본 연구는 다 OJ한 편견의 대상 중 혼혈인에 대한 대학생 집단의 편견의 양상을 알아봄으로서， 편견의 감소를 위한 反偏見교육의 필요성을 제시하는 것을 목적으로 한다. 이를 위해 전국 대학생 589명을 대상으로 수집한 자료를 분석한 결과는 다음과 같다.첫째， 대학생들은 우리나라에 혼혈인에 대한 편견이 존재한다고 인정하며 차별의 주요 원인을 외모에서 오는 차이로 지적하였다. 그리고 미래사회에 혼혈인의 증가가 예상되며 이에 대한 정부차원의 준비가펼요하다고보고있다.둘째， 대학생들은 백인계와 일본계 혼혈인에 대해서는 호감도， 인상， 성품， 능력면에서 긍정적으로 보고 있으며， 상대적으로 흑인계， 중국계， 동남아시아계 혼혈인에 대해서는 부정적인 인상을 많이 가지고있었다. 특히 각 인종을 막론하고 비합리적이고 부정적인 감정을 표현하고 있다.셋째， 주변의 인간관계에서 혼혈인과의 접촉빈도와 편견양상의 관계를 분석한 결과 접촉빈도가 많을수록 혼혈인에 대한 편견의 정도가 낮은 것으로 나타났다.본 연구에서는 대학생들이 표면적으로 혼혈인에 대한 편견은 없어져야 한다고 생각하면서도， 실제로는이들에에 대해 편견을 가지고 있고 특히 인종에 따라 편견의 양상에 차이가 있다는 것을 확인했다. 이를통해 혼혈인에 대한 편견을 없애기 위한 반편견 교육과정 도입이 필요함을 시시하고 있다.

This study was conducted to investigate on bone density and nutrient intake of university students in Seoul area. Nutrient intake data were obtained by using the 24-hour recall method to evaluate the usual diet of the subjects. BQI(bone quality index) of the subjects was measured by an Quantitative Ultrasound (QUS). The results are summarized as follows: The average height, weight, BMI of the male and female student were 173.3 cm, 68.5 kg, 22.7; 161.4 cm, 54.2 kg, 20.8, respectively. The BQI and Z-score of the subjects were 99.50, -0.69 in male student group, and 82.6, -1.15 in female student group, respectively. Normal, osteopenia and osteoporosis percentage by bone status were 73.8%, 24.9%, 1.3% in male student group, and 39.8%, 57.6%, 2.6% in female student group, respectively. Energy intake of male and female group were 71.7%, 79.1% of EER(estimated energy requirement) respectively. Fiber, Ca, Vit B2, niacin, folic acid, Vit C intake were less than RI(recommended intake) and protein, phosphorus intake were higher than RI in subjects. Nutrient intake were not significantly related with BQI in male and female groups generally.

This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.

This study was carried out to compare UCP2 polymorphism, dietary habits, and obesity index in normal and obese university students. The survey was carried out using self-questionnaires collected from the 126 normal and 60 obese university students. The results are summarized as follows. Breakfast was skipped in 43.7% of normal and 49.3% of obesity students and it appeared obese students eat faster than normal students. The percentage of weight control experience were 49.2 and 71.0 in the normal and obese students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. In UCP2 genes, the frequency of deletion homozygote(DD) was 71.5%, heterozygote(DI) was 26.9% and insertion homozygote(II) was 1.6%. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of normal students were 79.06, 172.25, 100.86 and 57.03 mg/dl, and those of obese students were 93.06, 173.22, 101.22 and 54.39 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels of obese students were higher than those of normal students. On the other hand, plasma HDL cholesterol levels of obese students were lower than those of normal students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of obese students were higher than that of normal students. Thus, it was recommended for them to have a nutritional education program to improve their dietary and living habits for obese students’health. Nutritional education program should also be organized practically and systematically.

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.

This study was conducted to investigate factors affecting gone density of university students in Seoul area. Data for food habits, exercise and health-related behaviors were obtained by self administered questionnaires. BQI(bone quality index) of the subjects was measured by an Quantitative Ultrasound(QUS). The results are summarized as follows: The average hight, weight BMI and osteopenia percentage of the male and female student were 173.3cm, 68.6kg, 22.7 and 24.2%; 161.4cm, 54.4kg, 20.9 and 55.5%, respectively. The BQI and Z-score of the subjects were 99.6, -0.3 in male student group, and 82.7, -1.1 in female student group, respectively. Height, weight, fat weight, fat mass and BMI were positively related with BQI in female group. BQI was positively affected by breakfast and frequence exercise in male student group. In female student group, frequency exercise was positively related with BQI. The result of this study revealed that the desirable food habits, dietary behaviors and health-related lifestyles may have a beneficial effect on bone density. They should have practically and systematically organized nutritional education on optimum body weight, good eating habits, weight bearing exercise for higher bone density level.

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.

This study was carried out to compared the characteristics of the underweight university students with those of overweight university students. The surey was carried out by self-questionnaires with 97 underweight and 156 overweight university students. The results are summarized as fellows. Breakfast was skipped in 37.1% of underweight and 46.2% of overweight students and it appeared overweight students eat faster than underweight students. The 16.5% of underweight and 75.0% of overweight students have correct perception about their body image. The percentage of weight control experience were 25.8and 55.8 in the underweight and overweight students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of underweight students were 96.41, 143.75, 97.53 and 56.27 mg/dl, and those of overweight students were 107.99, 164.31, 100.08 and 53.64 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels o( overweight students were higher than those of underweight students. On the other hand, plasma HDL cholesterol levels of overweight students were lower than those of underweight students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of overweight students were higher than that of underweight students. Therefore they should have a nutritional education program to improve their dietary and living habits for overweight students' health. And nutritional education program should be organized practically and systematically

This study explores whether there are any differences between monolingual Korean and bilingual Korean-Chinese university students in terms of their beliefs about language learning. The Beliefs about Language Learning Inventory (BALLI, Horwitz, 1987) was distributed to university students in Korea and China to identify learners’ beliefs about language learning. Monolingual Korean and bilingual Korean-Chinese students reported similar opinions about foreign language aptitude and difficulty of language learning. The study also found that Korean-Chinese students were more confident than Korean students about their special ability for learning a new language. In addition, more Korean students than Korean-Chinese students reported that they felt timid in speaking English with native speakers or with other people. Because this study is the first research attempt to compare the differences in beliefs about language learning between monolingual and bilingual EFL learners, the results of this study should provide significant information about and implications for teaching and learning a foreign language by comparing the behaviors and thoughts of Korean and Korean-Chinese university students.

The present study investigated the relationships between acculturation and English learning among Korean students at an American university. A survey was conducted with 115 students whose first language is Korean. Data was collected through an acculturation questionnaire, self perceived Korean and English proficiency questionnaire and background questionnaire. ANOVA, Post Hoc Tests, Group comparison and multiple regression were used to analyze the data. The majority of students in the survey chose bicultural adaptation as their strategy for acculturation and did not lose Korean cultural identity although some of them exhibited linguistic assimilation. In the four group comparisons based on acculturation types, students in a high bicultural tendency group reported the greater level of English proficiency. The results of multiple regression showed that students’ age of arrival in the U.S, their level of American acculturation, and gender (male), were important predictors of their English proficiency. Different from the assimilation theory in second language acquisition both integration into American society and positive acceptance of Korean culture and identity seemed to be important processes for their achievement of successful English learning as well as for their successful acculturation. In conclusion, the pedagogical implication of the finding and future research were suggested.

This qualitative study was designed to understand a role of culture on the experiences of Korean study abroad graduate students who tried to adjust to the U.S. academic and social life. Data was collected by semi-structured interviews and analyzed by the inductive process to identify analytical categories that emerged from the data. Three participants decided to go to a U.S. college in order to have an efficient learning environment, financial support, and career after schooling. They were satisfied with the factors that motivated them to study abroad as well as the American’s attitudes and observance of the rules. However, they experienced frustrations and difficulties in classrooms and in social settings due to limited English proficiency, the lack of familiarity with the American learning environment, and certain American’s unfair treatment. They developed strategies to cope with the difficulties and succeed at the university. The present study also revealed that the participants’experiential backgrounds played a crucial role in their perceptions of their own experiences in the U.S. The students acknowledged that there are cultural differences between two countries that were grounded in all findings of the research and those differences affected their attitudes and behaviors throughout the study and their stay in the U.S.

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.