[논문]부산광역시 외국인 유학생의 거주기간에 따른 한국 식생활 적응 및 교내급식 만족도 조사

홍경희; 이현숙

doi:10.7318/kjfc/2021.36.4.349

[국내논문] 부산광역시 외국인 유학생의 거주기간에 따른 한국 식생활 적응 및 교내급식 만족도 조사
A Study on the Adaptation to Korean Food and Satisfaction with University Foodservice by Residence Period of International Students in Busan 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.4, 2021년, pp.349 - 361

홍경희 (동서대학교 식품영양학과) , 이현숙 (동서대학교 식품영양학과)

Abstract ▼ AI-Helper

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.

주제어

표/그림 (7)

표 General characteristics of subjects by the residence period
표 Dietary behaviors of subjects by the residence period N(%)
표 Meal frequencies of subjects by the residence period N(%)
표 Dietary adaptation of subjects in Korean food by the residence period
표 Using frequencies of in-campus cafeteria, out-campus restaurant and self cooking of subjects by the residence period N(%)
표 Dietary information source and companion at meal time of subjects by the residence period N(%)
표 The actual condition for use of university foodservice of subjects by the residence period N(%)

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