• Research in Mathematical Education
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• v.12 no.1
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• pp.67-83
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• 2008

Promoting students' mathematics understanding is an important research theme in mathematics education. According to general theories of learning, mathematics understanding is close to active learning or significant learning. Thus, if a teacher wants to promote his/her students' mathematics understanding, he/she should pay attention to the students so that the students' thinking is in active situation. In the first part of this paper, some mathematics teachers' ideas about paying attention to their students in Chinese high school are given by questionnaire and interview. In the second part of this paper, we give some teaching episodes about how experienced mathematics teachers promote their students' mathematics understanding based on paying attention on them.

• Korean Journal of Community Nutrition
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• v.20 no.4
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• pp.273-280
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• 2015

Objectives: The study aimed to examine whether healthy diet score was associated with stress and social support among 472 Chinese college students in Korea. Methods: The study participants were 472 (187 male, 285 female) Chinese college students in Gyeong-gi area. From April 2013 to Oct 2013, participants were asked to fill out questionnaires on healthy diet score (20 questions), stress (20 questions), and social support (20 questions). Each question was scored by a 5-point Likert scale (total scores of each questionnaire were ranged from 20 to 100). Questions on healthy diet were sub-categorized as 'Healthy food eating (HFE)', 'Healthy eating habits (HEH)', and 'Avoidance of unhealthy food (AUF)'. Reliability test was conducted with Cronbach's ${\alpha}lpha$ (${\alpha}=0.79$). Results: Healthy diet score was higher in participants who stayed longer in Korea, who spoke Korean language fluently, and who assessed his or her own health status as very good. Adjusted means of healthy diet scores were estimated after adjusting for age, gender, body mass index, duration of staying, and Korean language fluency. According to tertile categories, participants with low tertile stress but high tertile social support showed the highest score of healthy diet ($72.59{\pm}1.45$), whereas participants with high tertile of stress but low tertile of social support had the lowest score of healthy diet ($59.22{\pm}1.54$). As for the three sub-categories of healthy diet score, the score of HFE increased as the score of social support increased. Conclusions: Our findings suggested that social support system is beneficial to alleviate stress and to improve healthy diet score.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.14 no.2
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• pp.211-220
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• 2019

Role model has received remarkable attentions in entrepreneurship literature over long time but majority of studies were conducted in western context. As an explorative study, this paper attempted to replicate the effect of role model in eastern context based on the discussions in the literature, using total 440 samples made of Korean and Chinese university students. This study examined the impact and effectiveness of role model on promoting entrepreneurship of university students, considering the main stream of entrepreneurship study has been concentrated on the effect of entrepreneurial education. Our findings presented that role model had a positive impact on both entrepreneurial self-efficacy and entrepreneurial intention of Korean and Chinese university students. Also, entrepreneurial self-efficacy had a significant and positive relationship with entrepreneurial intention of university students. The result of this study implies that role model need to be factored into entrepreneurship education curriculum in order to make it more effective and powerful promotional and educational tool for young university students. Theoretical and practical implications were presented based on the findings of this study.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• Journal of the Korean Home Economics Association
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• v.43 no.5 s.207
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• pp.163-181
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• 2005

This study compared influential factors on adolescent's (10-16 years of age) self-concept in Korean-chinese and Korean cultures. The influence of parenting, peer relationship, and teacher's support on the development of children's and adolescent's self-concept was assessed with Korean-Chinese and Korean elementary, middle, and high school students. The subjects were 210 Korean-Chinese children and 300 Korean-Chinese adolescent from Shenyang, China, and 280 Korean children and 400 Korean adolescents from Seoul and Ulsan, Korea. Data were analyzed by t-test, factor analysis, and multiple regression. The results revealed differential influences of factors between the two cultures. Korean-Chinese children's self-concepts were influenced by teacher's support and parenting, while Korean children's self-concepts were significantly influenced tv their peer relationships and teacher's support. Korean-Chinese adolescent's! self-concepts were influenced tv teacher's support and parenting, while Korean adolescent's self-concepts were influenced by parenting and teacher's support.

• Journal of Society of Preventive Korean Medicine
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• v.20 no.3
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• pp.9-20
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• 2016

Background and objectives : Student support programs in Korean Medicine (KM) college have been not much activated as compared to other colleges. So, this research is aim to offer a baseline data to plan and run any kind of student support programs by understanding Korean Medicine students' preference and satisfaction. Methods : The survey was taken for 4 weeks from 2nd may 2016 to 27th may 2016, asking 162 out of a total of 255 students from $1^{st}$ grade to $6^{th}$ grade (pre-med to med). 3 Korean medicine doctors and 8 general students in Korean medicine college made the questionnaire by reviewing and modifying used questionnaire for student support programs. It consists of 13 questions (3 questions of demographic characteristics, 10 questions of overall awareness about student support programs). Results : 'Advanced clinical training course' was the most preferred with 23.4% among 13 different student support programs when multiple voting was allowed. 'Chinese Medicine college tour' got 21.6%, and 'Major training in Chinese Medicine college (for 17 days)' followed next with 19.4%. Expected satisfaction score to student support programs was 7.30 on average out of 10. Conclusions : Expected satisfaction to student support program was likely to be high. This research can be utilized as a significant assessment and analysis when developing new student support program for Korean Medicine college students.

• Journal of Korea Multimedia Society
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• v.23 no.9
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• pp.1210-1218
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• 2020

This study selected brand logos of six South Korean and Chinese banks including KB, IBK, SH, ICBC, ABC, and SISB, conducted Eye Tracking experiment among 36 South Korean and Chinese university students(Nine male and female students, respectively), and analyzed the difference of visual attention of consumers on bank brand logo, symbol, Korean/Chinese character logo types as well as the difference of visual attention of these consumers on English logo types. Results were represented by using statistics and visualization including GAZEPLOT, HEATMAP, and visual expression. Results showed that most generally gazed logo types more often and longer than symbols when they watched bank brand logos. A slight difference was observed between both groups in terms of gazing English logo types. This study has a implication that it proposed the possibility of drawing quantitative and reliable outcomes by utilizing eye tracking device and approaching in an objective standpoint beyond a methodological aspect on bank brand logo primarily leaning over the analysis of case research or design development. Moreover, findings are expected to serve as basic data for proposing the direction of special bank brand logo design and marketing strategies.

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.470-480
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• 2020

The purpose of this study was to investigate the perceptions of multicultural education for pre-childhood educators in Korean and Chinese, and to explore the direction of multicultural education. The subjects of this study were Korean and Chinese college students enrolled in the Department of Early Childhood Education, and the t-test and chi-square test were conducted on the questionnaire. The results of the study were as follows: First, there was no significant difference in the two groups' interests in multiculturalism and their perceptions of multicultural children and their families, but there were some differences. Overall, Korean students were positive about multicultural children and families. Second, there was no significant difference between the two groups in the recognition of the necessity of multicultural education, but Korean students were more positive. Third, the need for multicultural education did not differ between the two groups. Through this study, it was found that in order to revitalize multicultural education, it should be made in the direction of improving multicultural efficacy with practice-oriented education rather than theory-based education.

• Journal of Service Research and Studies
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• v.8 no.3
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• pp.63-80
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• 2018

This study empirically analyzed impacts of interaction quality and physical environmental quality on university recommendation intention of Chinese international students in Korea. In addition this study analyzed a direct impact of familiarity toward Korea on university recommendation intention, and a moderating impact of familiarity toward Korea on the relationship among interaction quality, physical environmental quality, and university recommendation intentions of Chinese international students in Korea. For empirical analysis, this study collected 204 questionnaires in final from Chinese international students currently living in the KyungBuk province. The analysis result was that all three antecedents interaction quality, physical environmental quality, and familiarity toward Korea positively affect university recommendation intention. And the familiarity to Korea positively moderated the relationship between physical environmental quality and university recommendation intentions. Finally, this study suggested academic and practical implications.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.