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Analysis of Dietary life of Seoul Citizens and Dietary Policy Suggestions for Seoul

Author: 
Seong-Ah KimㆍJung-Ah Kim

This research aimed to propose evidence-based dietary policy recommendations tailored to dietary characteristics of Seoul citizens through an investigation of domestic and international dietary policy status, an analysis of dietary life of Seoul citizens and an expert opinion survey using the Delphi method.
After analyzing indicators such as dietary behaviors and environments, nutrition knowledge and practices, food and nutrient intake and prevalence of diet-related chronic diseases among Seoul citizens who participated in the Korea National Health and Nutrition Examination Survey from 2012 to 2021, results revealed a prevalent issue of excessive consumption of energy, fat, sodium and sugars among Seoul citizens. In particular, the low-income group faced problems of food insecurity and inadequate nutrition, indicating a coexistence of overnutrition and undernutrition issues in Seoul.
As results of experts’ opinion survey using the Delphi method, priorities within Seoul’s dietary policy were evaluated, with “Support food for Vulnerable Groups” and “Creating a Healthy Dietary Environment” areas receiving high assessments.
By integrating results of analysis and expert survey, three dietary policy proposals deemed necessary for implementation in Seoul are put forward. Firstly, among dietary policy areas in Seoul, addressing “Support food for Vulnerable Groups” is of utmost urgency and importance. While vulnerability has been traditionally assessed primarily based on income criteria, a need exists to approach new dietary vulnerabilities such as “chronic disease patients” and “single-person households.” Secondly, there is a need to strengthen initiatives for creating a healthy dietary environment, focusing on increasing fruit and vegetable consumption, reducing sugar intake and preventing excessive energy and fat intake. Lastly, enhancing food hygiene and safety management for emerging food environments such as food delivery services, unmanned vending machines, meal kit production facilities and addressing foodborne hazards like food poisoning and radiation are imperative.