• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.102-109
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• 2022

In order to explore the characteristics that are more suitable for the physical and mental development of young people, enrich the existing martial arts teaching material system. Through the literature method, experimental method, questionnaire method and other research methods, the teaching comparison experiment of martial arts textbooks in primary and secondary schools was carried out, and the attitudes of martial arts courses at different ages in primary and secondary schools were analyzed. For different types of martial arts teaching materials, primary school students are more fond of them than junior high school students, and students of different ages also have different degrees of love for the four types of martial arts teaching materials, pointing out that it is necessary to carry out the reform of martial arts teaching materials as soon as possible, improve the difficulty, teach martial arts skills and knowledge in the combination of attack and defense, and reduce the trend of gymnastics; adjust and improve the periodicity, pertinence and diversity of martial arts teaching materials; mobilize students' enthusiasm for learning, cultivate students' interest in martial arts, and promote the inheritance of martial arts In the process of martial arts teaching, students' sense of identification with traditional Chinese culture is enhanced, and cultural self-confidence is enhanced.

• Journal of Preventive Medicine and Public Health
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• v.51 no.6
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• pp.320-325
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• 2018

Objectives: This pilot study tested the effectiveness of a brief alcohol-related intervention delivered by the social media app WeChat to teach about ethanol-induced facial flushing and increase the willingness of students who see another student flushing to suggest that he or she should reduce or stop drinking. In the context of Chinese drinking culture, it is sometimes socially difficult to refuse a drink, even when experiencing physical discomfort, such as flushing. Methods: Classrooms of students in a medical university in China were randomly assigned to the intervention or control group. Students in the intervention group were invited to view 3 alcohol education lessons on WeChat during a 2-week period. A pretest and posttest before and after the 2-week period assessed changes in students' willingness to intervene if they saw someone flush while drinking. Data were collected about students' alcohol use and their ratings of the lessons. Results: Mixed-design analysis of variance yielded a significant time-by-treatment interaction effect on the variable of willingness to suggest that a flushing person stop or slow down their drinking, and the change was significant between the intervention and control groups. One-way analysis of covariance yielded a significant treatment effect at the posttest, after controlling for the pretest score. Students rated the lessons above the midpoint of the scale for being informative, interesting, and useful. Conclusions: The pilot study showed that a brief alcohol-related intervention delivered by WeChat could produce a measurable positive change in the willingness of university students to suggest that a student who flushes should stop drinking. This pilot study also suggested improvements for future lessons and evaluation design.

• Research in Mathematical Education
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• v.3 no.2
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• pp.69-88
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• 1999

The Hong Kong mathematics curriculum has launched its reform in recent years. It was the first time that a holistic review of syllabi from Primary 1 through Secondary 7 was made. The curriculum development agency also decided to base the reform on sound pedagogical foundations. That was assisted with academic research where the views of various stakeholders were investigated in detail. Surveys were conducted with students, parents, teachers, employers, university professors, and curriculum designers and they give a full picture of mathematics teaching and learning in Hong Kong. The rich data collected should shed light on the development of mathematics curriculum in other regions with similar socio-cultural and educational settings.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.348-355
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• 2008

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.169-180
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• 2009

Nowadays the pursuit of health among people leads to the unceasing pursuit of healthy dishes. Although many kinds of ingredients which are not fatty are used in Korean dishes, Korean dishes has not been approved as healthy ones in foreign countries yet. This study considers the recognition of Korean dishes and Bibimbap. 299 Chinese students in Shenyang, China took part in this investigation. The results of this study state that 25 percent of respondents do not like Korean dishes while 27 percent of respondents do not like Bibimbap. And the respondents who dislike Korean dishes cite the reasons of its 'bad taste' and 'bad looks'. That is, in order to increase the popularity of Bibimbap and make Korean dishes as a domestic diet culture in China, we should know about the tastes and kinds of dishes that Chinese people like. Also, we should consider the reasons why Chinese people like and do not like, and then develop Bibimbap to make the majority of Chinese people like it.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.1
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• pp.154-164
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• 2004

The purpose of this theses is to review Hanliu phenomenon, a kind of social and cultural phenomenon, in China around A. D. 2000 in the view of the culture-diffusion theory, and analyze its effect to the fashion style of the new young generation of China. In this theses, Hanliu phenomenon means the enthusiasm of Asian people for Korean mass cultures such as Korean dramas, pop songs and fashions from late 1990's. This research adopts two kinds of methods for analyzing Hanliu phenomenon: a qualitative research method and a quantitative one. As a qualitative research method, we analyzed Hanliu phenomenon with several sources of documentaries and audio-visual materials on it. As a quantitative research method, we conducted a survey of about 100 university students in Beijing for how they feel of korean culture and fashions. The Hanliu phenomenon leads to the popularity of Korean products and the general Korean cultures. Also, it affected the Chinese young generation so much that the Korean fashion becomes popular among them. Its effects to the fashion styles of Chinese youths can be summarized in three factors as follows. Firstly, the fashions of Korean entertainers such as H.O.T hair style and Hip-hop fashion style are widely imitated. Secondly, the preference of Korean fashion products has been widely increased. The number of stores dealing with Korean fashion products has been increased. Finally, Korean culture and products have actively been imitated in China according to the increased popularity of Korean fashion products.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.11-16
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• 2021

This research focused on verifying the impact of Perceived Social Support on Subjective Well-Being through Self-Esteem. In addition, the mediating role of Self-Esteem was clearly identified as a key variable that can lead to Subjective Well-Being. To verify this, an empirical analysis was conducted on Chinese students who studying in Korea universities. Through empirical analysis, it was found that Perceived social support improves self-esteem. Furthermore, self-esteem was found to increase the level of Subjective Well-Being. Thus, it was found that self-esteem played a partial mediating role in the relationship between Perceived Social Support and Subjective Well-Being. Through these results, practical implications were presented and future research directions were discussed.

• Journal of Nutrition and Health
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• v.47 no.5
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• pp.342-350
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• 2014

Purpose: This study investigated the eating behaviors of Chinese children using the Nutrition Quotient for Children (NQ-C). Methods: The research subjects were 336 students (166 boys and 170 girls) in the 5th and 6th years at two elementary schools in Shandong Province and Jiangsu Province. Results: The average score of the Children's NQ was good, reaching 69.6 points. The factor scores for balance, moderation, diversity, regularity, and practice were 58.8, 84.9, 63.6, 76.1, and 73.6 points, respectively. Compared with the diagnostic cut-off points of the factors, mean balance, moderation, regularity, and practice scores were above the cut-off points, but diversity score did not meet the cut-off points. Fathers' education level showed positive correlation with the balance, regularity, and NQ scores of the students. Mothers' education level also showed positive correlation with the balance and regularity scores and mother's employment showed positive correlation with regularity score. As the exercise hours per day increased, the NQ score also increased. Conclusion: The questionnaire of NQ-C developed in Korea can be used in assessment of nutrition behavior of Chinese elementary students who have similar eating patterns.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.