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.

This study aimed to investigate characteristics of English summary skills of Korean college freshmen. To achieve this aim, 120 English summary writings were collected from an English diagnostic test for college freshmen. Two texts with different features were used for the test. Text A is a persuasive essay with a problem/solution structure, and Text B is an expository essay with a collective structure. Fifty-three students summarized Text A and the others Text B. For each of the text groups, students were classified into two groups by their summary level. In the analysis of the writings considering the genre of the original text, organization, and adherence to summarization rules, it was found that the learners summarized the persuasive essay better than the expository essay. The high-ability group used various transition words and followed the structure of the original text when they organized their writings. As for summarization rules such as invention, selection, and paraphrasing, Text A group did not show any difference in their creation skill of topic sentence between the high- and low-ability group. On the other hand, the high-ability group that read Text B was better at creating general sentences than the low group. There was not a significant difference between the high- and low-ability groups in their paraphrasing skills, Text A group in general performing better than Text B group. Further suggestions and pedagogical implications are discussed.

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.

In using both hands, everyone dominantly use one hand and it is called left-handedness or right-handedness person. Measurements of grip and pinch strength provide objective indexes to represent functional integrity of the upper extremity. This study was conducted for thirty female college students(19 right-handedness and 11 lefthandedness). For assessment of the type of handedness, questionnaire was used; for grip strength, Jamar dynamometer was used; for pinch strength, Jamar pinch gauge was used. In right handedness, the grip and pinch strength of the dominant right hand was significantly higher than those of the non-dominant hand. In addition, regular exercises were shown to give influences on reduction of strength gaps between dominant and non-dominant hands. In both groups of left and right handedness, the grip and pinch strength of the dominant hand were significantly higher than those of the non-dominant hand, and regular exercises were shown to give influences on reduction of strength gaps between dominant and non-dominant hand.

This paper investigates the effects of time constraints on writing performance of Korean college students by comparing the overall quality of two types of writing samples-the term paper with a 5-week time allowance and the in-class timed essay with 30-minute time constraints. Thirty-nine college students majoring in Englishlanguage education participated in the study, and their compositions were compared in terms of 5 criteria. To ensure the compatibility of the two different types of tasks, two textbook passages whose topic was similar to each other were presented to the students. The writing task in both conditions was to build a lesson plan in an essay format explicitly detailing the rationale for each activity. The t-test results suggest a meaningful difference in the areas of content, language use, and mechanics; but not in organization and vocabulary. The results indicate that there are limitations on measuring students’ writing ability under timed conditions, which was also validated by survey responses collected at the end of the experiment. Implications for writing assessment are offered.

목 적: 대학생 95명(190안)의 사위검사에서 프리즘분리법과 마독스로드법으로 측정되어진 수평 및 수직사위 값의 차이를 알아보고자 하였다. 방 법: 검사방법은 원거리 완전 교정된 상태에서 프리즘 분리법, 마독스로드 검사법 등 두 가지 다른 방법을 이용하였다. 결 과: 프리즘 분리법에 의한 수평사위 검사에서는 정위 34명(36%), 외사위 41명(43%), 내사위 20명(21%)이었다. 마독스로드 검사법에 의한 수평사위 검사에서는 정위 32명(34%), 외사위 49명(51%), 내사위 14명(15%)이었다. 프리즘 분리법에 의한 수직사위 검사에서는 정위 84명(88%), 수직사위 11명(12%)이었다. 마독스로드 검사법 의한 수직사위 검사에서는 정위 82명(86%), 수직사위 13명(14%)이었다. 결 론: 두 검사의 각각의 평균값은 프리즘 분리법 1.07△ B.I., 마독스로드 검사법 0.95△ B.I.으로 측정되었다. 검사 방법에 따른 뚜렷한 수평 및 수직사위 값의 차이는 찾을 수 없었다. 또한 heterphoria법으로 AC/A비를 측정한 결과 최저, 1.00에서 최대 6.8까지 분포하고 있었으며, 굴절이상과는 특별한 관계를 발견할 수 없었다.

This paper accommodates EIL(English as an international language) together with EFL in English pronunciation teaching and learning. In recognizing EIL, I suggest three strategic levels for phonological norms in assessing leaners’ pronunciation: the level P(phonemic) as a mandatory level to achieve, the level NLA(native language accent) as a cautious level to suppress the native accent, and the level TLA(target language accent) as a desirable level to accomplish a "native-like" accent. After probing the significance of each level, the paper addresses the issue of learning patterns depending on different proficiency levels, together with the effect of formal instruction. The sounds under investigation are English /l/, /r/, and /si/ for the level P, Korean Nasalization and Lateralization for the level NLA, and English /p, t, k/ for the level TLA. Two groups of local college sophomores served as experimental subjects, one as an intermediate group and the other as beginners group. The correctness rate for each level turned out to be the level TLA the lowest(14.21%～ 22.22%), the level NLA the next (49.37%～57.95%), and the level P the highest(66.47%～74.08%). The level TLA achieved the highest effect of formal instruction(13.30%), and the other two levels achieved less effect(5.69%～5.79%). In the level NLA, three factors that affect native interference are suggested: familiarity, syntactic distance, and the length of previous vowels. It is argued that the lowest correctness rate of the level TLA is less alarmimg than the low number indicates, while the level P is more demanding to overcome regardless of the highest correctness rate in regard to effective communication in English.

목 적: 2년간의 추적을 통하여 초기 성년의 굴절이상 변화에 미치는 요인을 알아보고자 하였다. 방 법: 2008년 3월과 2010년 3월 37명(74안)을 대상으로 조절마비 상태에서 Canon RK-F1으로 자동굴 절검사를 실시하였고 IOLMaster V.5.2(Carl Zeiss Meditec)를 이용하여 각막곡률반경, 전방깊이, 안축길이를 측정하였다. 2008년 피검자들의 나이는 18세에서 21세에 분포하였다. 결 과: 등가구면 굴절이상도는 -0.305±0.430D(t = 6.115, p = 0.000) 근시방향으로 진행하였으며 각막 곡률반경 변화량과 굴절이상도 변화량은 양의 상관성이 있었고(r = 0.282, p = 0.015), 굴절이상도 변화량과 AL/CR 비의 변화는 음의 상관성이 있었다(r = -0.240, p = 0.039). 굴절이상도 변화량과 안축길이 변화량의 상관성은 유의하지 않았다(r = -0.012, p = 0.388). 굴절이상도에 따른 변화에서 정시군에서는 등가구면 굴절이상도 변화와 각막곡률반경 변화 사이에서 유의한 상관성(r = 0.722, p = 0.002)이 관찰되었으나 등가 구면굴절이상도 변화와 안축길이 변화 사이에서는 상관성을 유의하지 않았다(r = -0.295, p = 0.286). 근시 군에서는 등가구면 굴절이상도 변화에 대한 각막곡률반경 변화와 안축길이 변화간의 상관성은 각각 r = 0.287, p = 0.048과 r = -0.046, p = 0.756으로 나타났다. 원시군에서는 등가구면 굴절이상도 변화와 상관성을 보이는 항목이 없었다. 2년간의 굴절이상도는 근시군에서 가장 유의한 변화를 보였다(t = 7.599, p = 0.000). 결 론: 굴절이상도 변화와 유의한 상관성을 보이는 항목은 각막곡률반경 변화와 AL/CR비의 변화였으며, 초기 성인들에 있어 주요한 굴절이상도 변화를 유발하는 요인은 각막곡률반경의 변화로 나타났다. 근시군에서 굴절이상의 변화양상이 현저하였으며, 초기 성인에서의 굴절이상도 변화는 안축길이 변화보다는 각막곡률변화와 관련이 있는 것으로 추정된다.

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

The class rooms for vocal music lessons at the college of music should be prepared with acoustic performance having similar quality to a real theater. However, most of domestic music colleges used too many sound absorbing materials, so that a sound is too dry and poor, which makes a singer to increase the sound level. Furthermore, because of this acoustic characteristics, at a theater a singer comes to hear a total different sound of his own song. For this, students and professors are in trouble during a lesson. At the study from this point of view, the finishing materials were changed to have the best sound condition by site measurement and acoustic simulation. It is assumed that the study result above will be used as an effective document to improve acoustic performance.