동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제25권4호
  • /
  • Pages.594-606
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  • 2015
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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부산지역 중국인 대학생의 거주기간에 따른 한국문화적응, 식품섭취 및 식행동

Acculturation, Food Intake and Dietary Behaviors of Chinese College Students in Busan by Residential Period

  • 송방방 (신라대학교 식품영양학과) ;
  • 김미정 (신라대학교 식품영양학과)
  • 투고 : 2015.07.19
  • 심사 : 2015.08.18
  • 발행 : 2015.08.31
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초록

Acculturation may manifest dietary behavioral changes of students from overseas. This study investigated the dietary attitudes, food intakes, and dietary behaviors of 121 Chinese college students residing in Busan, Korea. Using a focus group interview and structured survey, subjects were divided into two groups (SG, LG) based on their self-rated acculturation status. The SG (n=70) and LG (n=51) groups consisted of participants that had resided in Korea for shorter than 18 months versus 18 months or longer, respectively. The SG group was more likely to point out the taste of Korean foods as being too sweet, salty, and spicy but less greasy. A food frequency questionnaire was developed to assess normal intake of Korean ethnic, Chinese ethnic, and common foods. The LG group consumed more Korean foods such as rice cake, dried laver, and radish kimchi but less Chinese foods such as bread glue ball and kidney bean. The LG group consumed more salty and fatty foods and Korean liquors, whereas the SG group consumed more fruits and noodles. Based on the exploratory factor analysis, the SG group showed significantly higher scores for "dietary regularity" but lower scores for "indulgence of unhealthful food" factors. In summation, the LG group became more accustomed to Korean foods and adopted less desirable dietary behaviors compared with the SG group. Findings suggest that the residential period of Chinese college students may be associated with their self-rated acculturation status and food acculturation process, and therefore tailored nutrition education programs are needed to support Chinese students' healthier dietary behaviors and food acculturation process.

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