• 대한지역사회영양학회지
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• 제16권4호
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• pp.511-524
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• 2011

The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.

• 동아시아식생활학회지
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• 제11권1호
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• 중국학논총
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• 제70호
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• pp.1-18
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• 2021

Writing is an indispensable skill among the four language skills, but in actual teaching, it is also a difficult part to master for students. To improve students' writing ability, it is very important to understand their cognition and attitude towards writing. Because students are the main body of learning, learning and teaching are complementary to each other. Comprehending students' opinions is very significant for improving teaching. For this, the purpose of this paper is to investigate the perception and attitudes of Korean college students towards Chinese writing de ply, and based on the results of the survey, this study also suggested several proposals. As one of the basic researches of writing teaching design, this paper provides a certain reference basis of future instructional curriculum designs.

• Journal of Korean Biological Nursing Science
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• 제22권2호
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• pp.81-89
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• 2020

Purpose: The purpose of this study was to investigate nutritional intake, body mass index (BMI) and depression, and to elucidate depression in relation to nutritional intake and BMI among Chinese college students studying in South Korea. Methods: A descriptive study design was adopted. Data were collected from 170 Chinese college students in South Korea June-August, 2019. In this study, 24-hour dietary records were obtained and BMI was measured. Nutrient intakes were calculated from the dietary records using the CAN-PRO software. Depression was assessed using the Center for Epidemiological Studies Depression Scale (CES-D). Results: Of 170 participants, 19 (11.2%) were underweight and 42 (24.7%) were overweight. Female, single, and non-smoking participants were underweight. There were 97 (57.1%) participants experiencing depression, and 99 (58.2%) consuming lower protein than the recommended nutrient intake resulting in insufficient nutrients. The intake of vitamin A, vitamin C, vitamin D, pantothenic acid, calcium, iron, and selenium was much lower than the standard. Depressive participants were significantly greater among the underweight participants and those consuming insufficient nutrients in terms of protein, pantothenic acid, and selenium. Conclusion: An intervention program is required to improve nutritional status, which should be a part of the strategies to manage depression for Chinese college students in South Korea.

• 한국융합학회논문지
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• 제10권12호
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• pp.7-15
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• 2019

대학에서는 취업에 대한 부담을 완화시키고, 경제발전을 촉진할 수 있는 혁신창업인재를 양성하기 위하여 대학생의 창업교육을 중시하고 있다. 중국은 "대중창업, 만인혁신"을 배경으로 대학생들에게 기업가 정신교육에 큰 비중을 두고 있지만, 실제 창업 성공률이 높지 않은 것은 창업능력의 부족에 기인한 것이다. 이에 본 논문은 중국 길림대학에서 창업한 대학생들을 탐방대상으로 선정하였고, 이들에 대한 심층면접을 통하여 얻은 자료를 질적 연구방법인 귀납적 토대이론에 근거하여, 대학생들의 창업능력의 함축성에 대한 요소분석을 하였다. 이를 통하여 창업능력의 개념모형을 혁신적으로 제시하였다. 연구결과로는 대학생의 창업능력에는 창업 추진력, 관리능력, 창업 재능과 잠재 능력으로 구성되어 있는 것으로 나타났다. 본 논문은 대학에서 창업 성공률을 높일 수 있는 창업교육을 실시하는데 지침적 의미가 있는 연구이다.

• 대한지역사회영양학회지
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• 제25권4호
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• pp.291-302
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• 2020

Objectives: This study investigated the current use of university foodservice among Chinese international students in Korea, focusing on the relationship between the frequency of university foodservice use and their dietary life. Methods: An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into "the Low-frequency group" (< one time/week; n=144), "the Mid-frequency group" (one-two times/week; n=133), and "the High-frequency group" (≥ three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups. Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life. Results: More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group. Conclusions: The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e. ≥ three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.

• 한국간호교육학회지
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• 제17권3호
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• pp.501-513
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• 2011

Purpose: On the basis of the theoretical framework of a combination of Roy's adaptation theory and Lazarus & Folkman's theory of stress - appraise coping, the purpose of this study was to predict effect factors of adaptation to university life of Chinese international students in Korea. After this, a model of adaptation to university life of Chinese international students in Korea was constructed. Methods: A questionnaire was used to survey 369 Chinese international students from one university in Korea, which was analyzed by using PASW Statistics 18.0 and LISREL 8.7. Results: This theoretical model explained adaptation to university life of Chinese international students at 75.0% in Korea. Physical symptoms, loneliness, acculturation stress and self-efficacy directly affected the adaptation to university life. Korean language proficiency indirectly affected adaptation to university life through self-efficacy. Conclusion: Results of this study provided theoretical basis for the future health care of university- centered health centers. For improving adaptation to university life of Chinese international students in Korea, education and nursing measures for reducing physical symptoms, loneliness and acculturation stress, and improving Korean language proficiency and self-efficacy are proposed for further research and development.

• 한국산학기술학회논문지
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• 제21권11호
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• pp.340-348
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• 2020

본 연구는 미용전공 중국인 유학생의 대학생활만족도와 학업적 자기효능감과의 관계에서 셀프리더십의 매개효과를 확인하기 위해 진행되었다. 미용전공 중국인 유학생 440명을 대상으로 2019년 7월부터 8월까지 설문지를 배포 및 수집하여 결과를 분석하였다. 통계자료는 SPSS 22.0 프로그램과 Process macro를 활용하여 빈도, 기술통계, 상관분석, 부트스트랩 검증을 실시하였다. 분석결과, 미용전공 중국인 유학생의 대학생활만족도, 셀프리더십과 학업적 자기효능감 간에 유의한 정(+)적 상관관계를 보였으며, 대학생활만족도와 학업적 자기효능감 사이에서 셀프리더십이 부분매개역할을 하는 것으로 검증되었다. 따라서 대학생활만족도와 셀프리더십이 높아질수록 학업적 자기효능감이 높아지는 것으로 나타났다. 본 연구결과를 바탕으로 미용전공 중국인 유학생의 학습능률 저하와 대학생활 부적응을 해소하고, 유학생활의 성취감과 만족감을 향상시키기 위해서 유학생 맞춤형 교육서비스 제공 및 COVID 19로 인한 에듀테크 시대에 중요성이 강조되고 있는 셀프리더십의 교육 프로그램 개발을 제언하는 바이다.

• 한국의류산업학회지
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• 제13권4호
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• pp.523-530
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• 2011

This study aims to make a comparison between variables influencing female college students' body shame and appearance change intention in individualist culture(Germany) and collectivist culture(Korea, China), that which variable among individual's physical character(BMI), psychological character(public self-image), and sociocultural pressure has the biggest influence in each culture. The findings of the research are as follows. 1. The German group of female college students had the highest BMI, and there were no difference between Korean and Chinese group. Public self-consciousness, sociocultural pressure, ideal appearance attitude, body shame, and appearance change intention were highest in Korea and lowest in Germany. 2. The variables that affected body shame were powerful in the order of sociocultural pressure, appearance internalization, BMI, and appearance awareness in the Korean group of female college students. In the Chinese group, the order was sociocultural pressure, appearance internalization, and public self-consciousness. On the contrary, in the German group the order was appearance internalization, appearance awareness, sociocultural pressure, and public self-consciousness. 3. The variables that affected appearance change intention were powerful in the order of sociocultural pressure, body shame, and appearance awareness in the Korean group of female college students. In the Chinese group, the order was sociocultural pressure, body shame, and appearance awareness, and in the German group, the order was appearance internalization, body shame, and BMI.

• 융합정보논문지
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• 제10권1호
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• pp.251-259
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• 2020

본 연구는 미용전공 중국유학생의 셀프리더십과 학업적 자기효능감의 관계를 파악하고, 학업적 자기효능감에 영향을 미치는 요인을 규명하기 위한 서술적 조사연구이다. 2019년 7월~10월까지 미용전공 중국유학생 440명을 대상으로 구조화된 설문지를 이용해 자료를 수집하였다. 분석결과는 미용전공 중국유학생의 셀프리더십의 하위요인인 행동지각 및 의지와 건설적 인지는 자기효능감의 과제난이도선호와 자기조절효능감에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 따라서 미용전공 중국유학생의 행동지각 및 의지, 건설적 인지수준을 높인다면 미용 전공 중국유학생들이 전공지식과 전문실력을 갖추는 데 있어 도움이 될 수 있으며, 특히 대학교육에서 중국유학생들을 대상으로 셀프리더십에 대한 이해와 전략을 융합한 체계적인 교육 프로그램을 제공할 필요성이 있다.