Adaptation for Korean Foods and Satisfaction for Foodservice by Different Residence Periods of Chinese and Japanese University Students in Daejeon

Ryu, Si-Hyun

doi:10.17495/easdl.2014.02.24.1.143

Cited by 8 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A previous study indicated that Chinese students would be more satisfied with diverse menus and cooking methods for international students and better nutritional value in meals served by schools [ 18 , 31 ]. Guo et al [ 33 ] suggested that nutrition education focused on individual energy needs and food exchange units to improve knowledge of nutrition, dietary attitude and intake in South Korea would be effective for Chinese college students.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies on Chinese international students have mostly focused on changes in dietary behaviors [ 16 ], surveys on the preference for Korean food and satisfaction with the school food service [ 17 , 18 , 19 ], acculturation and stress among Chinese students in Korea [ 5 ], and the relationship between acculturative stress and the preference for traditional Korean food [ 20 ]. Research that examines the risk factors for overweight and obese Chinese international students, however, including general characteristics, diet and health behaviors and acculturation, is limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea

2015

View full text Add to dashboard Cite

BACKGROUND/OBJECTIVESInternational students face dissimilar food environments, which could lead to changes in dietary behaviors and anthropometric characteristics between before and after migration. We sought to examine the risk factors, including dietary behaviors, acculturation, and demographic characteristics, related to overweight subjects residing in South Korea.SUBJECTS/METHODSWe conducted a cross-sectional study, collecting data from 142 Chinese international students (63 males, 79 females) in 2013.RESULTSThe mean age of the subjects was 25.4 years, and almost half of them immigrated to South Korea to earn a master's degree or doctoral degree (n = 70, 49.3%). Chinese international students showed an increase in skipping meals and eating speed, but a decrease in the frequency of fruit and vegetable consumption in South Korea compared to when they lived in China. We found a statistically significant increase in weight (69.4 → 73.9 kg) and BMI (22.4 → 23.8 kg/m2) for male subjects (P < 0.001) but no change for female subjects. We also found that overweight subjects were more likely to be highly acculturated and male compared with normal-weight subjects.CONCLUSIONAmong Chinese international students living in South Korea, male and more highly acculturated subjects are more vulnerable to weight gain. This study provides useful information to design tailored nutrition intervention programs for Chinese international students.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea

2015

View full text Add to dashboard Cite

show abstract

“…In addition, the CSK had high preferences for pumpkins, eggplants, cucumbers, and white radish, which concurs with a previous study on Korean food preferences for the Chinese college students studying abroad in Korea [ 41 ]. Vegetables are eaten in Korea raw, boiled, or steamed, whereas in China they are cooked using a dry-heat method (e.g., grilling or frying), but Chinese college students studying abroad in Korea longer eat more raw and boiled vegetables [ 45 ]. In addition, it was reported that the frequency of vegetable intake decreased after the Chinese college students moved to Korea [ 4 ] and 60–70% of Chinese college students studying abroad in Korea were below the recommended intake in vitamins A, B 2 , C, zinc, folic acid, and calcium intakes [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea

et al. 2021

View full text Add to dashboard Cite

“…2010년 들어 재한 중국 유학생을 대상으로 한 대학급식 만족도와 관련한 연구들이 보고되고 있다 [7][8][9][10][11]. 또한 재 한 중국 유학생을 대상으로 식생활 적응 [5,11], 식습관 [12], 식습관 변화에 따른 영양 섭취 실태 [6], 식품섭취 및 식행동 [13], 스트레스와 식생활 [14,15] 와 함께 보정 변수로 일반적 특성을 포함하였다.…”

Section: 서 론unclassified

Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea

Cui

Yoo

Choi

et al. 2020

Korean J Community Nutr

View full text Add to dashboard Cite

Objectives: This study investigated the current use of university foodservice among Chinese international students in Korea, focusing on the relationship between the frequency of university foodservice use and their dietary life. Methods: An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into "the Low-frequency group" (< one time/week; n=144), "the Mid-frequency group" (one-two times/week; n=133), and "the High-frequency group" ( three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups. Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life. Results: More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group. Conclusions: The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e.  three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.

show abstract

Adaptation for Korean Foods and Satisfaction for Foodservice by Different Residence Periods of Chinese and Japanese University Students in Daejeon

Cited by 8 publications

References 0 publications

Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea

Acculturation and changes in dietary behavior and anthropometric measures among Chinese international students in South Korea

Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea

Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea

Contact Info

Product

Resources

About