Comparative Study on Dietary Patterns of Korean - Chinese and Koreans

중국 연변 조선족자치주 성인과 한국 구리지역 성인의 식생활 양식 비교

  • Paik, Hee-Young (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Joung-Soon (Graduate school of public Health, Seoul National University) ;
  • Wen, Yong (Dept. of Preventive Medicine, Beijing Medical University) ;
  • Joung, Hyo-Jee (Dept. of Culinary Science, Honam University) ;
  • Li, Shan-Ji (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University)
  • 백희영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김정순 (서울대학교 보건대학원) ;
  • 문용 (북경의대 예방의학교실) ;
  • 정효지 (호남대학교 조리과학과) ;
  • 이선희 (서울대학교 식품영양학과.생활과학연구소)
  • Published : 2001.10.30


This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.


Korean-Chinese;dietary life;dietary patterns;food intake;acculturation