Korean J Community Nutr.  2021 Jun;26(3):167-176. 10.5720/kjcn.2021.26.3.167.

Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu

  • 1Graduate student, Graduate School of Education, Kyungpook National University, Daegu, Korea
  • 2Graduate student, Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea
  • 3Professor, Department of Food Science and Nutrition, Center for Beautiful Aging, Kyungpook National University, Daegu, Korea


This study was conducted to identify the awareness and practice of reducing sugar in school meals and the status of nutrition education regarding sugar reduction.
An online survey was conducted on 101 nutrition teachers (dietitians) working at elementary, middle, and high schools in Daegu.
School nutrition teachers in Daegu recognized the need for efforts to reduce the sugar intake in the Korean diet, and it was found that elementary nutrition teachers were more aware of the implementation of the sugar reduction policy at the national level than middle and high school nutrition teachers (P = 0.002). Among the policies to reduce sugar intake at the national level, there was a high need for the promotion of self-control and limiting the sales of food with high sugar content in schools and their vicinity. The degree of practice for reducing sugar in school meals was found to be higher in the preparation, purchase, and cooking stage compared to the serving stage (P < 0.05). There was a high need for changing the preferences of the subjects for a sweet taste as a means of reducing the sugar in school meals. Thirty-six percent of nutrition teachers conducted sugar reduction education, and sending out school newsletters was the highest type of nutrition education at 80.6%.
To effectively promote reduced sugar intake in school meals, it is necessary to change the preference of the subjects for sweetness and to conduct continuous education that can improve the awareness of people for reducing their sugar intake. For this, it is necessary to set aside time for nutrition education and to prepare an institutional framework for providing this education.


school foodservice; sugar reduction; awareness; practice; nutrition education
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