The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study of Dietary Life Related Factor according to the Acculturation Degree on Chinese Students in Korea

재한 중국인 유학생의 문화적응 정도에 따른 식생활 관련 요인 분석

  • Ren, Lu (Dept. of Food & Nutrition, Gachon University) ;
  • Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University)
  • 임로 (가천대학교 식품영양학과) ;
  • 장재선 (가천대학교 식품영양학과)
  • Received : 2017.03.09
  • Accepted : 2017.05.09
  • Published : 2017.08.31
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Abstract

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

Keywords

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