The purpose of this study is to examine the effects of English oral presentation strategy training (OPST) in EFL contexts. For this study, eight university students of 4 high and 4 low proficiency level are selected. The participants were provided with an OPST over 5 weeks including 8 times of training. During the OPST, the participants learned 25 strategy, 17 verbal and 8 non-verbal strategies. The verbal strategies were again divided into two parts: general verbal strategies and genre specific strategies. For the validity of the present study a “triangulation” was achieved through the use of video recording, classroom observation, questionnaire, in-depth interview, and the native English speaker’s evaluation. The results of the study demonstrated that the participants showed some improvement in the use of presentation strategies, especially organizational and verbal components of the strategies rather than nonlinguistic components. The proficiency level of the participants had an effect on the frequency of use of strategies after the OPST. Overall, the OPST was found to have positive effects on the participants’ attitude toward English oral presentations. On the basis of the results of the study, some teaching implications for improving presentation skills in university EAP contexts are provided.

Thermal response of Korean college students was investigated in a thermal environmental chamber during summer season. Eight thermal conditions combined with four air temperatures (24, 26, 28, 30℃) and three relative humidities (40, 60, 80%) were selected. Subjects of seven females and seven males were questioned in the chamber for three hours, where thermal and comfort sensations were surveyed every fifteen minutes. During the period of thermal response experiment, four thermal parameters of air temperature, relative humidity, air velocity, and globe temperature were monitored in the test chamber. The repeatability and temporal variation of thermal response were discussed. The thermal sensation vote (TSV) of females is in good agreement with the predicted mean vote (PMV) calculated from the thermal parameters and human parameters. However, the TSV of male shows a slight discrepancy with the PMV. The neutral points of both female and male are very close to 0.18 of PMV, indicating that college-age Korean like to a slight warm environment compared with Western people. The thermal sensation vote of subjects is well correlated with the comfort sensation vote.

Hong, Minpyo. 2004. A Contrastive Analysis of Selections of and Responses to Conversation Topics at the First Meeting: A Case Study of Korean, Japanese, Chinese, and Australian University Students. The Sociolinguistic Journal of Korea, 12(2). This paper conducts a contrastive analysis of dialogue topics and responses to the topics at the first meeting based on the data produced by Koreans, Japanese, Chinese, and Australians. The main research interest of this study lies in variation observed across nationality and gender. When the conversation topic at the first meeting was about entertainers, less than 20% of the respondents of the four countries reported uneasiness. More than 20% of the respondents showed discomfort regarding the topics of ideal opposite-sex type, one's phone number, or one's boy- or girl-friends. Concerning drinking capacity, most of Korean and Japanese female respondents reported uneasiness. Women of all countries felt discomfort about the topic of one's height. Korean and Japanese students overwhelmingly felt uneasy about topics of personality or future goals, but Chinese did not. Only Chinese showed discomfort about the topic of the residence place. Looking at gender variation, remarkable differences were observed in the Japanese and Australian data, but no differences were found from Koreans or Chinese. When people were asked what they wanted to know at the first meeting with a person of the opposite-sex, people from all countries preferred to know his/her name. People from Korea and China wanted to know his/her age; Japanese wanted to know where s/he was from; Australians wanted to know his/her hobbies. Koreans also liked to know his/her place of residence, but Chinese and Japanese also wanted to know about his/her hobbies.

The purpose of this study is to investigate the effects of using and authoring web-based vocabulary learning tasks on Korean EFL learners' vocabulary acquisition. The subjects of the study were seventy-seven EFL college students in Korea. They were divided into three groups: a traditional control group, and two experimental groups using and authoring the web-based vocabulary tasks, respectively. The major results of the study were as follows: first, the two experimental groups performed significantly better on the vocabulary recognition and use posttest than the control group did. This result indicates that both the use of the web-based tasks and the participation of students in authoring the web-based tasks are more effective in vocabulary acquisition than the use of traditional vocabulary learning methods. Second, both the experimental groups performed significantly better on the delayed posttest than the control group did. This result provides evidence that using and authoring web-based vocabulary tasks are effective in helping students retain newly acquired words in the long-term memory. Third, the learners' responses of the two experimental groups prove to be positive with respect to the use of the web-based task authoring tools in vocabulary learning. Based on these results, some pedagogical suggestions should be made on the effective use of the web-based task authoring tools in Korean English classroom settings.

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

눈의 형태에 적합한 콘택트렌즈 피팅상태를 얻기 위해서는 각 개인의 눈에 적합한 디자언을 가진 콘택트렌즈가 펼수적이며， 소프트 콘택트렌즈나 RGP 콘택트렌즈의 피탱상태를 결정하는 요인으로 안검의 형태와 위치가 중요하다. 안검의 형태는 특히 인종과 민족에 따라 상당히 다르며 한국인의 안검형태에 관한 연구는 미미한 설정이 므로， 전신질환과 머리 및 얼굴에 외상이 없고 안면부에 선천적인 기형이나 안검위치 에 이상소견이 없는 18-30 세 사이의 대학생 202 명(남자 102 명， 여자 100 명)을 대상 으로 안검의 형태를 사진촬영법으로 계측하고 분석하였다. 한국인의 검열길이는 서양인보다 짧으나 검열폭은 서양인과 큰 차이가 없는 것으 로 계측되었으며， 겸열의 형태는 검열의 정중션을 중심으로 가장 높고 낮으며， 검열 이 상외측으로 편위되어 서양엔의 안검형태와는 크게 다른 형태를 이루고 있었다. 상 안겹의 형태는 다른 인종과 비교하여 심하게 안쪽으로 말려있으며 상안검연은 각막 상윤부로부터 -2 위치에 위치한 형태가 많았다. 싱안검에 의한 각막덮임 비율은 상 당히 큰 값으로 계측되었으며 각막의 9-2 시 방향이 상안검에 의해 덮여있는 것으로 조사되었다. 따라서 한국언은 안검이 각막의 넓은 부위를 덮고 있고 안검의 말림정도 가 심하여 콘택트렌즈 피팅시 안검에 의한 영향이 크게 나타날 것으로 생각된다.

For a new direction of college English programs, this study is designed to analyze Korean university EFL leamer needs. With this goal, this study discusses the results of questionnaires provided for 405 students in the College of Education, Seoul National University. The study also discusses a new direction of desirable English programs on the basis of the needs assessment.

The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.