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Acculturation and dietary practices among Korean Americans
S K Lee1, J Sobal, E A Frongillo
1School of Health Sciences, Hunter College, CUNY, NY 10010, USA.
Objective:
Examine variation in dietary practices and nutritional intakes of Korean Americans at different acculturation levels.
Design:
Cross-sectional mail survey.
Subjects/Setting:
US national sample of 348 Korean Americans (46% of the Korean American sample to whom questionnaires were delivered).
Statistical Analysis Performed:
Analysis of variance, Pearson correlation, Spearman rank correlation, chi 2 test, and multiple regression analysis.
Results:
Korean Americans who were more acculturated consumed more American food and less Korean food. American foods such as oranges, low-fat milk, bagels, tomatoes, and bread were consumed regularly by Korean Americans; Korean foods such as rice, kimchi, garlic, green onions, and Korean soup were also consumed regularly. American foods were adopted the most at breakfast and the least at dinner. Bicultural people regularly incorporated more different types of foods into their diet. Despite significant differences in dietary practices, dietary quality did not vary by acculturation status.
Application/Conclusions:
Acculturation was influential in the dietary patterns of Korean Americans. Specific information about Korean diet related to acculturation status can be used by dietitians who work with Korean Americans. Dietitians can benefit from gathering and applying specific information about Korean diets and diets of other ethnic groups; they also need to recognize the changing nature of dietary patterns as acculturation occurs.