Acculturation, Food Consumption, and Diet-related Factors among Korean Americans

Abstract

This study examined how Korean Americans with different levels of acculturation varied in food consumption, and which diet-related factors were important to acculturation and food consumption. Pretested questionnaires were mailed to a national sample, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Sociocultural acculturation was measured with a two-culture matrix model and Gordon's theoretical work and showed four dimensions: American structural, American cultural, Korean structural, and Korean cultural. Food frequency questionnaire responses were divided into American, common, and Korean food consumption. American food consumption increased with higher American structural adaptation and loss of Korean culture. In the relationship of acculturation to frequency of American food consumption, preparing meals themselves, concern about health, and willingness to try other ethnic foods were important. Meal preparation and purchasing power were related to the number of regularly consumed American foods. Korean food consumption decreased with higher familiarity with American culture and less retention of Korean society. Women with someone to prepare meals were most likely to eat more Korean foods. Korean food availability was related significantly only to the number of regularly consumed Korean foods. Future work can benefit by acknowledging acculturation as a multidimensional process and applying several dietary assessment approaches.