Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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A study of the major dish group, food group and meal contributing to sodium and nutrient intake in Jeju elementary and middle school students

제주지역 초.중학교 학생들의 끼니별 나트륨섭취 실태 조사

  • Ko, Yang-Sook (Department of Food Science and Nutrition, Jeju National University) ;
  • Kang, Hye-Yun (Department of Food Science and Nutrition, Jeju National University)
  • 고양숙 (제주대학교 식품영양학과) ;
  • 강혜연 (제주대학교 식품영양학과)
  • Received : 2014.01.03
  • Accepted : 2014.02.07
  • Published : 2014.02.28
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Abstract

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

제주지역 초등학생 701명과 중학생 1,184명을 대상으로 끼니별, 식품군별, 음식군별 나트륨 섭취 실태를 파악하였으며 그 결과는 다음과 같다. 초등학교 조사대상자는 에너지 권장섭취량의 남, 여학생 각각 87.5%, 93.9%이었고, 중학생은 남 여학생 각각 86.1%, 91.7% 이었다. 나트륨 섭취량은 초등학교 남학생이 2,917.2 mg, 여학생 2,819.5 mg이었고, 중학생은 남학생이 3,336.6 mg, 여학생 2,828.1 mg이었다. 초등학생은 하루 총 식품 섭취량의 39.1%를 간식에서 중학생은 점심에서 34.3%를 섭취하고 있었다. 초등학생의 총 열량 섭취량에 대한 아침, 점심, 저녁, 간식의 열량 섭취 비율은 19.8%, 26.8%, 29.8%, 23.6%이었고, 중학생의 경우 열량 섭취 비율은 17.2%, 33.6%, 27.2%, 22.0%이었고, 이에 비해 각 끼니별 나트륨 섭취 비율은 초등학생의 경우 18.0%, 35.1%, 32.8%, 14.1%이었고, 중학생은 15.3%, 40.2%, 29.1%, 15.5%이었다. 초등학생, 중학생 모두 학교급식으로 인하여 점심에서 얻어지는 열량 및 나트륨 섭취량이 가장 높음을 알 수 있었다. 나트륨 섭취량이 높은 식품군은 양념류 (초등학생 1,252.5mg, 중학생 1,158.0 mg), 채소류 (초등학생 409.0 mg, 중학생 495.6 mg), 곡류 (초등학생 322.4 mg, 중학생 647.8 mg), 어패류 (초등학생 255.3 mg, 중학생 336.6 mg)이었으며, 곡류군을 제외한 이들 식품군은 점심과 저녁에서 그 사용량이 더 높았고 이는 학교급식이나 저녁에 먹는 부식의 다양성을 보여주고 있었다. 이에 비해 간식에서 나트륨 섭취비율이 높은 식품군은 곡류군으로 초등학생은 하루 총 나트륨 섭취량의 5.9%를 중학생은 9.8%를 섭취하는 것으로 나타나 이와 관련된 간식 음식 선택에 대한 교육이 필요하다고 본다. 음식군별 나트륨 섭취 비율은 초등학생 중학생 모두 국류와 찌개류에서 나트륨 섭취량의 19.8%와 25.4%를 섭취하는 것으로 나타났다. 이어 나트륨 섭취비율이 높은 음식은 김치류이었다. 전체적으로 무침류, 국류, 김치류, 구이류, 볶음류, 일품요리 등에서 나트륨 섭취 비율이 높았다. 끼니에 따른 나트륨 섭취비율을 보면 점심에서 국, 김치, 찌개, 튀김, 볶음 등 다양한 부식에서 얻어지고 있었고, 저녁에는 면류, 구이, 일품요리 등에서 간식에서는 빵 과자류, 면류에서 나트륨 섭취가 높은 것으로 나타났다. 이상의 결과를 종합해 볼 때 제주지역 초 중학교 학생들의 나트륨 섭취 실태는 점심식사에서 다양한 부식을 통한 나트륨 섭취량이 높은 것으로 나타났다. 단백질 급원 식품이나 미량영양소의 공급을 고려하면, 채소와 어패류, 해조류, 육류 등으로 다양한 조리방법을 사용하는 음식군의 배제보다는 짠맛을 조절할 수 있는 미각교육이 필요하다고 여겨지며, 아울러 나트륨 섭취비율이 가장 높은 국물 섭취에 대한 영양교육과 또한 점심에서 얻어지는 나트륨 섭취 비율이 높으므로 학교급식 조리종사자 및 영양사를 대상으로도 나트륨 저감화를 위한 교육이 필요하다. 부식보다는 나트륨 섭취 비율이 낮지만 간식에서 섭취되는 면류인 라면이나, 빵 과자류, 음료는 나트륨 섭취도 높일 뿐 아니라 열량 섭취도 높이므로 과일과 우유 및 유제품 등의 올바른 간식 음식 선택에 대한 교육도 나트륨 섭취를 줄일 수 있는 방법이다.

Keywords

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