Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Differences in Dietary Satisfaction with Age in North Korean Refugees

연령에 따른 새터민의 식생활 만족도의 차이에 관한 연구 - 중요도와 실행도를 분석 -

  • Lee, Eun-Jung (Department of Hotel & Restaurant Management, Shinheung College) ;
  • Pei, Yong-Qin (Department of Hotel & Restaurant Management, Shinheung College)
  • 이은정 (신흥대학교 호텔외식경영과) ;
  • 배영금 (신흥대학교 호텔외식경영과)
  • Received : 2012.09.20
  • Accepted : 2012.11.29
  • Published : 2012.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

Keywords

References

  1. 노귀남. 2012. 새터민의 이방성 이해-소통을 위한 문화담론을 찾아서. 한국여성철학 제17권. pp. 64-65
  2. 이기춘, 이기영, 이은영, 이순형, 김대년, 박영숙, 최연실. 1997. 통일에 앞서보는 북한의 가정생활 문화. 서울대학교 출판부. pp. 150-180
  3. 이애란. 2003. 남한거주 북한이탈주민의 식생활 행동에 관한 연구. 이화여자대학교 석사학위논문. pp. 96-100
  4. 이애란. 2009. 1990년 전.후 북한주민의 식생활양상변화. 이화여자대학교 박사학위논문, p 9
  5. 주은주, 오정수. 2011. 새터민에 대한 지역사회주민의 사회적 지지 영향요인. 사회과학연구 vol. 22(2). pp. 95-168
  6. 통일신문, 2010년 5월 3일. 전국30개 하나센터 모두 개소
  7. 통일신문, 2012년 3월 19일. 김옥규 전국하나센터협회 초대회장
  8. 통일연구원. 2009. 북한개요. p.97, p.345
  9. CIA, Assessed Aug 14. 2012. Available from: https://www.cia.gov/library/publications/the-world-factbook/rankorder/2119rank.html
  10. Ayala GX, Baquero B, Klinger. A. 2008. Systematic review of the relationship between acculturation and diet among Latinos in United States: implications for the future research. Am. J diet. Assc. 108(8):1330-1344 https://doi.org/10.1016/j.jada.2008.05.009
  11. Choe JY, Cho MS. 2012. Investigation of Dietary Behaviors According to Residence Status and Ethnicity of University Students in Yanbian, China. Journal of Food Culture, 27(1):38-48 https://doi.org/10.7318/KJFC.2012.27.1.038
  12. Choi SungHo. 2010. Social integration North Korean refugees in South Korea based on Germany's example. J of Korean Political Science & Communication vol. 13(1). pp. 161-190
  13. Hammitt, W. E., Bixler., Noe, D. and Francis, P. 1996. Going beyond Important Performance Analysis to Analyze the Observance-influence of Park Impact. Journal of Park and Recreation Administration. 14(1). pp. 45-62
  14. Hur MY. 2010. Recognition and Importance-Satisfaction of Apple Processed Products. Korean Journal of Food Culture, 25(1):1-8
  15. Jeong ChongHun. 2010. The Situation of North Korean Defectors and Roles of Korean Church. Theological Forum vol.60. p. 140, p. 143
  16. Jung HJ. 2009. Food attitude of Multicultural family and utilization of fermented food. Proceedings of Korean society of food culture spring joint conference. pp. 61-62
  17. Kalat JW, Rozin P. 1973. Learned safety as a mechanism in long delay taste aversion learning in rats. J. Comp. Physiol. Psychol. 83:198-207 https://doi.org/10.1037/h0034424
  18. Kim HS, Lim JR. 2011. Student, Dietitian Reactions to Multicultural Food Service in Hannam School District. Korean J. Food Culture. 26(5):478-489
  19. Kim HY, Chung HK, Lee HY. 2011. Korean and Chinese University Students` Importance and Performance Analysis for Quality Attributes by Coffee Type in Daejeon. Korean J. Community Nutr. 16(4):511-524 https://doi.org/10.5720/kjcn.2011.16.4.511
  20. Kudo Y, Falciglia GA, Couch SC. 2000. Evolution of meal patterns and food choice of Japanese-American females born in the United States. Eur J Clin Hutr. 54:665-700. https://doi.org/10.1038/sj.ejcn.1601072
  21. Lee YJ, Seo YJ, Joo HS, Choi SK, 2005. A Study on the Satisfaction for the Menu Quality of Korean Traditional Food of Japanese Tourists. Korean J. Food Culture. 20(2):283-291
  22. Rozin P. The selection of food by rats, humans and other animals. pp. 21-76. In: Advances in the study of behavior. Rosenblatt R, Hinde RA, Beer C, Shaw E (eds). Academic Press, New York, NY, USA (1976)
  23. Satia JA, Patterson RE, Taylor VM, Cheney CL, et all. 2000. Use of qualitative methods to study diet, acculturation, and health in Chinese-American women. J Am diet Assoc. 100:934-940 https://doi.org/10.1016/S0002-8223(00)00269-8
  24. Song JS, Moon SJ. 2011. Survey of Chinese University or College Students' Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk. Korean J. Food Culture.
  25. Youn NM, Lee SH, Yoon YS. 2010. A Comparative Study on the Recognition and Attitude of Korean Foods for Japanese and Chinese Tourists in Korea. Journal of Foodservice Management Society of Korea, 13(2):149-168
  26. 통일부, Assessed Aug 14. 2012. Available from: http://www.unikorea.go.kr/CmsWeb/viewPage.req?idx=PG0000000166