Influence of informational and experiential familiarity on image of local foods.

The Korean diet, including breakfast, is becoming more Western, which could increase the risk of metabolic syndrome. Our aim was to assess whether breakfast patterns are associated with risk for metabolic syndrome in Korean adults. The study subjects (n = 371; 103 men, 268 women) were employees of Jaesang Hospital in Korea and their acquaintances, and all subjects were between 30 and 50 years old. The data collected from each subject included anthropometric measurements, three-day food intake, blood pressure (BP) and blood analyses. The three breakfast patterns identified by factor analysis were “Rice, Kimchi and Vegetables”, “Potatoes, Fruits and Nuts” and “Eggs, Breads and Processed meat”. The “Rice, Kimchi and Vegetables” pattern scores were positively correlated with systolic (SBP) and diastolic blood pressure (DBP) measurements in men (P < 0.05) and with serum triglyceride (TG) levels in women (P < 0.05). The “Eggs, Breads and Processed meat” pattern scores correlated positively with weight, body mass index (P < 0.05) and serum TGs (P < 0.01) in men. The “Potatoes, Fruits and Nuts” pattern was associated with lower risk of elevated BP (OR 0.49, 95% CI 0.28-0.88) and fasting glucose levels (OR 0.51, 95% CI 0.26-1.00). In contrast, the “Eggs, Breads and Processed meat” pattern was associated with increased risk of elevated TGs (OR 2.06, 95% CI 1.06-3.98). Our results indicate that reducing the consumption of eggs, western grains and processed meat while increasing fruit, nut and vegetable intake for breakfast could have beneficial effects on decreasing metabolic syndrome risk in Korean adults.

/pdf/breakfast-patterns-are-associated-with-metabolic-syndrome-in-2sl9yyhzf1.pdf

Breakfast patterns are associated with metabolic syndrome in Korean adults.

This study was conducted to examine the effect of globalization of Korean food according to well-being value perceptionand the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted toanalyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean foodwas “taste” (37.3%). (2) The most important well-being value recognition items for Korean food were “kimchi” and“bulgogi”. “Bibimbap is well-being food” (3.82 points) and “Korean food is healthy because it consists mainly of cereals andvegetables” (3.56 points). (3) The subjects highly recognized the “improvement in service quality of Korean restaurants”(3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were“bibimbap”, “baechookimchi”, “galbigui”, “pajeon”, and “bulgogi”, in that order. In contrast, the intake frequency for“songpeon”, “sikhei”, and “guksu” was very low. (5) The subjects thought that the globalization possibility for Korean foodwas high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item forglobalizing Korean food was “Korean food is nutritious and good for the health” followed by “I have much interest in Koreanwell-being food”. and “Korean food is a well-being food because it contains many fermented and seasonal items”, in thatorder. (7) The most effective food for globalizing Korean food with a high-intake frequency was “baechookimchi', followedby “galbigui”, “guksu”, and “bibimbap”.Key Words: Korean food, well-being value, experience, globalization, foreigner

http://www.koreascience.or.kr:80/article/JAKO201006652483255.pdf

The Effects of Korean Food Globalization on Foreigners’ Perception of Wellbeing Value and Experience with Korean Food

This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun amongdifferent nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeasternand central Asian, European, and American). The questionnaire was composed of three parts, including perception,evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited bysoutheastern and central Asians and Americans was “taste”, whereas eastern Asians and Europeans chose “culture” and“curiosity”, respectively. Americans and Europeans considered “spiciness” as a reason not to choose Korean foods(P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeastAsians and central Asians responded “Korean dining culture” and “incomprehensive menus”, respectively (P<0.05). An“explanation of the menu to foreigners” was regarded as the main suggestion for globalizing Korean food. Most of therespondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention.A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regardto the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out “healthstatus improvement”, whereas “improved nutritional status” was manifested in the majority of the American’s responses(P<0.001). Therefore, it is crucial that “localization” be applied to Korean foods and Yak-sun to meet the internationalstandard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.Key Words: Korean food, Yak-sun (oriental medicinal food), perception, foreigner, nationality

Evaluation of the Globalization of Korean Foods and Yak-sun among Nationalities of Foreigners Living in Korea

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who's staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.

https://koreascience.or.kr:443/article/JAKO201121554123412.pdf

Acceptance Process and Globalization Strategy for Korean Food Introduced into Vietnam

The Perception and Attitude of Food Experts in New York City toward Korean Food - Assessed by In-depth Interviews of “Foodies”-

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The Perception and Attitude of Food Experts in New York City toward Korean Food - Assessed by In-depth Interviews of “Foodies”-