Dietary Habits and Nutritional Status of Ethnic Koreans in China: Comparison between Ethnic Koreans and Chinese in Yanbian Korean Self-governing Province, Jilin, China

DOI Web Site 12 References
  • Tei Gyokuei
    Graduate School of Life Science, Nagoya Women's University
  • Sakai Eiko
    Graduate School of Life Science, Nagoya Women's University
  • Sueda Kaori
    Graduate School of Life Science, Nagoya Women's University

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Other Title
  • 中国吉林省延辺朝鮮族自治州の朝鮮族の食生活―延吉市内朝鮮族と漢族の食事状況―
  • チュウゴク キツリンショウ エンヘン チョウセンゾク ジチシュウ ノ チョウセンゾク ノ ショク セイカツ エンキツ シナイ チョウセンゾク ト カンゾク ノ ショクジ ジョウキョウ
  • Comparison between Ethnic Koreans and Chinese in Yanbian Korean Self-governing Province, Jilin, China
  • 延吉市内朝鮮族と漢族の食事状況

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Abstract

Variation in the dietary practice and nutritional intake among different generations of ethnic Koreans in Yanbian Korean Self-governing Province (Jilin, China) were examined in May 2001 in comparison with those of ethnic Chinese in the same Province. A total of 158 junior high school students, 106 high school students in dormitories and 25 elderly people in a welfare Institution, each group including ethnic Koreans and Chinese, were surveyed by questionnaire and interview. Both the Koreans and Chinese consumed rice, fried vegetables and salad most frequently as their staple foods. Considering the fact that salad and fried vegetables are respectively of Korean and Chinese origins, both the ethnic groups are incorporating each other's diet.<br>However, the older group in the welfare institution, whether ethnic Korean or Chinese, depended more heavily on their own traditional dishes than the younger generation of the junior high and high school groups. The major contrast between the ethnic Koreans and Chinese was the relatively high energy intake from carbohydrate and low energy intake from fat by the former than by the latter. We conclude that ethnic Koreans have developed food diversity by incorporating Chinese food, while moderately sustaining their own traditional food.

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