Acknowledging the limited opportunities faced by learners of Korean in the US, this study investigates the efficacy and challenges of immersive Korean language-focus residential programs in US college dormitories. Through an examination of a Korean language dormitory (called K-house) at a Midwestern university in the US, the current study sheds light on the optimal experiences and effective immersive environments that college langauge dormitory programs in the US can foster for both linguistic and cultural learning of Korean. By delving deeper into the specific programming and experiences of K-house residents, the study demonstrates that K-house facilitates access to Korean language and culture, enhances motivation of Korean language study, and cultivates a sense of belonging to the K-house community among K-house residents. Additionally, the findings of this study provide valuable insights for designing effective Korean language dormitory programs that promote language and cultural immersion in the context of teaching and learning Korean as a foreign language. Furthermore, this study offers suggestions for future research in this area.

Lots of educational and medical facilities were actively built along with foreign missionary activities under Korean Empire era. Paiwha Girls’ High School is one of the educational facilities and at that time dormitory house was essential for recruiting girl students. Especially Paiwha’s dormitory was traditional hanok style, but now an auditorium has built in its place. This study carried on to restore its hanok dormitory house based on the plan sketch which drawn Paiwha Girls’ High School magazine. Through the analysis and investigation, we found some results as follows. Paiwha’s Hanok Dormitory had composed of 23 dormitories rooms, management space, sanitary space, dining space, etc. In living rooms division, there are three types of rooms, and it’s room was 4∼5 pyung(坪) in size and using area per person was 1pyung. Besides all rooms were connected by a corridor. The structure was 5-ryang(樑) type without high column or with one high column. Looking at structure and the shape of the roof on the historic photos, it seems to be a lower roof slope than other traditional house because of reducing its weight. But its span between two columns was wider relatively.

Pinson Hall is a dormitory building of Chosen Christian College, built in 1922, and it still remains comparatively well preserved as original form. This building is worthy in that it shows the living space of western style college in Korea, as well as characteristics of collegiate gothic style and building technology, designed by western architect in 1920s. At first, based on literate review and field survey, this study aims to trace the construction background and process of Pinson Hall, and find out its architectural characteristics with the original form when it is used as dormitory. Additionally, it deals with historic meaning and value of Pinson Hall as a modern western style college dormitory, through comparison with other dormitories in the same era. In conclusion, Pinson Hall is a Western style dormitory which allows students to accustom themselves to Western life style, using bed and desk, as well as it shows the new building technology in the early 1920s which has mixture of masonry and reinforced concrete structure.

The purpose of this study was to investigate eating habits and dormitory foodservices’ satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

The purpose of this study was to examine the dietary habits of boarding high school students in Gangwon based on gender and stress levels. Questionnaires were distributed to 571 boarding high school students and collected from 491 students from June 28 to July 20, 2011. The statistical data analyses were completed using SPSS (ver. 19.0) for the descriptive analysis, independent sample t-test and 2-test. The mean stress score was 23.7 out of 40, and male's stress was significantly higher than female's (p〈0.05). The rates of having daily breakfast and dinner were significantly influenced by gender (p〈0.01), and the regularity of lunch was significantly different depending on the stress level (p〈0.05). Female students consumed less flour based foods (p〈0.01), carbonated drinks (p〈0.01), juices (p〈0.05) and functional drinks (p〈0.01) than male students, but male students consumed less cookies and breads (p〈0.01). Dietary habits that boarding high school students should improve were an unbalanced diet (38%), too much intake at once (17%) and prejudice against foods (11%), and their primary value in dietary life was preference (33%), followed by staving off hunger (18%) and pleasure (18%). The average level of interest in dietary life was 2.46 (on a Likert-type 3-point scale) and it was significantly higher for female students (2.53) than male (2.40) (p〈0.05). About 54% of students washed their hands before a meal when they thought of it, but only 25% of students always scrubbed up. The regularity of breakfast and dinner, frequency of snack intake, dietary habits that need to improve, intrest in dietary life, and washing hands before meals showed significant difference by gender but not by stress levels.

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than 3~4 times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices 280~290 g, soups 155~170 g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies 40~60 g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices 220~250 g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.

전북 일부 도시지역 고등학교 기숙사에 기거하고 있는 남·녀 50명을 대상으로 1일 열량, 탄수화물, 단백질, Na, K, Ca및 Fe의 섭취량을 음식물 분석과 식사조사 방법에 의해 평가하고 식염함량과 탄수화물, 단백질 및 혈압과의 상관관계를 알아보았다. Na의 섭취량은 1일 평균 남학생이 6, 539.59㎎(NaCl로서 16.64g), 여학생이 4, 240.51㎎(NaCl로서 10.79g)이었고, K는 1일 평균 남학생 2, 559.21㎎, 여학생 1, 696.21㎎, Ca는 1일 평균 남학생 549.57㎎, 여학생359.81㎎으로 남학생은 권장량의 68.7%, 여학생은 권장량의 51.4%이었다. 그리고 Fe는 1일 평균 남학생 13.56㎎, 여학생 8.82㎎으로 남학생은 귄장량의 75.3%, 여학생은 권장량의 49.0%이었다 음식물중 NaCl섭취율은 대부분 국 종류에서 섭취하였고, 남학생은 순두부찌개에서 2.03g, 여학생은 감자된장국에서 1.74g으로 가장 많이 섭취하고 있었다. 그리고 반찬 중에 끼니 제공되고 비교적 Na함량이 높은 김치에서는 예상외로 1일 평균 남학생 2.18g, 여학생 1.80g을 섭취하고 있었다. NaCl의 섭취량과 탄수화물 및 단백질 섭취량과의 상관관계를 살펴보면, 탄수화물에서는 높은 양의 상관관계(p<0.001, r=0.6554)를 보였으며, 단백질 섭취에서도 양의 상관관계(p<0.01, r=0.3837)를 나타냈다. NaCl 섭취량과 혈압과는 아무런 상관관계를 보이지 않았으며 1일 섭취하는 식사의 NaCl분포는 밥에서 0.90%, 국에서 38.99%, 반찬에서 53.51%, 간식에서 0.6%이었다.

전북의 일부 도시지역 고등학교 기숙사에 기거하는 남·녀 학생 80명을 대상으로 1990년 8월중에 이들의 영양섭취 실태를 3일간 조사하였다. 에너지 섭취량은 1일 평균 남학생의 경우 2, 246.9㎉ 여학생의 경우1, 584.9㎉로 권장량에 크게 못미치는 것으로 나타났다. 아침, 점심, 저녁의 에너지 섭취량은 남학생이 각각 553.5㎉, 683.4㎉, 1, 023.0㎉이었고 여학생이 372.9㎉, 391.8㎉, 820.2㎉로 모두 저녁식사량이 많은 것으로 타나났다 단백질 섭취량은 남학생이 1일 평균 95.3g, 여학생이 62.9g이었고 탄수화물 섭취량은 남학생 368.1g 여학생 259.6g 이었다. 지방 섭취량은 남학생 45.6g, 여학생 32.8g이었다. 총열량 섭취 구성 비율은 탄수화물, 단백질, 지방이 남학생의 경우에 각각 65.0, 16.8, 18.2%이었고 여학생이 65.5, 15.9, 18.6% 이었다.

대학생들은 편안한 집에서 여러 사람이 생활하는 기숙사로 이사를 하며, 개인의 생활 방식, 행동 습관 및 그들의 심리는 환경의 변화에 영향을 받을 것이다. 또한 기숙사 가구 사용은 학생 숙박 경험에 직접적인 영향을 미칠 것이다. 이에 본 연구는 하이난의 H 대학의 기숙사 가구를 대학생의 욕구를 충족시키기 위해, 숙소의 필수 요소와 라이프 스타일 및 행동 상태를 인간 중심의 관점에서 조사 분석하였다. 이에 이론적 연구 및 설계 실습을 통해 이 현재 가구의 유형을 정리하였다. 기숙사 가구의 현재 상태, 기능 요구 사항 및 결함에 따라 H 대학의 기숙사 가구 디자인 요소, 디자인 원칙 및 디자인 계획을 제안하였다. 본 연구를 통해 기숙사 가구는 그 구조와 기숙사를 이용하는 학생 및 게스트의 라이프 스타일과 행동 유형에 적지 않은 영향을 주었으며, 조사 및 분석을 중심으로 한 가구의 디자인이 필수적으로 나타났다. 또한 제안한 가구 디자인을 통한 결과물이 사용자의 니즈에 충분히 충족하는 결과가 도출되었다.

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.