We surveyed 848 university students, 21.4±2.5 years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin · mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

This research was intended to furnish basic data which can be helpful to maintain and improve the skin health and to activate aromatherapy by analyzing the knowledge, attitude and behavior on the aromatherapy skin care of college students. As their grade got higher, students of beauty class showed the level of knowledge on aromatherapy higher than those of non-beauty class, and that of girl students was higher than that of boy students and as the living standard of students got higher, and pocket money of a month of them got more, the level of knowledge on aromatherapy of them was high, and as the interest in appearance and satisfaction on appearance of them got higher, the level of knowledge on aromatherapy of them was high. In common characteristics, as the living standard of them got higher, and pocket money of a month of them got more, the level of attitude on aromatherapy of them was high. As the interest in appearance of them got higher, the level of attitude on aromatherapy on the interest in appearance of them was high. In the characteristics related with the skin, as the skin health condition of students got healthier, the level of attitude on aromatherapy of them was high, and it was high in the students who had much agony on the skin color.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in Växjo, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

The aim of this study was to compare the dietary patterns and behaviors of female university students according to their type of residence. The subjects consisted of 369 female students from the Gyeongju area. This cross-sectional survey was conducted using a self-administered questionnaire. The SPSS 14.0 statistical package was used for the data analysis. The results are as follows: the height and weight means were 162.7±4.6 cm and 53.9±6.7 kg respectively. For BMI, 44.2% of the subjects were with in the normal (18.5-23) and 49.1% were underweight and 6.2% were overweight. In terms of alcohol consumption, 78.9% of the subjects consumed alcoholic beverages, and there was no significant difference by the type of residence However, for drink proportion and the preferred type of alcoholic drink there were significant differences by the type of residence (p〈0.001). Third, for smoking status and the intention of quitting smoking there were significant differences by the type of residence (p〈0.000, p〈0.05 respectively). Also, for exercise regularity and preference as well as food preference and taste, there were again significant differences by the type of residence (p〈0.001). Finally, in terms of breakfast intake and kinds of foods eaten at breakfast significant differences were found by the type of residence (p〈0.01).

Hand-washing is one of the most important factors in infection control and in preventing crosscontamination. The objective of this study was to investigate female university students’ awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. A self-administered questionnaire survey and direct observation in restrooms were separately carried out in a university campus and over four weeks’ period. A total of 97.4% of the survey respondents claimed to wash their hands after using toilet, and 98.2% of the observed students actually did so according to the unnoticed observational study. However, only 6.3% of the students who washed their hands in the direct observation washed for more than 10 seconds, although 46.4% of respondents in the survey reported that they usually wash their hands for more than 10 seconds. Among the observed students who washed their hands, only 0.9% used soap, and 0.9% washed four parts of their hands. Paper towel was the most common hand-drying method in the direct observation and also in the survey. Significant differences were found in duration, use of soap, part of washing, and hand-drying method between the questionnaire survey and the direct observation (p<0.05). This study indicates that there is a noticeable difference between the awareness of handwashing and hand-washing practices among female university students. Further research should examine hand-washing practices of female university students in restrooms outside the university campus.

This study aimed to research meal quality and the dietary behaviors of college students for desirable dietary lives and provides basic data for nutritional education by examining polymorphism distribution of the UCP2 gene according to gender, by investigating attitudes in terms of their dietary habits and dietary lives, and by analyzing serum lipid levels and body composition. A survey was conducted with a total of 222 students - 93 male and 129 females. Based on a selfreporting method, the questionnaires were answered over 20 minutes, and UCP2 insertion/deletion gene polymorphism and blood samples were also analyzed. The results showed that the male students and female students had average BMI of 22.50 and 20.73 kg/m2, respectively. According to answers regarding their dietary lives, 51.4% of the students showed 'irregular eating' patterns, which is regarded as something to be corrected. In terms of eating regularity, 51.6% of the male students and 59.7% of the female students had irregular meal schedules. As the most important meal of a day, 64.0% of the students answered 'breakfast' but only 53.6% answered that they ate breakfast everyday. In addition, 39.8% of the male students and 50.4% of the female students ate between meals 'once a day'. When questioned if they were satisfied with their body shape, 17.8 and 45.2% of the male students answered they were 'satisfied' or needed to 'gain weight', respectively, whereas 17.8 and 77.5% of the female students answered they were 'satisfied' or needed to 'lose weight', respectively. The results of the UCP2 gene polymorphism analysis showed that 33.7% of the males belonged to the DI heterozygote group, 64.2% belonged to the DD homozygote group, and 2.1% belonged to the II homozygote group. For the female students, 63.4% belonged to the DI heterozygote group, 35.1% belonged to the DD homozygote group, and 1.5% belonged to the II homozygote group. According to the blood and serum lipid analyses, the male students showed average HDL-cholesterol, LDL-cholesterol, and hemoglobin levels of 57.20, 93.80, and 15.00 mg/dL, respectively, while the female students presented average levels of 56.69, 102.88, and 13.13 mg/dL, respectively. In conclusion, this study found no significant effects in terms of UCP2 gene polymorphisms, but it is suggested that practical plans must be designed that allow college students to use nutritional knowledge in their daily lives, and in particular, nutrition education needs to be develop that would enable female college students to recognize their bodies appropriately and to control their weight in desirable ways.

The purpose of this study was to investigate the consumer characteristics in foodservice according to university students' lifestyles. The data were collected by the questionnaire survey of 520 university students from Daegu Gyeongbuk Province. The SPSS/Win 12.0 program was used to analyse the samples. The results are as follows: 1) Lifestyle was divided into 10 factors and 3 clusters, namely "Convenience Intention" (cluster I), "Health Information Intention" (cluster II), and "Gender Equality Intention" (cluster III). 2) The differences in general characteristics between the three clusters were founded on gender, frequency of visits, companion, information type, and the type of restaurant. 3) The characteristics of cluster I (Convenience Intention) are explained by it consisting of the group with low averages in consumer dissatisfaction, complaints, compensation, and repurchase intention, where as cluster II was the high average group and cluster III the middle average group. Based on these results, consumer characteristics in foodservice are discussed.

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

본 연구는 중국 여대생의 라이프스타일과 기초 화장품 용기디자인의 상관관계를 밝히는 것을 목적으로 진행하였다. 연구결과 중국 여대생 라이프스타일은 크게 4가지로 분류될 수 있으며 군집1은 용기 가운데의 폭이 넓은 형태로 단골점포 신뢰의 독립적 성향과 관련성이 있다. 군집2는 상단부로 올라갈수록 좁아지는 용기형태를 선호하며 적극적 투자, 외국어 중시, 인터넷 쇼핑을 선호하는 성향이 관련 있는 것으로 나타났다. 군집3은 전체적으로 부드러운 곡선의 유기적인 형태를 선호하며 큰 점포 신뢰, 점포구경취향, 자기취향에 맞는 제품을 추구의 성향과 관련 있는 것으로 나타났다. 군집4는 상단부가 넓고 하단부가 내려갈수록 날씬해지지만 하단부에서 다시 넓은 형태를 선호하며 가정의지, 브랜드와 디자인 중시하는 성향이 관련 있는 것으로 나타났다. 위의 내용을 정리해보면 소비자들은 그들의 라이프스타일 특성에 따라 선호하는 화장품 용기 디자인이 다양하고 소비자들은 용기 형태에 따라 서로 다른 감성이미지를 느끼고 있다는 것을 알 수 있다. 따라서 화장품 용기디자인에 있어서 이러한 세분화된 소비자의 특성에 대한 연구, 세분화된 제품 형태에 대한 연구 들이 서로 상관요소의 관계 안에서 이루어져야 하며 소비자 시장의 마케팅 전략에 있어서도 보다 세분화된 분석방법들이 요구되는 것을 알 수 있다.

This article reports on research into self-directed English leaning of Korean university students, focusing on their motivation and metacognition. In general, university students in Korea undertake independent learning to improve their English competence outside the classroom, rather than relying on English courses provided by their universities. Although much of their English learning is self-directed, little has been known about how they carry out their out-of-class English learning. To obtain a better understanding of their self-directed learning, this study, employing a qualitative approach, analyzed reflective journals written by 25 university students during one semester. From the analysis, students’ motivation and metacognition emerged as important themes involved in the students’ self-directed learning. The findings of this study suggest that student motivation continuously ebbs and flows as a result of its complex interrelationship with contextual factors. In addition, it was found that students’ metacognitive knowledge played a crucial role in directing their out-of-class learning as students adopted learning strategies based on their metacognitive knowledge, which was again formed and revised in the course of their learning process. Finally, this article presents suggestions for promoting students’ self-directed English learning.

The purpose of this study was to evaluate the effectiveness of a university English conversation program which had employed on-line homework and outside-class interviews with native English instructors. After over 1,200 sophomores took the conversation course for a semester, questionnaires were administered to measure the students' satisfaction for the program and their perceived usefulness and effectiveness of the in- and outside-class activities. The results showed: first, students perceived the in-class lessons and outside-class interviews with the native English instructors as useful, but not the on-line conversation practice; secondly, the students' perceived usefulness, affective effects, and content evaluation of each activity were shown to have significant effects on their perceived effectiveness of the outside-class activities. Lastly, significant differences were not found by the different groups of proficiency level in their perceptions of the usefulness, affective effects, and content evaluation of the outside-class activities. However, different proficient groups showed different amount of study efforts and preference for activities.

To date almost no research has been reported on language teachers" assessment practices in university, with the belief that those practices are up to teachers" individual decision-making as part of instruction. The present study investigated the long-ignored English teachers" assessment practices (testing and grading) through university student perception indices, found in the questionnaire and interviews, by looking at how students feel about their teacher"s current assessment practices. The research findings revealed that students were concerned about their teachers" low quality of tests, absence of communication channels for checking test results and grades with teachers, and undemocratic testing ambience. Implications for future research and assessment were suggested to look for possibilities of bringing in critical language testing (CLT) to the university classroom.

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

The purpose of this study was to investigate the effects that body composition, nutrient intake, and biochemical indices have on skin status, as well as their associations with skin health status, by assessing 44 female university students. The subjects were classified into 3 groups according to skin sensitivity: sensitive skin (n=11), slightly sensitive skin (n=24), and normal skin (n=9). The study included anthropometric measurements and body composition analyses, dietary intake evaluations, blood chemical analyses, and skin health status assessments. Based on % body fat, the results indicated the subjects were moderately obese (29.6%). Obesity indices were not different among the groups, but the sensitive skin group tended to have higher skinfold thickness. Dry skin was determined as the skin type of all subjects. In the sensitive skin groups, U-zone and T-zone sebum were significantly lower (p〈0.05), and spots were significantly higher (p〈0.05) than in the normal skin group. In terms of nutrient intakes, the sensitive skin groups consumed significantly lower amounts of P and vitamins A and E (p〈0.05). There were no significant differences in serum lipid fractions or total antioxidant status among the groups. In correlation coefficients analysis, skin elasticity had significant negative correlations with subscapular and midaxillary skinfold thickness, body protein, and body minerals (p〈0.05). Wrinkling had positive correlations with triceps and thigh skinfold thickness (p〈0.05). Skin evenness had negative correlations with energy intake, vitamins A, B1, B2, C, E, niacin, and zinc (p〈0.05), as well as folate and P (p〈0.01) and vitamin B6 (p〈0.001). A similar correlation tendency was observed for spots and nutrient intake, showing negative correlations with vitamins A, B6, and E, as well as folate, Fe, and P. U-zone sebum showed significant positive correlations with serum levels of total cholesterol and triglycerides. From these findings, skin health status appears to be affected by both nutrient intake and body composition. Therefore, having a proper balance between dietary intake and body composition may influence skin health status in females with sensitive skin.