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KMID : 0665420200350030265
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Korean Journal of Food Culture
2020 Volume.35 No. 3 p.265 ~ p.277
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A Study on the Korean Food Adaptation and Utilization of University Foodservice According to the Religion of International Students in Busan
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Hong Kyung-Hee
Lee Hyun-Sook
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Abstract
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This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to thereligion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studyingat a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rateof eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit amongBuddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highestamong Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurantmenu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians(79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was “nomenu to eat” for religious reasons, and other religious groups cited “lack of menu variety.” Preferred types and recipes ofmeats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made toincrease adaptation to life abroad in Korea, including changes in university foodservice management, considering thereligious characteristics of international students.
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KEYWORD
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International student, religion, dietary adaptation, university foodservice, halal food
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