본 연구는 4년제 대학교에 비해 열악할 수 있는 2년제 대학생들의 진로인식․탐색․준비를 기초로 졸업 후 취업을 향상하는데에 연구목적이 있다. 이를 위해 본 연구에서는 전문대학의 취업지도 및 진로지도 현황과 문제점을 진단하고 이에 대한 강화 대책을 수립하는 데 목적을 두었다. 취업률을 향상시키고자 학교차원과 학과 차원으로 구분하여 아래와 같이 취업률 향상 방안을 제시한다. 우선 학교차원으로의 방안으로 첫째, 취업정보센터의 원활한 운영이 무엇보다 강조되어야 한다. 취업정보센터의 업무를 보다 적극적으로 운영하기 위해서는 교원이나 직원의 순환보직도 학교 내부의 효율성 측면을 보았을 때에는 생산적이겠지만, 전문적인 인력을 고용하여 학교취업을 극대화하는 것을 고려해야한다. 둘째, 학생역량강화시스템의 도입이다. 즉 최근에 정보공시제, 취업률 공개, 성과지표방식 적용, 교육역량강화사업 등 정부의 대학 평가 및 재정지원 기준이 강화되었는데, 이에 학생 입장에서는 입학에서 졸업까지 진로탐색-진로설계-경력관리-진로상담-취업지원 등을 지원하는 시스템이 필요하다. 지도교수는 담당학생들의 진로, 경력, 적응, 중도탈락 위험요인 등에 대한 다양한 정보를 바탕으로 학생 진로지도 및 상담을 지원하는 시스템 필요하고 대학에서는 중장기적인 학생 역량 인프라 구축, 타 대학과 차별화되는 핵심 서비스 필요, 진로/역량/취업 서비스의 통합적 관리 등 다양한 업무 지원 및 학생 관리 서비스 필요하다. 셋째, 정기적인 취업박람회 개최를 고려할 수 있다. 취업박람회는 후원 기관의 협조 및 세미나 행사(IT,전기전자업종협의회 MOU체결) 등과 연계하여 기업체 경영자 및 기관 일자리 담당자 방문으로 실질적인 협력체 관계를 마련하는 효과가 기대된다. 다음은 학과차원으로서 고려해야할 사항이다. 첫째, 현장실습-직업체험(Job Shadowing)의 효율적 운영이 요구된다. “현장실습” 교과목의 강조이며, 지도교수의 업체 방문을 통해 현장교육이 잘 진행되고 있는지를 확인하도록 한다. 둘째, 취업교과목을 개설할 필요가 있다. 셋째, 상시 진로지도시스템(L.C.P.)으로서 지속적인 진로정보를 제공하고 취업 및 진로에 관련한 상담을 할 수 있도록 하여 학생들이 원하는 시간에 주 1회 이상 진로 및 취업관련 상담과 지도를 받을 수 있도록 해야 한다.

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.

지금까지 대부분의 신체활동관련 연구가 무용수에게 초점을 맞추어 연구되어 왔다면 이 연구는 연기자를 위한 신체활동에 촛점을 맞추었다. 특히 연기자에게 있어 신체훈련은 연기에 창의적 표현향상을 위해 필수적인 과정이지만 대부분 언어적 연기부분에 편중한 훈련을 하거나 무용수를 위한 신체 훈련의 방법으로 실시하고 있다. 본 연구는 연기자에게 적용할 훈련 메소드를 창작하여 TES즉흥프로그램이라 명명하고 연기자훈련에 적용하여 사례를 통해 연기자의 표현향상에 미치는 영향을 분석하였다.

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health · effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statisticai data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was 0.68~0.85 for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.

The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.

This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than 1~2 times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.

Eight hundred college students in Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants at library, student center and class room from August 26 to 30, 1991. The result of this study showed that 70% of college students preferred to eat hamberger or chicken and 49% of them visited to fast food restaurants 1-3 times per month. The reasons given by students for patronizing fast food restaurants were the following, from most to least frequence: 'convenient', 'pleasant atmosphere', 'nice place to stay with friends', 'taste of food', 'speed of service', 'to be able to stay as long as I want', 'hygiene', 'variety of food price', 'nutritious food'. Majority of college students(71%) selected their food by preference, but 22% of them done by price. They were least satisfied with price and quantity of fast food. Therefore, it is important to develop domestic brand fast food restaurants to lower the price of fast food.

The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by 2-test. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.

Purpose: Today, mindfulness become popular in medicine, psychology, physical education and so on. Mindfulness-based course began to be used in the educational field's formal curriculum. Many researches show that mindfulness-based class increase a lot of psychological qualities. Positive psychological capital is the state of personal positive psychological development and contributes to individual productivity. There are some studies, proving mindfulness-based interventions influenced on subfactors of positive psychological capital. This study tried to test whether mindfulness-based course could change the student's positive psychological capital. Methods: 164 participants were divided into 3 groups. Fifty-five were assigned to mindfulness based subjects as experiment group, 54 participants to yoga class, and 55 to general cultural subject as control group. During a semester, three classes were proceeded and some scales, including positive psychological capital, positive and negative emotions, and mindfulness were administered at pretest and posttest. Results: Significant differences were observed in all variables. Positive psychological capital, positive emotion, and mindfulness in mindfulness and yoga classes increased significantly and negative emotion in both classes decreased significantly, compared to control group. Conclusion: As a result, mindfulness-based class and yoga-based class could increase positive psychological capital and it is promising that mindfulness-based class can be included in curriculum.

Purpose: This study aims to predict college students’ physical activity based on a hypothetically integrated model of stages of change for physical activity and theory of planned behavior. Methods: A total of 302 college students (male: 70.2%; female: 29.8%; Meanage= 23.6 years old) participated in the survey. Attitude scale, the subjective norm scale, perceived behavioral control scale, stages of change scale and physical activity scale were used. Results: As a result of a path analysis, in the TPB constructs, perceived behavioral control had a statistically significant impact on the stages of change for physical activity (.34). In addition, perceived behavioral control had direct impacts on physical activity (.44). The stages of change for physical activity had an impact on physical activity (.23) Conclusion: The results of this study suggest a possibility of a theoretical integrated study on psychological variables with college students. The current study points out that further studies should be carried out to verify the effectiveness of the integrated model to explain physical activity.