The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Interrelations among Acculturative Stress and, Recognitions, Preferences and Eating Frequency of Korean Traditional Food by Chinese Students in Korea

일부 중국 유학생에서 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성

  • Her, Eun-Sil (Dept. of Food and Nutrition, Changshin University) ;
  • Park, Hye-Jin (Dept. of Food and Nutrition, Changshin University)
  • 허은실 (창신대학교 식품영양학과) ;
  • 박혜진 (창신대학교 식품영양학과)
  • Received : 2013.02.13
  • Accepted : 2013.05.08
  • Published : 2013.06.30
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Abstract

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was $3.06{\pm}0.32$, 'homesickness' score was the highest ($3.92{\pm}0.62$) and 'guiltscore' score was the lowest ($2.28{\pm}1.04$). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were 'restaurant' (49.6%) and 'school cafeteria' (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked 'Bulgogi' (26.7%) and 'Bibimbap' (21.9%). The recognition score for Korean traditional food was $0.70{\pm}0.27$. The preference score for Korean traditional food was $3.14{\pm}0.54$, and the favorite foods were 'Galbi' and 'Galbitang' while 'Ggakdugi' was the lowest. The eating frequency for Korean traditional food was $2.15{\pm}0.82$, and 'Baechukimchi' and 'Bibimbap' were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in 'Ddeokbokki' (r=0.470). The explanation power ($R^2$) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

Keywords

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