한국 거주 고려인 아동의 선호 음식 및 소비 양상

Abstract

Although the characteristics of the Korean are weak in terms of language and culture, Koryoin have a strong consciousness as a Korean(Julia Lim, 2007), and have special characteristics in migrating and settling in Korea as their ancestral hometown (Jinsil Kim, 2021). Koryoin living in Korea experience language problems, food, cultural differences and conflicts, and discrimination. Food in childhood is an important foundation for the holistic development of children who grow rapidly, and it is the basis of children's dietary habits such as eating habits, food preferences, eating etiquette, and hygiene habits (Shin Se-ni and Cho Hee-sook, 2012). In particular, balanced nutrition supply in elementary school is necessary to create the foundation for growth and development and to improve intellectual, social, and emotional abilities, and for this purpose, it is very important to form desirable eating habits (Eunju Lee, 2018). This study aimed to inspire social interest in Koryoin children and suggest implications for the direction and content of teacher education by examining the eating habits and food consumption patterns of Koryoin children residing in Korea. In this study, a total of 13 in-depth interviews were conducted from the 3rd week of June to the 2nd week of November 2022 with 7 Koryoin children attending S Elementary School in Ansan-si to examine the eating habits and consumption patterns of Koryoin children residing in Korea. During the interview process, children's language expressions were supplemented and pictures were drawn on the interview contents to prevent children from getting bored. A qualitative analysis was conducted focusing on the collected interview data, children's drawings and explanatory data. All collected data was transcribed and qualitative analysis was conducted. The results of the study were as follows: First, Koryoin children ate rice, bread, sandwiches, and cereals, and showed a preference for simple cooked rice such as (triangular) gimbap, rice and seaweed, and flops. In addition, it was found that they liked dumplings, guksi, ramen, and spaghetti, and often ate them at home. Second, Koryoin children enjoyed and preferred meat food from their hometown, such as chicken and shashlik, and some children liked Korean bulgogi. In addition, seaweed soup, chicken soup, yukgaejang, gamjatang, and borscht were enjoyed and preferred. In addition, Goryeoin children's preference and consumption of kimchi showed mixed patterns. They showed a preference for vegetables such as broccoli, paprika, and carrots, which are often used as ingredients in their hometown cuisine. And they showed a preference for watermelon, strawberry, banana, and dried persimmon. Third, Koryoin children consumed French fries, peanuts, snacks, pizza, hamburgers, pepperoni, corn, popcorn, ice cream, tteokbokki, chicken, sweet pumpkin, milk, and cheese as snacks. He showed a preference for yogurt, cola, and red bean shaved ice and enjoyed it often. On the other hand, Koryoin children were often seen eating French fries, ramen snacks, and fish snacks at convenience stores and stationery stores after school. Based on the results of this study above, suggestions for dietary life and nutritional support for Koryoin children and suggestions for follow-up studies were conducted.