본 연구는 한국에서 예체능 계열 박사 과정에 재학 중인 중국인 유학생들의 교육 현황을 조사하고 분석하여, 한국 대학의 외국인 유학생 모집부터 교육에 이르기까지 합리적인 개선과 유용한 유학 정보를 제공하고자 한다. 본 연구의 목적을 달성하기 위해 다음과 같은 연구 절차를 거쳤다. 먼저, 한국 대학의 예체능 계열 박사 과정에 재학 중인 중국인 유학생들이 선호하는 사립 대학 상위 3곳을 선정하여 이들 대학의 학과, 전공 구분, 입학 요건, 지원 절차, 장학금 혜택 등의 내용을 분석하였다. 다음으로 인터뷰와 설문을 통해 예체능 계열 박사 과정 중국인 유학생들의 대학 선택 요인, 일상 및 학교생활 현황, 학습 상태, 학습 만족도, 한국어 능력 수준, 논문 진행 등의 교육 현황을 파악하였다. 이에 도출된 결과는 다음과 같다. 첫째, 학교 지원 절차, 중국인 유학생 수, 어학 성적 여부 그리고 지인과 유학 중개소의 추천을 대학 선택의 선결 조건으로 생각하기 때문에 대학교에서 유학생 모집 홍보, 한국과 중국 학교의 교류 프로그램 및 연합 과정 개설 등을 적극적으로 고려해야 한다. 둘째, 한국어 능력이 부족하여 일상, 학교생활에 불편한 데가 많다는 조사 결과에 따라 학교 측은 유학생들의 원활한 언어 소통에 관한 적극적인 지원과 도움이 필요하다고 판단된다. 셋째, 모든 교과목의 타당성과 전문성은 높은 반면, 실용성은 상대적으로 낮은 편이기 때문에 예체능 계열의 특수성을 고려한 맞춤형 한국어 연계 교과목의 개설이 매우 필요하다. 넷째, 논문의 진행에 있어 어느 정도의 한국어 실력을 갖추어야 하는 상황이므로 해당 학과에 속하거나 전문 용어를 통역할 수 있는 실력을 갖춘 통역자가 논문 통역을 담당해야 한다. 다섯째, 논문 작성 프로그램이나 사이버 시스템의 사용법을 가르치는 수업이 매우 필요하다. 이뿐만 아니라 유학생들이 희망하는 한·중 교류프로그램 등을 만들어 일상과 학교생활을 풍부하게 하고 불안감을 약화시킬 수 있다고 생각된다. 저자는 현재 한국 대학 외국인 박사 과정 모집에 있어, 언어 능력이 떨어지는 학생들을 선발하는 것이 본질적인 문제라고 생각한다. 그러나 각 대학의 운영 및 모집에 있어 실제적인 해결이 어렵다고 본다. 이를 본 연구의 한계점으로 보고, 가장 현실적인 상황을 고려하여 예체능 계열 중국인 유학생들의 교육 환경, 수업 설계, 학생 지원, 혜택 및 학습 방향과 관련된 근본적이고 구체적인 방안을 제공하였다. 본 연구가 한국의 고등 교육 기관의 외국인 유학생 모집 시스템 구축, 입시 그리고 유학생 교육, 지원 등 상황에 따른 교육 개선과 발전에 보다 유용한 자료로 활용되기를 바란다.

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

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.

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages

This study, drawing on critical discourse analysis methodologies, aims to show how Chinese international students are discursively represented in a Korean newspaper. Articles from the Chosun Ilbo were collected between 2008-2016. The media has framed social images on Chinese International students quite often from the Beijing Olympic torch relay in 2008. Following van Dijk’s (1998) ideological theory, macro- and micro-level of textual analysis were conducted. It was found that the two groups of ‘us’ and ‘them’ (Chinese international students) were dichotomized. It was enforced by discursive strategies such as conjugation, over-lexicalization, and delegitimization. As for the micro-level analysis, drawing on Halliday’s (1985) systemic functional grammar, three dimensions of analysis (ideational, interpersonal, and textual) were conducted to uncover the power relations under the linguistic forms. This study concludes that Chinese international students were represented by the ideological square of positive self-presentation and negative other-presentation.

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

Yang, Myung-hee & Kim, Bo-hyeon. 2017. “A Study on Korean Language Anxiety in the Classrooms of Advanced-level Korean Language Learners for Academic purposes: With Chinese Students in Graduate School in Korea”. The Sociolinguistic Journal of Korea 25(1). 119~141. The aim of this study is to examine the level of and the factors for Korean language anxiety in the classrooms of advanced-level Korean language learners for academic purposes. To this end, 60 Chinese students attending graduate school participated in the survey with the questionnaires: i.e., PRCA and FLCAS. The results suggest as follows. First, the Korean language anxiety level in the classrooms of the Chinese students is likely to be high. Also, it is not because of the participants’ traits, but because of the classroom environment. Second, there are 5 factors for Korean language anxiety in the classrooms; communication anxiety with native speakers, communication anxiety, fears of negative evaluation and failing in class, Korean proficiency anxiety, and negative attitudes toward class. Especially, the forth factor suggests that Korean learners needs an educational intervention of Korean, even after they enter undergraduate or graduate institutions. Third, there is a negative correlation between Korean language anxiety in the classroom and a residence period in Korea. That is, it is necessary to give them as many opportunities as possible for being exposed to Korean by a Korean educational intervention.

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

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.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

The numerous Korean church today embraces the technical goal of the invention building the paradigm of the new mission about the Chinese student studying abroads flowed in into the righteousness, to pay attention to the interior of a country China student studying abroads to the oversea missionary work resource voluntarily, the interior of a country. While the mission environment of Korean Chinese student studying abroads is unable to be good, the result which can be obtained through the missionary activity of the missionaries in China field church is very low. If for the missionary judgment of the Korean churches, the focus is adjusted to the Chinese student studying abroads, the long-term mission strategy which creates the social support system and so that the it has been growing in the mutually different cultural area Chinese student studying abroads can adapt well the Chinese student studying abroads to the Korean culture and college life and can minimize the culture shock because of the gospel will be established. The stress removal factor in which the student studying abroads can take the emotional psychological relaxation is grasped and the Christian culture and the faith settlement, that is the gospel, should be made. the various pattern of adjustments show as to Chinese student studying abroads’ right-foot shoot. However, that it is attached when it has to pay attention. Whether it is familiar with the various factorses including the member of the cultural area, living this success popular culture, language, and etc. or not. However, while the existing values according to the socialist identity which they have in the process of doing Korean college life and world view underwent a lot of difficulties in strange Korean cultural adaptation, the stress was experienced. In this condition, when the church community sets the mission direction and strategy, the many-sided effort for the stress relaxation according to the cultural adaptation of the Chinese student studying abroads is required. the strategic access about how approaching from the position in which the Social Support for canceling the stress required for the cultural adaptation for Korean Chinese college life is needed is required. It has the values, of the church the world view and existing paradigm so far, it is not easy to propagate the Chinese student studying abroads. The strategic access to the new paradigm which can be managed with the form of ‘the come mission’ in ‘it visits mission’ paradigm which the church and missionary group had been providing is desperately required. Therefore the mission resource in which many churches can distinguish the various obstacle according toes the Chinese student studying abroad mission and which can overcome this has to be communally created.

국내 고등교육기관의 외국인 유학생 수는 지난 15년간 1만여 명에서 14만여 명으로 꾸준히 증가하는 추세에 있다. 본국을 떠나 새로운 환경을 접하는 외국인 유학생은 상위교육기관으로 전환을 동시에 경험하기 때문에 대학적응에 많은 어려움을 겪는다. 이때 교우관계는 외국인 유학생의 적응을 돕는 기제로 이해된다. 그러나 민족적 울타리(ethnic enclave)이론에 기반을 둔 관점은 교우관계의 구성이 모국인 친구집단에 편중될 때 특정한 영역의 대학 적응에 관한 어려움이 강화될 수 있다는 추측을 가능하게 한다. 모국 출신 중심적 교우관계가 다양한 친구집단으로부터 각기 다른 방식으로 대학적응에 관한 도움을 받을 기회를 제한할 수 있기 때문이다. 이러한 가능성을 검증할 목적으로 이 연구는 서울 소재의 한 대학에 재학 중인 중국인 유학생 195명의 자료를 활용하여 모국 출신 중심의 교우관계와 학업성취 및 정서적 적응 사이의 관계를 분석하였다. 분석결과, 교우관계에서 모국인 친구가 높은 비율을 차지하는 중국인 유학생의 경우 학업성취가 낮은 경향이 확인되었다. 또한, 정서적으로 어려움을 겪을 가능성도 높은 것으로 나타났다. 이러한 결과는 대학기관이 외국인 유학생의 대학적응을 위해 그들의 교우관계를 다변화할 방안을 모색해야 한다는 점을 시사한다.

본 연구에서는 학사경고를 받은 P대학교 공과계열 중국인 유학생들이 학업적 적응 과 정에서 무엇을 경험했는지, 그리고 이 경험의 개인적·사회적 의미는 무엇인지를 내러 티브 탐구 방법을 통해 살펴보았다. 연구 참여자들은 학업적 적응 과정에서 첫째, 적절 한 진로탐색 과정이 없이 학교와 학과를 선택한 경우가 많았다. 둘째, 이들은 공과계열 수학과 역학이 어려운 점, 한국어 능력이 부족한 점, 영어로 진행하는 수업이 어려운 점 등으로 인해 학사경고를 받게 되었다. 셋째, 이들은 성적을 잘 받을 수 있는 과목 위주 의 수강과 어려운 과목의 학습시간과 학습량을 증가시키는 방법으로 학사경고를 극복하 였다. 넷째, 이들은 자신의 선택에 책임을 지고 유학생활을 끝까지 포기하지 않으려고 노력하였고, 나아가 한국에서 긍정적인 미래의 모습까지 계획하고 있었다. 공과계열 중 국인 유학생들의 학업적 적응을 높이기 위해서 사회적 차원에서는 학과정보와 진로탐색 과정을 제공하고, 정책적으로 더 높은 한국어 능력 수준을 요구해야 한다. 그

본 논문은 최근 증가하고 있는 유학생, 특히 중국인 유학생들의 교수-학습 활동 과정 중 학문목적 한국어능력 향상을 위한 연구에 목적이 있다. 한국에 소재한 3개 대학의 중국인 유학생(남 133명, 여 150명)을 대상으로 학업, 학문목적 한국어에 대해 느끼는 어려움, 대학진학 전 한국어 학습 경험 과 한국어능력시험 등급이 대학생활에 미치는 정도와, 학문목적 한국어 교수-학습 활동에 어떤 영향 을 미치는지를 조사하였다. 설문조사는 2015년 3월 21일에서 6월23일까지 3개 월간에 걸쳐 실시되었 다. 대상자의 선발은 각 대학교 유학생회를 통해서 각 대학에 중국유학생을 대상으로 하였다. 수집된 자료는 SPSS WIN 20.0 프로그램을 이용하여 분석하였다. 본 결과연구는 학문목적을 가진 학습자들이 언어적으로나 학문적으로 인식하고 있는 어려움의 해소와 문어능력의 향상, 대학생활 중 학문적 활동 을 원활히 수행할 수 있도록 한 걸음 더 나아가기 위한 시사점을 논의하고, 연구 한계점을 제시하였 다.

본 연구는 중국인 유학생들이 한국에서 생활하면서 경험하게 되는 차별과 이중문화의 갈등을 겪으며 변화하는 중국인 유학생의 정체의식을 문화적정체감의 발달적 측면에서 살펴보고, 그 발달단계에 따라 차별을 지각하고 대처하는 방식에 차이가 있는지 분석하였다. 확인적 요인분석 결과, 문화적정체감의 발달단계를 확인하였고, 변량분석으로 단계에 따른 차별지각 정도와 대처방식의 차이를 점검하였다. 확인적 요인분석 결과 문화적정체감 발달단계에서 4개 요인이 추출되었다. 4개 요인에 대한 공분산 분석 결과, 상관도를 고려하여 낮은 단계와 높은 단계로 구분하여 분석한 결과 차별대처방식에 차이가 있었다. 낮은 단계에 비해 높은 단계의 학생들은 한국문화에 동화하기보다는 사회적 경쟁을 통해 적극적이고 능동적으로 대처하였다. 본 연구는 중국인 유학생들이 한국사회에서 문화차이로 인한 심리적응의 어려움을 문화적정체감의 발달적 측면에서 이해한 점과 이중문화의 환경에서 어려움에 직면하고 있는 유학생들을 돕는데 기초자료로 활용될 수 있는 점에서 의미가 있다.