Warning: mkdir(): Permission denied in /home/virtual/lib/view_data.php on line 81

Warning: fopen(upload/ip_log/ip_log_2024-09.txt): failed to open stream: No such file or directory in /home/virtual/lib/view_data.php on line 83

Warning: fwrite() expects parameter 1 to be resource, boolean given in /home/virtual/lib/view_data.php on line 84
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Skip Navigation
Skip to contents

Korean J Community Nutr : Korean Journal of Community Nutrition

Search
Advanced Search
OPEN ACCESS
mobile search button mobile menu button

Articles

Page Path
HOME > Korean J Community Nutr > Volume 25(4); 2020 > Article
Research Article
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
Korean Journal of Community Nutrition 2020;25(4):291-302.
DOI: https://doi.org/10.5720/kjcn.2020.25.4.291
Published online: August 31, 2020
1Graduate Student, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea
2Instructor, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea
3Professor, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea
Corresponding author:  Jihyun Yoon,
Email: hoonyoon@snu.ac.kr
Received: 3 July 2020   • Revised: 21 August 2020   • Accepted: 22 August 2020
  • 38 Views
  • 0 Download
  • 1 Crossref
  • 0 Scopus
prev next
Full Article

Download PDF Download PDF

Abstract


Objective
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.


Korean J Community Nutr. 2020 Aug;25(4):291-302. Korean.
Published online Aug 31, 2020.
https://doi.org/10.5720/kjcn.2020.25.4.291
Copyright © 2020 The Korean Society of Community Nutrition
Original Article

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

Yan Cui,1 Hye-Jong Yoo,1 Injoo Choi,2 and Jihyun Yoon3
    • 1Graduate Student, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea.
    • 2Instructor, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea.
    • 3Professor, Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea.
  • Corresponding author: Jihyun Yoon. Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, Email: hoonyoon@snu.ac.kr
Received July 03, 2020; Revised August 21, 2020; Accepted August 22, 2020.

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.

Keywords
Chinese students; college and university foodservice; online survey; logistic regression; food lifestyle

Tables

Table 1
Frequency of university foodservice use among Chinese international students in Korea

Table 2
General characteristics of the respondents according to the frequency of university foodservice use

Table 3
Level of satisfaction with university foodservice among Chinese international students in Korea according to the frequency of university foodservice use

Table 4
Frequency of meals among Chinese international students in Korea according to the frequency of university foodservice use

Table 5
Changes in dietary life after studying in Korea among Chinese international students according to the frequency of university foodservice use

Table 6
Factors related to the changes in dietary life after studying in Korea among Chinese international students

Acknowledgments

This work was supported by The Research Institute of Human Ecology, Seoul National University.

References

    1. Ministry of Education. Statistics of foreign students at higher education institutions in Korea in 2019 [internet]. Ministry of Education; 2019 [cited 2020 Mar 4].
      Available from: https://www.moe.go.kr/.
    1. Sim MK, Han DH, Park CB. A study of foreign students’ perceptions toward their lived experience in Korean university residence hall. Multicult Educ Stud 2015;8(4):137–159.
    1. Yonhap News. Hanyang University hallal restaurant opened unique...Muslim students welcome [internet]. 2013 [updated 2013 Mar 7]. [cited 2020 Jul 3].
      Available from: https://news.naver.com/main/read.nhn?mode=LSD&mid=sec&sid1=102&oid=001&aid=0006133244.
    1. Cornell University. Options for dining on campus [internet]. 2019 [updated 2019 Jan 1]. [cited 2019 Apr 6].
      Available from: https://living.cornell.edu/get_started/housingdiningatcu/optionsfordining/.
    1. Hong KH, Lee HS. Study of the dietary behaviors and adaptation for Korean foods among international students in Busan. J Korean Soc Food Cult 2018;33(2):112–124.
    1. Gao W, Kim SY, Chang NS, Kim KN. Dietary behavior and nutritional status among Chinese female college students residing in Korea. Korean J Nutr 2013;46(2):177–185.
    1. Jung HY, Jeon ER. Preference for Korean food and satisfaction of dormitory foodservice by Chinese students studying at Mokpo National University. J Korean Soc Food Sci Nutr 2011;40(2):283–289.
    1. Fan MM, Bae HJ. Analyzing the importance and satisfaction on the university foodservice selection attributes of foreign Chinese students in Gyeongbuk province. Korean J Food Nutr 2014;27(1):128–135.
    1. Ryu SH, Cho YH, Han YR. Adaptation for Korean foods and satisfaction for foodservice by different residence periods of Chinese and Japanese university students in Daejeon. J East Asian Soc Dietary Life 2014;24(1):143–155.
    1. Yi NY. Mediating effects of perceived value on the relationship between university foodservice quality attributes and satisfaction of Chinese students in Daejeon. J Korean Soc Food Sci Nutr 2015;44(11):1750–1758.
    1. Hong KH, Lee HS. An evaluation on the attitudes and importance-satisfaction on service quality of university foodservice among international students in Busan. Korean J Community Nutr 2019;24(3):208–222.
    1. Liu HN, Jang JS. A study on the dietary habits, life habits, drink preference and intake according to the Chinese students gender in Gyeonggi province. Korean J Food Nutr 2018;31(2):293–300.
    1. Song FF, Kim MJ. Acculturation, food intake and dietary behaviors of Chinese college students in Busan by residential period. J East Asian Soc Dietary Life 2015;25(4):594–606.
    1. Wang JS, Kang YE, Lee SY. Stress and dietary behavior by acculturation level among Chinese students living in Korea. J East Asian Soc Diet Life 2019;29(1):42–55.
    1. Gao RR, Kim JH. Changes in dietary life and health-related lifestyle by stress level in Chinese international students in Korea. J Korean Diet Assoc 2018;24(1):75–91.
    1. Ministry of Education. Statistics of foreign students at higher education institutions in Korea in 2018 [internet]. Ministry of Education; 2018 [cited 2019 Mar 12].
      Available from: https://www.moe.go.kr/.
    1. Yoon JH, Kwon SY, Kim OS, Ryu SH, Lee YM, Han GS, et al. In: Quantity food production and service management. Goyang: Powerbook; 2019. pp. 52-58.
    1. Lee KA, Lyu ES. Importance-Performance Analysis (IPA) of service quality attributes of university foodservice by city size. Korean J Food Cook Sci 2017;33(6):691–701.
    1. Lyu ES, Lee KA. Perception of foodservice quality according to the customer loyalty among university students in Daegu· Gyeongbuk area. Korean J Food Cook Sci 2018;34(1):113–123.
    1. Zhou YM. Investigation report on the satisfaction of dining in college canteen. Manag Technol SME 2018;3:108–109.
    1. Lee KA, Lyu ES. Importance-Performance Analysis (IPA) of university foodservice quality by customer group according to the foodservice satisfaction and customer loyalty. J Korean Soc Food Sci Nutr 2019;48(1):109–119.
    1. Min KJ, Choi IS. Studies on dietary habits and residence students' satisfaction with university dormitory foodservice in Jeollabuk-do Iksan area. J Korean Soc Food Cult 2016;31(5):442–456.
    1. Lee KA, Park SY, Lyu ES. Relationship between foodservice satisfaction and customer loyalty of university dormitory foodservice in Gyeongsangbuk-do area. J Korean Soc Food Sci Nutr 2017;46(2):259–266.
    1. Kim DM, Kim YR, Kim KH. Dietary habits and nutritional status of young women according to breakfast frequency in Seoul. Korean J Community Nutr 2018;23(2):102–115.
    1. Kim TH, Han TY, Choi YC. Correlation between breakfast skipping and body composition in college students. The Korea J Sports Sci 2019;28(5):1085–1093.
    1. Wang YL, Wang ZX. The survey on the nutrition of diet and the health of college student. Farm Prod Process 2015;378:63–66.
    1. China Youth. Chinese college students' frequency of eating breakfast [internet]. 2019 [updated 2019 Oct 11]. [cited 2020 Jun 28].
      Available from: http://edu.youth.cn/jyzx/jyxw/201910/t20191011_12090917.htm.
    1. Xi MZ. In: Changes in dietary habits and food intake frequency among Chinese students in Korea [master's thesis]. Chung-Ang University; 2017.
    1. Li GT. In: The change of dietary environment and snacking habits of Chinese students in South Korea [master's thesis]. Gachon University; 2013.
    1. Shim MK, Han DH, Park CB. A study of foreign students' perceptions toward their lived experience in Korean university residence hall. Multicult Educ Stud 2015;8(4):137–159.
    1. Cho JH. Effects of service quality on customer's perceived value, customer satisfaction, trust, and behavioral intention in the university cafeteria. J Korea Serv Manag Soc 2015;16(5):73–100.

Figure & Data

References

    Citations

    Citations to this article as recorded by  Crossref logo
    • Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
      Qi Li, Ji Eun Lee, Jeong Ok Rho
      Journal of the East Asian Society of Dietary Life.2021; 31(2): 91.     CrossRef

    Korean J Community Nutr : Korean Journal of Community Nutrition
    © The Korean Society of Community Nutrition.
    Close layer
    TOP