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Study of Dietary Attitudes and Diet Management of Married Immigrant Women in Korea according to Residence Period

한국 결혼이주여성의 거주기간에 따른 식태도 및 식생활 관리에 관한 연구

  • Cha, Seon-Mi (Major in Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Bu, So-Young (Division of Food Science, Kyungil University) ;
  • Kim, Eun-Jin (Division of Food Science, Kongju National University) ;
  • Kim, Myung-Hee (Division of Food Science, Kongju National University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
  • 차선미 (공주대학교 교육대학원 영양교육전공) ;
  • 부소영 (경일대학교 식품과학부) ;
  • 김은진 (공주대학교 식품과학부) ;
  • 김명희 (공주대학교 식품과학부) ;
  • 최미경 (공주대학교 식품과학부)
  • Received : 2012.06.05
  • Accepted : 2012.09.17
  • Published : 2012.11.02

Abstract

The purpose of this study was to examine the dietary attitudes and meal management of married immigrant women according to residence period in Korea. The study was conducted by administering a questionnaire survey to 220 married immigrant women in Korea. More than one third of the immigrant women who stayed in Korea less than 3 years tended to eat a limited variety of foods. Irregularity of meal time decreased as residence time period increased (P<0.05). As immigrant women stayed longer in Korea, they became more responsible for the diet of their family (P<0.001) and had more time to share breakfast and dinner with all family members (P<0.05). Nearly half of immigrant women in all residence periods indicated their husband's family as the most influential factor in acquiring Korean foods (P<0.05). Immigrant women became more familiar with Korean cooking and recognition of nutritious foods (P<0.001) the longer they lived in Korea and more enjoyable meal times with family (P<0.05). In summary, as the period of residence in Korea increased, the dietary attitudes of immigrant women became more positive towards Korean food and diet culture. Further, immigrant women became more responsible for guiding children's dietary habits and offering healthy foods to their family as residence period increased. Therefore, the government and social programs should conduct constant and organized lessons on Korean culture and cooking according to residence period for immigrant women to build up stable and positive dietary attitudes.

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Cited by

  1. Chinese Female Marriage Immigrants' Dietary Life after Immigration to Korea : Comparison between Han-Chinese and Korean-Chinese vol.19, pp.4, 2014, https://doi.org/10.5720/kjcn.2014.19.4.317
  2. Korean Food Acculturation Phenomena of Married Immigrant Women and Their Children’s Eating Habits vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.545
  3. Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.233
  4. Analysis of Korean Dietary Life Adaptation of Married Female Immigrants vol.22, pp.2, 2017, https://doi.org/10.5720/kjcn.2017.22.2.103
  5. Dietary behaviors of female marriage immigrants residing in Gwangju, Korea vol.49, pp.3, 2016, https://doi.org/10.4163/jnh.2016.49.3.179