• Journal of Public Diplomacy
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• v.2 no.2
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• pp.53-80
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• 2022

Despite an astronomical budget for public diplomacy, China is experiencing successive failures in public diplomacy. The unfavorable feeling towards China is increasing every year in the world and China needs a new public diplomacy to resolve anti-Chinese sentiment. Here, we found that viewers of Korean-Chinese student YouTuber Deemd formed a friendly image towards China after watching Deemd's China vlog. Therefore, in this study, we tried to examine whether Deemd's vlogs affect the improvement of China's country image theoretically guided by the theory of mere exposure effect. In addition, we examined whether the improvement of a country image causes the 'Halo effect' that leads to an increase in the intention to visit China and purchase intention of Chinese products. It is expected that the results of this study can serve as a new digital media diplomacy solution for countries, including China, that want to capture the hearts of foreign public in the era of a new digital public diplomacy.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.14 no.5
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• pp.187-200
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• 2019

The main purpose of this study is to investigate the effects of motivation of the employment in Korea with gender, nationality, motivation of studying in Korea, major satisfaction and Korean proficiency level of foreign students who are studying in Korea. The second purpose is to analyze the current factors, to leverage educational management and to make and support some policy of Minister of Education for international students in order to promote utilization of employment of the students in Korea during 4 years of studying. This paper is used by IBM SPSS Statistics 24 Version for data analysis. As a result of the analysis, the average of students in Southeast Asia, Central Asia and South and North America Africa was higher than Japan and China in terms of motivation of employment in Korea. First, the external motivation to study in Korea has affected TOPIK with positive influence. Second, in the relationship between motivation to study in Korea and the majors satisfaction, the higher the internal motivation of study, the higher the majors' satisfaction level. Third, in the relationship between motivation to study in Korea and motivation of the employment in Korea, internal motivation to study has a positive effect on motivation of the employment. As internal motivation increases, grade of the motivation of the employment increases. Fourth, the relationship between major satisfaction and employment showed positive (+) effect. In other words, the higher the major satisfaction, the higher the motivation of the employment. Fifth, TOPIK has a negative effect on motivation of the employment. It means that external motivation was the main factor that positively influenced TOPIK and internal motivation was also main factors that positively influenced both major satisfaction and motivation of the employment in Korea. Sixth, when the internal motivation has an effect on motivation of Korea employment, the higher the major satisfaction as the parameter, the higher the motivation of Korea employment. Therefore, it will be helpful to understand the meaning of studying motivation and major satisfaction of international students, and to be used as basic data on education policies of universities and governments supporting the career and employment for international students.

• 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).

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.441-450
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• 2015

Purpose: The purpose of this study was to investigate the effects of hypertension relevant nutrition knowledge on practices for prevention of hypertension in Chinese college students studying in South Korea. Methods: We conducted a survey of 276 Chinese students studying more than three months in Korean universities who were aged 19 and older about hypertension and sodium relevant nutrition knowledge, intake of salty processed food, hypertension prevention practices, and stages of behavior change for hypertension. Results: The average score on the questionnaire for hypertension relevant nutritional knowledge was 40.62 out of 50 points, and the average score for sodium relevant nutritional knowledge was 24 out of 30 points. Kimchi was the most frequently eaten salty processed food. The average score for hypertension prevention practices was 3.10 out of 5 points. The behavior change stages for prevention of hypertension were contemplation (47.1%), action (32.2%), and pre-contemplation (20.7%). The students received high scores on nutrition knowledge and showed significantly higher scores on the action stage than on pre-contemplation or contemplation. Nutritional knowledge of hypertension and sodium showed positive correlation with hypertension prevention practices, whereas negative correlation with salty processed food intake. Conclusion: Development of an education program for Chinese students in Korea on hypertension and sodium relevant nutritional knowledge is needed so that they can practice for prevention of hypertension.

• Journal of Korean Biological Nursing Science
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• v.22 no.2
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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.

• Journal of the Korean Society of School Health
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• v.26 no.2
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• pp.93-103
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• 2013

Purpose: This study was to explore the differences of Korean and Chinese university students for developing smoking cessation program. Methods: The Data was collected from 120 Korean, 103 Chinese undergraduate students by using structured questionnaire from 1st April to 31st July, 2012. Results: The necessity of smoking cessation training was found that there were differences between two groups, showing that 60% of Korean university students and 35% of Chinese university studying in Korea were award of the necessity. For the score of smoking knowledge, there were significant differences between two groups, showing 13.60 from Korean students and 14.63 from Chinese students, but there were no differences towards Smoking attitude, self-efficacy related to smoking cessation, and Nicotine dependency. On the other hand, there were no significant differences toward demand of overall smoking cessation training between Korean and Chinese students, showing 43.4 and 45.1 scores in each group. Conclusion: The results of this study would be helpful to develop smoking cessation programs and health promotion strategies for both Korean and Chinese university students.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.4
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• pp.576-585
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• 2015

This study examined difference of purchase behavior of appearance orientation, appearance evaluation, and fashion product purchase behavior on media contact responses. Data were collected from 315 female Chinese university students in Daejeon and Chungnam from May to June 2013. Data were analyzed by descriptive statistics, t-test, correlation, crosstabs analysis with the SPSS-WIN 20.0 program. The results of this study were as follows. First, media contact responses correlated appearance orientation and appearance evaluation. The active group of media contact responses indicated a more active appearance orientation and appearance evaluation. Second, the active group of media contact responses were fashion product purchase behavior. This study verified the relationship of media contact responses and appearance variables-appearance orientation, appearance evaluation, and fashion product purchase behavior.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• Journal of Korea Multimedia Society
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• v.24 no.10
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• pp.1425-1434
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• 2021

Lately, the mental issues of Chinese worldwide understudies have become an unavoidable examination issue. As per important explores in different nations, the level of discouragement inclination of Chinese understudies has been on the ascent. This examination utilizes the Bread cook Wretchedness Scale II to test the psychological condition of 249 Chinese understudies concentrating in South Korea. The outcomes show that Chinese understudies in South Korea likewise have a specific level of mental issues. The extent has reached 34.5% of the absolute number of Chinese understudies in South Korea. This exploration investigates the current circumstance dependent on the review results, and directs a top to bottom examination of the attributes of worldwide understudies in Korea. Simultaneously, it is recommended that mental treatment can be utilized to work on their psychological state. Through the pertinent inquiries for grounds mental directing administrations, it obviously presents the issues that Chinese global understudies face in South Korean grounds mental guiding, just as the school's improvement measures. Simultaneously, this examination consolidates the media SNS social stage, investigates existing issues, and proposes how schools can adequately construct a SNS stage at the degree of mental advising, just as the adapting techniques and systems for Chinese understudies dealing with mental issues.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.267-274
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• 2019

This study was performed to provide fundamental data on the dietary habits and food purchase types according to the stress patterns. The subject was 312 Chinese students in Gyeonggi region through a self-administered questionnaire. According to the results of the reliability analysis, the stress items showed an average of 2.91 and 0.846 for Cronbach alpha coefficient. The results of ANOVA analysis on the difference of dietary habits according to stress are as follows; There were significant differences for the meal frequency per day according to schoolwork, economic, general living, and dietary habits (p<0.05). Also, the general living pattern showed significant differences for the meal outside frequency and Chinese food intake (p<0.05). The results of ANOVA analysis on the difference of food purchase type according to stress are as follows; There was significant differences in degree of use of convenience foods according to interpersonal relationship, cooking method of convenience foods according to economics, the selection criteria of convenience foods according to schoolwork (p<0.05). The correlation coefficient of dietary habits and convenience food intake are 0.223, -0.147 in stress degree and dietary habits. In conclusion, I would like to provide the basic data necessary for the right choice of Chinese students' dietary habits and food purchases.