A Study on the Adaptation of Korean diet and Utilization of University Foodservice According to the Nationality of International Students in Busan

부산지역 외국인 유학생의 국적에 따른 한국 식생활 적응도 및 대학급식소 이용행태 조사

  • Hong, Kyung Hee (Department of Food Science and Nutrition, Dongseo University) ;
  • Lee, Hyun Sook (Department of Food Science and Nutrition, Dongseo University)
  • 홍경희 (동서대학교 식품영양학과) ;
  • 이현숙 (동서대학교 식품영양학과)
  • Received : 2019.08.01
  • Accepted : 2019.10.22
  • Published : 2019.10.31


This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was 'lack of menu variety', and for Central Asians was 'no menu that can be eaten, including due to religious reasons'. In order to improve UF, all groups asked for increased 'variety of menu', and Vietnamese and Southeast Asians also asked for 'decrease in price'. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.


Supported by : 동서대학교


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