This study investigates the types and frequencies of verb errors in Korean college students' essays in order to ascertain what aspects of English verb use Korean learners find most troublesome. The data used in this study were retrieved from a learner corpus consisting of essays written by 399 students who major in humanities at a university in Seoul. The 686 verb errors found in the corpus were classified into the following four major categories: (a) omission of necessary items in a verb phrase, (b) addition of unnecessary items in a verb phrase, (c) misformation ofa verb phrase, and (d) misordering of items in a verb phrase. A careful examination of these 686 verb errors has revealed that misformation is the most common form of error, accounting for over 60% of all the errors. A sub-category of misformation errors, agreement errors in turn accounted for more than half of all the 4 I 6 misformation errors (216 tokens), a number bigger than any of the other three categories of error types, i.e. omission (175 tokens), addition (72 tokens), and misordering (23 tokens). This finding might have resulted from negative influence from the students' L I, as Korean verbs do not conjugate according to grammatical person. Another noteworthy finding is the fact that the students made a great number of errors with both the lexical and the auxiliary uses of be and have. Considering that both uses of these two verbs are taught early on in Korea, this finding suggests that Korean students need to be continually provided with contexts in which they can practice different uses of be and have.

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

목적 : 작업치료(학)과 학생들의 일반적 특성에 따른 학과만족도, 진로불안감 및 진로성숙도에 대해 알아보고자 하였다. 연구방법 : 국내 작업치료(학)과 대학생들의 현황 및 인식도 조사연구 I : 일반적 현황 및 전공 선택의 연구 틀과 절차가 동일하다. 결과 : 학과만족도에서는 여학생이 남학생보다 높게 나타났으며, 17∼22세 범위의 연령대의 학생들이 26∼28세 범위의 연령대의 학생들보다 높게 나타났다. 그리고 3년제 대학이 4년제 대학보다 학과만족도가 높게 나타났으며, 재학생이 복학생, 편입생보다 학과만족도가 더 높게 나타났다. 진로확신에 속하는 진로불안감과 진로성숙도는 남학생이 여학생보다 더 높았으며, 연령이 높은 학생이 연령이 낮은 학생보다 진로성숙도가 더 높았으며, 진로불안감은 낮았다. 그리고 4년제 대학이 3년제 대학보다 진로불안감과 진로성숙도가 더 높았으며, 국시 불안감이 클수록 진로 불안감은 더 높았다. 결론 : 이러한 결과를 토대로 전국 작업치료(학)과에서는 학생들 개개인의 특성에 맞는 교육 및 관심을 제공해야 하며, 작업치료(학)과의 질적 향상을 위해서 3년제 대학과 4년제 대학은 상호보완 관계로 발전해 나가야 한다.

The purpose of this study was to compare convenience food purchasing behaviors and food habits. The study, which asked surveyed 131 female college students in Daejeon, in 2011, on how they used nutrition labels. The subjects were divided into two groups, in terms of the way they checked examined nutrition labels: a "Check" group(n=62, 47.3%) and a "No check" group(n=69, 52.7%). Reasons given for not reading nutrition labelings were "a habit of buying" for 72.2%, and "too small or rude" for 19.1%. The "Check" group reported higher interest in nutrition(p<0.001) and hygiene(p<0.01) than the "No check" group. Those who used the labels had higher cereal(p<0.01) and vegetable(p<0.01) consumption and a lower intake of fast foods(p<0.05). But however, most of the subjects(65.6%) chose by taste, at the time they purchased the convenience foods. The subjects considered "expiry date"(n=87, 66.4%) to be more important information on food labels than "nutrient composition"(n=11, 8.4%). The number of products whose nutrition labels were checked by over 50% was five out of 12. In conclusion, our study suggests that proper use of nutrition labeling may improve food choices and enable healthy dietary practices. Further efforts are needed to provide the public with nutrition education programs on how to read nutrition labeling. Modifying nutrition labels to make them easier for the public to understand should also be considered.

This study investigated which type of corrective feedback, direct feedback or indirect feedback, would be more effective for reducing the targeted errors−verb, noun, and determiner errors−in L2 writing. The 20 Korean EFL college students were divided into two feedback conditions: direct feedback and indirect coded feedback. The results of the study showed that only the errors in the noun category, not the other two categories, showed a significant decrease over time. There were no significant differences in the effect of the differential feedback. The post surveys and interviews revealed that the students in both groups had difficulty in understanding their errors and feedback on them, and they wanted to receive a more detailed explanation about their errors in order to fully understand them. The overall findings indicate that different types of corrective feedback need to be combined with other methods such as a one-to-one conference or mini-lesson for further helping students understand their errors and reduce other errors in the future. This study provides L2 teachers with valuable information on how to respond more effectively to the needs of L2 learners.

In order to ascertain the extent to which Korean college students are familiar with the proper use of the English comma, this study examined all the instances of the comma used in a learner corpus consisting of 787 compositions written by Korean college students. All in all, 5,869 tokens of comma errors were identified and subsequently grouped into five categories of errors: (a) omission, (b) addition, (c) wrong substitution, (d) wrong position, and (e) others. A careful examination of these five types of comma errors revealed that the number of tokens in omission was the highest among the five categories, accounting for over half of all the comma errors, and that the students who received higher scores on their essays were just as likely to make comma errors as those who scored lower, a fact which suggests that students with a higher procifiency of English also need instruction on using the comma properly. These results lead to the conclusion that most Korean students are not familiar with contextual uses of the comma and that teaching the comma should be incorporated into English education both at the secondary and at the tertiary level.

ENFP의 66.7%가 꽃을 INFP의 50%가 잎을 가장 먼저 관심을 보인다고 하였다. ISTP는 55.6%가 식물의 향기에 가장 먼저 흥미를 느끼며, ENTJ의 60%, INFJ의 7%, INTJ의 83.3%가 식물전체의 형태에 가장 먼저 관심을 가진다고 하였다. MBTI성격유형에 따라 식물의 관심부분에 대한 선택이 다르다고 할 수 있다(p=0.004). 좋아하는 식물 종류는 꽃 53.7%, 과일 32.7%, 채소 5.4%를 선택하였고, 심리기능에 따라 좋아하는 식물종류가 다르며(p=0.022), 화훼류의 특성에 따른 4가지 식물 중 꽃이 있는 식물은 NF 40.7%, NT 58.8%가 선호하였으며, SF는 향이 있는 식물을 41.8%가 선호하였다. ST는 37.5%가 꽃이 있는 식물, 29.2%가 사계절 푸른 잎이 있는 관엽식물을 선호하였다. 심리적 기능에 따라 가장 마음에 드는 식물군에 대한 선택도 다르다고 할 수 있다(p=0.038). MBTI 성격유형의 네 가지 지표에 따른 잎과 꽃의 형태 선호에 대한 분석결과 판단기능인 사고형과 감정형에 따라 잎 형태의 선택이 다른 것을 의미하고(p=0.036), 판단형과 인식형에 따라 꽃 형태 선택이 다르다고 할 수 있다(p=0.025).

his study investigated how a college mentoring program effects students athletes regarding awareness of participation, motivation for study, and establishing their future career goals. Through this study, the athletic director, parents and school staff de

The purpose of this study was to investigate the influences of appearance concern and body satisfaction on the appearance management behavior of male college students. For data collection, a questionnaire was administrated to 538 male college students in Gwangju city, Korea, from June 1 to June 20, 2011. To analyze the data, the SPSS 18.0 statistics package was used, and descriptive statistical analysis, factor analysis, reliability analysis(Cronbach' α), regression analysis, path analysis, and t-test were conducted. The results were as follows. First, it appeared that concern of appearance had positive influences on the appearance management behavior. Also, there was a significant difference between the high-appearance-concern group and the low-appearance-concern group, as the high-appearance-concern group generally conducted greater appearance management behaviors than the low-appearanceconcern group. Second, it appeared that concern of appearance had positive influences on body satisfaction, especially, on the aspect of face-satisfaction. Further, the results showed that the high-appearance-concern group seemed to have a higher body satisfaction than the low-appearance-concern group. Third, the result suggested that body satisfaction generally had positive influences on the aspects of appearance management behavior. Fourth, it was found that appearance concern had direct impact on the appearances management behavior without mediation body satisfaction.

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

The objective of this study was to examine alcohol consumption rates and the perception of drinking cultures among college students in the Wonju area. An examination of factors such as frequency of drinking, average quantity consumed, and frequency of heavy drinking suggested that the drinking rates were relatively high. Over 70% of subjects drank at least once a week, 66.2% typically drank more than 5 servings at a time, and 19.2% of males and 13.0% of females were heavy drinkers. It was revealed from an AUDIT (Alcohol Use Disorder Identification Test) assessment that 71.3% of the subjects tested had various levels of alcohol-related problems. These problems were more severe in subjects that were male, selfboarding, or overweight. Alcohol related knowledge was not high because the subjects didn't know or incorrectly recognized some contents such as blood alcohol concentration, the energy content of alcohol, and the empty caloric characteristics of alcohol. Generally male, self-boarding, and overweight persons were not critical of the undesirable characteristics associated with drinking culture. Two opinions that were generally considered to be permissible were: 'Men should be able to drink' and 'Drinking is essential for a smooth human relationship'.

This study reports on the findings of a corpus-based analysis of Korean college students' use of English conjunctive adjuncts. Unlike many previous studies that mainly focused on describing the position and semantic types of conjunctions used by learners of English, this study examines grammatical errors of conjunctive adjuncts found in a leaner corpus that consists of 102,632 words written by 399 Korean college freshman students. The main findings of the study can be summarized as follows. First, learners tend to use sentence-initial coordinators even when the sentences before and after the coordinators are not long enough to warrant such usage. Second, sentence fragments occur much more frequently than run-on sentences with the 10 most frequent conjunctive adjuncts found in the corpus. Finally, learners often add unnecessary punctuation marks or omit necessary ones after conjunctive adjuncts, errors which sometimes make it difficult for readers to understand the text. All these errors amount to the conclusion that many Korean learners of English at the university level lack the necessary grammatical knowledge of English conjunctive adjuncts to use them correctlyin academic writing.