This study analyzed the associations between dietary behaviors, nutrient intake, and diabetes among middle-aged Korean adults (ages 50~64) using data from the Ninth Korea National Health and Nutrition Examination Survey (2022~2023). A total of 2,689 participants (1,063 men; 1,626 women) were analyzed using the Mann–Whitney U test, chi-square test, and gender-stratified logistic regression. In both genders, the diabetes group was older and had larger waist circumferences. Water intake was higher in the diabetes group and was associated with a higher odds of diabetes in women (OR=1.081, 95% CI: 1.020~1.145, P=0.008). The diabetes group had lower intakes of sugar and saturated fat, likely reflecting post-diagnosis dietary management. By contrast, excessive carbohydrate and sodium intakes, coupled with micronutrient deficiencies (calcium, potassium, and vitamins A, C, D, E), remained prevalent. Logistic regression analysis showed that the diet therapy group had an OR of 3.140 in men (95% CI: 2.204~4.473, P=0.000) and 2.543 in women (95% CI: 1.765~3.662, P=0.000). Among women, prior experience of receiving nutrition education/counseling was also associated with a higher odds ratio (OR=2.848, 95% CI: 1.478~5.489, P=0.002). These findings are likely to reflect the behavioral changes resulting from lifestyle modification after a diabetes diagnosis.Comprehensive strategies emphasizing sodium reduction and micronutrient adequacy are essential, supported by integrated community-based lifestyle intervention programs.

The coronavirus disease 2019 pandemic induced global lifestyle changes that have impacted public health, particularly concerning obesity. This study investigated the changes in obesity prevalence and associated factors among Korean adults using data from the Eighth Korea National Health and Nutrition Examination Survey (KNHANES VIII, 2019~2021). The participants were divided into pre-pandemic (2019) and pandemic (2020~2021) groups. The results suggested that the prevalence of obesity and perceived weight gain increased significantly during the pandemic. Regarding dietary habits, while mixed grain consumption increased, fruit intake decreased, particularly among women.In addition, men showed a specific increase in saturated fat intake. Although moderateintensity physical activity increased, high-frequency walking declined during the pandemic.The pandemic period was associated with a significantly higher risk of obesity (odds ratio [OR]: 1.17, 95% confidence interval [CI]: 1.03~1.32) compared to 2019. Factors significantly associated with obesity included men, age 30 years or older, rural residence, lower education levels, and lower Korean Healthy Eating Index (KHEI) scores. Therefore, the pandemic-related rise in obesity may be closely linked to diet quality and educational level rather than to changes in physical activity alone. Consequently, post-pandemic public health strategies should prioritize nutrition education and targeted interventions for vulnerable populations, particularly those with lower educational attainment.

This study examined preschool teachers’ attitudes, teacher efficacy, and practices related to nutrition education for young children according to their diet quality.Two hundred and thirty preschool teachers working in public and private early childhood education institutions in Chungnam and Sejong, Korea, participated in the study. The diet quality was assessed using the Nutrition Quotient for Adults (NQ-A) and classified into three groups based on NQ-A scores: high (n=60), medium (n=105), and low (n=65). The educational level showed a statistically significant difference among the NQ-A groups (P<0.05). All four subdomains of the NQ-A (balance, moderation, dietary behavior, and diversity) differed significantly among the three groups (all P<0.001). The teachers’ attitudes toward nutrition education, measured using an eight-item five-point Likert scale, were significantly more positive in the high NQ-A group than in the low NQ-A group (P<0.001). Nutrition education teacher efficacy, measured using a seven-item scale, was significantly lower in the low NQ-A group than in the other two groups (P<0.001). In addition, nutrition education practices, assessed using a six-item scale, were significantly more prevalent among teachers in the high NQ-A group (P<0.001). Teachers in the high NQ-A group were also more likely to have participated in nutrition training and to have conducted nutrition education. These findings highlight the importance of improving the dietary quality of preschool teachers to enhance their effectiveness in delivering nutrition education.

As the school-age population declines, decisions on how small-scale schools organize their foodservice operations have become an important administrative issue. In practice, these decisions still rely heavily on limited criteria such as enrollment size or cost efficiency, while the actual operational capacity of schools is often overlooked. As a result, a structural gap persists between policy decisions and on-site foodservice realities. This paper proposes a decision-making framework for more balanced judgments on whether small-scale schools should retain or change their foodservice operation type. Based on a systematic literature review, the evaluation indicators were refined through a Delphi survey of experts, and their relative importance was estimated using the analytic hierarchy process (AHP). Consequently, 33 indicators were finalized across five domains: human resources, physical resources, finance and procurement, foodservice quality and satisfaction, and policy and education. The AHP results showed that human resources (0.3035) and physical resources (0.2235) were weighted more heavily than financial considerations. Applying the pareto principle, 16 core indicators accounting for approximately 70% of the total weight were selected and applied to case schools, clearly distinguishing schools with similar enrollment sizes but different operational conditions. In conclusion, school foodservice decisions should move beyond single-indicator judgments and instead be grounded in a multidimensional assessment of core operational capacity.

This study examined the phytochemical composition and antioxidant potential of the peel of stem lettuce (Lactuca sativa var. angustana), an agricultural byproduct that is typically discarded despite its potential as a functional material. The peel powder was prepared by freeze-drying and ethanol extraction, and ultra-high performance liquid chromatography–triple time of flight electrospray ionization mass spectrometry/ mass spectrometry was used for phytochemical profiling. The qualitative and quantitative analyses showed that the peel contained a wide range of phytochemicals, including phenolic acids, lignans, flavonoids, and sesquiterpene lactones. Among these, phenolic acids and sesquiterpene lactones were identified as the dominant groups contributing to the characteristic phytochemical composition of the peel. The antioxidant activity of the peel extract was evaluated using various in vitro assays, including radical scavenging and reducing power tests. The results revealed strong antioxidant capacity, suggesting that phenolic and flavonoid phytochemicals in the outer tissues of stem lettuce play a crucial role in protecting against oxidative stress. These findings confirm that the peel serves as a natural reservoir of functional phytochemicals with significant antioxidant potential. Collectively, these results highlight the potential of stem lettuce peel as a natural antioxidant source and functional food ingredient. The utilization of this plant byproduct aligns with sustainable food production and circular economy principles by promoting resource efficiency and reducing agricultural waste. Nevertheless, further research is needed to evaluate the bioavailability, stability, and practical applicability of peel-derived phytochemicals in food systems for their industrial application as natural functional materials.

Hypertension is a major risk factor for cardiovascular disease and a prevalent chronic condition among Korean adults. Dietary management, particularly sodium reduction, plays an important role in controlling hypertension. Nutrition labels may help individuals make healthier food choices, but their actual use and relationship with dietary intake among Korean adults with hypertension remain insufficiently understood.This study examined the awareness and the use of nutrition labels and assessed their association with the nutrient intake, with a focus on checking sodium information on nutrition labels among Korean adults with hypertension. The participants were 4,692 adults aged 35 years or older with hypertension selected from the 2022~2024 Korea National Health and Nutrition Examination Survey. Awareness, use, and the self-reported influence of nutrition labels on food choice were assessed. The nutrient intake was estimated from 24-hour dietary recall data. All analyses accounted for the complex survey design and were adjusted for age, sex, education level, income, and total energy intake. Overall, 66.5% of participants were aware of the nutrition labels, but only 32.8% used the labels. Among label users, 78.1% reported that labels influenced food choices. The nutrients most frequently checked were energy (23.1%) and sugar (22.7%), whereas sodium received relatively less attention (11.6%). No significant differences were observed in the sodium intake or most other nutrient intakes depending on whether sodium information on nutrition labels was checked. These findings suggest that nutrition label use remains limited, and policy-level strategies and targeted nutrition education interventions are needed to promote sodium reduction among adults with hypertension.

This study investigated the relationship between the perceptions and consumption patterns of alternative sweetener (AS) foods among healthy young adults.We surveyed and classified two hundred and fifty adults aged 20~30 years residing in Hwaseong-si into high- and low-intake groups based on the frequency of AS beverage consumption. Data were collected using self-administered questionnaires assessing general characteristics, awareness, purchasing behavior, satisfaction, dietary habits, and health management behaviors, followed by correlation analyses. The high-intake group showed significantly higher awareness of specific sweeteners, including aspartame, sucralose, erythritol, and maltitol (P<0.05). The high-intake group was also more likely to check nutrition labeling (P<0.05) and identify diet- and health-related factors as primary purchase motives (P<0.001). Although overall satisfaction with AS foods was above average in both groups, it was significantly higher in the high-intake group (P<0.001). General dietary behaviors did not differ substantially between groups, but carbonated beverage consumption was significantly higher in the high-intake group (P<0.001). Regarding health-related behaviors, individuals in the high-intake group were more likely to perceive themselves as slightly overweight (P<0.05) and reported a higher frequency of weight control efforts (P<0.05). Correlation analysis confirmed a significant positive association between overall intake frequency and overall perception of AS. In conclusion, favorable perceptions of ASs are associated with higher consumption and purchase intentions, while consumption patterns vary according to the type of use. Nevertheless, limited detailed knowledge highlights the need for improved nutrition labeling and consumer education to support informed consumption.

Food choice is strongly influenced by taste preferences, and spicy-flavored products have become increasingly diverse in the processed food market. This study aimed to compared nutrition label-based nutrient contents between spicy and non-spicy products, focusing on the sodium and sugar contents, and to evaluated the potential impact of tastebased food choices on nutrient intake. Nine hundred and seventy-eight processed food products available in Korea were collected through an online market survey, including ready-to-heat Guk (soups) (n=231), Tang (soups) (n=220), Jjigae (stews) (n=132), Jeongol (stews/hot pots) (n=206), and instant noodles consumed with broth, including cup-type (n=87) and bag-type (n=102). Information on price, nutrition labeling, and food labeling characteristics was collected. Products were classified as spicy or non-spicy according to predefined criteria, and the nutrient contents per serving and per 100 g were compared.Significant differences in sodium, sugar, and several nutrient contents were observed according to spiciness in ready-to-heat Guk, Tang, Jjigae, Jeongol, and instant noodles.In particular, spicy Guk, Tang, Jjigae, and packaged instant noodles had higher sodium contents compared with non-spicy products. In addition, spicy Guk and Tang products contained higher sugar contents than their non-spicy counterparts. These differences were supported by correlation analysis among nutrients. The findings suggest that taste-based food choices may influence nutrient intake, particularly sodium and sugar consumption.Therefore, consumers should carefully review nutrition labeling and select products appropriate for their health status rather than relying primarily on taste preference or market trends.

This study was conducted to maximize the functionality of Deodeok (Codonopsis lanceolata) and improve the processing efficiency by introducing a fermentation process supplemented with oligosaccharides, a prebiotic. The quality characteristics, total polyphenol content, total flavonoid content, and antioxidant and anti-inflammatory activities of fermented Deodeok (FD) and oligosaccharide-fermented Deodeok (OFD) were comparatively analyzed. Regarding the quality characteristics, OFD showed a significantly higher pH (5.90±0.00) than FD (5.78±0.00) (P<0.001), whereas lightness (L), redness (a), yellowness (b), and total color difference (ΔE) were all significantly lower in OFD than in FD (P<0.001), indicating enhanced non-enzymatic browning via the Maillard reaction. The stickiness was also significantly higher in OFD (418.33±5.48 g) than in FD (265.97±2.94 g) (P<0.001). The total polyphenol and total flavonoid contents were significantly higher in OFD (1,408.7±9.4 mg GAE/100 g and 37.6±1.3 mg QE/100 g, respectively) than in FD (715.2±4.8 mg GAE/100 g and 0.36±1.26 mg QE/100 g, respectively) (P<0.05), attributed to the accelerated conversion of polyphenol glycosides to aglycones by microbial glycosidases during oligosaccharide-enhanced fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were significantly higher in OFD at all concentrations (P<0.05), correlating with the elevated polyphenol and flavonoid levels. Furthermore, OFD significantly suppressed lipopolysaccharide (LPS)-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) mRNA expression in RAW 264.7 macrophages compared to FD (P<0.01), suggesting enhanced anti-inflammatory activity occurs through the simultaneous down-regulation of iNOS and COX-2 pathways. These findings show that oligosaccharide supplementation during fermentation effectively enhances the functional properties of Deodeok, supporting its potential as a high-value functional food ingredient.

This study examined sleep-related characteristics among university students and the associations between sleep quality, dietary habits, and diet quality.Three hundred and ninety-three university students (206 men and 187 women) enrolled at universities in the Chungcheong region of Korea participated in this study between November and December 2023. Data on the general characteristics, dietary habits, sleep status, and the Nutrition Quotient (NQ) for adults were collected using a structured questionnaire. The sleep quality was assessed using the Pittsburgh Sleep Quality Index– Korean version (PSQI-K). The participants were classified into a good sleeper group (PSQI-K≤5) and a poor sleeper group (PSQI-K≥6). The dietary habits and NQ scores were compared according to the sleep quality. Compared with good sleepers, poor sleepers had a significantly higher prevalence of eating alone at least once per day (P<0.01) and higher scores for unhealthy dietary behaviors, including overeating, eating quickly, a preference for salty food, skipping meals, and irregular meal timing (P<0.05). Although the total NQ scores and balance and practice domain scores did not differ according to sleep quality, the moderation domain scores were significantly lower among poor sleepers, particularly in men (P<0.05). In conclusion, poor sleep quality among university students was associated with unhealthy dietary habits and lower diet quality related to dietary restraint. These findings highlight the importance of improving sleep quality as a part of health education and dietary intervention programs for university students.