Assessment of Dessert Provision and Sugar Content in School Meals from Preschool to High School in Busan

The excessive intake of free sugars is associated with poor diet quality, weight gain, and related health problems.In line with the recommendations of the World Health Organization and efforts of the Korean Ministry of Education to reduce sugar in processed foods served in school meals, this study investigated the dessert provision patterns and sugar content in school meals to identify sugar-reduction strategies.School meal menus from 106 schools in Busan (14 preschools, 45 elementary schools, 26 middle schools, and 21 high schools) were collected in March, June, September, and December 2024.A total of 5,404 dessert items were analyzed for the provision frequency, portion size, and sugar content.Fruits were the most frequently served dessert category (35.1%), followed by beverages (17.0%).The mean dessert portion size was 71.3 g, and beverages had the largest serving size (121.6 g).The mean sugar content per serving was 7.9 g, with ice cream showing the highest value (14.9 g).The estimated sugar intake per student differed significantly according to the school level, increasing from 6.39 g in preschools to 7.22 g in elementary schools, 8.36 g in middle schools, and 9.59 g in high schools.Unprocessed desserts, such as fruits, were served less often as the school level increased, whereas processed items, particularly beverages, became more common in middle and high schools.These findings suggest that school dietitians should prioritize unprocessed desserts and consider the portion size and sugar content when offering processed desserts to support effective sugar-reduction efforts in school foodservice.