Purpose: This study compared the differences in health and dietary characteristics according to the subjective health perception among postmenopausal middle-aged women. Methods: Data from the 8 th Korea National Health and Nutrition Examination Survey (2019–2021) were utilized. The participants were naturally postmenopausal women aged 45–59 years, categorized into three groups (good, moderate, and bad) based on their subjective health perception. The general and biochemical characteristics, prevalence of diseases, mental health indicators, dietary behavior factors, food groups, and nutrient intake were compared according to subjective health perception. Results: Bad subjective health perception was associated with lower education levels, not engaging in economic activity, and higher rates of alcohol drinking and smoking. Women with bad subjective health perception had higher fasting blood glucose levels, hemoglobin A1c levels, blood insulin concentrations, and triglyceride concentrations, as well as lower total cholesterol and high-density lipoprotein cholesterol concentrations. In addition, the prevalence of hyperlipidemia and anemia was higher in this group. Women with bad subjective health perceptions were more likely to perceive themselves as fat or thin, experience activity restrictions, perceive stress, have suicidal ideation, and have sought medical assistance for mental issues. They also had higher rates of skipping lunch, lower frequency of fruit consumption, engaging in dietary therapy, feeling chewing discomfort, and higher total daily energy intake. Conclusion These findings suggest that bad subjective health perception in postmenopausal middle-aged women is associated with a higher prevalence of diseases, worse mental health status, and less healthy dietary behaviors. These results can serve as foundational data for future guidelines on desirable health and dietary behaviors aimed at improving the subjective health perceptions of middle-aged women after menopause.

Purpose: Nutrition fact labels (NFLs) provide essential information on the nutritional contents of food packages. This study examined whether increased NFL usage during the pandemic would lead to improved energy and nutrient intakes in the pre-(2019), acute (2020), and chronic (2021) pandemic years. Methods: A cross-sectional study was conducted using the weighted multiyear method and 24-hour dietary recall from the Korea National Health and Nutrition Examination Survey (KNHANES). Healthy adults were categorized into two groups: those influenced by NFL information (affected group) and those unaware of NFLs (unaware group). Results: There was a significant decline in the proportion of adults unaware of NFLs from 2019 to 2021, with awareness increasing more notably among females. Among the affected group, reductions were observed in daily intake of energy, carbohydrates, sodium, fat, saturated fatty acids (in males), and sugars (in females) by 2021. For males, mean energy intake decreased from 2,373.4 kcal/day in 2019 to 2,088.9 kcal/day in 2021; for females, from 1,695.4 kcal/day to 1,525.2 kcal/day. Carbohydrate intake dropped from 300.1 g/day to 265.1 g/day in males, and from 238.1 g/day to 212.2 g/day in females. Sodium intake declined from 4,258.7 mg/day to 3,479.3 mg/day in males, and from 2,834.7 mg/day to 2,557.1 mg/day in females. These trends suggest that increased awareness of NFLs may have contributed to improved dietary behaviors during the COVID-19 pandemic period. Conclusion The impact of NFL use during the pandemic was associated with healthier diets after the pandemic in healthy Korean adults.

Purpose: This study examined the diet quality and its relationship with risk factors for diabetes complications and the related markers in Korean adults with type 2 diabetes (T2D). Methods: This study analyzed 1,774 adults aged 31–79 years with T2D who participated in the 8th Korea National Health and Nutrition Examination Survey. The diet quality was examined by the Korean Healthy Eating Index (KHEI), and the dependent variables were the risk factors for diabetes complications (overweight/obesity, hyperglycemia, dyslipidemia, and hypertension) and related markers (HbA1c, fasting plasma glucose [FPG], triglycerides, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol [HDL-C], systolic blood pressure, and diastolic blood pressure). The data were analyzed using SPSS v. 29.0. Results: The total KHEI scores were Q1 45.80, Q2 58.98, Q3 67.91, and Q4 77.90 in men and Q1 48.96, Q2 60.79, Q3 69.62, and Q4 80.34 in women. The odds ratio [OR]s of the adverse level HDL-C were significant for men in KHEI Q1 (OR, 1.844; 95% confidence interval [CI], 1.115–3.052), Q2 (OR, 1.777; 95% CI, 1.085–2.911), and Q3 (OR, 1.982; 95% CI, 1.220–3.220) compared to those in Q4. The KHEI ‘have breakfast’ score was inversely and significantly associated with the adverse level FPG in men (OR, 0.942; 95% CI, 0.891–0.996) and women (OR, 0.935; 95% CI, 0.883–0.990). The ORs of dyslipidemia were significant for men in KHEI Q2 (OR,2.026; 95% CI, 1.179–3.483) and Q3 (OR, 1.817; 95% CI, 1.062–3.110) compared to those in Q4. Conclusion A good diet quality can help with the proper control of HDL-C in men with T2D, and having breakfast can help control the FPG level in people with T2D.

Purpose: The purpose of this study was to analyze the differences in creative dietary teaching efficacy and dietary perception among pre-service elementary school teachers according to their levels of participation in meal preparation. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: First, the participation rate in meal preparation was significantly higher among male pre-service teachers compared to female pre-service teachers (p < 0.01). The participation rate exhibited an upward trend with increasing grade levels; however, a decline was observed in the fourth grade pre-service teachers (p < 0.05). Second, the mean score for creative dietary teaching efficacy was recorded at 3.90, with the subgroup that participated daily achieving the highest mean score of 4.07. A statistically significant difference was identified among three groups: those participating daily, those participating 1–5 days per week, and those rarely participating (p < 0.001). Third, the average score across the eight factors of dietary perception was 3.85. The subgroup participating more than three days per week demonstrated a significantly higher average score compared to the other groups (p < 0.001).The average scores for the factors of Convergence Utilizing Dietary Area competency, dietary value, cooking capacity, and dietary knowledge exhibited significant variations based on the frequency of participation (p < 0.001). Conclusion Expanding the participation of prospective teachers in meals preparation is effective in improving the efficacy of creative dietary teaching and dietary perception.Therefore, the importance of creative dietary practices and participation in the daily meal preparation process should be emphasized in the education course of elementary school preservice teachers.

Purpose: Skeletal muscle atrophy, characterized by a reduction in muscle mass and size, is known to be associated with inflammation and oxidative stress. This study aimed to examine the effect of blackcurrant extract on tumor necrosis factor-alpha (TNF)-α-induced myotube atrophy. Methods: C2C12 myotubes were treated with blackcurrant extract and cultured with TNF-α for 24 hours. The myotubes were stained using May-Grunwald Giemsa staining to measure the myotube diameter. In addition, reactive oxygen species (ROS) levels were assessed.The mRNA expression of inflammation-related markers such as interleukin (IL)-6, IL-1β, cyclooxygenase-2 (COX-2), inducible NO synthase (iNOS), as well as mitochondria dynamicsrelated markers, including mitochondrial fission protein 1 (Fis1), optic atrophy 1 (Opa1) were measured by quantitative real-time polymerase chain reaction. The expression of muscle protein degradation markers, including muscle ring finger protein 1 (MuRF-1), atrogin-1, and forkhead box protein O3 (FoXO3), as well as mitochondrial biogenesis markers such as silent information regulator T1 (Sirt1) and peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC-1α), were assessed by western blot analysis. Results: Treatment with blackcurrant extract increased the myotube diameter, which was decreased in TNF-α-induced myotube atrophy. Treatment with TNF-α increased ROS levels and the expression of MuRF-1 and atrogin-1, and these increases were significantly inhibited by treatment with the blackcurrant extract. In contrast, the phosphorylation of FoXO3 was increased by the blackcurrant extract. Furthermore, the blackcurrant extract treatment decreased the mRNA expression of IL-6, IL-1β, COX-2, and iNOS elevated by TNF-α treatment. Additionally, blackcurrant extract treatment suppressed the expression of Fis1, while increasing the expression of Opa1, Sirt1, and PGC-1α. Conclusion These results suggest that blackcurrant extract reduces TNF-α-induced muscle protein degradation by the enhancement of mitochondrial biogenesis and mitochondrial dynamics. Thus, this study provides foundational data supporting the potential of blackcurrant extract as a functional ingredient for the prevention of muscle atrophy.

Purpose: Food freshness may influence the healthy eating choices of consumers. This study aimed to examine whether self-reported market food freshness moderates the relationships between the three major constructs of the theory of planned behavior (TPB) and the intention for healthy eating among Chinese adults. Methods: A cross-sectional online survey was conducted in 2019 among 408 Chinese adults aged 18–64 years residing in Shanghai and parts of the Anhui Province, using a previously validated questionnaire. Structural equation modeling was applied to examine the moderating effects of market food freshness. Results: Based on a single subjective measure, 42.9% of the participants perceived market food freshness as low, and 57.1% perceived it as high. In the unconstrained model, perceived behavioral control (PBC) showed positive relationships with both short-term and long-term intentions for healthy eating (p < 0.001). Among participants reporting lower market food freshness, the relationship between PBC and short-term intention remained significant (p < 0.001), and the relationship between short-term and long-term intentions became significant (p = 0.042). However, among participants reporting higher market food freshness, PBC maintained significant relationships with short-term (p < 0.001) and longterm (p = 0.028) intentions, and the relationship between subjective norms and short-term intention became significant (p = 0.013). The moderating effect of market food freshness was significant (p < 0.001). Conclusion Market food freshness may moderate the relationships between the TPB constructs and the intentions for healthy eating in Chinese adults. These findings highlight the importance of developing tailored, region-specific strategies to enhance healthy eating behaviors among the Chinese population, accounting for disparities in resource availability and contextual differences. Further research should examine the underlying mechanisms driving regional variations in these associations.

Purpose: This study analyzed the influence of dietary lifestyle and nutritional knowledge on the online food-purchasing behaviors of adults in Jeju. Methods: The study sampled 300 adults aged 18 to 69 years in Jeju, excluding incomplete responses or declined consent. The data were analyzed using the SPSS Win Program (ver 21.0), using principal component analysis, cluster analysis, frequency analysis, χ2-test, t-test, and analysis of variance. The significant results were examined using a Duncan’s multiplerange test. The survey questions assessed participants’ demographic information, dietary lifestyle, nutritional knowledge, and online food-purchasing habits. Results: Among the participants, dietary lifestyles could be classified into health-seeking, convenience-seeking, and taste-seeking clusters, with each showing distinct characteristics regarding nutrition knowledge and online food purchase behaviors. In particular, the ‘convenience-seeking’ cluster showed lower health-consciousness and nutrition knowledge and preferred convenience foods, while the ‘health-seeking’ cluster exhibited moderate nutrition knowledge and favored functional foods. The ‘diet-conscious’ cluster showed a higher level of nutritional awareness and made more frequent online purchases, particularly health and convenience foods. Furthermore, individuals with high nutrition knowledge were more focused on food labeling and verification. Moreover, dietary lifestyles significantly influenced consumer behaviors regarding online food purchases, including product preferences and the depth of food information reviewed. Conclusion This study underscores the fundamental role of dietary lifestyles and nutritional knowledge in shaping consumer behaviors regarding online food purchases among Jeju residents. These findings provide a foundation for developing tailored nutrition education materials that align with diverse dietary lifestyles. Furthermore, these insights can guide online food retailers in optimizing product information and marketing strategies to cater to the preferences of major consumer groups.

Purpose: The nutrient intake status of the groups classified by smoking amount, drinking frequency, and obesity were compared using data from the Eighth (2019) Korea National Health and Nutrition Examination Survey to examine the relationship of nutrient intake status with heath behavior in adults. Methods: This study analyzed the nutritional intakes of 4,379 people over 19-years old and compared nutrient intake amount (NIA) and density (ND), and ratios of nutrient intake (%DRI) and subjects intaking less (< DRI) compared to the daily dietary reference of the groups divided by health behaviors including smoking amount, drinking frequency, and obesity status. Results: NIA of dietary fiber, vitamin A, folic acid and vitamin C was lower in smoker groups compared to non-smoker group and ND of those decreased with smoking amount.%DRI of dietary fiber and vitamin C was also lower and < DRI of those higher in smoker group. NIA and ND of dietary fiber and vitamin C, and %DRI also decreased with drinking frequency. NIA of energy, protein, saturated fatty acid, iron, thiamin, and niacin was the highest in overweight group by body mass index (BMI), NIA of fat and sodium increased with obesity by BMI, and only sodium was higher in obese group by waist circumference. Lower consumption of dietary fiber and vitamin C in the groups of higher smoking amount and drinking frequency, and higher consumption of fat and sodium in obese groups imply the dietary problem to be improved. Conclusion This result implies that the nutritional status of the groups of smoking, drinking, or obesity have been improved but more effort is required to sustain the health diet at the same time.

Purpose: Ultra-processed foods (UPFs) play a significant role in modern diets but are associated with various health risks, including obesity, cardiovascular disease, and diabetes.This study examined the consumption patterns of UPFs among middle-aged adults, older adults, and the oldest older adults in South Korea to identify the key food sources contributing to UPF intake using the Korean NOVA classification system. Methods: Data from the 2016–2019 Korea National Health and Nutrition Examination Survey were analyzed for 13,396 participants aged 40 years and older. Individuals with extreme energy intakes, serious diseases, or incomplete dietary records were excluded. The UPF intake levels were categorized into quartiles (Q1–Q4) based on the proportion of energy derived from UPFs, excluding individuals who did not consume UPFs. Results: In all age groups, the group with a high proportion of UPF consumption tended to have higher energy and macronutrient intake but lower micronutrient intake. The UPFs contributing significantly to energy intake were primarily alcohol and grain-based products.On the other hand, the energy contribution from UPFs based on legumes, milk, and dairy products tended to increase as the level of UPF consumption increased, and this trend was more significant with increasing age. Conclusion This study identified the differences in UPF consumption patterns across age groups and highlighted the importance of selective consumption based on the types of UPFs.