The Korea National Health and Nutrition Examination Survey (KNHANES) is a national health survey mandated by Article 16 of the National Health Promotion Act to assess the health and nutritional status of the Korean population. Over the past 2 decades, the survey has continuously introduced timely survey components while strengthening its survey methodology and operational systems to enhance both the policy relevance and scientific utility of its findings. The 10th KNHANES (2025–2027) preserves the statistical representativeness of its sampling design while expanding the use of web-based self-administered questionnaires to improve participant convenience. In response to Korea’s transition into a super-aged society, the 10th KNHANES incorporates enhanced older-adult health surveys, including osteoporosis assessment and older adults’ life functioning, and newly introduces items addressing social support as part of the social determinants of health. In addition, a longitudinal follow-up survey system has been established to monitor long-term changes in population health. Collectively, these changes are expected to improve understanding of aging-related health issues, support evidence-based national health policy development, and expand the applicability of KNHANES data for academic research.

This study was intended to assess the effects of low glycemic index (LGI) nutrition education on dietary management and glycemic control of patients with type 2 diabetes mellitus. The subjects were 48 sex-matched patients with type 2 diabetes mellitus, aged 66.5 +/- 6.2 years, visiting a public health center. They were divided into two groups: the control group (males 10, females 14) and the educated group (males 10, females 14). The educated group was provided with a LGI nutrition education program for 7 weeks. The control group was educated only one time for general diabetic education. Anthropometric indices, knowledge and perception of efficacy of low glycemic index carbohydrates, dietary glycemic index (DGI) and glycemic load (DGL), fasting blood glucose, and HbA1c were assessed. In the educated group body weight, body mass index and systolic blood pressure (from 138.0 +/- 18.9 mmHg to 130.6 +/- 15.0 mmHg) were significantly reduced after the nutrition education (p < 0.05). The scores of knowledge and perception of efficacy of low glycemic index carbohydrates increased significantly in the educated group. Dietary glycemic index and glycemic load of the educated group decreased significantly from 103.4 +/- 67.6 to 45.4 +/- 27.1 (p < 0.001), and from 173.3 +/- 135.9 to 66.8 +/- 50.4 (p < 0.001), respectively. Also fasting blood glucose and HbA1c levels of the educated group significantly decreased from 124.5 +/- 28.8 mg/dL to 96.7 +/- 21.6 mg/dL (p < 0.001) and from 7.1 +/- 1.3% to 6.4 +/- 1.2% (p < 0.05), respectively. The score of knowledge and perception of efficacy of low glycemic index significantly correlated with fasting blood glucose and HbA1c levels negatively. DGI, DGL and duration of diabetes significantly correlated with HbA1c level positively. From stepwise multiple linear regression analysis, DGI, DGL and the duration of diabetes were extracted as factors influencing HbA1c level of the subjects. The results of this study suggest that low glycemic index nutrition education programs is an effective intervention measure for the glycemic control in type 2 diabetic patients.
Aged ; Blood Glucose ; Blood Pressure ; Body Mass Index ; Body Weight ; Carbohydrates ; Diabetes Mellitus ; Diabetes Mellitus, Type 2 ; Dietary Carbohydrates ; Fasting ; Female ; Glycemic Index ; Humans ; Linear Models ; Public Health

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that the health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contract-managed food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quickness of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.
Chungcheongnam-do ; Female ; Food Quality ; Food Services* ; Humans ; Male ; Regression Analysis ; Sanitation

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, 59.1% of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis, 'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satisfaction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating systems.
Chungcheongnam-do ; Eating ; Female ; Humans ; Male ; Meals*

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that the health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contract-managed food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quickness of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.
Chungcheongnam-do ; Female ; Food Quality ; Food Services* ; Humans ; Male ; Regression Analysis ; Sanitation

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, 59.1% of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis, 'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satisfaction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating systems.
Chungcheongnam-do ; Eating ; Female ; Humans ; Male ; Meals*