Cataract is a common eye disease in the elderly. It is affected by various factors including oxidative stress which cause inflammation and damage to the lens. In this study, we aimed to analyze the relationship between the dietary inflammatory index (DII), which indicates the contribution of various dietary components to inflammation, and cataract. The study was a cross-sectional study using data from the 2019~2021 Korea National Health and Nutrition Examination Survey (KNHANES) and included 3,427 people aged 65 years and older. The DII was derived using a 24-hour recall method. To analyze the association between dietary inflammation and cataracts, we divided the DII into tertiles and performed logistic regression analysis. All analyses were performed using SPSS version 29.0. The results showed that 1,457 (42.5%) patients had cataracts. The DII was 1.56±0.1 in the cataract group and 1.18±0.1 in the non-cataract group (P<0.001). Logistic regression analysis with adjusted variables to analyze the association of DII with cataracts showed that the odds ratio (OR) of cataract incidence was lower from T1 to T3 (OR, 0.82; 95% CI, 0.68~0.99, P for trend=0.040). This study shows that a lower DII score is associated with a lower OR of cataract development in the Korean elderly. This suggest that dietary strategies focusing on anti-inflammatory foods are needed to delay and effectively manage cataract development.

Frailty is a condition marked by a progressive decline in physiological functioning due to aging, leading to increased disease morbidity and rising healthcare costs. Therefore, it is important to prevent frailty through proper management. Not only does a lack of physical activity contribute to frailty, but inadequate dietary intake, resulting from decreased appetite and malabsorption, is also a significant risk factor. This study aimed to develop a 16-week algorithm to assess the nutritional risks associated with frailty, provide personalized nutritional solutions, and manage frailty risk factors through continuous monitoring and periodic reassessment. A total of 20 indicators were selected to create a nutritional health score. The selected indicators encompassed nutritional risk factors for frailty, disease history, and hematological factors. Reassessments were designed to occur at four-week intervals to revise personalized management goals and adjust solutions. Metrics were prioritized to provide a personalized solution. A user-friendly monitoring system was developed that leveraged voice recognition technology to determine compliance. It is anticipated that the algorithm will serve several purposes. First, this outcome will allow us to help prevent and delay the onset of frailty by utilizing a mobile app. Second, it will reduce the time and economic costs associated with nutritional management. Finally, it will facilitate future professional counseling and monitoring.

This study examined the KHEI (Korean Healthy Eating Index) in elderly men and women according to their income level using the National Health and Nutrition Survey (2020~2021) data. The income level was classified into lower, lower middle, upper middle, and upper groups according to the household income quartiles. The significant differences between the KHEI score and three subcategories (adequacy, moderation, energy balance) scores according to the income level showed the same pattern in the elderly total, men and women. Regarding the individual item, the score for the intake of meat, fish, eggs, legumes, total fruit, fresh fruit, total vegetables, and vegetables excluding kimchi and pickled vegetables were significantly lower in the lower income group in total elderly, men and women than in the other groups (P＜0.001). Among the items that showed differences between elderly men and women, the 'regular breakfast' score was lowest in the upper-income group of elderly men and the 'mixed grains intake' score was lowest in the lower-income group of elderly men. These results can be used to help develop nutrition policies and national nutritional interventions for the elderly population according to the income level.

This study aimed to assess the nutritional status and dietary quality of 863 young adults living in one-person households (OH, n=338) and multi-person households (MH, n=525), using the Korean Nutrition Quotient (NQ) for adults. The total NQ score for women in OH was significantly lower than for those in MH. For both men and women, the NQ score for the balance domain was significantly lower in OH than in MH, and the practice domain was significantly lower for women in OH. Regarding the dietary quality in the balance domain, both men and women participants in OH had a significantly lower intake frequency of vegetables, fruits, fish, beans, nuts, and whole or mixed grains than their counterparts in MH, with respect to the moderation domain, the men in OH consumed spicy and salty broth-based foods more frequently than those in MH, while women in OH consumed red meat less frequently than those in MH. With regard to the practice domain, the frequency of heavy drinking was significantly higher among women in OH, while men in OH were more likely to wash their hands before eating than those in MH. These results suggest that young adults living alone are likely to have lower overall NQ scores and exhibit less desirable dietary behaviors. This underscores the need for nutrition support to improve the dietary quality of young adults living alone.

As South Korea transitions into a super-aged society, addressing the challenges of aging through tailored nutritional strategies is becoming increasingly critical. This study developed a hemp seed soup designed for the elderly, using the functional benefits of hemp, a nutrient-dense ingredient rich in dietary proteins, essential fatty acids, polyphenols, and antioxidants. Soups were formulated with varying levels of hemp seed powder (0% (CS), 25% (HS25S), 50% (HS50S), and 75% (HS75S)), to address the dietary needs and physiological characteristics of the elderly, including mastication and swallowing difficulties. Increasing the hemp seed powder levels significantly enhanced the crude protein, total polyphenol, and flavonoid contents while improving the antioxidant activities, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. HS75S exhibited the highest nutritional values and antioxidant activity. By contrast, food texture analysis showed that the viscosity decreased at higher hemp seed concentrations, with HS25S and HS50S demonstrating favorable textures for elderly consumption. Consumer acceptance testing identified HS50S as the most preferred sample, scoring highest in flavor, texture, and overall acceptability. This study highlights the potential of hemp seeds as a functional ingredient in developing nutritious and elderly-friendly food products. The hemp seed soup, with its enhanced protein, antioxidant properties, and tailored texture, offers a promising solution to improve the nutritional status and health of the elderly. Future studies should explore the long-term health benefits of hemp seed soup and its integration with other functional ingredients to optimize the sensory and nutritional properties.