• 제목, 요약, 키워드: University students

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Comparison of Dietary Behaviors and Lifestyles of Korean University Students and Chinese International Students in the Jeonbuk Area (전북 지역 한국 대학생과 중국 유학생의 식행동 및 생활 습관 비교)

  • Rho, Jeong-Ok;Chang, Eun-Ha
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.4
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    • pp.452-462
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    • 2012
  • The study was conducted to investigate the dietary behaviors and lifestyles of Korean university students and Chinese international students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean university students and 198 Chinese international students. Statistical data analysis was completed using SPSS v. 12.0. Breakfast-skipping among subjects was very common, and the most frequently given reason for skipping this meal was 'lack of time'. More than 85% of Korean male students and 75% of Korean female students reported regularly eating lunch in university canteens or restaurants around campus, whereas 86% of Chinese male students and 82% of Chinese female students regularly ate their lunches in university canteens or at home. About 62% of Korean male students, 72% of Korean female students, 48% of Chinese male students, and 70% of Chinese female students responded that they do not regularly eat dinner, the main reasons cited for this being 'irregularity of lifestyle' and 'part-time work'. Snack intake by the subjects was high. Beverages were the snack item most frequently consumed by Korean and Chinese male students, whereas cookies and fruits were most frequently consumed by Korean and Chinese female students. About 28% of Korean male students and 44% of Chinese male students were smokers, respectively. Half of Chinese female students drank alcohol once or twice a week. About 42% of Korean male students and 65% of Chinese male students played sports, respectively. Dietary behaviors and lifestyles of Korean and Chinese students tended to be very similar. Chinese students performed more health-oriented activities in comparison to Korean students. In conclusion, a practical and foreigner-friendly nutritional education program should be devised in order to correct the dietary behaviors and health-related lifestyles of Korean and Chinese students.

A Relationship Analysis between Admission Type and Dropout of Engineering University Students (공학전공대학생의 입학전형과 중도탈락의 상관관계 분석)

  • Park, Seung-Chul
    • Journal of Engineering Education Research
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    • v.15 no.5
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    • pp.98-107
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    • 2012
  • As the dropout rate of university students is gradually increasing, the studies on exploring the status, characteristics, reasons, and countermeasures of dropout of university students are currently grabbing high attention. This paper analyzes the relationship between the admission types and dropout of university students, mainly focused on engineering students. The analysis shows that the dropout rate of engineering students admitted through the scheduled-time admission procedures is quite higher than that of students admitted through non-scheduled-time admission procedures, the dropout rate of engineering students admitted from the vocational high schools is higher than that of students from the academic high schools, and the dropout rate of engineering students admitted from the liberal art high school tracks is higher than that of students from the natural science high school tracks. From the results, we could find out that student-support programs need to be carefully provided for the engineering university students according to their admission types and underlying backgrounds.

An Exploratory Study of Middle School Students' Motivation in Science: Comparing a STEM Education Program in Korea and the USA

  • Lee, Hyonyong;Longhurst, Max L.;Freeman, Michael K.;Lee, Hyundong
    • Journal of Science Education
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    • v.43 no.1
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    • pp.1-16
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    • 2019
  • This exploratory study is aimed at exploring the validity of the Science Motivation Questionnaire (SMQ) developed for university students, to measure the science motivation of middle school students and analyze the differences on gender and country factors of SMQ. A total of 371 students participated in this study: 171 middle school students from the USA and 200 secondary students from Korea. All participants were enrolled in the STEM program and activities in Utah, USA (for US students) and at a Korean university institute for gifted and talented students (for Korean students). In this study, exploratory and confirmatory factor analyses and latent mean analysis were used to analyze the gender and country differences. The results indicated that the 25 items of SMQ scale were theoretically meaningful and valid for middle school students. The latent mean difference by gender indicated that male students have higher intrinsic motivation, career motivation, grade motivation, and self-determination than female students. Moreover, a significant difference exists in these factors between the two countries. Further findings reveal that Korean students scored higher than US students in terms of the aforementioned factors. This study will provide significant insights in and contribution to science motivation issues in STEM education and the development of design-based engineering programs.

Adaptation for Korean Foods and Satisfaction for Foodservice by Different Residence Periods of Chinese and Japanese University Students in Daejeon (대전지역 중국 및 일본 유학생의 국적 및 거주 기간에 따른 한식 적응도와 급식 만족도)

  • Ryu, Si-Hyun;Cho, Yoon-Hae;Han, Yi-Rang
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.1
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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.

A Study on the Food Habits and Dietary Intakes of University Students in Busan Area (부산지역 대학생들의 식습관 및 식이섭취 실태에 대한 조사연구)

  • Kang, Hee-Jung;Kang, Hee-Jung;Cho, Kyung-Ja
    • Journal of the Korean Society of Food Culture
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    • v.19 no.1
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    • pp.70-82
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    • 2004
  • This study was conducted to investigate the food habits and dietary intakes of University students in Busan areas. The survey was carried out by self-questionnaires with 130 male and 156 female students. The results obtained were as fellows. 1. 95.3% of male and 76.4% of female students answered they are moderate or healthy. The rates of alcohol drinking in male and female students were 94.5% and 81.0% and the rates of smoking were 73.2% and 2.0% respectively 34.6% of male and 56.9% of female students didn't regular exercise. 2. 21.3% of male and 10.5% of female students were satisfied with their current body image and 74.3% of female students wanted thinner figure. Male students attempted to weight control by exercise and females did by exercise and fasting. 3. The average BMI of students were 22.60 in males and 19.53 in females respectively and 78.0%, of female students were underweight. 4. Breakfast was skipped in 79.5%, of male and 83.7% of female students and it appeared male students eat faster than female students. 5 Male students preferred beverage and noodles and females preferred bread, biscuit, snack and beverage as snack food and female students had a higher tendency to enjoy snack time. The frequency of eating out was higher in female students and the standard of food choice was preference > price > convenience > nutritional value. The favorite dishes were meats > poultry > fruits > fishes, cereals, noodles in male and fruits > meats > cereals > poultry > noodles > fishes in female students. 6. The average energy intake were 1715.70kca1 in male and 1588.71kcal in female students respectively and the intakes of Ca, vitamin A and B2 were lower than RDA in male and female students.

Factors Influencing University Students' Perception on Vegetarian Restaurants

  • Kim, Hyojin;Lee, Sang-Hyeop;Goh, Pei-En
    • Culinary science and hospitality research
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    • v.23 no.1
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    • pp.1-9
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    • 2017
  • The number of vegetarian restaurants in Malaysia has been increasing as people are motivated by various reasons to consume vegetarian foods. In addition, university students contribute to the economy, hence it is important for investors or owners of vegetarian restaurants to understand university students' perceptions on vegetarian restaurants based on their own experiences. This research provided an insight of factors influencing university students, such as family members, religion, trend and health. The objective of this research was to identify the perceptions of university students on vegetarian restaurants. This research used a qualitative approach by conducting a focus group interview with university students as a source of data collection. The six respondents were selected based on the criteria of university students in Malaysia who are consuming vegetarian food. Findings enabled investors and owners of vegetarian restaurants to have an in-depth understanding on the factors influencing university students' perceptions on vegetarian restaurants and take necessary action to accommodate them.

Relationships among Personality Preferences, Dietary Habit and Nutrient Intake of University Students (대학생들의 성격 유형과 식습관 및 영잉소섭취실태와의 관련성)

  • Chun, Do-Woung;P.Kim, Hye-Young
    • Journal of the Korean Society of Food Culture
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    • v.18 no.5
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    • pp.418-427
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    • 2003
  • This study was performed to investigate the relationships among personality preferences, dietary habit and nutrient intake of University students (n=283). Mean dietary habit score was similar between sexes and was 46.1/100 in male students and 45.1/100 in female students. Average energy intake of male students was 2,019 kcal (80.8% of RDA) and that of female students was 1,675 kcal (83.7%). Male students were taking less than 90% of RDA in calcium and vitamin $B_2$ and female students were taking less than 90% of RDA in calcium, iron, vitamin C, and vitamin A. Students preferring Judgment had significantly higher dietary habit score than students preferring Perception. Extraversion had higher nutrient intake than Introversion both in male and female students. Male students preferring Feeling had also higher nutrient intake than students preferring Thinking. Nutrient density per 1,000 kcal was higher in Thinking and Judgment than Feeling and Perception. In conclusion, students preferring Judgment and Extraversion have better dietary habit and nutrient intake than those preferring Perception and Introversion. More studies are necessary between personality preferences and dietary behavior to contribute to effective nutrition education and counseling.

Analysis on the Characteristics of Cognitive & Affective Learning Style of Engineering University Students (공과대학생의 인지적.정의적 학습양식 특성 분석)

  • Kim, Eun Jeong
    • Journal of Engineering Education Research
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    • v.17 no.6
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    • pp.20-29
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    • 2014
  • The purpose of this study is to analyze the traits on the cognitive and affective learning style of university students. CALSIU(The Cognitive & Affective Learning Style Inventory for University School Students) by Kim, E. J. was modified for applying to university students and performed with 399 university students from three universities in Daejeon and Chungnam. Statistical analysis done in this study were ANOVA and Scheffe's test. Findings of the study are as follows : First, the students with high academic achievements have intuitive perception type, whole processing type, and deep storage & recall type. Secondly, the students with low academic achievement have strong non-academic learning type. Third, interaction attitude of affective learning styles is the important element to determine their academic achievement. The students with independent type get high academic achievements. Therefore, instructor should consider the learning styles of students, and it should be used to improve their teaching & learning strategy for better academic achievements of university students.

A Study on Relationships among University Students' Self-differentiation, Self-esteem and Mental Health : Focused on Depression and Anxiety (대학생의 자아분화, 자아존중감과 정신건강간의 관계 - 우울, 불안을 중심으로)

  • Kim, Sang Ok;Jeon, Young Ja
    • Korean Journal of Human Ecology
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    • v.22 no.4
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    • pp.539-558
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    • 2013
  • The purpose of this study is to examine relationships among university students' self-differentiation, self-esteem and mental health. The subjects were 400 students of four universities in Busan and Gyungnam area. A questionnaire survey was done. The results of this study are as follows : First, the levels of university students' self-differentiation and self-esteem were high. Second, university students' self-differentiation and self-esteem were correlated positively. Third, the levels of university students' depression and anxiety were relatively low. It showed that the subjects' mental health of this study were not bad. Fourth, depression had no significant difference by gender. However, female students had higher anxiety than male students had. Fifth, university students' self-differentiation and self-esteem had negative correlation with depression and anxiety, and self-esteem played a role of mediating variable between self-differentiation and mental health. Sixth, family projection, family regression and self integration of self-differentiation had indirect influence upon the students' mental health through self-esteem, while cognitive-emotional function had direct influence upon mental health and had indirect influence upon mental health through self-esteem as well. In this study, university students' self-differentiation and self-esteem were found to be important variables having influence upon mental health, and self-differentiation had indirect influence upon mental health through self-esteem. Counselling intervention strategies should be established considering self-differentiation and self-esteem of the students who complained about their maladjusted emotion and human relation problems at schools. Also, programs enhancing self-differentiation and self-esteem of university students should be developed and the execution of these programs will be needed to help the university students who experienced mental health problems such as depression, anxiety and so on.

Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China (대구시 한국 대학생과 중국 유학생 및 중국 심양시 대학생의 짠맛에 대한 미각과 짜게 먹는 식행동 비교)

  • Jiang, Lin;Lee, Yeon-Kyung
    • Korean Journal of Community Nutrition
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    • v.18 no.6
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    • pp.555-564
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    • 2013
  • The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.