• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.234-245
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• 2015

This study aimed to investigate factors related to Chinese female marriage immigrants' dietary adaptation. An in-person survey was conducted by a research institute on Chinese female marriage immigrants married to Korean men, having one child or more aged 1~6 years old, and having resided in Korea for at least 1 year before the survey. Data were collected from 309 respondents comprising 151 Han Chinese and 158 Korean-Chinese during the summer of 2013. About two-thirds of respondents were in their 30s and had resided in Korea for 5 to 10 years. Based on the overall mean score for dietary adaptation level (3.50 out of 5 points), the respondents were classified into two groups: low dietary adaptation group (mean score 3.11) and high dietary adaptation group (mean score 3.81). The results of comparative analysis between the two groups showed that the levels of acculturation (p<0.01) and healthy dietary behavior (p<0.01) for the high dietary adaptation group were significantly higher than those of low dietary adaptation group. The number of respondents of the high dietary adaptation group reporting increased food diversity (p<0.01) and decreased frequency of skipping meals (p<0.01) was significantly higher compare to the low dietary adaptation group. Multiple regression analysis was conducted to identify factors related to dietary adaptation. General characteristics, levels of acculturation, and healthy dietary behavior were included as independent variables. As a result, levels of acculturation and healthy dietary behavior as well as education level, monthly household income, and length of residence in Korea were associated with dietary adaptation. In conclusion, Chinese female marriage immigrants showing acculturated and healthy dietary behaviors adapted well to Korean dietary life. The results from this study suggest that diet-related adaptation support programs for Chinese female marriage immigrants may positively affect their acculturation and dietary behaviors.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.765-778
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• 2015

The purpose of this study was to investigate Japanese female marriage immigrants' dietary life and health-related characteristics after immigration to Korea. A survey was conducted with Japanese women married to Korean men and having one child or more aged 7 to 18 years old. Data were collected from 243 women during the summer of 2014. A total of 204 questionnaires were analyzed, after excluding 39 questionnaires with a high percentage of incomplete responses (84% analysis rate). Over 85% of respondents were the members of the Unification Church, and over 92% of respondents had stayed in Korea for longer than 10 years. Based on the overall mean score for dietary adaptation level (3.68 out of 5 points), respondents were classified into two groups: low dietary adaptation group (mean score 3.12) and high dietary adaptation group (mean score 4.19). The collected data were compared between the two groups. The high dietary adaptation group reported higher percentages of decreasing consumption in processed food, confectionary, and bread than the low dietary adaptation group after immigration to Korea. A higher percentage of respondents in the high dietary adaptation group perceived their health status as good and reported changes that led to a healthier dietary life after immigration to Korea compared with those in the low dietary adaptation group. In conclusion, Japanese female marriage immigrants well adapted to Korean dietary life tended to eat healthier and perceive health status better compared with those who were not well adapted. The results of this study could be useful for prospecting dietary life and health-related characteristics of immigrant women in the long term after immigration to Korea.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.212-221
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• 2014

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.364-374
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• 2020

This paper describes the experience of the dietary adaptation of patients undergoing peritoneal dialysis due to end-stage renal failure by identifying the meanings and structure of the experience. In the research method, the data from nine patients were collected using individual in-depth interviews and analyzed using Colaizzi's phenomenological method. The experience of the dietary adaptation of participants undergoing peritoneal dialysis was organized into four theme-clusters and 15 themes. These four theme-clusters were characterized as follows: 'the double sufferings of peritoneal dialysis process and dietary adaptation', 'vague and ambiguous diet management', 'the hardship of diet management felt by experiencing diet using one's body', and 'realizing the importance of diet management with peritoneal dialysis, resetting one's goal in life'. This paper describes the dietary adaptation process experienced by peritoneal dialysis patients was a process of adhering to a better life, even though it was the double sufferings of peritoneal dialysis process and dietary adaptation. In conclusion, the findings in this study provide a deep understanding of the lived experience of the dietary adaptation in peritoneal dialysis patients and should help in the development of tailored diet interventions for patients on peritoneal dialysis.

• Journal of Aquaculture
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• v.18 no.2
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• pp.69-75
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• 2005

One 30-day feeding trial was conducted to examine the effects of dietary salt on seawater adaptability of rainbow trout (Onchorhynchus mykiss) fed three experimental diets containing 0% (control), 4% and 8% salt. The experimetal period included 30 days of feeding trial in freshwater, 3 days of the step by step seawater acclimation with-out feeding diets, and 21 more days of seawater adaptation period (not with all experimental fish) with feeding the basal diet. Growth rates from triplicate groups were determined fur 30 days of feeding trial. Blood samples were taken at the begining and at the end of feeding trial, and 3 times (on 1st, 4th and 8th day) of the seawater adaptation period. Daily survival rates of duplicate groups from three experimetal treatments were recorded for 21 days of the seawater adaptation period. Total average initial and final fish weight were $149.5{\pm}7.6\;and\;187.1{\pm}7.6g$. Feed efficiency of fish fed diets containing 4% and 8% salt were significantly better than those of fish fed the control diet. Average cumulative survival rates were 72, 80 and 88% from the control, 4% and 8% salt diets, respectively. Pulse rate per minutes decreased with dietary salt level. Serum $Na^+\;and\;Cl^-$ concentrations of fish fed 4% and 8% salt diets were significantly higher than those of fish fed the control diet (P<0.05), however, the concentrations were stabilized after 8 days of seawater adaptation. Serum cortisol, glucose, cholesterol and tryglyceride concentrations, and the osmorality of fish decreased with dietary salt level, these values were significantly lower than those of fish fed the control diet. These results indicated that the dietary supplementation of salt could have advantages for seawater adaptability of rainbow trout.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.86-96
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• 2020

This study analyzed the dietary behaviors and adaptation for Korean foods among Central Asian workers(Mongolia, Kazakhstan, Uzbekistan, Kyrgyzstan) living in South Korea to provide basic and fundamental data that allows Central Asian workers to have desirable eating habits while living in South Korea. Questionnaires were completed by 186 Central Asian workers living in South Korea. From this study, we found that 56.8% of respondents ate three meals a day, and 27.2% of respondents ate two meals a day. 29.7% of respondents had no snacks. For adapting Korean food, Mongolia, Uzbekistan, Kyrgyzstan workers had difficulties adapting spicy and salty flavors and unpleasant smell while Kazakhstan workers had difficulties due to sweet flavors and spicy and salty flavors. Men adapted better than women to adapt Korean food. Women respondents ate Korean food more often than men. And the Uzbekistan ratio of eating homeland food daily was the highest. By providing understanding of dietary patterns of Central Asian workers, these results can be used as the basic and fundamental data for their Korean food adaptation.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.349-361
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• 2021

This study was conducted to investigate the dietary adaptation and use of the university foodservice (UF) in Korea according to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2 months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7 months in the second quartile (average 6.3 months), 8 months in the third quartile, and 9-66 months in the fourth quartile (average 18.3 months). The regularity of meals tended to be the highest in the 1st quartile and lowest in the 2nd quartile and then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store food was lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. The frequency of night eating increased according to the period of residence after the second quartile. The degree of adaptation to Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4th quartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as the residence period increased. Based on these results, since international students are very positive and try to adapt to the dietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust to their dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture and show positive changes, it is necessary to continuously operate the Korean food culture adaptation program for international students over this period.

• Journal of Digital Convergence
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• v.16 no.4
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• pp.205-219
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• 2018

The purpose of this study was to analysis of food adaptation and dietary behavior of marriage migrant women in according to their acculturation type, and find out their relationship. The survey was conducted by well-trained researchers using questionnaires translated into English, Chinese and Vietnamese. Food adaptional score was the highest in the assimilation type, and the separation type was the lowest. Dietary behavioral score in daily intake of milk and dairy foods was the highest in the assimilation type. There were positive correlations occurred between food adaptional score and dietary behavioral score, and also, between food adaptional score and assimilation score. Analysis of structural equation models shows that only assimilation affects food adaptational score, and food adaptational score affects the improvement of dietary behavior. In conclusion, marriage migrant women's positive attitude of new cultures, assimilation, might help them not only adapt to new cultures, but food adaptation and right dietary behaviors.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.159-169
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• 2012

The purpose of this study was to investigate Korean food adaption, eating behavior and dietary intakes of married female immigrants by age, number of residence years in Korea and level of income. The survey included 67 female marriage immigrants attending the Korean language class at the multicultural family support center within the northern part of Kyonggi province from October 2010 to July 2011. General characteristics, Korean dietary life adaptation, and eating behavior were collected and dietary intakes were assessed using 24-hour recall. The home countries with regards to all subjects were Vietnam (40.3%), China (23.9%), Japan (11.9%), Philippines (7.0%), and Mongolia (3.0%). Total energy intake was 1432.5kcal and there were significant differences in nutritional intake concerning vitamin B1 and vitamin B2 by age (p < 0.05). More than 50% of subjects did not meet estimated average requirements for calcium (56.7%), zinc (52.2%), vitamin C (55.2%), and folic acid (76.1%). Food adaptation scores were significantly correlated with general characteristics (age, residence year, drinking alcohol and acquisition of nationality), total scores of eating behavior, and nutritional intake (energy, protein, fat, fiber, calcium, phosphorus, sodium, potassium, niacin, vitamin E, and zinc). These results might suggest that the better their Korean food adaptation, the more desirable their eating behavior and nutritional status.

• Journal of Nutrition and Health
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• v.28 no.10
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• pp.1031-1039
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• 1995

Dietary mehaden oil enhances mucosal hyperplasia that normally occurs after massive small bowel resection. In contrast, dexamethasone and aspirin inhibit the adaptation response. In order to gain insight on the mechanism of these effects, male Sprague-Dawley rats weighing approximately 150gram were randomly divided into two groups and fed diet containing either 15% safflower oil or 14% menhaden oil and 1% safflower oil. Ten days later they were subjected to 70% jejunoilear resection. Immediately after surgery each group was further divided into two groups and receive either vehicle or 125ug/kg/day dexamethasone subcutaneously. All animals were sacrificed seven days after the surgery, and the remaining intestine was removed and divided at the anastomotic site. Dexamethasone, which decreased gut hyperplasia in both dietary groups, decreased both serum IGF-I levels and ileral PGE2 synthesis. Menhaden oil enhanced gut hyperplasia, but did not increase IGF-I or IGF-II levels in serum. PGE2 synthesis was lower in the ileum of menhaden oil-fed rats compared to that of safflower oil-fed rats. The effects of menhaden oil on adaptation did not apper to be mediated either through IGFs or PGE2 synthesis. Other factors could have played a role in enhancing adaptation following menhaden oil feeding.