There is an increasing number of metabolic syndrome (MetS) patients worldwide, and there is no exception in South Korea. The risk complications of metabolic syndrome have been investigated by many previous research studies, while no data on any current trends of MetS are available. Therefore, the present study investigates the recent prevalence of MetS and its associated risk complications in Korean adults by using the Korean National Health and Nutrition Examination Survey (KNHANES). The Survey respondents (n = 4744) were adults over the age of 30, and they had participated in KNHANES 2016, which is a health survey of a national representative sample of non-institutionalized civilian South Koreans. The cross-tabulation analysis was applied to figure out the general characteristics impacting on the prevalence of MetS; furthermore, the odds ratios and 95% confidence intervals (CIs) using multivariate logistic regression analysis were presented for the risk complications of MetS. Findings from this study indicated that subjective health status, family structure, age, income level, use of nutrition labelling and gender showed significant connections with the prevalence of MetS. The risk diseases, stroke (OR = 2.174, 95% CI = 1.377–3.433, p < 0.01), myocardial infarction (MI) (OR = 2.667, 95% CI = 1.474–4.824, p < 0.01) and diabetes (OR = 6.533, 95% CI = 4.963, p < 0.001) were explored and verified attributable to the prevalence of MetS. The findings in this study suggest that sociodemographic characteristics-concentrated strategies are vital to prevent the prevalence of MetS in South Korea, and relative risk complications ought to be cautiously dealt with as well.

The purpose of this study was to identify the problems of online education perceived by learners in a time when non-face-to-face online lectures are conducted due to the spread of COVID-19, and suggest measures to improve educational outcomes. Therefore, the structural influence of cooking practice on the quality of online lessons, learning immersion, learning satisfaction, and the achievement felt by learners was verified. The sample of the study was a college student majoring in cooking, and a total of 509 responses were used for analysis. The results of the study are as follows: First, it was analyzed that there was a significant influence on learning immersion in the order of content, interaction, and educational environment among the quality of online classes. Second, among the quality of online classes, class content and educational environment showed positive (+) influence on learning satisfaction. Third, learning immersion and learning satisfaction showed a positive influence on academic achievement. Fourth, in the direct effect of online class quality on academic achievement, it was analyzed that only class content had a positive (+) effect. Based on the results of this study, the provision of learning materials with detailed explanations was suggested in the online cooking practice class rather than providing a simple cooking video. In addition, it was suggested that as a way to improve academic achievement of online education, it is necessary to provide content that allows learners to immerse themselves in class, as well as class content and educational environment, and consider learning satisfaction.

In this study, a total of 94,511 surveys were used for the analysis, using raw data from the recent 3 years (2016–2018) of the Korea Youth Risk Behavior Survey (KYRBS) to compare differences in obesity rates based on eating behavior and physical activity among high school students. The cross-analysis and logistic regression were performed in the composite sample design using the SPSS 25.0 statistical package. The results are as follows. First, the more physical activity male students have, the lower the obesity rate. Female students, however, showed a minor difference. Second, the group that drinks the soda was 1158 times more likely to be obese than the group that does not drink the soda, and third, the group that eats the fast food was 1129 times more likely to be obese than the group that does not. Fourth, students belonging to male or female schools had a 1230 times higher obesity rate than coeducational students. Fifth, the obesity rate was 1150 times higher for second grade and 1263 times higher for third grade compared to the first grade. Finally, there was no significant difference related to the nutrition education. It is suggested that, to fight youth obesity in high school students, institutions need to raise public awareness of this problem through information campaigns aimed at improving and fostering potentially existing educational measures.