J East Asian Soc Dietary Life 25(2): 234245 (2015) http://dx.doi.org/10.17495/easdl.2015.4.25.2.234 234 1 1 2 1, 2 Factors related to Korean Dietary Adaptation in Chinese Female Marriage Immigrants living in the Seoul Metropolitan Area Kana Asano 1, Jihyun Yoon 1 and Si-Hyun Ryu 2 1 Dept. of Food and Nutrition, Seoul National University, Seoul 151-742, Korea 2 Dept. of Foodservice Management, Paichai University, Daejeon 302-735, Korea ABSTRACT 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 16 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 (mean score 3.11) and high dietary (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 were significantly higher than those of low dietary. The number of respondents of the high dietary reporting increased food diversity (p<0.01) and decreased frequency of skipping meals (p<0.01) was significantly higher compare to the low dietary. 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 dietrelated adaptation support programs for Chinese female marriage immigrants may positively affect their acculturation and dietary behaviors. Key words: Chinese female marriage immigrants, dietary adaptation, healthy dietary behavior, dietary habits, acculturation 2013 25,963 8.0%, 18,307 70.5%. 33.1%, 31.5%, 9.2% (Statistics Korea 2014).., Corresponding author : Si-Hyun Ryu, Tel: + 82-42-520-5907, Fax: +82-70-4369-1778, E-mail : ryush@pcu.ac.kr (Satia-Abouta et al 2002). 2012 (Jeon et al 2013) 56%, 47%. Kim et al(2011a),. 32% 23 15%,
25(2): 234245 (2015) 235 (Kim et al 2011a)., (Kim et al 2009). (Jeon et al 2013; Kim et al 2011a).. Kim et al(2012),,,. (Oh KS 2010),,. Lee JS(2012),,,., (Lv & Cason 2004; Liu et al 2010; Dela Cruz et al 2013; Lesser et al 2014; Tseng et al 2014), (Berry JW 1997). (Kim & Lee 2009; Han et al 2011; Cha et al 2012; So & Han 2012), (Kim et al 2009), (Kim et al 2011a; Jeong et al 2012; Kim et al 2011b). (Oh KS 2010; Kim et al 2012; Lee JS 2012),,..,,,,. 1. 1, 16 2013 7 8. 3, 6. 2013 5 20....,. 309. 2.,,, 4.,,,,,.,,,,,. (Hyun & Kim 2011),,,, 5.,,, Berry JW(1997) Barry DT(2001) The East Asian Acculturation
236 Measure(EAAM)., α,,,,,,,,,, 8. (Lee JS 2012; So & Han 2012),,,,,. (Kim et al 2009; Kim et al 2012),,,,,,,, 10. (Rosenmöller et al 2011),,,, 1,, 7. 3. 151 158, 309. IBM SPSS(19.0 version, Chicago, IL, USA),. (Asano et al 2014). 3.50 (n=137, =3.11) (n=172, =3.81) χ 2 t.,,,,,, 1, 2, 3, 4, 5.. α.,,,,,,,. 1. (55.5%), (52.3%) (Table 1). 30(64.7%),. (55.5%), (51.7%). 300400 34% 44%. 200 12%, 6% (p<0.05). 5 10 2/3. 2. 8 α 0.72. 5, Table 2 3.20, (3.26) (3.12) (p<0.01). (3.64)
25(2): 234245 (2015) 237 Table 1. The general characteristics of the respondents by the level of dietary adaptation n(%) Ethnic group Age (yr) Education level Employment status Monthly household income (1,000 won) Length of residence in Korea (yr) Total (n=309) Low dietary (n=137) High dietary (n=172) Han Chinese 151(48.9) 61(44.5) 90(52.3) Korean-Chinese 158(51.1) 76(55.5) 82(47.7) 20 s 71(23.0) 27(19.7) 44(25.6) 30 s 200(64.7) 95(69.3) 105(61.0) 40 s 38(12.3) 15(10.9) 23(13.4) Middle school graduate or less 46(14.9) 26(19.0) 20(11.6) High school graduate 182(58.9) 75(54.7) 107(62.2) College graduate or higher 81(26.2) 36(26.3) 45(26.2) Employed 159(51.5) 76(55.5) 83(48.3) Unemployed 150(48.5) 61(44.5) 89(51.7) <2,000 27( 8.7) 17(12.4) 10( 5.8) 2,000<3,000 99(32.0) 40(29.2) 59(34.3) 3,000<4,000 121(39.2) 46(33.6) 75(43.6) 4,000 62(20.1) 34(24.8) 28(16.3) <5 56(18.1) 32(23.4) 24(14.0) 5<10 202(65.4) 86(62.8) 116(67.4) 10 51(16.5) 19(13.9) 32(18.6) χ 2 Value 1.86 2.32 3.49 1.59 9.15 * 5.01 * p<0.05. Table 2. The acculturation level of Chinese female marriage immigrants by the level of dietary adaptation in Korea (Mean±S.D.) Total (n=309) Low dietary (n=137) High dietary (n=172) I write better in Korean than in Chinese. 2.87±0.86 1) 2.93±0.83 2.83±0.89 When I am in my apartment/house, I typically speak Korean. 3.72±0.54 3.64±0.55 3.78±0.53 If I were asked to write poetry, I would prefer to write it in Korean. 2.90±0.85 2.93±0.82 2.88±0.88 I get along better with Koreans than Chineses. 3.24±0.63 3.07±0.69 3.38±0.54 I feel that Koreans understand me better than Chineses do. 3.24±0.74 3.11±0.81 3.34±0.66 I find it easier to communicate my feelings to Koreans than to Chineses. I feel more comfortable socializing with Koreans than to Chineses. 3.08±0.77 2.95±0.78 3.19±0.76 3.28±0.74 3.13±0.71 3.39±0.74 Most of my friends at work are Koreans. 3.24±0.79 3.17±0.76 3.30±0.80 1) ** t Value Overall 3.20±0.43 3.12±0.44 3.26±0.42 2.94 ** 5 point scale: 1= strongly disagree, 2= disagree, 3= neutral, 4=agree, 5= strongly agree. p<0.01.
238 (3.78).,, ' 2. 3. Table 3. 61%. (19.7%),,,, (26.7%), (p< Table 3. The dietary practice of Chinese female marriage immigrants by the level of dietary adaptation in Korea n(%) Total (n=309) Low dietary (n=137) High dietary (n=172) χ 2 Value Source of diet-related and health information Biggest concern when selecting food Frequency of eating Korean food Frequency of eating Chinese food Purchasing place of food ingredients except Chinese food ingredients Methods of acquiring Kimchi Methods of acquiring Korean sauces Family 187(60.5) 84(61.3) 103(59.9) Book/Newspaper/TV/Internet 69(22.3) 24(17.5) 46(26.7) Friend 43(13.9) 27(19.7) 16( 9.3) Community 10( 3.2) 2( 1.5) 7( 4.1) Taste 200(64.7) 89(65.0) 111(64.5) Health 92(29.8) 41(29.9) 51(29.7) Price/Korean style 17( 5.5) 7( 5.1) 10( 5.8) Everyday 168(54.4) 56(40.9) 112(65.1) 56 days/week 48(15.5) 24(17.5) 24(14.0) 34 days/week 47(15.2) 26(19.0) 21(12.2) 12 days/week 33(10.7) 24(17.5) 9( 5.2) Never 13( 4.2) 7( 5.1) 6( 3.5) 56 days/week 25( 8.1) 21(15.3) 4( 2.3) 34 days/week 47(15.2) 21(15.3) 26(15.1) 12 days/week 134(43.4) 66(48.2) 68(39.5) Never 103(33.3) 29(21.2) 74(43.0) Hypermarket 159(51.5) 61(44.5) 98(57.0) Supermarket 76(24.6) 47(34.3) 29(16.9) Traditional market 74(23.9) 29(21.2) 45(26.2) Self-made 137(44.3) 38(27.7) 99(57.6) Purchase 63(20.4) 36(26.3) 27(15.7) Obtain from relatives/friends 109(35.3) 63(46.0) 46(26.7) Self-made 26( 8.4) 8( 5.8) 18(10.5) Purchase 147(47.6) 60(43.8) 87(50.6) Obtain from relatives/friends 136(44.0) 69(50.4) 67(39.0) 10.61 * 0.07 22.42 *** 28.18 *** 12.53 ** 27.49 *** 4.93 * p<0.05, ** p<0.01, *** p<0.001.
25(2): 234245 (2015) 239 0.05). 2/3,. 41%, 65%. 34 (19.0%), 56(14.0%) (p<0.001).,, 12 (48.2%), (43.0%) (p<0.001). (44.5%) (57.0%). (34.3%), (26.2%) (p<0.01). (57.6%), (46.0%) (p<0.001).. 4. 10 α 0.73. 5, Table 4 3.26, (3.31) (3.19) (p<0.01)., 1 2, Table 4. The healthy dietary behavior of Chinese female marriage immigrants by the level of dietary adaptation in Korea Mean±S.D. I drink more than one bottle of milk or dairy products everyday (e.g. yogurt, yoplait). I eat meat, fish, egg, bean, and bean curd (tofu) at every meal. Total (n=309) Low dietary (n=137) High dietary (n=172) t Value 3.40±0.83 1) 3.32±0.85 3.46±0.82 1.45 3.75±0.73 3.67±0.79 3.81±0.68 1.67 I eat vegetables other than Kimchi at every meal. 3.88±0.70 3.78±0.76 3.95±0.64 2.12 * I eat some kind of fruit or fruit juice everyday. 3.56±0.73 3.55±0.69 3.58±0.76 0.34 I eat fatty meat (pork belly, rib, broiled eels) more than twice a week. 2) 2.50±0.86 2.51±0.95 2.49±0.78 0.17 I eat fried food or stir-fried dishes more than twice a week. 2) 2.61±0.82 2.50±0.88 2.71±0.76 2.23 * I tend to eat salty food. 2) 2.90±0.86 2.78±0.86 2.99±0.85 2.17 * I eat ice cream, cake, cookies, and carbonated drinks between meals more than twice a week. 2) 2.93±0.87 2.82±0.83 3.01±0.90 1.88 I am not a picky eater, so I tend to ingest a broad variety of foods. 3.50±0.73 3.47±0.75 3.52±0.71 0.52 I eat three meals on a regular basis. 3.55±0.67 3.54±0.62 3.55±0.71 0.16 1) 2) * Overall 3.26±0.30 3.19±0.29 3.31±0.30 3.34 ** 5 point scale: 1=strongly disagree, 2=disagree, 3=neutral, 4=agree, 5=strongly agree. Reverse coding. p<0.05, ** p<0.01.
240 (p<0.05). 5. Table 5 (p<0.01) (p<0.01)., (51.1%), 70%. 77% (63.5%). 62% (53.3%) (p<0.05). (72.1%) (27.9%), (47.4%) (49.6%) Table 5. Chinese female marriage immigrants changes in dietary habits by the level of dietary adaptation after immigration to Korea n(%) Frequency of eating out Frequency of skipping meals Frequency of cooking at home Frequency of eating snack Portion size Food diversity Frequency of reading nutrition & food labels Total Low dietary (n=309) (n=137) (n=172) Increase 236(76.4) 101(73.7) 135(78.5) No change 57(18.4) 29(21.2) 28(16.3) Decrease 16( 5.2) 7( 5.1) 9( 5.2) Increase 27( 8.7) 12( 8.8) 15( 8.7) No change 92(29.8) 55(40.1) 37(21.5) Decrease 190(61.5) 70(51.1) 120(69.8) Increase 179(57.9) 73(53.3) 106(61.6) No change 107(34.6) 48(35.0) 59(34.3) Decrease 23( 7.4) 16(11.7) 7( 4.1) Increase 192(62.1) 68(49.6) 124(72.1) No change 113(36.6) 65(47.4) 48(27.9) Decrease 4( 1.3) 4( 2.9) 0( 0.0) Increase 154(49.8) 63(46.0) 91(52.9) No change 141(45.6) 67(48.9) 74(43.0) Decrease 14( 4.5) 7( 5.1) 7( 4.1) Increase 220(71.2) 87(63.5) 133(77.3) No change 86(27.8) 48(35.0) 38(22.1) Decrease 3( 1.0) 2( 1.5) 1( 0.6) Increase 151(48.9) 63(46.0) 88(51.2) No change 145(46.9) 65(47.4) 80(46.5) Decrease 13( 4.2) 9( 6.6) 4( 2.3) High dietary χ 2 Value 1.22 13.22 ** 6.86 * 16.35 1)*** 1.49 7.10 1)** 3.70 1) * 33% of the cells had expected counts of less than 5. Therefore no change and decrease response categories were combined into a single category for chi-square test. p<0.05, ** p<0.01, *** p<0.001.
25(2): 234245 (2015) 241 (p<0.001). =0.28, p<0.001). 6. Table 6. F 7.30, p<0.001. R 2 0.17 17%.,,,,., (β=0.17, p<0.05), 200 200300 (β=0.21, p< 0.05) 300400 (β=0.21, p<0.05), (β=0.14, p<0.05), (β=0.26, p<0.001), (β 1, 16,,,,. 5 3.50 ( 3.11) ( 3.81). (Han GS 2006),,. Han et al(2011) Table 6. The results of multiple regression analysis of dietary adaptation and general characteristics, acculturation level, healthy dietary behavior 1) 2) * Variable B Standard error β t Value Constant 1.01 0.43 2.36 * Age (yr) 0.01 0.01 0.08 1.31 Education level Employment status Monthly household income (1,000 won) High school graduate (Ref. Middle school graduate or less) College graduate or higher (Ref. Middle school graduate or less) Unemployed (Ref. Employed) 2,000<3,000 (Ref. <2,000) 3,000<4,000 (Ref. <2,000) 4,000 (Ref. <2.000) 0.16 0.07 0.17 2.26 * 0.17 0.09 0.17 1.94 0.09 0.05 0.10 1.64 0.20 0.09 0.21 2.25 * 0.19 0.09 0.21 2.10 * 0.04 0.11 0.04 0.42 Length of residence in Korea (yr) 0.02 0.01 0.14 2.27 * Acculturation level 1) 0.27 0.06 0.26 4.48 *** Healthy dietary behavior 2) 0.42 0.09 0.28 4.88 *** Adjusted R 2 = 0.17, F= 7.30 *** Composed of 8 items (using a 5 point scale ranging from 05). Composed of 10 items (using a 5 point scale ranging from 05). p<0.05, *** p<0.001. Dependent variable: Dietary adaptation
242 76%.,, (Kim KH 2012).,,.,.,.. (Yang et al 2007).. (Tserendejid et al 2013),,,,. (Lv & Cason 2004; Liu et al 2010),,. Berry JW(1997),,, 4.,,.,. (Lim et al 2010),,., (Choi HJ 2009),., (Kim et al 2011a)..,,,,,., 56 80% (58.4%). (57.6%), (46.0%)..,,,.,,,. Kim et al(2012),.,
25(2): 234245 (2015) 243,.,. Kim et al( 2011a),,.,,,,.,, 200 200300 300400,,,. 60% Cha et al(2012),., (Kim et al 2012) 4 4., Kim et al(2012). Lee JS(2012),,,,. Oh KS(2010),,,,,,,...,,.,.,,.,,,,. 1 1~6 309.. 1., 151, 158, 30, 5 10 2/3. 2. (5 ) 3.50 ( 3.81) ( 3.11), 5 (p<0.01) (p<0.01). 3., (p<0.001). 56 80% (58.4%), (57.6%)
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