This survey was conducted to monitor the total sugar, sodium, and artificial sweetener contents of light meals from the school zone in Gwangju, from November, 2008 to April, 2009. A total of 100 samples were tested. HPLC/ELSD was used for the determination of total sugar contents and AAS for sodium contents. Total sugar amounts were the sum of both mono-and disaccharide according to nutritional information standard defined by the Korea Food and Drug Administration. The results were as follows by the form of total sugar content(sodium content): $5.7;{pm};1.9%$($4.6;{pm};1.6;mg/g$) for Tteokbokki, $7.6;{pm};5.1%$($5.4;{pm};2.7;mg/g$) for Chicken(skewed), $15.4;{pm};3.2%$($3.0;{pm};0.9;mg/g$) for Bun(fish-shaped), $0.6;{pm};0.3%$($3.7;{pm};1.0;mg/g$) for Sundae, $0.9;{pm};0.3%$($7.4;{pm};1.4;mg/g$) for Oden(with broth), $20.5;{pm};6.2%$($2.9;{pm};0.6;mg/g$) for Waffle, $6.8;{pm};2.2%$($4.7;{pm};1.0;mg/g$) for Hotdog, $14.2;{pm};2.8%$($3.1;{pm};1.6;mg/g$) for Hotteok, $6.6;{pm};2.1%$($3.9;{pm};0.6;mg/g$) for Toast, $10.1;{pm};3.7%$($2.3;{pm};0.7;mg/g$) for Fry(sweet potato), $1.6;{pm};0.7%$($4.0;{pm};0.7;mg/g$) for Fry(etc), and $9.3;{pm};2.4%$($4.0;{pm};0.6;mg/g$) for Doughnut. In addition, sodium saccharin, one of the artificial sweeteners, was tested. Among 60 samples from February to April, 2009, 11 samples had sodium saccharin(6.7~101.0 mg/kg).