• 동아시아식생활학회지
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• 제24권1호
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• 한국식품조리과학회지
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• 제19권6호
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• pp.715-722
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• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• 동아시아식생활학회지
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• 제16권6호
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• 한국어교육
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• 제29권4호
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• pp.31-63
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• 2018

The purpose of this study is to compare the aspects of acculturation and the acculturative strategies of Chinese, Vietnamese, Mongolian, Japanese international students in Korea and to explore the correlation between acculturative strategies and acculturation as well as between acculturative factors and acculturation. The analysis revealed (i) that all of the international students from four countries adapted well to Korean culture in order of contentment to the collegiate life, personal factors, Korean living culture, social factors, Korean classes. Further, (ii) frequently used acculturative strategies of Chinese, Mongolian students were in the order of separation, marginalization, and assimilation while the most often used acculturative ones of Vietnamese and Japanese students were in the order of marginalization, separation and assimilation. In addition, (ⅲ) the acculturation of international students from four countries showed a significant correlation with personal factors, Korean living culture, contentment to the collegiate life, and (iv) the acculturation of Chinese students showed a positive correlation with separation strategy. In contrast, there was a negative correlation between the marginalization strategy and the acculturation of Mongolian and Japanese students.

• 한국식생활문화학회지
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• 제21권5호
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• pp.463-472
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• 2006

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.

• 한국의류학회지
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• 제31권12호
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• pp.1772-1783
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• 2007

본 연구의 목적은 외모에 대한 관심과 호기심이 왕성한 한, 중, 일 세 국가의 여대생들의 화장품구매실태를 조사하고 화장품이용과 관련한 만족, 불만족이유에 대한 세 국가 간의 차이점을 비교 분석하여 그 결과를 국내 화장품업계의 국내외 진출시 마케팅자료로 활용하고자 함이었다. 본 연구는 서울, 베이징, 도쿄에 거주하는 남녀공학대학에 재학중인 여대생 1,200명을 대상으로 하여 자료수집을 하였다. 연구결과, 세 국가의 여대생들의 화장품구매실태와 화장품과 관련한 만족, 불만족의 차이가 있었다. 중국여대생들은 구매처의 신뢰도와 브랜들 이미지를 중요하게 생각하고 불만족 화장품에 대해서는 교환을 통해 적극적으로 대처하는 것으로 나타났기 때문에 소비자들의 불만족경험을 줄이고 고급스럽고 믿을 수 있는 품질의 제품으로 백화점에 진출하는 마케팅전략이 중국시장진출 시 필요하며, 일본여대생들은 광고와 잡지모델이 중국, 한국과 비교하여 상대적으로 구매 시 중요한 요인으로 작용하고 슈퍼마켓과 약국을 통해 저렴한 화장품구매를 하는 것으로 나타나 일본시장진출 시 광고를 통해 브랜드인지도를 높이고 슈퍼마켓과 약국으로 유통망을 확대하고 품질대비 저렴한 가격전략이 필요하며 한국여대생들은 화장품구매시 친구나 동료 등과 같은 인적네크워크를 통한 구전과 저렴한 가격을 중요하게 생각하고 있어 품질대비 저렴한 가격으로 긍정적인 구전효과를 통한 마케팅전략이 필요하다고 사료된다.

• 보건교육건강증진학회지
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• 제27권4호
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• pp.39-49
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• 2010

Objectives: This study analyzed the factors that influence the mental health of adolescents in Korea, China, and Japan. Methods: The survey was conducted in each country between November 2008 and January 2009. The respondents were 1,390 Korean, Chinese, and Japanese students aged between 14 years and 16. The mental health was measured by the School Mental Health Scale of Ochanomizu University (2004), which is composed of six scales: physical symptoms, eating disorders, depression, interpersonal relationship, powerlessness, and impulsiveness. Results: The relationship with family and friends are strongly associated with mental health. As for Korean and Chinese female students experienced mental illness more than male. Regarding Korean students, the time to use TV computer game is related to relationship and impulsiveness. The mobile phone use more than three hours is related to depression and relationship for Japanese, and the number of family member less than three, is associated with powerlessness for Chinese. Conclusion: Regular and effective health education is required in order to improve students lifestyles and family and peer relationships. This study also offers the fundamental information for health promotion programs for Korean, Chinese and Japanese students.

• 한국심리학회지 : 문화 및 사회문제
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• 제18권2호
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• pp.301-327
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• 2012

본 연구는 한국과 중국, 일본 남녀 대학생들의 신체가치관과 신체이미지를 비교하기 위한 것이다. 이를 위해 한국(n=347), 중국(n=341), 일본(n=271)의 남녀 대학생을 대상으로 신체에 대한 가치관인 신체조작성, 신체편향성, 신체평가소재, 외모도구성과 객체화 신체의식 그리고 신체존중감을 조사하였다. 분석결과, 신체가치관과 객체화 신체의식, 외모존중감에서 국가간 차이가 있었다. 한국대학생들은 신체에 대한 자의적 조작에 가장 허용적이며, 건강보다는 외모를 중요한 것으로 믿으며, 자신의 신체를 타인의 관점에서 평가하며, 외모가 이성관계나 사회적 성취에서 도구적 기능을 하는 것으로 믿는 정도가 일본이나 중국대학생에 비해 높아서 삼국 중 가장 덜 보수적인 신체가치관을 가지고 있었다. 외모존중감은 중국대학생과 비슷한 수준이지만 일본대학생에 비해 높았다. 자신의 신체에 대한 감시성과 수치심은 일본대학생과 비슷한 수준이었지만 중국대학생에 비해서는 높았다. 성별 차이에 관해, 여대생은 남대생에 비해 상대적으로 건강에 비해 외모를 더 중요한 것으로 믿고 있으며, 외모존중감이 더 낮으며, 감시성이나 수치심도 더 높은 것으로 나타나서 신체가치관에서는 큰 차이가 없지만, 외모존중감이나 객체화신체의식은 더 부정적인 것으로 나타났다. 집단별로 볼 때, 한국여대생은 신체가치관은 가장 덜 보수적이었으며, 외모존중감과 객체화 신체의식은 중국여대생과 일본여대생의 중간수준이었다. 일본여대생은 특히 외모존중감이 가장 낮고 신체에 대한 감시성과 수치심이 가장 높아서 가장 부정적인 신체경험을 하는 것으로 나타났다. 중국여대생은 가장 보수적인 신체가치관을 가지고 있으며 외모존중감이 한국과 일본여대생에 비해 높고 감시성이나 수치심은 가장 낮은 것으로 나타났다. 중국과 일본표본에서 신체가치관은 객체화 신체의식의 매개과정을 통해 외모존중감에 영향을 미치는 것으로 나타났으나, 한국표본에서는 신체가치관이 외모존중감에 직접적인 영향도 미치는 것으로 나타났다.

• 한국심리학회지 : 문화 및 사회문제
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• 제13권4호
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• pp.113-134
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• 2007

동아시아 삼국 여대생의 신체가치와 신체존중감을 비교하고자 하였다. 이를 위해 한국(n=168)과 중국(n=108), 일본(n=152)의 여대생을 대상으로 신체에 관한 가치로서 조작성, 편향성, 평가소재와 사회적유용성을 측정하였고, 전반적 신체존중감 척도를 이용해서 외모존중감, 체중존중감, 건강존중감을 측정하였다. 신체의 자의적 변형에 대한 수용정도는 일본이 가장 높았고 중국이 가장 낮았다. 건강에 비해 외모를 중시하는 경향은 한국이 일본과 중국에 비해 높았고, 타인의 관점에서 자신의 신체를 평가하는 경향은 한국과 일본이 중국보다 높았다. 신체의 외모나 건강의 사회적 유용성에 대해서는 한국이 가장 높게 지각하고 있었고, 일본과 중국의 순이었다. 한국 여대생은 외모존중감은 가장 높고 건강존중감은 가장 낮은 반면, 일본 여대생은 건강존중감이 가장 높고 외모존중감과 체중존중감은 가장 낮았다. 중국 여대생은 체중존중감이 가장 높았다. 네 가지 신체 가치는 외모와 체중존중감과는 유의한 상관이 있었으나, 건강존중감과는 아무런 상관이 없었다. 연구결과의 함의를 논의하고 향후연구의 필요성을 제안하였다.

• 한국식생활문화학회지
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• 제17권3호
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.