This study analyzed the job characteristics, including job importance, performance, and satisfaction, of dietitians in Gyeongsangnam-do, South Korea, according to foodservice size (small: <200, medium: 200~499, large: ≥500 customers per day). A survey was conducted among 118 dietitians. The questionnaire assessed the demographic characteristics, job importance (35 items), job performance (35 items), and job satisfaction (28 items) using a five-point Likert scale. Statistical analyses, including the χ²-test, ANOVA, and Duncan's multiple range test, were performed using SPSS. In terms of demographics, the proportion of male dietitians was significantly higher in the small group (8.5%) than in the other groups (P<0.05). Regarding job recognition, dietitians in the small group perceived the importance of their role to be significantly higher and performed better on administrative tasks, such as 'calculating unit costs' and 'recruiting kitchen staff,' than those in the large group (P<0.05). Interestingly, despite the higher workload in administrative and management areas, the small group showed significantly higher job satisfaction across most domains, including the nature of the job, pay fairness, and promotion opportunities (P<0.05). In contrast, dietitians in the large group reported lower satisfaction regarding future prospects and sense of accomplishment, despite having relatively higher academic backgrounds and longer working hours. This study identified a "Job Satisfaction Paradox," where dietitians in smaller foodservice facilities experienced higher professional fulfillment and satisfaction because of the greater job autonomy and closer communication with supervisors, despite more diverse job responsibilities. To improve the work environment, it is necessary to provide administrative support systems for small-scale facilities and establish clear career development paths and psychological reward systems for dietitians in large-scale organizations.

This study compared the sugar content, nutritional characteristics, price, and sweetener use of sugar-reduced labeled and conventional processed foods available on the Korean market. Product information was collected through direct market surveys and internet-based investigations conducted from June 2024 to January 2025. A total of 1,224 products across eight food categories (confectionery, bakery products, candies, chocolates, frozen desserts, carbonated beverages, other beverages, and dairy beverages) were analyzed, including 355 sugar-reduced labeled products and 869 comparable conventional products. Nutrient composition, price, and sweetener use were obtained from food labels and nutrition facts panels. Sweeteners were used more frequently in sugar-reduced products than in conventional products (88.2% vs. 37.2%). The predominant sweeteners differed according to food category, with maltitol being most commonly used in confectionery products, erythritol in bakery products, allulose in frozen desserts, and sucralose in beverage products. The prices were significantly higher for confectionery, bakery products, candies, chocolates, and frozen dessert whereas carbonated beverages were less expensive than their conventional counterparts. Sugar-reduced products contained substantially lower amounts of sugar on a per 100 g or 100 mL basis compared to conventional products. Carbonated beverages, frozen desserts, and other beverages showed particularly marked reductions in sugar content, averaging 0.4%, 6.6%, and 9.3% of the sugar content of conventional products, respectively. These findings suggest that sugar-reduced processed foods may serve as practical alternatives for reducing sugar intake. Nevertheless, consumers should consider the nutrition facts and ingredient lists rather than relying solely on sugar-reduction claims. These findings may support informed food choices and future strategies related to sugar-reduced processed foods.

This study assessed the implementation of dietary and nutrition education for young children and identified early childhood teachers' needs. A survey of 120 teachers revealed low educational frequency, with 54.2% conducting sessions less than once a month and 50.8% relying heavily on YouTube. Institutions prioritized basic lifestyle habits such as personal hygiene (importance: 4.80 vs. performance: 4.65) and eating rules (4.68 vs. 4.49). Conversely, healthy eating education (focusing on low-fat, low-sugar, and low-sodium) showed the lowest actual execution despite the high perceived importance, but kindergartens performed significantly better in low-sugar and low-sodium topics than childcare centers (P<0.01). Regarding children's dietary competency, kindergartens scored significantly higher in knowledge than childcare centers (P<0.001), but children across both institutions scored lower in dietary attitudes and practices, such as accepting new foods and correcting picky eating. Kindergarten teachers perceived the positive impact of nutrition education significantly higher than childcare center teachers (P<0.01). Demands for improvement in dietary and nutritional education were highest for financial support (4.34), followed by the provision of age-customized educational materials (4.22), an increase in activity-oriented education (4.15), and home-linked education (4.13). In conclusion, the framework must shift from basic hygiene to play- and experience-centered nutrient control activities to enhance nutrition education and bridge institutional gaps. This transition requires expanding funding, and establishing age-customized digital content alongside a home-integrated national platform.

This study examined the six-year trends (2016~2021) in nutrient intake, adequacy, and supplement product-type use among Korean adult dietary supplement users. Using combined seventh (2016~2018) and eighth (2019~2021) KNHANES data, adults aged 19~64 years reporting supplement use on the day preceding the survey were included (n=8,083). Nutrient intake was estimated from food alone and food plus supplements, and the adequacy was assessed against the 2025 Dietary Reference Intakes for Koreans. The product types were classified using the official 12-category system. A complex sampling design adjusted for education was applied; trends were tested with P for trend, and adequacy additionally with P (2016 vs. 2021). Despite diversifying product use, calcium inadequacy (food plus supplements, UL) was negligible (0.1%~0.5%). Multivitamin/mineral products, the most commonly used type (~40%), did not close this gap. On a mass-balance basis, approximately 78%~91% of total thiamin, vitamin C, and riboflavin intake was supplied by supplements rather than food. Food-derived energy intake decreased significantly (P for trend<0.001), and the use of probiotics rose markedly from 9.4% to 35.1% (P for trend<0.001). Product use diversified over time and, although supplements reduced vitamin A and C inadequacy, calcium inadequacy did not improve and calcium-specific product use remained low (8%~11%). Most thiamin, vitamin C, and riboflavin intake was supplied by supplements rather than food. These findings highlight the need for calcium-focused nutrition education and consumer information for the general public, alongside monitoring of diversifying supplement use.

This study examined the serving status and nutritional characteristics of noodle-containing menus among 29,322 served menus in middle and high schools located in Chungcheongnam-do, South Korea during the first semester (March, May, and July) of the 2025 academic year. Menus were classified as noodle-containing or non-noodle based on the menu names. Noodle-containing menus accounted for 23.5% of all menus (24.0% in middle schools and 23.1% in high schools) and were served primarily at lunch and in larger schools. The predominant staple noodle types were somyeon, Chinese noodles, udon, and pasta in middle schools, and pasta, somyeon, Chinese noodles, and udon in high schools, while dangmyeon was the most common side dish at both levels. Compared with non-noodle menus, noodle-containing menus included more staple dishes but significantly fewer side dishes. Nutritionally, noodle-containing menus had significantly higher contents of energy, carbohydrates, and iron, but lower levels of fat, vitamin A, thiamin, and calcium. Furthermore, nutrient density analysis showed that the carbohydrate density was significantly higher in noodle-containing menus, whereas the densities of protein, fat, vitamin A, thiamin, riboflavin, vitamin C, and calcium were significantly lower, with iron being the exception. In conclusion, although noodle dishes are used frequently in school foodservice, they are characterized by nutritional imbalances, specifically higher energy and carbohydrate contents but lower micronutrient density. This profile may compromise the overall nutritional quality for growing adolescents. Therefore, when serving noodle-based meals in school foodservice, systematic menu planning guidelines and qualitative management are required to enhance dietary diversity, prevent menu simplification, and ensure nutritional adequacy.