Public awareness of surface hygiene has increased since the COVID-19 pandemic. This study aimed to identify potentially contaminated surfaces in school foodservice environments, assess their contamination levels, and suggest hygiene improvement strategies. The research was conducted in elementary schools in Seoul operating cafeteria-style food services. Focus group interviews were held between September and October 2023 with 24 participants: six nutrition teachers, six kitchen staff, six meal assistants, and six homeroom teachers. Based on their input, 29 kitchen surfaces and 11 dining area surfaces were selected. In November 2023, surface contamination was measured at 11 schools using adenosine triphosphate (ATP) bioluminescence testing. Each surface was tested three times and analyzed using linear mixed models and non-parametric tests. The key findings included the following. (1) Food-contact surfaces had the lowest contamination, while frequently touched surfaces, such as door handles, showed high adenosine triphosphate (ATP) levels. (2) The contamination levels varied significantly according to the surface and school (P<0.01). (3) The kitchen-to-dining area door handle and the underside of dining tables were the most contaminated (P<0.01). (4) According to the manufacturer's hygiene criteria, cutting boards passed at all schools, and trays had a 90.9% pass rate. Nevertheless, the probe thermometers, refrigerator bottoms, and all dining area surfaces failed. These findings highlight hygiene blind spots in school kitchens and dining areas, particularly on high-touch but often overlooked surfaces. As the public expectations for sanitation grow, broader and more objective monitoring methods, such as adenosine triphosphate (ATP) testing, are essential for strengthening school foodservice hygiene practices.

This study examined the relationship between household income and the nutritional status of adults aged 65 years and older using data from the Korea National Health and Nutrition Examination Survey 2020. A total of 1,346 elderly participants were categorized into four household income groups: low, mid-low, mid-high, and high. The variables analyzed included the general characteristics, food security status, daily nutrient intake, adequacy of nutrient intake, and biochemical health indicators. The findings revealed a strong link between a lower income and increased food insecurity. In the low-income group, 9.5% reported experiencing food shortages, 21.8% worried about running out of food, and 33.0% could not maintain a balanced diet due to financial constraints. These rates were significantly lower in the high-income group (0.7%, 0.7%, and 2.1%, respectively). Among older men in the low-income group, the intake adequacy for most nutrients was below the recommended levels. The calcium and vitamin A intakes met only 61% and 24% of the recommended level, respectively. The mean adequacy ratio for low-income men was also below the standard. Older women in the low-income group also showed the lowest adequacy for calcium and phosphorus. In conclusion, household income significantly affects food security and nutrient intake in older adults. In particular, older adults in low-income households tend to consume sufficient carbohydrates but are at high risk of micronutrient deficiencies, especially vitamins and minerals, highlighting the need for targeted nutritional interventions and policy support for this vulnerable group.

The prevalence of prediabetes is increasing globally, including in Korea, because of lifestyle changes such as Westernized diets, reduced physical activity, and irregular eating habits. Dietary intervention using functional ingredients has attracted attention as a preventive strategy for type 2 diabetes. This study evaluated the effects of two types of home meal replacement (HMR) products (one containing indigestible maltodextrin (IM) and another containing Gondrae (GC)) on the postprandial blood glucose level. An open-label, single-dose, crossover clinical trial was conducted on 30 subjects (10 prediabetics, 20 healthy people). After a standardized meal, the subjects consumed each test meal after an overnight fast. The blood glucose and insulin levels were measured at multiple time points over 120 minutes. The glycemic index (GI), incremental area under the curve (iAUC), maximum concentration (Cmax), time to maximum concentration (Tmax), and insulin were calculated. In the prediabetes group, the HMR with GC resulted in a lower GI (54.09±10.15), classified as a low-GI food, compared to the IM meal (63.95±23.90). homeostatic model assessment of β-cell function (HOMA-β) was significantly lower in the prediabetic subjects after consuming the HMR meal with GC. No significant inter-group differences in the triglyceride or appetite responses were observed. HMRs enriched with dietary fiber, particularly those containing insoluble fiber, may help moderate the postprandial glycemic responses in individuals with prediabetes. These findings support the potential use of functional HMRs as part of a dietary strategy to manage or prevent type 2 diabetes in high-risk populations.

This study investigated the differences in the health and dietary characteristics of early elderly (65~74 years) and late elderly (75 years and older) individuals in Korea according to their happiness levels. Data from the 2019 and 2021 Korea National Health Nutrition Examination Survey (KNHANES) were analyzed. Three thousand and seven participants were divided into two groups: early elderly (n=1,732) and late elderly (n=1,275). The happiness levels were classified into four categories using the HINT-8 questionnaire. The general characteristics, physical and mental health indicators, dietary behaviors, nutrient intake, and food security were compared across the groups. Participants with lower happiness levels tended to be older and had lower levels of education and income. They more often reported difficulties with daily activities, poorer perceived health, higher stress, and lower frequency of shared meals. In the late elderly group, significant differences in nutrient intake were observed, particularly lower intakes of dietary fiber, potassium, magnesium, and vitamin E among those with lower happiness levels. Higher food insecurity scores were also observed in this group. Various differences in health status, dietary intake, and living conditions were observed across the happiness levels in older adults. These findings may help identify characteristics to consider when developing programs aimed at supporting the well-being of the elderly, especially those aged 75 and older.

Aging often leads to a deterioration of oral health and entrenched dietary habits, both of which can limit food choices and reduce nutritional intake. While soft, easily consumable staple foods remain accessible, side dishes with fibrous or firm textures, particularly vegetables and meats, pose increasing challenges for elderly individuals with reduced chewing ability. This study examined the provision of side dishes in elderly welfare and medical facilities to identify the discrepancies between what is offered and what residents prefer. Foodservice managers at 944 randomly selected institutions across 17 administrative districts, including nursing hospitals, nursing homes, day care centers, and general hospitals, were surveyed. After excluding the responses with low completion rates, the data from 232 institutions were analyzed using SPSS version 28.0. The results showed that radish (10.5%) and cabbage (10.1%) were the most frequently served vegetables, primarily due to the ease of preparation (61.9%) and versatility (55.3%). In contrast, residents preferred spinach (10.7%) and bean sprouts (8.9%) based on taste (54.1%), familiarity (44.0%), and softness (38.5%). The least favored vegetables were bracken (5.2%) and broccoli (5.1%) because of their hardness (34.6%), taste (29.4%), and odor (16.1%). Regarding meat, pork (34.8%) and chicken (30.9%) were most commonly provided because of versatility (32.6%) and perceived resident preference (31.6%). The mismatch between elderly residents' dietary preferences and the meals provided likely stems from economic and practical constraints in facility operations. Potential solutions include developing customized cooking methods that consider the residents' chewing ability and oral health, as well as introducing new staple and side dishes using a variety of ingredients to meet their needs.

Fish and shellfish are excellent sources of high-quality protein, rich in unsaturated fatty acids, vitamins, and minerals. In addition, they play a crucial role in maintaining a balanced diet. Recently, concerns have arisen regarding the declining interest in seafood among students. Considering the nutritional importance of seafood, it is essential to examine its inclusion in school meals, which aim to support healthy growth and dietary habits. This study examined the utilization of fish and shellfish in elementary school meals categorized by the meal component and region in Chungnam Province, Korea. One hundred and sixty menus from four months (April, June, October, and December 2022) were collected from two coastal schools and two inland schools. The menu components were categorized into staple foods, soups/stews, main dishes, and side dishes. The results showed that fish and shellfish were used more frequently in coastal schools, particularly in soups and side dishes. In coastal schools, fish and shellfish accounted for 44.0% of protein-containing soups and 52.0% of protein-containing side dish items, compared to 35.5% and 30.4% in inland schools, respectively. Although the main dishes included seafood at least once a week in both regions, coastal schools showed greater diversity in seafood use across components. These findings suggest that school dietitians are actively incorporating fish and shellfish into various menu items. Although the study is limited to a small number of schools, it provides useful baseline data on the regional differences and seafood utilization patterns in Korean elementary school meals.