In this study, dieticians‘ perception for sugar reduction and the usage of added sugar in School meal service of Gyeonggi and Incheon are examined for the purpose of providing the preliminary data for the importance of sugar reduction.
The yielded data based on whether the patients know that KFDA and Gyeonggi and Incheon office of education have been carrying forward the plan of reducing sugar shows that 286 people (94.4%) know the plan and 17 patients (5.6%) don’t, so we can infer that the most participants have the high recognition of sugar reduction. In addition, 280 patients (92.4%) answered in the affirmative, and 23 patients (7.6%) are negative on the question about whether to know that the item for sugar reduction is included in the operating plan of Gyeonggi and Incheon office of education.
Considering the patients’ recognition for sugar reduction (on the basis of interest, execution, and education) and the result for the survey on their knowledge about sugar in terms of working type, the ones in a kindergarten or an elementary school have higher interest in sugar reduction more than the ones in a secondary school or a special-education school. Additionally, the ones who have many working experiences tend to make an effort to reduce added sugar.
The result centered on the usage of added sugar in school feeding reveals that the participants who have 5 to 10 years or over 10 years working experiences are inclined to relatively use more added sugar such as Ssayeot. As for the type of school, the ones in a kindergarten or an elementary school relatively use more organic sugar or Ssayeot than the ones in a secondary school or a special-education school, on the contrary, the patients in a secondary school or a special-education school tend to have a preference for using White Sugar, Black Sugar and White syrup as compared to the ones in a kindergarten or an elementary school.
Integrating the results from the data guarantees the idea that the school dietitians in a kindergarten or an elementary school have much more concern of sugar reduction than the ones in a secondary school or a special-education school. The education and research on sugar reduction with the knowledge about sugar is required for school dietitians.
Although many studies occurred after sodium reduction recently issued have been carried out, insufficient data on added sugar reduction is the problem. Dietitians should establish the foundation of added sugar reduction through new food scientific research, considering regional characteristics and education for sugar intake.