The purpose of this study was to verify whether Mediterranean diet, which proved to have a significant effect on preventing dementia for people aged 65 or older, could be well modified to be a Korean-style Mediterranean diet. This study was performed as a randomized-controlled trial for 6 weeks. Functional physical changes, cognitive scores, depression scores and dietary changes were all assessed. The walking speed (P<0.001) and the cognitive scores were statistically improved in only the experimental group (P<0.001), and the depression scores were also significantly improved in only the experimental group (P<0.01). The dietary intake showed a 30% improvement for consuming more than 7 cups per day of vegetables and fruits. When the participants were contacted four months after the end of the study, 90% of them said that the Korean-style Mediterranean diet was feasible and 100% said the nutrition interventions helped them maintain the diet during their daily lives. The results suggest that although the Mediterranean diet can be difficult to apply, any limitations of this healthy diet can be overcome.

This study provides basic data on how stress impacts the processed convenience foods purchase attitudes and the selection attributes of housewives. The stress consists of 3 factors, which were housework stress, family relation stress and economic stress. The processed convenience food purchase attitude consisted of 2 factors, which were peripheral influence purchase and conviction purchase. The processed convenience food selection attribute consisted of 4 factors, which were quality, convenience, packaging and price. Factor loading confirmation and reliability test were conducted, and the reliability was confirmed with Cronbach's alpha coefficients for all the factors exceeding 0.5. The high stress levels showed significantly high stress factors of housework, family relations and economic stress (P<0.001). The high stress group was shown to make purchases by recognizing peripheral influences (P<0.01). When the selection properties of processed convenience foods depending on different stress levels were examined, it was revealed that among the three groups, the low stress group least considered the price aspect (P<0.01). After deducting the factors, AMOS (Analysis of Moment Structure) was used to conduct the confirmatory factor analysis for verifying validity. The structural equation model was used to determine the path coefficient. From the processed convenience foods purchase attitude, the peripheral influence purchase had significantly positive (+) effects on convenience (P<0.05). Also, conviction purchase was shown to have significantly positive (+) effects on quality (P<0.05). Housework and family relation stress were shown to have negative (-) effects on processed convenience foods selection attribute, and economic stress was shown to have positive (+) effects, although no significant relationships were revealed.

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

The purpose of this study were to identify the dietary practices of vulnerable older adults and to assess the foodservice and food provision service programs perceived by the health and welfare service providers in the community. A survey was conducted on health and welfare service providers working in outreach community centers and community health centers in Seoul. A total of 260 nurses and social workers participated in the survey and 224 responses were used for data analysis after excluding significant missing data. The respondents consisted of nurses (58.5%) and social workers (41.5%). In terms of the dietary life of the vulnerable older adults, they perceived that the food cost was burdensome to the older adults and poor dental conditions prohibited them from eating various foods. The health and welfare service providers rated highly for 'home-delivered meal and side dish services are effective for checking older adults' conditions' but rated low for availability of menu choices. In targeting vulnerable older adults for food and nutrition service programs, the home-delivered meal service was found to be suitable for older adults living alone, those over age of 80 years, those with mobility difficulties, and those with economic difficulties. The food provision service was appropriate for older adults living with their spouse or other family members. Vulnerable older adults are a heterogeneous population with diverse needs related to food and nutrition. Home-delivered meal/side dish service and food provision services will achieve their goals when they reach the correct targets with a customized service.