당류(6.05g), 채소류(5.80g)에서 높게 나타났다.

6.. 초등학생의 1일 조리법별 총당류 섭취량은 유제품류(15.08g), 빵․과자류(6.4g), 음료류(5.5g), 과일류(5.1g), 빙과류(4.8g)의 순으로 후식류 음식이 가장 높은 것으로 나타났고, 주식과 부식류에서는 면류(5.1g), 볶음류(2.3g), 튀김류(1.4g), 일품요리류(1.4g), 조림류(1.1g)의 순이었다. 중학생의 1일 조리법별 총당류 섭취량은 빵․과자류(11.5g), 유제품류(7.5g), 빙과류(6.2g), 음료류(5.3g), 과일류(4.5g)의 순으로 나타났고, 주식과 부식류에서는 면류(10.2g), 튀김류(3.2g), 볶음류(2.2g), 일품요리류(2.0g), 무침류(1.2g)의 순으로 나타났다. 후식류에서 Sucrose섭취량이 높은 음식은 초․중학교 각각 빵․과자류(4.1g, 6.4g), 음료류(2.5g, 1.4g), 빙과류(3.4g, 4.4g)이었다. 주식과 부식류에서 Sucrose섭취량이 높은 음식은 초․중학교 각각 면류(2.0g, 4.1g), 볶음류(1.0g, 1.1g)가 높게 나타났다.

7. 당 급원에 따른 1일 총당류 섭취량을 분석한 결과 초등학생, 중학생 각각 천연당은 25.8g, 18.4g, 첨가당은 23.3g, 35.8g, 혼합당은 6.2g, 6.2g으로 초․중학생 각각 1일 총당류 섭취량의 42.1%, 59.4%가 첨가당에서 얻어지고 있었다.

8. 총 열량 섭취량 중 당류섭취량에서 얻어지는 열량비율이 20% 이상인 고당류섭취군이 20% 미만 저당류섭취군에 비해 초등학생은 철분, 아연, 나이아신 섭취가 유의적으로 더 낮았고, 중학생은 철분, 아연, 비타민B6, 나이아신, 비타민E가 유의적으로 더 낮았다.

9. 단맛 관련 식습관 조사 결과 초등학교와 중학교 모두 단맛선호그룹이 단맛저선호그룹보다 총당류 섭취량이 유의적으로 높았다.

이상의 결과를 종합해 보면 제주지역 초․중학교 학생들의 총당류 섭취량은 학교급식인 점심에서 보다 간식에서 높았다. 특히 간식과 후식 음식인 빵․과자류, 유제품류, 면류, 음료류, 빙과류, 과일류에서 당류 섭취가 높은 것을 알 수 있었으며, 간식섭취로 인한 첨가당인 sucrose의 섭취가 높았다. 따라서 학생들에게 올바른 간식음식선택과 당 저감화 관련 영양교육이 필요하다고 여겨진다.

This study targeted three elementary schools and three middle schools and they had 701 elementary school students(351 boys and 350 girls) and 1,184 middle school students(476 boys and 708 girls) residing in Jeju. The research analyzed a sample and carried out using the 24 hour recall method so as to analyze school meals and one day consumption of total sugar.

1. Most frequently served item was seasoned vegetables. And the result of the analysis for total sugar per 100 g on school menu was high in dairy products. They had the largest amount of total sugar per 100 g in dairy products(Elementary school 26.60g, Middle school 12.58g).

2. The total sugar consumptions from school lunch are 6.3g in the elementary school students and 9.5g in the middle school students. And the total sugar consumptions in school meals are high for cooking methods such as dairy products(17.3g), beverages(9.7g), fruits(5.2g) in the elementary school students, and beverages(14.2g), dairy products(11.3g), cooked rice with seasoning(5.2g) in the middle school students. 3. The average daily total calorie intake was 1,629.8 Kcal in the elementary school student and 1,846.6 Kcal in the middle school student. And when the amount of total sugar intake per day was studied, the study showed that boys in elementary school consumed 53.1g, while the girls took in 57.6g. For middle school students, boy took in 50.5g of total sugar per day, while girl took in the relatively higher value of 66.9g. The value for the girl is significantly higher than the one of the boy in the middle school.

4. Total sugar intake per meal was 6.3g from breakfast, 6.9g from lunch, 7.2g from dinner, 34.9g from snack with the elementary school students and 6.5g from breakfast, 9.0g from lunch, 11.8g from dinner, 33.0g from snack with middle school students. The percentages of snacks among total sugar consumption per day were 63.1%, 54.7% in elementary school and middle school respectively. The percentage of the snacks is larger than the one of the other meals.

5. The daily consumption of total sugar for the food groups such as milks(17.04g), grains and their products(12.79g), fruits and their products(9.40g), sugars and sweets(7.30g) was high in the elementary school students, and such as grains and their products(22.96g), milks(10.95g), fruits(7.32g), sugars and sweets(6.05g), vegetables and their products(5.80g) in middle school students was high.

6. When the total sugar consumption for cooking method was researched in the elementary school students, the total sugar consumption was high for dissert and snacks such as dairy products(15.08g), bread and snacks(6.4g), beverages(5.5g), fruits(5.1g), ice cakes(4.8g). Also, total sugar consumption was high for rices and side dishes such as noodles(5.1g), stir-fried foods(2.3g), fried foods(1.4g), cooked rice with seasoning(1.4g), hard-boiled foods(1.1g). The total sugar consumption for cooking method in the middle school students was high for dissert and snacks such as bread and snacks(11.5g), dairy products(7.5g), ice cakes(6.2g), beverages(5.3g), fruits(4.5g) and for rices and side dishes such as noodles(10.2g), fried foods(3.2g), stir-fried foods(2.2g), cooked rice with seasoning(2.0g), seasoned vegetables(1.2g). Sucrose intake from desserts and snacks such as bread and snacks(4.1g, 6.4g), beverages(2.5g, 1.4g), ice cakes(3.4g, 4.4g) was high and from rices and side dishes such as noodles(2.0g, 4.1g), stir-fried foods(1.0g, 1.1g) was also high in the elementary school students and middle school students respectively.

7. Comparing total sugar consumption for sugar sources, daily intake of natural sugar was 25.8g, 18.4g, and added sugar was 23.3g, 35.8g, and daily intake of natural & added sugar was 6.2g, 6.2g, for the elementary and middle school students respectively. Added sugar intake in Elementary and middle school student was respectively 42.1 % and 59.4% of total sugar intake.

8. High sugar intake group which was over 20% of the energy percentage from total sugar intakes per daily energy intakes consumed Fe, Zn, niacin significantly less than low sugar intake group which was below 20% of the energy percentage from total sugar intakes per daily energy intakes in elementary school students and consumed Fe, Zn, vitamin B6, niacin, vitamin E significantly less than low sugar intake group in middle school students.

9. When the amount of total sugar intake by dietary sweetness habits was studied, the study showed that the high sweetness group consumed total sugar intakes significantly more than the low sweetness group in elementary and middle school students. In conclusion, total sugar intakes were the higher with snacks than other meals in elementary and middle school students in Jeju. Specially, total sugar intakes from snacks and desserts were high with breads and cookies, dairy products, beverages, fruits, ice cakes, noodles. Sucrose intake from sugars added in the snack was the highest among the other sugars. So, elementary and middle school students need the nutritional education for the proper way to choose better snacks and for the reduction of dietary sugar intakes.