• Journal of Nutrition and Health
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• v.53 no.5
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• pp.547-561
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• 2020

Purpose: This study was conducted to segment the delivery food market and to develop customized products and services. Methods: This study analyzed 636 responses collected from customers who ordered delivery food. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ²-test, one-way analysis of variance, factor analysis, and cluster analysis. Results: Four factors were extracted by exploratory factor analysis (safety-orientation, convenience-orientation, taste-orientation, and economy-orientation) to explain the consumers' food-related lifestyles. The results of cluster analysis indicated that the 'low-interest group', 'convenience and economy-oriented group', and 'gourmet and economy-oriented group' should be regarded as the target segments. Characteristic analysis of each cluster showed that lowinterest group had higher rates of married (67.1%) and living with family (85.4%) than other clusters. The convenience and the economy-oriented group had higher rates of living alone (28.9%) than others. The gourmet and the economy-oriented group had a higher percentage of unmarried (62.0%) than the others. In addition, the average age of convenience and economy-oriented group (32.3 years) and gourmet and economy-oriented group (32.5 years) were significantly lower than the safety seeker (40.0 years) (p < 0.001). Difference analysis of the consumption practice according to the cluster, revealed significant differences in the order frequency (p < 0.001), main day to order (p < 0.05), source of information about delivery food (p < 0.001), order method (p < 0.001), and co-consumer (p < 0.01). In addition, the convenience and the economy-oriented group had significantly higher overall satisfaction than the others (p < 0.001). Conclusion: These findings suggest that customer segmentation based on a food-related lifestyle can be used to build a successful marketing strategy. Therefore, restaurant managers and delivery platform operators should consider developing products and services according to the segmentation to maximize customer satisfaction.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.10 no.1
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• pp.1-7
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• 2005

Tidal flats have been regarded to carry out transformation and removal of land-derived organic matter, and this purifying capability of organic matter by tidal flats is one of very important reasons for their conservation. However, integral biogeochemical studies on production and decomposition of organic matter by benthic microbes in tidal flats have been absent in Korea, although the information is indispensable to quantification of the purifying capability. Our major goals in this multidisciplinary research were to understand major biogeochemical processes and rates mediated by diverse groups of microbes dominating material cycles in the tidal flats, and to assess the contribution of benthic microbes to removal of organic matter and nutrients in the tidal flats. Our study sites were Ganghwa and Incheon north-port tidal flats that had been regarded as naturally well reserved and organically polluted, respectively. Our research group measured over 3 years primary production, biomass and community structure of primary producers, abundance and production of bacteria, enzyme activities, distribution of protozoa and protozoan grazing rates, rates of denitrification and sulfate reduction, early sediment diagenesis, primary production and respiration based on oxygen microelectrode. We analyzed major features of each biogeochemical process and their interactions. The results are compiled in the following articles in this special issue: An (2005), Hwang and Cho (2005), Mok et at. (2005), Na and Lee (2005), Yang et at. (2005), and Yoo and Choi (2005).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.319-332
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• 2009

The present study was performed to analyze the life style and eating behavior of stroke patients and to find the risk factors related to stroke incidence in Daegu and Gyeongbuk Province, Korea. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community inhabitants who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews using questionnaires on the general characteristics, life-style, eating behavior, food intake frequency and food preference. The high body mass index, preexisting diseases such as diabetes and hypertension, stroke family history, smoking, overeating habit and high preference for sweet, greasy and meat foods appeared to be the risk factors for stroke incidence. On the other hand, the results suggest that life style of regular exercise and nonsmoking, food habits of green tea drinking and enough chewing, preference for Korean meal type, high intake frequency for legumes, vegetables, mushrooms, seaweeds, fishes and shell fishes, soy milk and green tea might be the protective factors for the stroke. Therefore, maintenance of healthy weight, the prevention and management of the deteriorative chronic diseases, change of life style and improvement of eating behaviors are considered to be important for stroke prevention.

• Journal of agricultural medicine and community health
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• v.30 no.1
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• pp.75-88
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• 2005

Objectives: This survey was intended to provide basic data which can be available as a baseline in the set up of dietary guidelines for assuring community-based self-support of the rural elderly, through investigation of the relationship of the various dietary consumptions with their ADL and IADL. Methods: The study subjects, 439 rural residents(male: 196, female:243) aged over 65 in Kumsan Kun and Chongyang Kun, Chungchongnamdo Province were interviewed, in June of 2004, about their sociodemographic characteristics, daily life styles, the variety of dietary consumption, ADL and IADL with the following major findings: Results: In terms of the scores' distribution to show variety of food consumption among all subjects, 68.3% got 1~3 points, 23.2% 4~6 points, and 8.4% 7~10 points with a decreasing proportion of subjects in higher points. In terms of their functional status, normal-range groups showed 93.2% of ADL and 72.9% of IADL whereas, impaired ADL group 6.8% of ADL and 27.1% of IADL, respectively. Concerning the relation of ADL and IADL with the variety of their consumed food, the greater scores for food variety was associated with the significantly higher proportion of normal ADL group and the lower proportion of impaired ADL group. Multiple logistic regression analysis with ADL and IADL as dependent variables, and food variety scores as explanatory variables, the relative risk of impaired-ADL group was 0.84 in the food variety group of 4~6 points, 0.63 in 7~10 points with no statistical significance. The relative risk of impaired- IADL group was 0.52(p<0.01) in the food variety group of 4~6 points, 0.41(p<0.05) in 7~10 points with statistical significance. Conclusions: These study results suggest that the lower dietary variety, the lower functional capacity of daily living, and the variety of dietary is associated with the functional capacity of daily living in rural elderly.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.75-85
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• 1988

This survey was conducted to investigate about purchasing, use and management of cooking oil, and the intake amounts of each food and fats & oils from each food on 296 housewives in a big city, medium and small city, farming village, fishing village, and mountain village from June 5 to July 20 in 1987. The percentage and $x^2$-test were used in data analysis and the arithmetic mean of the gross intake divided by the total subjects gave the intake amounts per capita per day. The results of this study are as following; 1. Purchasing and keeping of cooking oil. The reading ratio of label in purchasing cooking oil was high among housewives of cities and highly educated housewives. There were dissatisfactions about quality (46.7%), price (33.7%), and packing (19.5%) after purchasing cooking oil. Cooking oil was being kept mainly in glasses (64.7%) or in synthetic plastics (31.5%), and also in dark & cool places. 2. Use and refining of cooking oil. More housewives (70.6%) kept cooking oil used once in a different container after filtering. The housewives re-using used oil after adding new oil to it were only 30.0%. There were a lot of housewives frying foods twice or three times in the same oil. 3. Intake of fats & oils and foods containing fats & oils. Average intake amounts of food containing fats & oils per person per day was 6.85g in fats & oils, 42.96g in meat & its products, 95.13g in fishes & shellfishes, 22.89g in eggs, 60.69g in legumes & its products, 61.00g in milk & milk products, 4.22g in seeds & nuts, and 9.36g in instant noodles. Average intake amounts of fats & oils per person per day taken from these foods was 6.4g from fats & oils, 2.3g from meat & its products, 4.3g from fishes & shellfishes, 2.7g from eggs, 3.0g from legumes & its products, 2.5g from milk & milk products, 1.8g from seeds & nuts, and 1.7g from instant noodles.

• Archives of design research
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• v.19 no.4 s.66
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• pp.41-50
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• 2006

It is generally regarded a design system in post-industrial society, which products designed by in-house designers or design consultancy are manufactured in factory and distributed in market for the consumer. Although it is treated an old design system in traditional society, the traces of vernacular design has been remaining in the state of adopted to the periodical needs in these days, also proving the attribute of design culture to constitute human's material environment as well as existing design systems. There were discovered various design artifacts in daily surroundings vary from the established design in several manners, user modifications or manufactures in everyday lives formalized them. It was approached a case study that analyze the changes of artifact configuration and designer/user context and creation process of the non-professional design artifacts, Creativity Template Theory and ACM(Artifact Context Model) have been utilized for the analysis model. From the analysis result, It assume that the everyday artifacts may be ordinary but extra-ordinary including particular ideas and identity represented by everyday designers or users. Beside these characteristics induce the potentiality that reflect on creative motives for the designers or a complementary artifact generator filling up with drawbacks in established design system. The everyday design domain, various explorations and alternatives are made, is seems to be another design practice domain dissimilar to the one in the industry-based design. Moreover it provides an more easily accessability for the approaching user-friendly design, user customization because they conduct the reliable modeling of consumer and end-user. Finally, based on the exploratory study regarding interpretation of context and configuration in the everyday artifacts, new approach for the design process and design education through more detailed cognitive modeling of everyday designers will be a further study.

• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.19-31
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• 2021

This study tried to identify the characteristics of college students' entrepreneurial intentions in the entertainment industry, focusing on existing literature studies. Based on this, it was intended to suggest realistic educational alternatives for university student start-ups and implications for start-up management to university start-up officials and those in charge of national start-up support policy. Therefore, the implications of this study are as follows. First, technology(item) for idea creation education, which is an essential element in the entertainment industry, how to connect ideas and products, technology methods that can increase content value, and user characteristics education within the entertainment industry will need to be continued. In addition, along with the idea education, it is necessary to increase the understanding of start-up business management such as financing, human resource management, marketing, and operation management, and furthermore, confidence education should be provided so that the possibility of success in an entertainment start-up and a sense of adventure in a new job can be developed. Second, the space and equipment necessary for start-up (club room, student start-up room, entertainment-related equipment, etc.) should be provided centering on the opinion survey of students who are interested in starting a business, and various regulations of universities and government for student start-up should be relaxed. will have to In addition, education for the formation of entrepreneurial knowledge inside and outside of the school, special lectures and consultations by experts, and on-the-spot education, etc., should be made to create more practical entrepreneurial knowledge. something to do. Third, for students wishing to start a business in the entertainment industry, it is necessary to inform their families about the field situation of the entertainment industry accurately so that their children can develop a positive perception rather than a negative perception when choosing a business field. In addition, by promoting various successful cases of college students to their families after starting a business, families should be encouraged so that their children can develop a challenging spirit about starting a business. Fourth, it should be possible to form continuous clubs or gatherings with friends who wish to start a business in the entertainment industry, and furthermore, an opportunity to listen to the opinions of friends who actually started a business through these meetings should be provided. In addition, the meeting and the formation of friends should create a place for discussion about writing a business plan, how to succeed in starting a business, and management of startups, and psychological stimulation activities should be conducted so that each other's will to start a business arises. Fifth, various knowledge related to start-up (methods for securing funds, management of start-up organizations, grasping information about the market in which they want to start a business, etc.) should be cultivated, and how to write a business plan for the various entertainment industry fields they want to start up. You will also need to train them to be practical. Also, based on this knowledge formation, students themselves should be able to respond to risks and changes that may occur in entrepreneurship. Lastly, it is necessary to increase the understanding of business start-up management, and various psychological stimulation activities are needed to make the confidence and fear of starting a business disappear.

• Archives of design research
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• v.18 no.4 s.62
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• pp.25-34
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• 2005

The purpose of the present study is to investigate the characteristics of the current Victorian-style interior by reviewing the basic Victorian-style house in the past. this research was analyzed various prior studies and literatures, and found the following results: First, the Victorian-style house and interior space showed various historical trends and adopted every style from Gothic to rococo, and sometimes more than one style influenced a single place. Its formality was applied depending on the function and standard of each room. Second, the interior had many decorative things with free, irregular or other patterns, influenced by Romanticism and Naturalism. The several environmental factors such as air pollution and hygienic matter were also related with its trend. the dramatic changes in the kitchen and sanitary facilities were appeared based on the technical development, and affluent design styles were also used. All these reflected the characteristics of the Victorian age. In conclusion, the characteristics of Victorian-style were influenced by many factors including: (a) the trend of Romanticism and Naturalism, (b) consideration of family convenience based on the technical development, (c) the Socio-Environmental factors like air pollution and the social norm, and (d) reflection of the individual value in accordance with frequent contacts with foreign cultures. In this respect, it is necessary to reevaluate the Victorian-style after paying due regard to such factors.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.979-989
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• 2015

The purpose of this study was to investigate the usage and perception jochung Self-administered questionnaires were collected from 445 living residents in the Daegu and Gyeongbuk areas. When purchasing jochung, respondents answered that they considered both health and taste. Recognition rate scores for jochung were in the order of 'brown rice', 'balloon flower', 'plum', and 'corn'. On the other hand, recognition rate scores for 'purple radish', 'sword bean', and 'sasa quelpaertensis' were very low. Preference and intake levels of jochung were in the order of 'plum', 'corn', 'sorghum', 'strawberry' and 'balloon flower'. On the other hand, preferences for 'purple radish', 'sword bean', and 'Hovenia dulcis' were very low. Reasons for eating jochung as a sweetener were identified as due to 'family, friend, or neighbor' (40.1%) and 'for health' (39.2%), and 54.6% ate it once or twice per week. Consumers showed low preference for different jochung used as sweeteners, and did not exactly recognize the characteristics of various jochung. Furthermore, 70.8% replied "increasing" prospects for jochung consumption. To increase consumption of jochung, there is a need for greater hygiene and safety with regards to jochung products as well as variations and improvements in quality.

• International Commerce and Information Review
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• v.16 no.5
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• pp.151-178
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• 2014

The objective of the present case study is to analysis how effectively Hilti, which is a former family firm owned and managed by a family in Liechtenstein as a tiny european country, a land sandwiched between Switzerland and Austria, has made a global market success. Liechtenstein has $160km^2$ land and about 36,000 residents. Despite its small size of country, however, Hilti Corporation doesn't view its location as a liability in its business strategy. Hilti is a global leading provider of professional power tools in building, mining, civil engineering etc. Also, Hilti is a firm with a clear vision to become the leading industry partner for construction professionals and building installations through customer focus, high quality equipment, and tools and systems specially designed for specific jobs. This study considered Hilti as a good case, which verifies that born-conditions, endogenous factors according to Michael Porters diamond model does not decisive role more for international competitiveness of firms. Lessons from Hilti are that in order to obtain and sustain the global competitiveness of small and medium-sized firms in Korean manufacturing sector under high production cost, they have to do actively innovative. Also they can give to customers newer and higher customer-values than competitors in abroad give. The case summarizes that the strategy of Hilti for the global market success is comprised of several factors: Technological and organizational innovation, and a clear customer-value oriented business strategy and its implementation. Innovation and its integration into marketing for the customers value creation is central to Hilti's Success. The present case study is expected to provide insights and implication for many firms in Korea that are seeking to secure global presence and market success.