• Journal of Community Nutrition
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• v.4 no.2
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• pp.83-89
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• 2002

We examined the association between eating frequency of rice vs. bread at breakfast and nutrient and food-group intake among 1771 female college students aged 18-20 years. The frequency of main staples at breakfast and the nutrient and food group intake for the previous month were assessed with a validated self-administered diet history questionnaire. We divided main staples into rice, bread, and noodles. As the eating frequency for noodles was almost negligible, we computed the difference of eating frequency of rice minus that of bread(mean = 0.7 times/week). Among 16 nutrients examined, the difference of eating frequency correlated significantly and negatively only with fat intake, especially saturated fatty acid (SFA) (r=-0.31, p<0.001), and significantly and positively with the intake of n-3 poly-unsaturated fatty acid, iron, sodium, protein, carotene, potassium, dietary fiber, and vitamin C (r=0.08-0.15, p<0.001) after adjusting for the energy intake, the residential area, the population size, and the living status with their families. In conclusion, the more frequent intake of rice compared to bread at breakfast correlated with the higher intake of the several vitamins and minerals, and the lower intake of fat, especially SFA. The only unfavorable aspect of the rice group was the higher sodium intake.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• Research in Community and Public Health Nursing
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• v.33 no.3
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• pp.290-298
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• 2022

Purpose: This study was conducted to determine factors influencing changes in the self-esteem of multicultural adolescents over time. Methods: A longitudinal design was adopted to analyze secondary data. This study used the 2nd, 4th, and 6th year data of Multicultural Adolescents Panel Study (MAPS) collected by the Korea Youth Policy Institute. The linear mixed model was utilized to analyze self-esteem changes over time. Results: The factors of sex and age of the students, the mother's Korean writing ability, and the Filipino or Japanese mothers had a significant effect on the self-esteem change of multi-cultural adolescents over time. Specifically, it was found that female students' self-esteem was decreased by 0.04 (t=-2.39, p=.017) more than male students over time. As the subject's age and mother's Korean writing ability increased, self-esteem was decreased by 0.01 (t=-2.53, p=.011) and 0.03 (t=-2.52, p=.012) over time. In addition, compared to that of those who had mothers from Korea, self-esteem of those who had Filipino or Japanese mothers was decreased by 0.04 significantly. Conclusion: Therefore, when developing a self-esteem promotion program, it is necessary to develop content by reflecting the characteristics of mothers as well as the gender and age of students. Furthermore, the significance of this study is in that it established a foundation for a positive self-identity of multicultural adolescents whose number is increasing recently by identifying factors affecting their self-esteem.

• Journal of the Korean Society of Costume
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• v.65 no.3
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• pp.1-14
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• 2015

The purpose of this study is to identify cross-cultural features among Korea, China, and Japan by comparing differences in facial awareness, attractiveness preferences, and consideration of facial parts in a group of Korean, Chinese, and Japanese men and women as they evaluated the faces of Korean women in their 20s. A survey was conducted targeting male and female Korean, Chinese, and Japanese college students in their 20s. Frequency analysis, ANOVA, Duncan test, factorial analysis, and reliability analysis, MANOVA were carried out using SPSS 18.0. The results of this study are as follows: Faces of Korean women in their 20s were evaluated by Korean, Chinese, and Japanese men and women in their 20s and were classified into four categories as 'Youthfulness', 'Classiness', 'Friendliness' and 'Activeness'. Differences in facial image awareness were observed depending on nationality and gender. Korean participants were found to place importance on overall morphological factors; The Japanese focused on the eyes; and the Chinese on the skin color. Women of all nationalities showed, on average, a higher awareness of facial parts than men. No significant differences in facial attractiveness preferences were found based on nationality or gender, but there were differences in how the participants evaluated faces for attractiveness, showing that reasons for preferences may vary even if the preferences are the same.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.11
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• pp.1438-1447
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• 2004

The purpose of this study were to examine if the buyers of counterfeits tend to care less about ethical beliefs than non-buyers among Korean, Japanese, and Hong Kong consumers, and if they have more supportive attitudes toward counterfeit products. 573 female college students living in Seoul, Tokyo, and Hong Kong were surveyed. For data analysis, descriptive statistics, factor analysis, and t-test were used. As the results, 65.8% of respondents had experiences of purchasing fashion counterfeits. Handbags among fashion counterfeits were the most frequently purchased by the respondents. The buyers of counterfeits tended to purchase counterfeit goods as more alternative of genuine products than non-buyers, and did not feel guiltier toward purchasing of counterfeits than non-buyers. Also, the buyers of counterfeits tended to have more positive attitudes toward the legality of manufacturing, selling, and buying of counterfeits than non-buyers. In addition, they tended to consider much more purchasing of counterfeits as a way to fight against big-firms than non-buyers. Finally, the buyers of counterfeits tended to have lower consumer ethics than non-buyers. Based on these results, global marketing strategies for fashion goods were suggested.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.2
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• pp.175-184
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• 2008

Purpose: This study was designed to investigate the fitness of adjustable dental impression trays on the Chinese and the Japanese. Material and methods: Initial design of the adjustable dental trays was developed from the results of the dental arch size of Korean adults. This design was applied to the CAD-CAM process in order to create tray model samples. Simple silicon-base molds were then replicated based on these sample models. Polyurethane injection into the silicon- base molds completed the process of creating a large number of test products. 60 Chinese dental students (male:30, female:30) from the Shanghai Second Medical University and 60 Japanese alumni from the Kumamoto high school (male:30, female:30) were selected for taking irreversible hydrocolloid impression with these trays. The width and length of the impression body were measured on several measuring points by Vernier caliper. The results were analyzed statistically to evaluate the fitness of the trays. Results: 1. Uniform impression material thickness was achieved on the Chinese and Japanese by controlling the width of the tray using stops and beveled guides. The material thickness was generally within the range of 3 mm to 6 mm. 2. In the maxillary tray of the Chinese, average thickness of the impression material of the labial vestibule of the incisal teeth was 6.2 mm, the canine was 5.9 mm and the midpalatal part 10.5 mm and the posterior palatal part 9.7 mm. These were relatively large values. 3. In the mandibular tray of the Chinese, average length of the impression material of the lingual vestibule of first, second premolar contact point was 8.9 mm, the incisal teeth was 7.8 mm and thickness of the labial part of canine was 6.8 mm and premolars 7.0 mm. These were relatively large values. 4. In the maxillary tray of the Japanese, average thickness of the impression material of the labial vestibule of the incisal teeth was 7.4 mm, the canine was 7.7 mm and the midpalatal part 9.1 mm. These were relatively large values. 5. In the mandibular tray of the Japanese, average thickness of the impression material of the labial vestibule of first, second premolar contact point was 8.4 mm, and thickness of the labial part of canine was 7.4 mm. These were relatively large values. Conclusion: This adjustable dental tray shows good accuracy to Korean because it was designed by the analysis of the dental arch size of Korean adult model. With this result, it can be applied to Chinese and Japanese, we can take more easy and accurate dental impressions.

• Korean Journal of Culture and Social Issue
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• v.15 no.1
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• pp.1-28
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• 2009

This study examines factors influencing stress and depression among Korean and Japanese university students and the role that parental social support, resiliency of efficacy and stress management behavior play. Four hypotheses are presented. First, parental social support will have a direct influence on resiliency of efficacy. Second, resiliency of efficacy will have a direct influence on stress management behavior and stress and depression symptoms. Third, resiliency of efficacy will have a mediating influence between parental social support and stress and depression symptoms. Fourth, stress management behavior will have a direct influence on stress and depression symptoms. A total 469 participants, consisting of 289 Korean university students (male=156, female=133) and 180 Japanese university students (male=112, female=68) completed a questionnaire that included Rhode Island Stress Inventory-Short Version (Horiuchi, Tsuda, Tanaka, Yajima & Tsuda, in press), Stress Management Behavior (Evers et al., 2006), CES-D (Radloff, 1977), BDI-II (Beck, Steer & Brown, 1996), Resiliency of Efficacy (Bandura, 1995) and Parental Social Support (Kim & Park, 1999). The results supported the first three hypotheses for both samples. Hypothesis 4 was not supported for the Japanese sample and it was partially supported for the Korean sample. The results indicate that parental social support had a direct and positive influence on resiliency of efficacy. Second, resiliency of efficacy had a direct and positive influence on stress management behavior and stress and depression symptoms. Third, resiliency of efficacy had a mediating influence between parental social support and stress and depression symptoms. Fourth, stress management behavior did not have a direct influence on stress symptoms. Overall, parental social support had a direct positive influence on resiliency of self-efficacy, which in turn had a direct negative influence on stress and depression symptoms.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.337-348
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• 1993

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are ${\ulcorner}Seolnal(Gantan){\lrcorner}$, ${\ulcorner}Sambok(Doyonohi){\lrcorner}$, and ${\ulcorner}Chuseok(Tsukimi){\lrcorner}$. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Chuseok{\lrcorner}$, which are over 97%. In Japan those are ${\ulcorner}Gantan{\lrcorner}$ and ${\ulcorner}Tsukimi{\lrcorner}$, which are over 80%. Regarding learning experience of festive food ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Gantan{\lrcorner}$ are beyond 80% and ${\ulcorner}Chuseok{\lrcorner}$ is 88%. In Japan ${\ulcorner}Tsukimi{\lrcorner}$ is 71% and ${\ulcorner}Omisoka{\lrcorner}$ is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom ${\ulcorner}Seolnal{\lrcorner}$ has nine kinds of food, ${\ulcorner}Sambok{\lrcorner}$ has three kinds, and ${\ulcorner}Chuseok{\lrcorner}$ has five kinds in Korea In Japan ${\ulcorner}Gantan{\lrcorner}$ has fourteen kinds of food, ${\ulcorner}Doyonohi{\lrcorner}$ has three kinds, and ${\ulcorner}Tsukimi{\lrcorner}$ has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.