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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on the Korean Food Selection Practices by Importance and Satisfaction among Korean Students Attending International Schools

외국인학교 한국 학생의 한식선택 시 중요도 및 만족도 조사

  • Kim, Min Jung (Graduate School of Professional Studies, Traditional Culture and Arts, Sookmyung Women's University) ;
  • Hong, Jinim (Graduate School of Professional Studies, Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Graduate School of Professional Studies, Traditional Culture and Arts, Sookmyung Women's University)
  • 김민정 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 홍진임 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공)
  • Received : 2013.06.08
  • Accepted : 2013.08.30
  • Published : 2013.08.31
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Abstract

The purpose of this study is to understand the characteristics and improvements of Korean foods by using the ISA (Importance Satisfaction Analysis) targeting Korean students in international schools in the Seoul Metropolitan area. It also analyzes the difference in the importance and satisfaction of Korean foods, and to provide basic data for developing various healthy diets which are suitable for target students. Target groups are 7 to 12 graders which consist of 62 male students and 42 female students, and most of them had lived in the United States with duration of staying abroad from 1 year to less than 3 years and duration of attending schools from 1 year to less than 2 years. Most of their family structures are the nuclear family, and most of their fathers work in management positions and mothers are mostly full-time housewives. The most favored and consumed food is fruits and the least favored is seaweeds. Perceptions regarding Korean foods are mainly positive and more female students than male students consider Korean foods as well-being foods. The important factor for choosing Korean food is the flavor, and the highest satisfaction lies in the cleanliness of food and tableware, and food temperatures appear to be less important than other factors regarding both importance and satisfaction aspects. The flavor turns out to be the most influential when consuming Korean foods, and information on Korean foods is mostly acquired from advices of those around and through words-of-mouth, and many comments point out that the levels of sanitation should be improved. The result of ISA regarding determinant factors in choosing Korean foods by Korean students in international schools shows that efforts for aggressive improvements should be made in areas for 'the amount of food', 'the price of food', and 'the curiosity on food'.

Keywords

References

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