48(1) 08 K14-65(이현숙).fm

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1 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 pissn / eissn Research Article 제주지역초등학생의총당류섭취실태조사 * 고양숙 1 김은미 1 이현숙 2 제주대학교식품영양학과, 1 동서대학교식품영양학과 2 A study of dietary intake of total sugars by elementary students in Jeju province* Ko, Yang Sook 1 Kim, Eun Mi 1 Lee, Hyun Sook 2 1 Department of Food and Nutrition, Jeju National University, Jeju , Korea 2 Department of Food Science and Nutrition, Dongseo University, Busan , Korea ABSTRACT Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of elementary school students. Methods: Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar. Results: The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake. KEY WORDS: total sugar intake, elementary school student, snack 서 한국인의식생활은지난수십년간많은변화를겪어왔다. 과거의영양결핍이나영양실조같은영양문제에서현재는영양과잉과활동량의감소로인한비만및만성질병의위험이증가하고있는실정이다. 1 최근당류섭취증가와관련된소아비만, 2 당뇨, 3 심혈관계질환, 4-6 과잉행동장애 7,8 등에대한연구들이보고되면서당류와건강과의관련성에대한관심이증가하고있다. 9 FAO/WHO 10 와한국식품의약품안전처 11 의당류의정의를보면총당류 (Total sugars 또는 sugars) 는식품에존재하는단당류인포도당, 과당과이당류인맥아당, 유당, 서 론 당의함량을합한값을의미한다. 첨가당 (added sugars) 은식품의제조과정이나조리중에첨가되는당으로백설탕, 흑설탕, 옥수수시럽, 고농도의과당시럽, 단풍밀시럽, 맥아시럽, 팬케익시럽, 꿀, 물엿, 당밀, 덱스트로오스, 과즙농축액등을포함한다. 12 그러나우유의유당, 과일의과당등과같이자연적으로존재하는천연당이나, 아스파탐과같은감미료, 만니톨, 자일리톨과같은당알콜, 그리고올리고당은포함되지않는다. 첨가당은탄산음료, 케이크, 과자, 파이, 과일음료, 후식류, 사탕등에첨가된다. 1 보통총당류는여러단당류나이당류중에서서당함량이대부분이기때문에서당 (sucrose) 을지칭하며하루섭취열량중에서상당량을차지한다. 서당은열량만을낼뿐 Received: December 18, 2014 / Revised: January 5, 2015 / Accepted: January 11, 2015 *This research was supported by the 2014 scientific promotion program funded by Jeju National University. To whom correspondence should be addressed. tel: , hyunlee@gdsu.dongseo.ac.kr 2015 The Korean Nutrition Society This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 82 / 제주지역초등학생의당류섭취량 그외의영양소는거의없어대표적인빈열량원 (empty calorie) 식품이다. 서당을많이섭취하게되면상대적으로영양소가풍부한다른식품의섭취가적어져영양불균형상태를초래할수있고서당으로부터손쉽게얻는열량이체지방으로쉽게축적되어비만의문제를야기할수도있다. 13 총당류에대한기준치는나라에따라 1일기준치 (Daily values, DVs) 또는 1일섭취지침 (Guideline Daily Amounts: GDAs) 으로제시되어있는데이것은열량과잉또는충치예방을위해서건강한일반인들이대략적으로섭취해야하는영양소의양에대한지침이다. 호주는 2,000 kcal를섭취할경우 90 g ( 총당류급원열량비 18%) 을섭취할것을권장하고있고, 14 유럽은 1일섭취지침 (GDA) 으로총당류의열량비를 19% ( 남자 130 g, 여자 100 g) 로제시하고있다. 15 최근에영국의 IGD (Institute of Grocery Distribution) 는첨가당열량비 11% 를기본으로하여과일과채소섭취를증가시키라는의미로총당류의섭취를 90 g으로권장하고있다. 한국인 16 영양섭취기준에서는총당류의섭취기준치를열량섭취의 10~20% 로제시하였다. 1 서구뿐만아니라우리나라도서당섭취량은계속증가하는추세이다. 국민건강영양조사에의하면 1일서당섭취량은 1998년 48.4 g, 2007년 54.9 g, 년 61.4 g으로증가하였다. 9,17 또한식품수급표상으로보면성인 1인 1일당당류공급량이 1962년에불과 4.8 g이었으나 1987년 41.9 g, 1990년 42.1 g, 2004년 58 g, g, 2012년 61.9 g으로나타났다. 13 특히아동들의설탕섭취량은상당히증가하고있다. 이는아동들이우리의전통식생활에서멀어지고단맛위주의과자류나과자, 케이크등과같은기호식품의사용이증가함으로인해나타나는현상으로우려된다 년국민건강영양조사에따르면 1~19세어린이및청소년의다소비섭취식품중에는콜라, 사이다, 과일탄산음료, 아이스크림, 액상요구르트, 과자및빙과류등의가공식품이상위권을차지하고있어가공식품에대한기호도가높아어린이와청소년의식습관을건전하게유지하기위한대책마련이시급한실정이다. 그런데어린이및청소년의당류섭취에대한연구는 1~2세, 3~5세, 6~11세, 12~18세등으로구간별로분석된경우가대부분이어서각연령별정확한섭취량을알기는힘들다. 본연구는초등학생의총당류섭취실태를파악하는데목적을두고, 제주지역초등 5년생을대상으로 24시간회상법을이용한 1일총식품섭취실태를조사하여 1일총당류섭취량을추정하였다. 본연구결과를초등학생의건강한식습관형성및당저감화영양사업정책개발과영양교 육을위한기초자료를제공하고자한다. 연구방법 조사대상및기간조사대상은제주특별자치도교육청의도움으로전체초등학교중 3개교를선정하였으며, 이들학교의초등학교 5 학년남 여학생총 701 명을대상으로하였다. 조사기간은 2009년 4월 28일부터 2009년 6월 23일까지였고, 대상학교의영양교사의협조하에조사를진행하였다. 연구방법 1일식사섭취량은 24시간회상법을사용하여조사하였다. 조사대상자에게조사전날오후간식, 저녁, 저녁간식, 조사당일아침, 아침간식의순서로 24시간동안섭취한모든음식의음식명, 식재료명, 양념류등을상세히기록하도록하였고, 점심은학생개인의점심급식섭취량을기록하게하였다. 식사장소및매식여부를기록하였고, 섭취분량을기억하는데도움이되도록실물크기의식품모형과사진, 그릇등을제시해주었다. 영양소섭취량은 CAN-Pro 3.0 (Computer Aided Nutritional Analysis Program) 을이용하여분석하였다. 총당류의데이타베이스구축현재한국의식품성분표에는총당류에대한데이타베이스가없으므로조사대상자의총당류섭취량을산출하고자다음과같은방법에의하여총당류의데이타베이스를구축하였다. 대부분의경우 총당류 ' 에대한국내자료가없으므로미국농무성 (USDA) 의 Re-lease 18 of the USDA National Nutrient Database for Standard Reference 18 를참고하였다. 국내에서시판되는과일류, 아이스크림류, 우유및음료류, 빵 과자류등의당함량은어린이먹거리안전관리사업의일환으로진행된 당함량실태조사 19 의자료를참고하였으며, 레토르트식품및양념류등은 인천, 강원 ( 춘천 ) 지역학교급식중당, 나트륨함량실태조사연구 20 의자료를기초로하여산출하였다. 지역적특색이짙거나떡등일부당데이타가없는항목은 CAN-Pro 음식DB 에사용된표준조리법에의한레시피를참조하여총당류의함량을산출하였다. 총당류 (Total sugar) 란식품속에함유된단당류인포도당, 과당, 갈락토오스, 그리고이당류인서당, 유당, 맥아당의함량을합한값을말한다 4 고정의되고있지만, 당함량데이터베이스구축에있어서과당, 포도당, 서당, 유당, 맥아당외에도당과당알콜함량의총합의개념인총당류함

3 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 / 83 량이별도로산출되어있어총당류의함량을총당류 1 ( 과당 + 포도당 + 서당 + 유당 + 맥아당 ) 과총당류 2 ( 분석된총당류의합, 즉당과당알콜의합 ) 의두가지로나누어구하였다. 초등학생의천연당, 첨가당, 혼합당섭취실태현재많은국가들이첨가당에대한지침을제시하고있으며총당류에대한지침을제시하는국가들도있다. 1 Ruxton 등 21 이최근보고한세계각국의당섭취기준을보면, WHO는 free sugar로총열량의 10% 이내로설정하였고, 덴마크, 스웨덴, 핀란드, 아이슬란드, 노르웨이, 영국등은첨가당또는정제당으로총열량의 10% 이내로설정하였으며, 이탈리아는 15% 이내, 포르투갈은 < 20~30/ 일, 터키는당으로 9~10% 또는 40 g/ 일 ( 남 ) 과 30 g/ 일 ( 여 ), 체코는 1~3작은술 / 일 ( < 15 g/ 일 ) 로설정하였다. 그밖의여러나라들은구체적인양은설정하지않았고단지단순당의섭취량이나섭취횟수를제한할것을권고하는지침을제시하였다. 21 한국인총당류섭취기준치제정위원회에서는천연당과첨가당을구분하지않고식품내에함유된총당류를근거로하여한국인의총당류섭취량을산출하고, 총당류의급원식품, 건강에미치는영향등을근거로총당류의섭취기준치를설정하도록결정하였다. 1 그러나본연구에서는천연당과첨가당별열량섭취량및당함량의차이를분석하고자천연당 (natural sugar), 첨가당 (added sugar), 혼합당 (natural & added sugar) 으로 Table 1 과같이분류하였다 (Table 1). 분류한천연당 (1 군 ), 첨가당 (2군), 혼합당 (3군) 을바탕으로당급원별당함량을분석하였고, 총열량에대한비율을구하였다. Table 1. Classification of sugar type according to the sugar source Sugar type Food group Natural sugar Added sugar Natural & Added sugar Plant foods Grains and their products Potatoes and starches Sugars and sweets Legumes and their products Seeds & nuts noodle, millet, macaroni, buckwheat(flour, noodle), flour, barley, sorghum, spaghetti, bread, rice, Garaetteok(bar rice cake), Baekseolgi(steamed white rice cake), Sirutteok(steamed rice cake), Jeolpyeon(pounded rice cake), brown rice, glutinous Sirutteok(glutinous steamed rice cake), black rice, corn, udon, corn starch, Jjolmyeon(chewy noodle), millet, glutinous millet, glutinous rice flour, Kalguksu(chopped noodle) potato, potato starch, sweet potato, glass noodle adlay tea kidney bean, mung bean, mung bean jelly, soybean(black bean, yellow bean), tofu, fried tofu, pea, Cheonggukjang(rich soybean paste), bean flour, red bean acorn jelly, perilla, peanut, chestnut, almond, pine nut, sesame, cashew nut, walnut potato Ramen, rice crunch, hardtack, sweet potato snack, Soboro Bread, Eommason Pie, Diget(whole wheat cookie), donut, Dunkin Donut, Ramen, roll bread, garlic baguette, dumpling, muffin, toast, Bibimmyeon(spicy noodle), biscuit, Ppusyeo Ppusyeo(Ramen snack), snack, Spaghetti(fast food), cereal, cornflake, Songpyeon(half-moon-shaped rice cake), honey rice cake, Injeolmi(rice cake covered with bean powder), glutinious rice mochi, burger sandwich, popcorn, ham- canned corn, corn bread, waffle, glutinous rice oil and honey pastry, Jjapaghetti(black soybean Ramen), Caramel corn, Custard, sponge cake, cake, cookie, cracker, croissant, croquette, cream bread, pie, Oh-yes(chocolate cake), Choco Pie, red bean bread, Choco Roll, pizza, hotdog, rye bread, Hoppang(red bean steamed bun), Hururuk Noodle potato salad, mashed potato, potato chip, french fry, sweet potato mattang( Deep-fried Sugar Glazed Sweet Potato) fructose, xylitol, juicy fresh(chewing gum), chewing gum, honey, candy, Saecom-Dalcom(sweet and sour candy), sugar, Screw bar(icecream), sweet potato yeot(candy), grape jam starch syrup, jelly, Jjangshuyo(sweet and sour candy), Jjoljjoli(sweet and sour jelly), chocolate bar, chocolate, caramel, chocolate syrup sweet bean jelly peanut crunch black bean milk, soy milk

4 84 / 제주지역초등학생의당류섭취량 Table 1. Continued Sugar type Food group Vegetables and their products Mushrooms Fruits and their products Seaweeds Fats and oils Beverages Spices Natural sugar Added sugar Natural & Added sugar eggplant, bracken, pepper, pepper leat, chard, narazuke, shepherd's purse, sweet pumpkin, carrot, balloonflower, perilla leaf, udo, yam, garlic, radish(dried radish, radish pickle), water parsley, cherry tomato, napa cabbage, leek, broccoli, lettuce, ginger, green bean sprout, spinach, mugwort, crown daisy, asparagus, curled mallow, cabbage, onion, lotus root, cucumber, burdock, canola leaf, ginseng, bamboo shoot, bok choy, chicory, kudzu root, soybean sprouts, taro, tomato, fusiformis, green onion, paprika, bell pepper, pumpkin, zucchino oyster mushroom, pleurotus eryngii, pine mushroom, button mushroom, enoki mushroom, shiitake mushroom persimmon, mandarin, jujube, strawberry, mango, banana, peach apple, raspberry, watermelon, cherry, orange, citron, oriental melon, kiwi, plumliquid pineapple, grape, raisin, Hallabong(orange) laver, kelp, seaweed, agar, fusiformis, green laver margarine, mayonnaise, butter, beef tallow, olive oil, sesame oil, soybean oil green tea, orange juice, grape juice soy sauce, mustard, cinnamon powder, red pepper powder, Gochujang(red pepper paste), ground sesame, Doenjang(soybean paste), Ssamdoenjang, salt, vinegar, rice wine, red pepper paste with vinegar, mixed soy paste, Ssamjang(soybean paste mixed with red pepper paste), black pepper The others coffee powder, gelatin pudding Animal foods Meats Eggs Fishes Milks dog meat, chicken, pork, horse meat, beef, duck meat egg, quail egg sole, hairtail, cuttlefish, crab, cockle, crab stick, mackerel, oyster, baby octopus, saury, longlegged octopus, flying fish roe, plaice, tuna, cod, snapper, anchovy, pollack, clam, octopus, loach, styela clava, Manila clam, brown turban shell, cero, shrimp, sea urchin, thin legged octopus, top shell, monkfish, blue abalon, squid, rockfish, pond snail, eel, saurel, abalone, clam meat, croaker, filefish, pen shell, tuna, herring, ark shell, spipefish, mitra squid, sea cucumber, jellyfish, mussel milk powder, milk, cheese, cheese stick, cream, cream cheese peanut butter, mustard sauce, salad dressing, Worcestershire sauce, custard Demisoda, citron tea, aloe juice, Oranda, Omija Tea, sports drink, coffee, cocoa, soda, red ginseng beverage, black tea, Fanta, Fanta Shaker Dasida(seasoning), Mirim(seasoning), beef seasoning, black soybean sauce, curry sauce, curry powder, tomato ketchup 3 minutes meatball, chicken, chicken nugget, hot chicken wing, fried chicken, bacon, sausage, luncheon meat, ham, Yonggari Chicken(chicken nugget), Tteokgalbi (grilled short rib patties) fish cake Ssangssangba(chocolate flavored ice cream), condensed milk, Melona(melon flavored ice cream) kimchi, garlic pickle, radish pickle, cucumber pickle with salt, cucumber pickle guava juice, mandarin jam, strawberry jam, Umeboshi(Japanese apricot pickle), canned peach, canned pineapple, canned fruit cocktail Sikhye(sweet rice drink), tomato juice, pineapple juice, grape juice cream soup, Seolreim(ice cream), ice cream(containing lactose), yogurt(liquid, semisolid), Yohaim( semisolid yogurt), process milk(strawberry flavored, chocolate flavored, banana flavored)

5 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 / 85 총당류섭취에따른영양섭취실태한국인영양섭취기준 (2010) 에서는총당류의섭취기준을총열량섭취의 10~20% 로잠정적으로정하였다. 22 따라서한국인영양섭취기준에근거하여조사대상자의 1일총당류섭취량에따라총당류섭취량이전체열량의 <10% 그룹 ( 저당류섭취군 ), 10~20% 그룹 ( 중등당류섭취군 ), = 20% 그룹 ( 고당류섭취군 ) 의총 3그룹으로나누어총당류섭취에따른영양소섭취량을분석하였다. 초등학생의당선호도조사당식습관및식생활태도에따른총당류섭취실태조사는연구의목적에맞게고안된설문지를이용하였다. 설문지에대한응답은자기기입식으로이루어졌으며, 조사대상자의성명, 성별, 신장, 체중등일반사항과당관련식생활습관등을조사하였다. 일반사항중신장과체중은본인이기입하도록하였지만, 5월에실시한신체검사를바탕으로조사대상학교로부터신체계측자료를제공받아추가활용하여분석하였다. 당섭취관련식생활태도에따른총당류섭취실태를분석하기위하여식생활습관설문지의문항중당식습관과관련한 5가지항목 ( 초콜릿, 쿠키, 아이스크림, 케이크등을자주먹는다., 물대신에탄산음료나과일주스를자주먹는다., 과일통조림을자주먹는다., 학교앞길거리음식중도넛, 와플, 떡볶이등을자주먹는다., 설탕, 물엿, 조청등으로달콤하게조리된반찬을좋아한다. ) 에 예 또는 아니오 로응답한학생들의식생활습관을점수화하여 ( 예 = 1, 아니오 = 0으로계산 ) 단맛선호군과단맛저선호군의 2개의그룹으로나누었다. 통계분석본연구의자료처리및분석은 SAS 9.1 (Statistical Analysis System 9.1) 을사용하였다. 영양소섭취량및당섭취량은평균과표준편차로나타내었으며, 조사대상의분포나비율은빈도와백분율로표시하였다. 유의성검증은독립된두집단의평균값은 t-test, 세집단이상의평균값은일원배치분산분석 (ANOVA) 으로비교하였으며, Duncan's multiple range test로각변인평균값의차이를확인하였고, 빈도와백분율은 Chi-square (χ 2 -검정 ) 를이용하여구하였다. 결 조사자의신체적특성조사대상자는총 701명 ( 남학생 351명, 여학생 350명 ) 이었다. 조사대상자의신체계측결과는 Table 2에나타내었 과 다. 평균신장및체중은남학생 cm, 39.2 kg, 여학생 cm, 38.9 kg으로신장및체중모두성별에따른유의적인차이가나타나지않았다. 조사대상자의체질량지수 (BMI) 는남학생 19.1 kg/m 2, 여학생 19.0 kg/m 2 으로비슷하였다. 1일총당류섭취량 24시간회상법을이용하여 1일총섭취열량과각개별당류섭취량및총당류섭취량을계산한결과는 Table 3과같다. 1일총섭취열량은남녀학생이각각 1,663 kcal와 1,596.5 kcal로남학생의 1일총섭취열량이유의적으로높았다 (p < 0.05). 남학생의 1일총당류섭취량은 53.1 g, 여학생은 57.6 g으로여학생이약간높게나타났지만유의적인차이는나타나지않았다. 초등학생의 1일총당류섭취량에서각개별당류섭취량추정결과서당이 21.0 g으로가장높았고, 그다음유당 11.8 g, 포도당 9.4 g, 과당 9.0 g, 맥아당 2.5 g의순이었으며, 포도당섭취량은남녀간에유의적인차이를보였다 (p < 0.05). 끼니별 1일총당류섭취량조사대상자의 1일끼니별총섭취열량과총당류섭취량은 Table 4에나타내었다. 끼니별 1일총당류섭취량 (Total sugar 2) 은아침 6.3 g, 점심 6.9 g, 저녁 7.2 g, 간식 34.9 g으로간식에서섭취량이가장높아서초등학생의 1일총당류섭취량에간식의기여도가높음을알수있었다. 각개별당류섭취량은서당이 21.0 g으로가장높게나타났고, 유당 11.8 g, 포도당 9.4 g, 과당 9.0 g, 맥아당 2.5 g의순으로나타났다. 간식에서섭취하는당은서당과유당이각각 13.0 g과 10.5 g으로가장많았다. 식품군별 1일총당류섭취량조사대상자의식품군별 1일총당류섭취량을 Table 5에나타내었다. 이들의 1일총식품섭취량은 1,032.7 g이었으며 1일총당류섭취량은 Total sugar 1은 53.7 g, Total sugar Table 2. Anthropometric measurements of the elementary school students by sex Anthropometric index Sex Total (n = 701) Boys (n = 351) Girls (n = 350) p- value Height (cm) ± ) ± ± 6.7 NS 2) Weight (kg) 39.0 ± ± ± 8.5 NS BMI (kg/m 2 ) 3) 19.1 ± ± ± 3.1 NS 1) Mean ± SD 2) Not significant difference between boys and girls by t-test 3) BMI: body mass index = Weight (kg)/height (m 2 )

6 86 / 제주지역초등학생의당류섭취량 Table 3. Mean daily intakes of total sugar and each sugar in elementary school students by sex Sugars Sex Total Boys Girls (n = 701) (n = 351) (n = 350) p-value Energy (kcal) 1,629.8 ± ) 1,663.0 ± ,596.5 ± * 2) Fructose 9.0 ± ± ± 11.3 NS 3) Glucose 9.4 ± ± ± 7.8 * Sucrose 21.0 ± ± ± 17.8 NS Lactose 11.8 ± ± ± 7.2 NS Maltose 2.5 ± ± ± 3.9 NS Total sugar 1 4) 53.7 ± ± ± 33.8 NS Total sugar 2 5) 55.3 ± ± ± 33.9 NS 1) Mean ± SD 2) Significant difference between boys and girls by Chi-square 3) Not significant difference between boys and girls by Chi-square 4) The sum of each sugar 5) Total sugar contents taken from the analysis. *p < 0.05, p < 0.01, ***p < Table 4. Mean daily intake of energy, total sugars, and each sugar of meals in elementary school students Meals Daily intake Energy (kcal) Total sugar 1 Total sugar 2 2) 3) Fructose Glucose Sucrose Lactose Maltose Breakfast ± ) 6.1 ± ± ± ± ± ± ± 0.7 Lunch ± ± ± ± ± ± ± ± 0.2 Dinner ± ± ± ± ± ± ± ± 2.1 Snack ± ± ± ± ± ± ± ± 2.7 Total 1,629.8 ± ± ± ± ± ± ± ± 3.6 1) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis. Table 5. Food consumption and the sugar intakes by food groups of elementary school students. Food group Daily intake Food wt Total sugar 1 2) Total sugar 2 3) Fructose Glucose Sucrose Lactose Maltose Plant foods Grains and their products ± ) 12.5 ± ± ± ± ± ± ± 2.74 Potatoes and starches 21.9 ± ± ± ± ± ± ± ± 0.27 Sugars and sweets 10.7 ± ± ± ± ± ± ± ± 1.09 Legumes and their products 25.8 ± ± ± ± ± ± ± ± 0.06 Seeds & nuts 1.2 ± ± ± ± ± ± ± ± 0.00 Vegetables and their products ± ± ± ± ± ± ± ± 0.04 Mushrooms 1.3 ± ± ± ± ± ± ± ± 0.00 Fruits and their products ± ± ± ± ± ± ± ± 0.28 Seaweeds 4.0 ± ± ± ± ± ± ± ± 0.00 Fats and oils 5.6 ± ± ± ± ± ± ± ± 0.00 Beverages 15.5 ± ± ± ± ± ± ± ± 0.18 Spices 21.8 ± ± ± ± ± ± ± ± 0.27 The others Subtotal ± ± ± ± ± ± ± ± 2.97 Animal foods Meats 85.9 ± ± ± ± ± ± ± ± 1.26 Eggs 21.3 ± ± ± ± ± ± ± ± 0.00 Fishes 38.9 ± ± ± ± ± ± ± ± 0.01 Milks ± ± ± ± ± ± ± ± 1.32 Subtotal ± ± ± ± ± ± ± ± 1.81 Total 1,032.7 ± ± ± ± ± ± ± ± ) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis.

7 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 / 87 Table 6. The sugar intakes by cooking methods of elementary school students Cooking method Daily intake Wt Energy (kcal) Total sugar 1 2) Total sugar 2 3) Fructose Glucose Sucrose Lactose Maltose Main dishes Cooked rices ± ) ± ± ± ± ± ± ± 0.07 Cooked rice with seasoning 76.6 ± ± ± ± ± ± ± ± ± 0.13 Cooked gruels 3.0 ± ± ± ± ± ± ± ± 0.03 Noodles 21.0 ± ± ± ± ± ± ± ± ± 0.35 Side dishes Soups 31.1 ± ± ± ± ± ± ± ± ± 0.19 Stews 32.6 ± ± ± ± ± ± ± ± ± 0.11 Tang and Chon-gol 16.8 ± ± ± ± ± ± ± ± 0.03 Stir-fried foods 44.9 ± ± ± ± ± ± ± ± ± 0.24 Fried foods 29.6 ± ± ± ± ± ± ± ± ± 1.34 Pan-fried foods 15.3 ± ± ± ± ± ± ± ± ± 0.00 Roasted foods 52.9 ± ± ± ± ± ± ± ± ± 0.13 Hard-boiled foods 22.3 ± ± ± ± ± ± ± ± ± 0.29 Steamed foods 28.6 ± ± ± ± ± ± ± ± ± 0.07 Seasoned vegetables 19.6 ± ± ± ± ± ± ± ± ± 0.09 Raw vegetables 7.2 ± ± ± ± ± ± ± ± ± 0.03 Salads 1.5 ± ± ± ± ± ± ± ± 0.04 Preserved foods 2.1 ± ± ± ± ± ± ± ± 0.04 Kimchies 24.6 ± ± ± ± ± ± ± ± ± 0.02 Sauses 0.8 ± ± ± ± ± ± ± ± ± 0.08 Deserts Fruits 62.1 ± ± ± ± ± ± ± ± 0.17 Breads and Cookies 42.7 ± ± ± ± ± ± ± ± ± 2.72 Rice cakes 2.7 ± ± ± ± ± ± ± ± 0.05 Beverages 48.4 ± ± ± ± ± ± ± ± ± 0.19 Dairy products ± ± ± ± ± ± ± ± ± 0.31 Sugars 3.1 ± ± ± ± ± ± ± ± ± 0.93 Ice cakes 18.7 ± ± ± ± ± ± ± ± ± 1.36 Raw foods 6.1 ± ± ± ± ± ± ± ± ± ) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis. 2 는 55.3 g 으로나타났다. 1 일총당류섭취량은우유류에서 17.0 g으로가장높게나타났고, 곡류 (12.8 g), 과일류 (9.4 g), 당류 (7.3 g), 채소류 (4.6 g) 의순으로높게나타났다. 식물성식품군의 1일총당류섭취량은 37.8 g이었는데, 이중각개별당류의섭취량을살펴보면서당의함량이 g 으로가장높았고, 그다음으로는포도당 8.66 g, 과당 8.40 g 순이었다. 동물성식품군의총당류섭취량은 17.5 g이었는데이중유당의함량이 g으로가장높았고그다음으로서당이 3.91 g으로높았다. 조리법별 1일총당류섭취량조사대상자의조리법별 1일음식섭취량및총열량섭취량, 총당류섭취량, 그리고개별당류섭취량분석결과는 Table 6 과같다. 1 일섭취량이가장높은음식은유제품류 (265.7 g), 밥류 (152.9 g), 일품요리류 (76.6 g), 과일류 (62.1 g), 구이류 (52.9 g), 음료류 (48.4 g), 볶음류 (44.9 g), 빵 과자류 (42.7 g) 의순으로나타났다. 초등학생의총열량섭취량이가장높은음식은밥류 (535.3 kcal), 유제품류 (163.5 kcal), 일품요리류 (156.3 kcal), 빵 과자류 (142.6 kcal), 구이류 (108.7 kcal), 튀김류 (77.6 kcal), 볶음류 (71.7 kcal) 의순이었다. 조리법별 1일총당류섭취량은초등학생에서유제품류가 15.1 g으로가장높았고, 그다음으로는빵 스낵류 (6.4 g), 음료류 (5.5 g), 면류 (5.1 g), 과일류 (5.1 g), 빙과류 (4.8 g), 볶음류 (2.3 g), 튀김류 (1.4 g) 로나타났다. 초등학생의조리법별각개별당류섭취량을분석한결과, 유제품에서 1일총당류섭취량이 15.1 g으로가장높게나타났는데유제품중유당이 g, 서당이 2.48 g으로주로유당이기여함을알수있다. 빵 과자류에서 6.4 g의

8 88 / 제주지역초등학생의당류섭취량 총당류섭취량중서당이 4.11 g으로빵 과자류에서는대부분의총당류가서당의형태로섭취됨을알수있다. 음료류 (5.5 g) 에서는서당 2.51 g, 과당 1.66 g, 포도당 1.10 g의순으로나타났고, 빙과류에서는서당 3.37 g, 유당 0.55 g, 맥아당 0.52 g의순으로나타났으며, 과일류 (5.1 g) 에서는과당 2.09 g, 서당 1.62 g으로높게나타났다. 빙과류에서는총당류섭취량 4.8 g 중서당의섭취량이 3.37 g으로총당류의 70.2% 가서당의형태로섭취되었다. Table 7. The total sugar intake by the sugar type in elementary school students. g (%) Total sugar Sugar type Total sugar 1 2) Total sugar 2 3) Total 53.7 ± ) 55.3 ± 32.8 Natural sugar 24.7 ± ± 16.2 Added sugar 22.8 ± ± 25.4 Natural & Added sugar 6.2 ± ± ) Mean ± SD 2) The sum of each sugar 3) Total sugar contents taken from the analysis. 초등학생의당급원별총당류섭취실태조사대상자의 1일총당류섭취량을급원에따라천연당 (Nutural sugar), 첨가당 (Added sugar), 혼합당 (Natural & Added sugar) 로분류하여섭취실태를분석한결과는 Table 7과같다. 조사대상자의 1일총당류섭취량은 55.3 g으로나타났다. 총당류중천연당은 25.8 g (46.7%), 첨가당은 23.3 g (42.1%), 혼합당은 6.2 g (11.2%) 으로나타났다. 총당류섭취량에따른영양섭취실태조사대상자의총당류섭취량에따라총당류섭취량이일 일총섭취열량의 10% 미만인저당류섭취군 (Low sugar), 10~20% 인중등당류섭취군 (Medium sugar), 그리고 20% 이상인고당류섭취군 (High sugar) 등세군으로나누어영양섭취상태를평가한결과는 Table 8과같다. 전체조사대상자들의총당류섭취량으로발생하는열량은평균 kcal이었으며, 1일열량기여비율은 13.5% 이었다. 당류에서섭취한열량이저당류섭취군은 kcal, 중등당류섭취군은 kcal, 고당류섭취군은 kcal로, 각군간에유의적인차이를보였다 (p < 0.001). 조사대상자의 1일평균섭취량은열량 1,629.8 kcal, 단백질 64.0 g, 지방 46.1 g, Table 8. Mean daily nutrient intakes by the group according to the percentage of energy gained from total sugars in elementary school students Groups Total Low sugar group 1) Medium sugar group 2) High sugar group 3) Nutrient (n = 701) (n = 262) (n = 316) (n = 123) p-value Energy from sugar (kcal) ± ) ± 40.0 c ± 77.8 b ± a *** 5) % of energy from sugar (%) 13.5 ± ± 1.7 c 14.1 ± 2.8 b 25.4 ± 5.1 a *** Energy (kcal) 1,629.8 ± ,562.5 ± b 1,671.2 ± a 1,666.8 ± a ** Protein 64.0 ± ± ± ± 42.3 NS 6) Fat 46.1 ± ± 22.4 b 47.8 ± 19.5 a 48.1 ± 20.1 a * Carbohydrate ± ± 53.3 b ± 58.9 a ± 65.7 a *** Fiber 13.4 ± ± ± ± 6.2 NS Ca (mg) ± ± b ± a ± a *** P (mg) ± ± ± ± NS Fe (mg) 9.4 ± ± 2.6 ab 9.6 ± 3.4 a 8.9 ± 3.3 b * Na (mg) 2,868.4 ± 1, ,970.6 ± 1,205.8 a 2,873.1 ± 1,099.8 a 2,638.8 ± 1,112.6 b * K (mg) 2,051.2 ± ,921.7 ± b 2,116.0 ± a 2,160.5 ± a ** Zn (mg) 7.7 ± ± 2.1 a 7.8 ± 2.3 a 7.3 ± 2.4 b * Vit A (µgre) ± ± b ± a ± a ** Vit B 1 (mg) 1.1 ± ± 0.4 b 1.0 ± 0.5 b 1.2 ± 0.7 a ** Vit B 2 (mg) 1.0 ± ± 0.3 c 1.0 ± 0.4 b 1.1 ± 0.4 a *** Vit B 6 (mg) 1.6 ± ± ± ± 0.7 NS Niacin (mg) 13.0 ± ± 8.4 a 12.9 ± 5.5 a 11.3 ± 5.2 b ** Vit C (mg) 78.3 ± ± 30.2 c 83.0 ± 68.6 b ± a *** Folate (µg) ± ± ± ± 77.9 NS Vit E (mg) 9.8 ± ± ± ± 6.6 NS 1) Low sugar group: below 10% of the percentage of energy gained from the total sugars according to daily energy intake 2) Medium sugar group: 10-20% of the percentage of energy gained from the total sugars according to daily energy intake 3) High sugar group: over 20% of the percentage of energy gained from the total sugars according to daily energy intake 4) Mean ± SD 5) Significant difference between boys and girls by Chi-square 6) Not significant difference between boys and girls by Chi-square *p < 0.05, p < 0.01, ***p < 0.001

9 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 / 89 Table 9. Sugar consumption according to score for sweet preference in elementary school students. Sugar Group Total (n = 536) Group with low preference for sweet Group with high preference for sweet (n = 475) (n = 61) p-value Energy (kcal) 1,637.4 ± ) 1,624.4 ± ,738.8 ± * 2) Carbohydrate ± ± ± 60.1 * Fructose 9.1 ± ± ± 11.8 NS 3) Glucose 9.4 ± ± ± 7.9 NS Sucrose 21.4 ± ± ± 18.9 * Lactose 11.8 ± ± ± 6.5 NS Maltose 2.4 ± ± ± 3.3 NS Total sugar 1 4) 54.1 ± ± ± 33.3 * Total sugar 2 5) 55.8 ± ± ± 33.9 * 1) Mean ± SD 2) Significant difference between boys and girls by Chi-square 3) Not significant difference between boys and girls by Chi-square 4) The sum of each sugar 5) Total sugar contents taken from the analysis. *p < 0.05, p < 0.01, ***p < 탄수화물 g, 식이섬유 13.4 g, 칼슘 mg, 인 mg, 철분 9.4 mg, 나트륨 2,868.4 mg, 칼륨 2,051.2 mg, 아연 7.7 mg, 비타민 A μgre, 비타민 B mg, 비타민 B mg, 비타민 B mg, 니아신 13.0 mg, 비타민 C 78.3 mg, 엽산 μg, 비타민 E 9.8 mg이었다. 저, 중, 고당류섭취군간에는열량 (p < 0.001), 지방 (p < 0.05), 탄수화물 (p < 0.001), 칼슘 (p < 0.001), 나트륨 (p < 0.05), 칼륨 (p < 0.01), 아연 (p < 0.05), 비타민 A (p < 0.01), 비타민 B 1 (p < 0.01), 비타민 B 2 (p < 0.001), 니아신 (p < 0.01), 비타민 C (p < 0.001) 에서유의적인차이를나타냈다. 고당류섭취군이저당류섭취군에비해열량, 지방, 탄수화물, 칼슘, 칼륨, 비타민 B 1, 비타민 B 2, 비타민 C가유의적으로높은반면, 철분, 아연, 니아신은유의적으로낮게나타났다. 초등학생의단맛선호도와영양소섭취량식생활습관설문지의문항중당식습관과관련한 5가지항목을점수화하여단맛선호군과단맛저선호군의 2개의군으로나누어당섭취량을분석하였다. 응답자 536명의평균 1일열량섭취량은 1,637.4 kcal였고, 단맛저선호군은 1,624.4 kcal, 단맛선호군은 1,738.8 kcal로단맛선호군이유의적으로높게나타났다 (p < 0.05). 또한단맛선호군은단맛저선호군에비해탄수화물, 서당, Total sugar 1과 Total sugar 2 섭취량 ( 이상모두 p < 0.05) 이유의적으로높았다 (Table 9). 고 본연구는제주시내초등학교 3개교 5학년학생 701명을대상으로 24시간회상법으로식사섭취량을조사하여총당류섭취량을분석하였다. 본조사대상자의키와체중은 찰 남학생이 cm, 39.2 kg, 여학생이 cm, 38.9 kg 이었고, 남녀학생간의유의적인차이는나타나지않았다 (Table 2). 이것은소아 청소년표준성장도표 (2007) 23 9~11세남아신장 cm, 체중 35.5 kg, 여아신장 cm, 체중 34.7 kg과비교하였을때신장과체중모두평균치보다높은것인데, 이는본조사대상이만 11세였기때문으로보인다. 24시간회상법을이용하여 1일총당류섭취량을분석한결과초등학교 5학년남녀학생의 1일평균열량섭취량은각각 1,663.0 kcal와 1,596.5 kcal이었고, 총당류섭취량 (Total sugar 2) 은남녀학생각각 53.1 g과 57.6 g이었다 (Table 3). 이것은 Chung 24 의연구에서남자의경우 6~11 세는 57.3 g, 여자의경우 6~11세는 54.1g으로나타난결과와비교하였을때남학생은약간적고여학생은약간높은값이다. 1일총당류섭취량을끼니에따라분석한결과아침, 점심, 저녁, 간식으로각각 6.3 g, 6.9 g, 7.2 g, 34.9 g으로서, 간식에서섭취하는당의비율이 63.1% 에달하였다 (Table 4). 간식으로섭취한당류 34.9 g 중서당과유당섭취량이각각 21.0 g과 11.8 g이었다. 이는간식으로과일, 유제품, 과자, 빵류, 사탕, 과일음료, 탄산음료등당함량이높은음식섭취량이많기때문으로보인다. 또한초등학생의경우집에서섭취하는유제품외에도학교급식에서우유가제공되기때문에간식의유당섭취량이높은것으로보인다. 청소년이주로섭취하는간식으로는 Choi 등 25 의연구 (2005년국민건강영양조사결과분석 ) 에서는과자및스낵류 (44.5%), 과일 / 과일주스 (13.0%), 우유 / 유제품 (12.9%), 빵 / 케익류 (11.6%) 로나타났고, Kim 등 26 의연구에서는과자류 (32.9%), 빵류 (32.0%), 우유및유제품 (23.2%) 의순으로보고되었다. 본연구에서 1일총당류섭취량을 17군의식품군으로분

10 90 / 제주지역초등학생의당류섭취량 류하여식품군별섭취량을분석한결과초등학생의경우우유류에서 17.0 g으로가장높게나타났고, 곡류 (12.8 g), 과일류 (9.4 g), 당류 (7.3 g), 채소류 (4.6 g) 의순으로당섭취량이높게나타났다 (Table 5). Chung 24 의연구 (2001년국민건강영양조사자료분석 ) 에서는 1~99세전체연령에서과일 21.7 g (36%) 로부터가장많은당류를섭취하는것으로보고되었다. 1~19세의경우당류의주요급원식품은과일 18.7 g (33.4%) > 우유 8.1 g (14.5%) > 탄산음료 4.6 g (8.3%) > 쿠키 / 크래커 / 케이크 4.5 g (8.0%) > 사탕 / 젤리 / 꿀 / 엿 / 쵸콜렛 4.3 g (7.7%) > 채소 2.1 g (3.7%) 순으로섭취하였다. 이런결과와본연구결과로볼때대부분의학생들이주식인곡류를제외하고간식으로섭취하는과일류, 우유및유제품류, 음료류, 빵 과자류에서많은총당류를섭취하고있음을알수있다. 과일은당류뿐아니라비타민과무기질함량도높아과일섭취로인한당의과잉섭취는우려할필요가없는것으로본다. 24 그러나본조사대상자들의경우당류로부터많은양의당을섭취하고있었는데이는사탕 / 젤리 / 쵸콜렛등간식과음식조리시양념류에이용되는설탕 / 물엿 / 꿀등으로부터섭취되는양이다. 1일총당류섭취량에대하여조리법별로분류하여분석한결과주식류에서는면류 5.1 g, 일품요리류 1.4 g으로당류가높게섭취되고있었다. 초등학생의경우면류의음식섭취량은 21.0 g으로, 면류로부터얻어지는섭취열량은 58.4 kcal이었다. 부식류에서는초등학생은볶음류 2.3 g, 튀김류 1.4 g, 조림류 1.1 g, 구이류 0.9 g, 국류 0.8 g의순으로당섭취량이높게나타났다 (Table 6). 이것은기존의연구와비슷한결과이다. Park 등 27 은부식류중소스가포함된커틀릿등의튀김류 (1.63 g) 와조림류 (1.37 g), 볶음류 (1.28 g), 찜류 (0.80 g) 의순으로당섭취가많은조리법으로보고하였고, Kim과 Chung 13 은조리유형별당섭취량분석결과부식류에서는튀김류, 볶음류, 소스류, 조림류의순으로당섭취량이높았으며, 튀김류중에서는닭강정, 새우가스, 고구마맛탕, 탕수육등에서당함량이높았다고보고하였다. 부식류중튀김류에서는튀김과함께제공되는소스에의하여총당류섭취량이증가되고, 볶음류, 조림류, 무침류등의조리법에서는간장, 고추장, 설탕, 물엿, 꿀, 올리고당등의양념류의사용으로인한총당류함량의증가로음식섭취량에따라영향을미치는것으로여겨진다. 이러한점에서학교급식영양 ( 교 ) 사및조리사, 학부모대상으로당저감화교육을통하여음식조리시당의첨가량을조금씩줄여음식맛에는큰차이를주지않으면서당섭취량감소에는큰효과를얻도록하는방안을연구해야할것이다. 후식류에서는유제품류 (15.1 g) > 빵 과자류 (6.4 g) > 음료류 (5.5 g) 순으로높게나타났다 (Table 6). 조사대상이중고등학생이었던 Choi 등의연구에서, 가장많이섭취한간식은귤과과자류였다. 28 초등학생의경우학교급식에서간식으로우유가제공되기때문에유제품과이로인한유당섭취량이높은것으로보인다. 총당류섭취량을천연당, 첨가당, 혼합당으로분류하여섭취실태를분석한결과초등학생의경우 1일총당류섭취량 55.3 g 중천연당으로 25.8 g, 첨가당으로 23.3 g, 혼합당으로 6.2 g을섭취한것으로나타났다 (Table 7). 첨가당섭취량은주로당류, 음료류에서얻어지는것으로음식조리시양념류에이용되는설탕, 물엿, 꿀등의사용량과학생들이간식으로섭취하는빵과과자, 아이스크림, 음료등으로인한것으로여겨진다. 청소년을대상으로한 Kim 등 26 의연구결과간식을통한 1 일평균첨가당섭취량은 50.8 g이었다. 1일총열량섭취량대비간식별첨가당섭취에의한열량비율은아이스크림 (46.6%), 시리얼 (12.3%), 우유와두유를제외한음료수 (9.3%), 우유 (8.3%), 과자 / 과자 / 빵 ( 케이크 ) (6.4%) 의순으로나타났고, 간식으로섭취하는첨가당으로인한열량이총열량섭취량에대해차지하는비율은 1일평균 9.4% 로나타났으며, 일부대상자의경우 20~57% 의수준으로나타나, 조사대상청소년은첨가당섭취만으로도외국과우리나라의총당류섭취상한기준인 10~20% 수준을초과하는경우도있었다. 본연구결과로볼때, 우리나라초등학생은간식으로부터의첨가당섭취가총당류섭취량에크게영향을미치는것으로보인다. 그러나간식뿐만아니라가정식과외식조리에서양념으로이용되는설탕, 물엿, 꿀등의사용량이높아학생들을단맛에적응되어단맛을선호하는식습관으로유도되기쉽다. 따라서어린이스스로자신의설탕섭취량에관심을갖고설탕섭취량을낮추도록뒷받침해주는조리과학실험, 영양교육자료개발및영양교육실시등을위한국가, 식품산업체, 학교, 가정이공동관심과노력을시급히기울여야할것으로생각된다. 26 한국인영양섭취기준의총당류섭취기준에따라 1일총당류섭취량에대하여저, 중, 고등 3개의그룹으로나누어영양섭취실태를조사한결과, 총섭취열량에대해총당류섭취열량이 20% 이상인고당류섭취군이 10~20% 군과 10% 미만군보다열량, 지방, 탄수화물, 칼슘, 칼륨, 비타민 A, B 1, B 2, 비타민 C을유의적으로높게섭취하였다 (Table 8). 이는총당류섭취열량이높은군이상대적으로열량섭취량도높기때문인것으로보인다. 한편철분, 아연, 니아신과같은영양소의섭취는고당류섭취군이다른군에비해유의적으로낮아, 고당류섭취시이들미량영양소의불균형이초래될가능성이있음을보여주었다. 미국의학연구소의보고서 29 에의하면첨가당함량이높은식사를

11 Journal of Nutrition and Health (J Nutr Health) 2015; 48(1): 81 ~ 93 / 91 한사람들은칼슘, 마그네슘, 철, 아연, 비타민 A와비타민 E 등의필수영양소의섭취량이낮았으므로첨가당을총섭취열량의 25% 이상먹지말라고권고하였다. 한편국내연구에서는 Chung 등 30 의초등 5학년학생대상연구에서설탕을 100 g 이상으로먹는군 ( 설탕의에너지섭취비율 24.6%) 이 100 g 이하로먹은군보다열량, 탄수화물, 지방, 단백질, 칼슘, 비타민 C, 리보플라빈의섭취량이높아서본연구결과와비슷한경향을보였다. 따라서국내연구결과는미국인대상의연구와는다소다른결과를나타내는것으로보인다. 그러나고당류섭취군에서철, 아연, 니아신등주요필수영양소가유의적으로낮게섭취하는것으로나온것은주목할만한것으로서, 당함량이높은식품에이들영양소함량이낮을가능성이있으므로당섭취량이많은경우부족하지않도록주의해야할영양소인것으로보인다. 아이스크림, 과자, 초콜릿및사탕, 햄버거, 피자, 탄산음료와같은식품들의과도한섭취는지나치게높은당분과필요이상의열량섭취로비만뿐만아니라자극적입맛의습관화로인한편식을유발할수있으며, 31 성장및면역기능의약화, 만성빈혈등으로이어질수있어학업에도큰영향을미치게된다. 32 설탕의과잉섭취는충치를유발하고집중력결핍및충동적인행동을가져오는원인으로여겨지고있다. 33 또한첨가당의섭취증가는어린이에서비만, 2 당뇨, 3 심혈관계질환 4-6 위험을증가시킨다. 그러므로당류편식군학생들에게이들식품의섭취를줄이기위한적절한방안을구체적으로제시하여당저감화식품섭취패턴을생활화할수있도록영양교육을할필요가있다. 식생활습관설문지의문항중당식습관과관련한 5가지항목에응답한학생들을점수화하여달게먹는식습관점수가높은단맛선호군과낮은단맛저선호군의 2군으로나누어그룹별열량섭취량과총당류섭취량을분석한결과단맛선호군이단맛저선호군에비해열량, 탄수화물, 서당, 총당류섭취량이유의적으로높게나타났다 (Table 9). 따라서단맛선호군은실제당섭취량이높음을알수있었으며, 단맛선호가큰대상자에게당섭취관련영양교육을강화해야할필요가있는것으로사료된다. Yu 등 31 의연구에서조사대상자의식습관을살펴볼때, 전체적으로대조군보다당류편식군의식습관이바람직하지않은것으로나타났다. 세끼식사의규칙성, 아침식사여부, 식사시의알맞은양, 식사할때골고루먹기등에서남학생과여학생모두당류편식군의점수가유의하게낮으므로당류편식군학생들을대상으로골고루, 알맞게, 규칙적으로먹기와아침식사의중요성에대한영양교육이필요하다고보고하였다. 본연구결과를종합해보면제주지역초등학교 5학년학생들의 1일평균총당류섭취량은 55.4 g이었으며, 주로간 식을통해당섭취가이루어짐을알수있었다. 따라서초등학생의당섭취량통제를위해서는학생과학부모에게당저감화및올바른간식선택과섭취방법에대한영양교육이우선되어야할것으로사료된다. 또한식품업계에서도첨가당함량을낮추고아이들이간식을통하여식사에부족한영양소를섭취할수있도록영양간식을연구 개발할필요가있을것으로생각된다. 또한면류, 볶음류, 튀김류, 일품요리류, 무침류등의조리법에의해총당류섭취가증가되고있으므로집단급식소의영양 ( 교 ) 사및조리사를대상으로당류과다섭취에의한문제점을인식시키고당저감화조리법등을교육함으로써현장에서실천할수있도록국가, 식품산업체, 학교, 가정이공동관심과노력을하여야할것이다. 요약 본연구는제주지역초등학교 5학년학생 701명을대상으로 2009년 4월부터 6월까지 24시간회상법을이용하여 1 일식이조사를통한총당류섭취량을추정하였으며그결과는다음과같다. 1. 조사대상자의 1일열량섭취량은 1,629.8 kcal, 1일총당류섭취량은남학생 53.1 g, 여학생 57.6 g으로남녀평균 55.3 g이었다. 2. 끼니별 1일총당류섭취량은간식에서 34.9 g (63.1%) 으로가장많이섭취하였으며, 아침, 점심, 저녁식사에서섭취하는양은각각 6.3 g, 6.9 g, 7.2 g이었다. 3. 식품군별로는우유류 (17.04 g), 곡류 (12.79 g), 과일류 (9.40 g), 당류 (7.30 g) 에서섭취하는당함량이높았다. 4. 조리법별총당류섭취량은유제품류 (15.08 g), 빵 과자류 (6.4 g), 음료류 (5.5 g), 과일류 (5.1 g), 빙과류 (4.8 g) 의순이었고, 주식과부식류에서는면류 (5.1 g), 볶음류 (2.3 g), 튀김류 (1.4 g), 일품요리류 (1.4 g), 조림류 (1.1 g) 의순이었다. 후식류에서서당섭취량이높은음식은빵 과자류 (4.1 g, 6.4 g), 음료류 (2.5 g, 1.4 g), 빙과류 (3.4 g, 4.4 g) 이었다. 주식과부식류에서서당섭취량이높은음식은면류 (2.0 g, 4.1 g), 볶음류 (1.0 g, 1.1 g) 등이었다. 5. 1일총당류섭취량중천연당은 25.8 g, 첨가당은 23.3 g, 혼합당은 6.2 g으로 1일총당류섭취량의 42.1% 가첨가당에서섭취되었다. 6. 총열량섭취량중당류에서얻어지는열량비율이 20% 이상인고당류섭취군이 20% 미만저당류섭취군에비해철분, 아연, 니아신섭취가유의적으로더낮았다. 7. 단맛선호군은단맛저선호군보다열량, 탄수화물섭취량, 그리고총당류섭취량이유의적으로높았다.

12 92 / 제주지역초등학생의당류섭취량 이상의결과를종합해보면제주지역초등학교 5학년남녀학생들의총당류섭취량은 1일평균 55.4 g으로, 주로간식에서섭취하는비율이높았다. 따라서초등학생들의총당류섭취량통제를위해서는올바른간식선택과당저감화관련영양교육이필요하다고사료된다. References 1. Cho SH, Chung CE, Kim SH, Chung HK. Establishment of total sugar reference value for Koreans. Korean J Nutr 2007; 40(Suppl): Ludwig DS, Peterson KE, Gortmaker SL. Relation between consumption of sugar-sweetened drinks and childhood obesity: a prospective, observational analysis. Lancet 2001; 357(9255): Gross LS, Li L, Ford ES, Liu S. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. Am J Clin Nutr 2004; 79(5): Albrink MJ, Ullrich IH. Interaction of dietary sucrose and fiber on serum lipids in healthy young men fed high carbohydrate diets. Am J Clin Nutr 1986; 43(3): Reiser S, Bickard MC, Hallfrisch J, Michaelis OE 4th, Prather ES. Blood lipids and their distribution in lipoproteins in hyperinsulinemic subjects fed three different levels of sucrose. 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