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 convenience foods purchase according to the food-related lifestyle. This study was conducted on 398 Chinese international students residing in Gyeonggi area between October and December 2019. Among the total 373 survey subjects, gender was 183 male students (49.1%) and 190 female students (50.9%). This study was conducted by questionnaire method with reference to previous studies. There are significant differences in economic pursuit and taste pursuit for delivery food use, economic pursuit and taste pursuit for delivery food information, health pursuit and taste pursuit in delivery food ordering method, and economic pursuit and convenience pursuit for delivery food use (p<0.05). Delivery food usage time was significantly different in convenience pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05), and the delivery food preference menu was significantly different in economic pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05). The menu positive factors among satisfaction factors showed statistically significant differences in economic pursuit (β=0.188, t=3.531) and health pursuit (β=0.160, t=3.099) among food related lifestyle factors. In conclusion, this study presented the desirable direction of delivery food usage in Chinese 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.

본 연구에서는 맥문동의 활용도를 높이기 위한 연구의 일환으로 유기용매별에 따른 항산화성 물질을 측정하기 위해 맥문동 열매를 methanol, ethyl acetate, methylene chloride로 추출하여 총 폴리페놀 함량, electron donating ability(EDA), super-oxid radical과 hydrogen peroxide 제거능을 측정한 결과는 다음과 같다. 1. 총 폴리페놀 함량은 70% methanol 추출물에서 7,253.50±335.43 μg GAE/mL로 나타났고, methylene chloride는 1,239.77±9.30 μg GAE/mL로 가장 높은 함량을 보였으며, ethyl acetate는 105.44±2.04 μg GAE/mL, methanol은 919.30±50.83 μg GAE/ mL로 나타났다. 총 폴리페놀 함량 차이는 유기용매별 통계학적으로 유의한 차이가 나타났다(p<0.05). 2. DPPH에 대한 전자공여능 측정에서 70% methanol 추출물의 전자공여능은 69.17±12.61%로 나타났고, 극성을 달리한 추출용매에서는 methylene chloride로 분획한 분획물이 33.11±1.77%로 가장 높게 나타났으며, methanol 추출물 methylene chloride 추출물 20.16±1.04%, ethyl acetate 추출물 5.19±2.59%로 methylene chloride 분획물이 세 용매 중에서 가장 높게 나타났으나, 전체적인 분획물에서의 전자공여능은 감소한 것으로 나타났다. 유기용매별 전자공여능은 통계학적으로 유의적인 차이가 나타났다(p<0.05). 분획한 추출물의 전자공여능이 분획하기 전보다 높은 전자공여능을 나타내었는데, 분획에 의한 전자공여능 저해 물질의 분리에 의한 것인지 혹은 전자공여능 물질의 농도 증가에 의한 것인지는 추후 규명이 필요한 것으로 사료된다. 3. Superoxide radical 제거능은 맥문동 추출 원액에서 0.0174±0.0007, methylene chloride 분획물 0.0164±0.0007, ethyl acetate 분획물 0.0172±0.0007, methanol 분획물 0.0171±0.0003, hydrogen peroxide 제거에 관한 실험 결과는 원액에서는 0.0985±0.1021, methylene chloride 분획물 0.0896±0.0893, ethyl acetate 분획물 0.0115±0.0085, methanol 분획물 0.0170±0.0180으로 유기용매별 차이는 나타나지 않았다. Methylene chloride 분획물에서는 hydrogen peroxide 제거가 가장 높게 나타난 반면에, superoxide anion radical의 생성은 서로 상반된 결과를 보였고, 이에 대한 규명을 위하여 methylene chloride 분획물의 분리와 분리된 물질의 성분 분석, 그리고 각 성분 물질의 superoxide anion radical 제거능과 hydrogen peroxid 제거능 실험 결과에 따른 분석으로 상반된 결과에 대한 규명이 필요한 것으로 사료된다.

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