• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.2
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• pp.175-184
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• 2008

Purpose: This study was designed to investigate the fitness of adjustable dental impression trays on the Chinese and the Japanese. Material and methods: Initial design of the adjustable dental trays was developed from the results of the dental arch size of Korean adults. This design was applied to the CAD-CAM process in order to create tray model samples. Simple silicon-base molds were then replicated based on these sample models. Polyurethane injection into the silicon- base molds completed the process of creating a large number of test products. 60 Chinese dental students (male:30, female:30) from the Shanghai Second Medical University and 60 Japanese alumni from the Kumamoto high school (male:30, female:30) were selected for taking irreversible hydrocolloid impression with these trays. The width and length of the impression body were measured on several measuring points by Vernier caliper. The results were analyzed statistically to evaluate the fitness of the trays. Results: 1. Uniform impression material thickness was achieved on the Chinese and Japanese by controlling the width of the tray using stops and beveled guides. The material thickness was generally within the range of 3 mm to 6 mm. 2. In the maxillary tray of the Chinese, average thickness of the impression material of the labial vestibule of the incisal teeth was 6.2 mm, the canine was 5.9 mm and the midpalatal part 10.5 mm and the posterior palatal part 9.7 mm. These were relatively large values. 3. In the mandibular tray of the Chinese, average length of the impression material of the lingual vestibule of first, second premolar contact point was 8.9 mm, the incisal teeth was 7.8 mm and thickness of the labial part of canine was 6.8 mm and premolars 7.0 mm. These were relatively large values. 4. In the maxillary tray of the Japanese, average thickness of the impression material of the labial vestibule of the incisal teeth was 7.4 mm, the canine was 7.7 mm and the midpalatal part 9.1 mm. These were relatively large values. 5. In the mandibular tray of the Japanese, average thickness of the impression material of the labial vestibule of first, second premolar contact point was 8.4 mm, and thickness of the labial part of canine was 7.4 mm. These were relatively large values. Conclusion: This adjustable dental tray shows good accuracy to Korean because it was designed by the analysis of the dental arch size of Korean adult model. With this result, it can be applied to Chinese and Japanese, we can take more easy and accurate dental impressions.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.24
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• pp.10943-10947
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• 2015

Background: This study aimed to understand the relationship between knowledge level and behavior on breast care in Chinese students, so as to provide strategies for improving the health education of breast care and subsequently for aiding in breast cancer prevention. Materials and Methods: A self-designed questionnaire was used to evaluate breast care knowledge level and characterize related behavior. Correlation analysis was conducted for the knowledge level and behavior. The study was carried out using 597 female undergraduate students in medical and non-medical colleges in Wuhu, China. Results: The average score of breast care knowledge was $5.32{\pm}1.68$ ($5.62{\pm}1.68$ and $5.00{\pm}1.68$ for medical and non-medical students, respectively), with a greater score value for sophomores ($5.59{\pm}1.72$) than freshmen ($5.18{\pm}1.65$). The average score of breast care behavior was $2.21{\pm}1.13$, again with a greater value in sophomores ($2.37{\pm}1.15$) than freshmen ($2.21{\pm}1.13$). A significant positive correlation (r=0.231, p<0.01) between knowledge scores and behavior scores was observed. In addition, various factors, including paying attention to breast care information, receiving breast self-examination guidance, TV program and Internet, were found to influence breast care knowledge. Conclusions: In general, female undergraduate students lack of self-awareness of breast care with a low rate of breast self-examination. It is necessary to carry out health education to improve early detection of breast cancer.

• Journal of Internet of Things and Convergence
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• v.8 no.5
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• pp.85-91
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• 2022

In the IOT social environment, which emphasizes the convergence of science and technology and emotion, this study aims to explore the experience and meaning of the experience while participating in the design convergence class based on the operation of the Learning community of Chinese graduate students majoring in design. To this end, an implementation study was conducted by visualizing various research problems using a design-based inquiry method for 12 graduate students attending T University. The design-oriented convergence class was conducted in a small group with content that was deepened into a visual strategy by the expression technique given by the external environment and the learner's own inner motivation. In order to express the perspective and intention of the research problem in the research, the convergence design research expressed using various visual strategies such as metaphorical use and analysis of visual data in the research process and sensory approach to the research problem was presented in a form that expresses the creative thinking process. As a way of exploration, the teaching method of presenting results based on various experiences suggests changes in new teaching formats, practical knowledge sharing by instructors, and community participation by learning participants.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.388-394
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• 1999

This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.

• Molecular & Cellular Toxicology
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• v.4 no.3
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• pp.235-245
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• 2008

Exposure to mercury was assessed in 125 Korean (Gwangju and Busan) and 373 Chinese primary school students (Xinguang village, Goumen town) using hair mercury analysis from November 2006 to September 2007. The geometric mean concentration of mercury was higher among Korean children with recording 0.73 ${\mu}g$/g, compared to Chinese children of 0.12 ${\mu}g$/g, which indicated statistically difference (P<0.01). The mean concentration of Korean children living near incineration facilities was higher by recording 0.76 ${\mu}g$/g while the average concentration of their counterpart in Korea reached 0.69 ${\mu}g$/g. In case of Chinese children, those who are living near power plants showed higher level with posting 0.16 ${\mu}g$/g while the others recorded 0.10 ${\mu}g$/g (P<0.01). Intake of fish was found to be related to hair mercury level. In case of Korean children, those with high fish intake recorded 0.79 ${\mu}g$/g in terms of the geometric mean concentration while the others with low fish intake posted 0.61 ${\mu}g$/g. Among Chinese children, those who often eat fish recorded 0.13 ${\mu}g$/g compared to the others with low fish intake of 0.11 ${\mu}g$/g. On the other hand, amalgam dental fillings have limited influence on mean hair mercury level. As for vaccination, within a month of vaccination, the geometric mean concentration of Korean children reached 0.76 ${\mu}g$/g, and in case of 15 days after injection, the level was 1.20 ${\mu}g$/g. In China, the level of children at one month after receiving injection stood at 0.15 ${\mu}g$/g while the level within 15 days was 0.13 ${\mu}g$/g. Multiple regression analysis showed that BMI, passive smoking, and fish consumption are closely related to hair mercury level among the Korean subjects. In China, hair mercury level was affected by age, location, passive smoking, fish consumption, and vaccination. Explanatory power was 21.6% with $R^2$=0.216.

• Korean Journal of Comparative Education
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• v.28 no.4
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• pp.165-187
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• 2018

The main purpose of this study is to analyze the reform of deadministration of universities in China by the Cooper's 4-dimension of education policy theory. Based on the theory, the reform of deadministration was analyzed in four dimensions(normative, structural, constituent, and technical dimension). First, in the normative dimension, the Chinese university deadministration policy is fully guaranteed by law, and mainly aimed at "modernization of education management system and management ability". Second, in the structural dimension, a highly administrative management paradigm of universities has played an important role during the early stages of higher education development, but it now becomes one of the main obstacle to its further development. However, the Chinese university de-administration policy is a policy that has taken almost 60 years. Therefore, this problem must be solved step by step. Third, in the constituent dimension, although there were some differences in the attitudes towards "the administration" and "the de-administration" of Chinese scholars, university presidents and the public(students), most of them agreed on eliminating "the administration of universities." Fourth, in the technical dimension, Chinese central government and many universities have accumulated many achievements of "the deadministration policies" in management and practice, while some criticisms are heard, either. However, I hope that all reform cases, regardless of their success or failure, will become a model for future administrative reforms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.758-764
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• 1995

A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

• Journal of Digital Convergence
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• v.9 no.6
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• pp.411-419
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• 2011

Recently concept of self-leadership that leads one's own activities toward right direction through self-control or self-management has been being focused on practices as well as academia. This study is to investigate the influence between self-leadership strategies and learning performance at IT classes mediated by attitude of attendance focused on the social science students at an university. This study performed the comparative study to investigate whether differences among Korean(64 samples) and Chinese(31 samples) students is or not Research results can give us right direction of task-taking attitudes in firms or learning attitudes in teaching organization and implications to human resource managers who are in charge of improving learning performance or productivity.

• International Commerce and Information Review
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• v.19 no.4
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• pp.147-174
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• 2017

Korean companies currently operating in China have made active efforts to undertake corporate social responsibility activities and corporate advertising to improve their image, as well as marketing activities directly related to their products. In this context, this study aims to analyze how corporate social responsibility activities and corporate advertising influence a company's image from the perspective of Chinese consumers. This study also analyzes corporate image, consumer-company identification, and the structural relationship between the consumers' behavioral responses and their evaluation of Korean products. Based on theoretical discussions and previous studies, the study tests five research hypotheses for the development of a theoretical research model. In order to empirically test the research model, data were collected by enlisting and observing MBA students from major universities in China. The results obtained by actual analysis are as follows. First, corporate social responsibility activities and corporate advertising were found to be positively influential on corporate image. Second, corporate image is positively influential on consumer-company identification. The consumer-company identification of Chinese consumers' evaluation of Korean products, and positive evaluation of Korean products in turn induce positive influences on Chinese consumers' behavioral responses. These results suggest that the Korean companies already established in China not only need to enhance a positive corporate image but also have to make efforts to undertake corporate social responsibility activities and corporate advertising activities in order to improve their continuous and long-term relationship with Chinese consumers.