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

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

  • 이은정 (신흥대학교 호텔외식경영과) ;
  • 배영금 (신흥대학교 호텔외식경영과)
  • Lee, Eun-Jung (Department of Hotel & Restaurant Management, Shinheung College) ;
  • Pei, Yong-Qin (Department of Hotel & Restaurant Management, Shinheung College)
  • 투고 : 2012.09.20
  • 심사 : 2012.11.29
  • 발행 : 2012.12.30


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.


연구 과제 주관 기관 : 신흥대학교


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