Acculturation, food consumption, and diet-related factors among Korean Americans

This study examined how Korean Americans with different levels of accultura tion varied in food consumption, and which diet-related factors were import ant to acculturation and food consumption. Pretested questionnaires were ma iled to a national sample, and 55% of the deliverable sample responded, pro ducing 356 usable questionnaires. Sociocultural acculturation was measured with a two-culture matrix model and Gordon's theoretical work and showed fo ur dimensions: American structural, American cultural, Korean structural, a nd Korean cultural. Food frequency questionnaire responses were divided int o American, common, and Korean food consumption. American food consumption increased with higher American structural adaptation and loss of Korean cul ture. In the relationship of acculturation to frequency of American food co nsumption, preparing meals themselves, concern about health, and willingnes s to try other ethnic foods were important. Meal preparation and purchasing power were related to the number of regularly consumed American foods. Kor ean food consumption decreased with higher familiarity with American cultur e and less retention of Korean society. Women with someone eb prepare meals were most likely to eat more Korean foods. Korean food availability was re lated significantly only to the number of regularly consumed Korean foods. Future work can benefit by acknowledging acculturation as a multidimensiona l process and applying several dietary assessment approaches.