여성결혼이민자의 한국 식생활 적응요인 및 식행동 연구

Abstract

2000년 이후부터 우리나라의 국제결혼건수가 급증하여 본격적인 다문화 사회에 이루게 되었다. 특히, 한국남성과 결혼한 여성결혼이민자가 많아 이들에 대한 사회과학적인 연구가 꾸준히 있었으나, 한국생활에서 처음 당명하게 되는‘식생활 적응’에 대한 연구는 미비한 실정이다. 본 연구는 한국에 거주하는 여성결혼이민자들의 식생활 적응상태 및 식행동을 파악하고, 영향을 주는 요인들을 파악함으로서 다문화 가정의 건전한 식생활 영위에 도움을 주고자 실시되었다. 연구 대상은 서울, 경기지역의 다문화가정지원센터 소속 한국어 교실에 다니는 여성결혼이민자이며 , 6개 국어로 번역된 설문지를 통해 조사하였다. 조사내용은 일반적 특성, 한국식생활 적응상태, 적응에 영향을 미치는 요인, 적응 후 나타나는 식행동으로 구성하였다. 본 조사에 참여한 여성결혼이민자들의 42.9%가 한국에서 1년 미만 거주하였고, 평균나이가 29.37세였다. 학력은 고등학교 졸업이 43.8%로 가장 많았다. 조사 대상자들이 한국음식 적응에 걸린 시간은 ‘1개월~3개월 미만’이 가장 많았고, 거주기간별로 유의적인 차이가 있어(p<0.05) 거주기간 7년 이상 여성보다 7년 미만 여성들의 적응소요기간이 더 짧았다. 여성결혼이민자들의 BMI는 한국거주전에는 국적별 유의적 차이가 있었으나(p<0.05) 한국거주 후에는 차이가 없어져, 영양상태의 평준화가 일어난 것으로 보이며, 평균 체중과 BMI가 증가하였다. 한국음식 만족도는 국적별, 거주기간별 유의적 차이가 있어(p<0.05) 필리핀 여성들의 만족도가 가장 높고, 거주기간이 짧을수록 만족도가 증가하는 경향이 보였다. 거주 초기의 한국음식 부적응 경험을 묻는 질문에 대부분이 어려움을 겪었다고 응답하였으나, 한국음식을 출신국에서 먹어본 경험이 있는 여성이 전체의 71.4%였으며, 섭취경험이 있는 여성이 없는 여성보다 상대적으로 한국음식 만족도가 높았다(p<0.05). 섭취경로는 주로 식당에서 구입하여 먹은 경우가 많아 한류의 영향을 입증하였다. 한국음식 적응에 가장 도움을 많이 준 존재는 남편과 시어머니 등의 가족들이며, 한국음식의 만족도는 거주기간이 짧고, 학력이 낮을수록 높은 것으로 나타났다(p<0.05). 자국음식을 섭취는 ‘1~3회/월’ 가 29.3%로 가장 많았고, 다음으로는 ‘0회/월’가 26.8%로 선행논문과 달리 자주 섭취하지 못하는 것으로 조사되었다. 외식횟수와 종류는 국적별로 차이가 있어 횟수는 베트남이 가장 많았고, 종류는 ‘한식’이 ‘자국음식’ 보다 78.6% 더 많았다.(p<0.05). 여성결혼이주민들은 대부분 본인의 한국요리 실력에 자신감이 없으며, 한국음식을 배우고 싶어 하는 것을 알 수 있다. 한국 음식 조리숙련도 평가와 국적간에는 유의적인 차이가 있었는데(p<0.05) 필리핀 여성들은 다른 국가에 비해 본인의 요리 실력을 높이 평가하였다. 배우고 싶은 한국음식종류와 국적 간에는 유의적인 차이가 있어(p<0.05) 중국여성들은 ‘전골 및 찌개요리(33.3%)’ 를 가장 배우고 싶어했고, 베트남 여성들은 ‘김치류(37.1%)’를, 우즈벡 여성은 ‘나물 및 무침류(50.0%),를 필리핀 여성들은 ‘위 모든 음식류(26.7%)’를 가장 많이 선택했다. 한국음식 선호도를 조사한 결과 개고기, 육개장, 해물탕, 육회, 과일은 국적별로 유의한 차이를 보여(p<0.05) 출신국의 음식문화가 반영되었다. 끼니별 식사빈도는 아침, 점심, 저녁 중 아침의 결식률이 가장 높았고, 결식의 사유는 ‘특별한 이유 없이’가 가장 많았다. 국적별로 결식사유에는 차이가 있어(p<0.05) 중국과 우즈벡 여성은 결식의 이유로 ‘식욕이 없어서’를 가장 많이 꼽은 반면, 베트남 여성은 ‘특별한 이유 없이’를 가장 많이 꼽았고 필리핀 여성들은 ‘시간이 없어서’와 ‘특별한 이유 없이’를 결식의 이유로 꼽았다. 식사규칙성을 살펴본 결과, 하루 세 끼니 중 아침과 거주기간 간에는 유의적인 차이가 있었는데(p<0.05), 거주기간이 길수록 ‘시간을 꼭 지킴’으로 응답한 비율이 점차 줄어들었다. 세 끼니 중 저녁식사의 ‘시간을 꼭 지킴’이 58.9%로 가장 많았고, 점심식사의 시간을 꼭 지키는 경우는 41.4%로 가장 낮았다. 이상의 연구를 살펴볼 때, 앞으로 더욱 다문화가정의 식생활 적응 및 개선을 위한 사회적 지원이 필요하다. 한국요리교실의 보급, 영양지도, 결식방지 및 규칙적인 식사 등 올바른 식습관이 형성될 수 있는 학문적, 정책적 방법들이 모색하여 건강한 다문화 사회를 이룰 수 있도록 해야 할 것이다.; Korea’s multicultural society grew with its rapid increase in international marriage since 2000. Even though there has been research on female marriage immigrants due to the high number of female marriage immigrants, there has not been enough study ontheir experience of adjusting to the new eating habit which is the primary task they face when adapting to a new culture. This study aims to guide international families to obtain ideal dietary life by finding out female marriage immigrants’ eating habit, dietary behaviour, and the influential factors in their experience of adjusting to a new food culture. The participants of this survey, translated in 6 different languages, were female married immigrants who took Korean class from Multicultural Family Support Center in Seoul and Kyungki provinces. Survey focused on general characteristics, Korean food culture adaptation state, factors that influence Korean food culture adaptation, and dietary life following the adaptation. Most female marriage immigrants who participated in this survey were, on average, 29.37 years old and have lived in Korealess than one year. Majority of them (43.8%) have graduated from high school as well. The time it took female marriage immigrant participants to get used to Korean food was between 1~3months, depending on the length of residence in Korea, which brought different result(p<0.05), participants who have been living in Korea less than 7 years adjusted to Korean food faster than those who have been living in Korea more than 7 years. The BMI and average weight of female marriage immigrants differed over their nationality (p<0.05) before they became immigrants in Korea; however, there seems to be a normalization in nutritional status of participants after they moved to Korea. In addition, there have been increases in both BMI and average weight of participants after they moved to Korea. There seem to be a clear difference in level of Korean food satisfaction over nationality of participants and their terms of residency (p<0.05); Filipina showed the highest satisfaction with Korean food among others and it was found that shorter the length of residence in Korea, higher the level of satisfaction in Korean food. Most participants stated that they have dealt with difficulties in adjusting to Korean food culture in the beginning of their residence in Korea even though significant number of them have tried Korean food in their own country. For participants who have tried Korean food before they came to Korea showed higher level of satisfaction with Korean food than those who didn’t (p<0.05). Most participants tried Korean food through Korean restaurants in their home countries; it showed how popular Korean food became in other countries. Participants’ husbands and mother in laws’ supports were found to be most helpful during female marriage immigrants’ trying to adjust to the Korean food culture and the level of Korean food satisfaction was higher among those whose length of residence and schooling were short(p<0.05). 29.3% of participants have stated that they ate their home food ‘1~3times per month’ and 26.8% of participants had their home food ‘0 times per month’ which was a different finding from the previous thesis and it showed that participants were not getting their home food often enough. Frequency of dining out differed according to nationality of participants(p<0.05) Vietnamese female marriage immigrants dined out most often and average time for participants’ dining out was higher than average times for normal Korean couples dining out. Korean meal was clearly favoured over participants’ home food while dining out and choice of meal while dining out differed in different nationality of female marriage immigrants(p<0.05). Most participants lacked confidence with cooking Korean food and showed strong desire to learn how to cook Korean food. Filipina evaluated themselves to have high cooking skills compared to other participants and the result of self evaluation for cooking Korean food differed according to nationality of participants(p<0.05). Preferred Korean dish to learn varied over race(p<0.05) Chinese participants wanted to learn how to cook Jun-Gol (beef with vegetables cooked in casserole)and a pot stew(33.3%), Vietnamese participants chose Kimchi dish(37.1%), Uzbek participants picked wild vegetable and seasoned green(50.0%) and Filipina chose all of above dishes(26.7%). When choosing their favourite Korean dish among dog meat, Uk-Gae-Jang(soup of chopped beef with various condiments), spicy fish soup, minced raw beef, and fruits, the results were differ over participant’s nationalities(p<0.05), original food culture and their race played important roles. The frequency of skipping morning meal was the highest among breakfast, lunch, and dinner. Skipping breakfast without a special reason was found to be most common among participants. The reasons were differ over nationality of participants(p<0.05); Chinese and Uzbek participants’reason for skipping meal was ‘loss of appetite,’ Vietnamese participants said ‘there is no special reason for skipping meals,’ and Filipina participants said ‘too busy’ and ‘there is no special reason’ for skipping meals. Length of residence in Koreahad an impact on participants’ eating habit (p<0.05). Study of relationship between eating habit and length of residence in Korea showed that as participants’ length of residence in Korea got longer, maintaining the habit of eating breakfast at ‘fixed time’ lessened. Among breakfast, lunch, and dinner, 58.9% of participants stated that they eat dinner at ‘fixed time,’ 41.4% of them said they eat lunch at ‘a set time.’ Above results show that social support is needed to make improvement in international families’ eating habit and their adaptation process to Korean food culture. In order to establish healthy multicultural society, we should seek intellectual social policing methods such as providing Korean cooking class, nutritional tutoring, undernourished prevention, and regular eating habit promotion.