This study analyzed the dietary education status and needs of 283 Vietnamese marriage migrant women in Korea from February 3 to 28, 2025, focusing on dietary adaptation factors. Overall, 20.8% of participants engaged in education, primarily in the complete-assimilation and assimilation-separation categories. The internet was the main source of dietary information, utilized by 65.4% of respondents, while those in the integrated-separation and marginalized categories more frequently accessed support from multicultural family centers. The primary challenges in managing family dietary life included educating children about healthy eating habits and, for those in the assimilation-separation category, adjusting family meal preferences. The dietary education content experienced by participants included traditional Korean dietary practices, fermented foods, and Korean cooking practices. Reasons for non-participation were primarily childcare or household responsibilities (29.5%) and busy work schedules (27.7%). In terms of family dietary education needs, topics such as healthy eating and health, healthy eating for families, and food hygiene and safety management all received scores above 4.0. For children's dietary education needs, all topics also scored above 4.0, with the complete-assimilation group ranking highest for education on children's Korean dietary practices and culture, while the passive-adaptation group ranked lowest in both areas. The importance-satisfaction analysis (ISA) identified food hygiene and safety management, as well as Korean cooking practices, as areas needing maintenance, while understanding Korean culinary culture was highlighted as a priority for improvement. This finding indicates the necessity for tailored, practice-based, bilingual programs.

This study aimed to investigate the need for dietary education and programs for young Koreans belonging to singleperson households in the metropolitan area. A total of 500 young adults aged 19-34 participated in the study through an online survey. Participants responded to questions on general characteristics, dietary problems, and the need for dietary education and programs. The subjects were divided into three groups as follows: Undergraduate students, employed workers, and others. Among the subjects from single-person households, 20.2, 67, and 12.8% were undergraduate students, employed workers, and others, respectively. When asked for their estimation of an appropriate self-pay when participating in a cooking class, 39.8% of total subjects responded ‘5,000-10,000 won’. The most preferred program for young adults in single-person households was the ‘support food package’. For the preferred method of dietary education, undergraduate students showed a greater preference for classes ‘at campuses’. However, employed workers and others had a higher preference for ‘non-face-to-face online classes’. Undergraduate students tended to generally have a higher preference for dietary education and support programs compared to employed workers and others. This study provides data that will be useful for establishing healthy dietary policies and education programs for young single-person households in Korea.

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children’s snack intake, food preferences, and parents’ nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was ‘Inducing a change in bad eating habits and behaviors’, which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.