A PERSON-CENTRED APPROACH TO ETHNIC AND NATIONAL IDENTITY AND ITS RELATION TO SUBJECTIVE WELL-BEING AMONG KOREAN NEW ZEALANDERS

A person-centred approach to ethnic and national identity and its relation to subjective well-being among Korean New Zealanders

ABSTRACTThis paper examined 1,270 Korean New Zealanders in terms of the patterns of their Korean ethnic and New Zealand national identities and how these orientations relate to their subjective well-being.This study revealed the four profiles of identity orientations: (1) strong levels of both ethnic and national identity (Integrated Identity); (2)

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Research Progress in the Effect of Fat Substitutes on the Quality of Low-Fat Processed Cheese and Its Quality Regulation Strategies

Processed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods.Therefore, the production of processed cheese with low-fat content has become a trend in the dairy industry.However, the

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