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KMID : 0665420210360040349
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Korean Journal of Food Culture
2021 Volume.36 No. 4 p.349 ~ p.361
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A Study on the Adaptation to Korean Food and Satisfaction with University Foodservice by Residence Period 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 the dietary adaptation and use of the university foodservice (UF) in Koreaaccording to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7months 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 quartileand then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store foodwas lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. Thefrequency of night eating increased according to the period of residence after the second quartile. The degree of adaptationto Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4thquartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as theresidence period increased. Based on these results, since international students are very positive and try to adapt to thedietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust totheir dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture andshow positive changes, it is necessary to continuously operate the Korean food culture adaptation program for internationalstudents over this period.
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KEYWORD
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International student, residence period, dietary behavior, adaptation, korean food
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