Journal of Nutrition and Health

  • 제48권6호
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  • Pages.530-541
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  • 2015
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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제주지역 초등학교 고학년 학생들의 식품알레르기 유발표시제에 대한 인식도 및 영양교육 운영 실태 조사

Perception on food allergy labelling and management of nutritional education among higher grade elementary school students in Jeju area

  • 이윤경 (제주대학교 식품영양학과) ;
  • 김현희 (제주대학교 식품영양학과) ;
  • 고양숙 (제주대학교 식품영양학과)
  • Lee, Yunkyoung (Department of Food Science and Nutrition, Jeju National University) ;
  • Kim, Hyun-Hee (Department of Food Science and Nutrition, Jeju National University) ;
  • Ko, Yang-Sook (Department of Food Science and Nutrition, Jeju National University)
  • 투고 : 2015.10.08
  • 심사 : 2015.12.17
  • 발행 : 2015.12.31
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초록

본 연구에서는 제주지역 6개 초등학교를 임의 선정하여 초등학교 4, 5, 6학년 학생 1,500명을 대상으로 2014년 7월 설문조사를 실시, 최종 1,000부를 분석하여 식품알레르기 유병률을 알아보고 식품알레르기에 대한 지식정도, 학교급식 서비스를 이용하는 학생들의 식품알레르기 유발표시제에 대한 인식도와 그에 따른 학교급식의 대체식 운영현황 및 영양교육의 관리 실태를 조사하였다. 연구결과는 다음과 같다. 1) 조사대상자는 남학생 49.6%, 여학생 44.2%이었고, 4학년 28.4%, 5학년 27.5%, 6학년 44.1% 이었다. 식품알레르기를 경험한 적이 있는 학생이 16.7%이며, 여학생이 19.2%, 남학생이 14.1%로 여학생이 남학생보다 식품알레르기를 경험한 학생이 유의적으로 많은 것으로 나타났다. 이들 중 의사진단을 받은 학생은 26.4%로 나타났다. 2) 식품알레르기의 증상으로는 두드러기, 가려움, 구토, 설사, 호흡곤란 순으로 나타났으며, 알레르기 유발 식품으로는 우유, 게, 새우, 땅콩, 밀과 계란, 대두, 메밀과 돼지고기, 복숭아, 토마토, 아황산염 등의 순으로 조사되었다. 3) 식품알레르기 지식 점수는 여학생이 남학생보다 높은 점수를 기록하였고, 학년별로는 학년이 올라갈수록 지식점수 또한 유의적으로 높아짐을 관찰하였다. 식품알레르기와 관련 있는 영양소에 대한 지식 정답률만이 식품알레르기 경험 여부에 따라 차이를 보였고, 전체적인 식품알레르기 지식점수는 식품알레르기 경험 유무에 따라 차이를 보이지 않았다. 4) 학교급식 식품알레르기 유발표시제 인식도의 평균점수는 5점 만점에 2.25점으로 비교적 낮게 나타났으며, 성별과 학년 그리고 식품알레르기 경험유무에 따른 식품알레르기 유발표시제에 대한 인식도의 차이는 관찰되지 않았다. 5) 성별과 학년에 따른 식습관 평균점수의 유의적인 차이는 없었으나, 식품알레르기 경험 유무에 따라서는 식품알레르기를 경험한 학생의 식습관 점수가 그렇지 않은 학생보다 유의적으로 낮게 나타났다. 6) 식품알레르기 유발 학생들에 대한 학교급식의 관리실태 결과, 20.4%의 학생이 대체식을 제공받고 있었으며, 대체식으로 제공받은 음식으로는 김, 계란후라이, 멸치볶음, 두부 등 조사되었다. 7) 조사대상자 중 30.8%만이 식품알레르기 관련 영양교육을 받은 경험이 있으며, 교육방법으로는 가정통신문과 학교홈페이지 등과 같은 간접적인 방법을 통한 교육으로 나타났다. 이상의 연구결과를 토대로 살펴볼 때, 초등학교 고학년 학생과 학부모 및 담임교사 등으로 대상을 확대하여 학교차원에서의 보다 체계적이고 세심한 식품알레르기 교육이 실시되어야 할 것이며, 학교급식의 식품알레르기 유병학생을 대상으로 성장기에 필요한 영양소들을 충분히 공급할 수 있도록 다양한 대체식의 개발 방안이 모색되어야 할 것으로 사료된다.

Purpose: This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea. Methods: Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis. Results: The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education. Conclusion: For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.

키워드

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