The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis.Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gang-won-do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-baseddishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content ofTangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346g/100g, 2.409g/100g, 1.589g/100g, and 1.988g/100g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the otherChinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and manysauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteok-manduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194g/100g. Also,desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinousdoughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum totalsugar content of 19.602g/100g from Gyeongsang-do and 30.339g/100g from Seoul respectively.

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.