• 대한가정학회지
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• 제34권3호
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• pp.173-185
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• 1996

The purpose of this study were to understand the types of preferences to housewives' employment of husbands and wives, and to explore the differences in the personal, the family, and the job-related variables regarding such types of preferences. For this study, the employed housewives with children aged under 10 year were surveyed. The results of this study were as follow; 1) Types of perferences to housewives' employment of husbands were smaller compared to wives'. This may mean that husbands' traditional values related to child rearing and education, and housework influenced on their preferences to wives' employment. 2) There were significant differences in the types of preferences to housewives' employment regarding the types of wives' occupation. Wives working in the white color jobs were prefered themselves' employment more than wives working in the blue color jobs. 3) The group that both wives and husbands prefere housewives' employment was more positively perceived the effects of women's employment on both wives themselves and their children. Also such couples were satisfied more than and felt family-job strain less than other groups.

• Journal of Community Nutrition
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• 제8권4호
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• 반도체디스플레이기술학회지
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• 제7권4호
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• pp.13-18
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• 2008

This paper explores a content-based image retrieval framework with relevance feedback based on genetic algorithm (GA). This framework adopts GA to learn the user preferences using the similarity functions defined for all available descriptors. The objective of the GA-based learning methods is to learn the user preferences using the similarity functions and to find a descriptor combination function that best represents the user perception. Experiments were performed to validate the proposed frameworks. The experiments employed the natural image databases and color and texture descriptors to represent the content of database images. The proposed frameworks were compared with the other two relevance feedback methods regarding effectiveness in image retrieval tasks. Experiment results demonstrate the superiority of the proposed method.

• 복식문화연구
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• 제20권5호
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• pp.695-708
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• 2012

This study researched consumers' awareness regarding the commercialization of Korean traditional culture through various channels or products. A survey was administered to consumers in the Gyeonggi region(n=322) from June to August 2012. Differences in the importance placed on, and preferences for, attributes of Korean traditional fashion textile and Korean traditional patterns were analyzed according to consumer characteristics. Research results showed that the factors allowing recognition of Korean traditional textile in clothing and fashion accessories were color, pattern, and textile type, in the respective order. Overall, consumers generally perceived higher importance in using the factors of Korean traditional textile in clothing than in fashion accessories. Preferences for Korean traditional patterns differed according to the type of fashion item, i.e., clothing or fashion accessories, and also according to the age and gender of the consumer. Women generally showed a tendency to place higher value on Korean traditional patterns than men. The degree of preference was higher, as well. However, only a minor difference was seen according to pattern type. Women showed a higher preference for plant patterns, literal patterns, and geometric patterns compared with men. The preferred type of traditional pattern was also different according to age. Consumers in their 20s and 40s presented a higher preference for Korean traditional colors when compared with the 30s group. On the other hand, the preference for Korean traditional patterns was higher among consumers in their 40s than those in their 20s or 30s. The results of this study show that the awareness of consumers regarding Korean traditional textile reflected in clothing and fashion accessories differs according to gender or age. Thus, this implies the need to consider the differences in perceived importance and preferences among target consumer groups to develop various fashion products that use Korean traditional fashion textile.

• 복식
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• 제56권6호
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• pp.58-71
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• 2006

This research is aimed to develop the functional clothing designs for disabled women in the manner of investigating design preferences among them by means of questionnaire and interview with 150 disabled women as respondents and interviewees. The findings of this research are summarized as follows: 1. Regarding satisfaction with ready-made clothes, the respondents answered 'very satisfied' (1.6%), 'usually satisfied' (14.1%), 'moderate' (20.3%) and 'unsatisfied' (53.1%), suggesting that they had been generally unsatisfied with ready-made clothes. 2. There were more disabled women preferring to ready-made clothes with one-grade bigger (loose.) size than the actual one (53.1%) instead of completely fitted size (43.8%) when they purchased such clothes. This result indicates that they prefer to ready-made clothes with bigger size than the actual one because most of such clothes are made up of non-elastic materials which may be unfavorable for wearer's activities. 3. It was found that primarily worn upper garment among them was T-shirt (59.4%). The reason may be that T-shirt is favorable for using prosthesis and orthotics such as wheelchair, walking stick and crutches thanks to its remarkably high activity as well as simple to maintain, compared with other kinds of upper garments. 4. Regarding preferences to functional clothing designs, the primarily worn lower garment among them was trousers (85.9%); the reason was easiness to move. The main reasons of avoiding to wear a skirt included 'difficult to move' (40.6%) and 'exposed disabled region' (30.3%). Accordingly, functional clothing for disabled women should be developed in consideration for their individual characteristics of disability associated with the disabled region such as wheelchair user, crutch user or brace user, In addition, the designs should be made so that they are not different from those for non-disabled people.

• 한국식품영양학회지
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• 제24권2호
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• pp.166-172
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• 2011

This study was conducted to assess food safety knowledge of college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the reliability, of primary mass-media sources on Bovine Spongiform Encephalopathy(BSE) as well as the preferences of college students. The most common sources of media consumed by male and female students were terrestrial television(TV)(60%), the internet(21%), and newspapers(11%) and terrestrial TV(60%), newspapers (18%), and the internet(17%), respectively. The preferences for media of major and non-major students were terrestrial TV(64%), newspapers(17%), and the internet(14%) and terrestrial TV(51%), the internet(22%), and newspapers(19%), respectively. The reliability of media as viewed by male students were as follows: terrestrial TV(53%) and the internet(40%), whereas for female students, these values were terrestrial TV(55%) and the internet(37%). The reliability of media as viewed by major and non-major students was as follows: terrestrial TV(67%) and the internet(28%), and terrestrial TV(44%) and the internet(44%), respectively. In the case of male students, the primary sources for information regarding BSE were terrestrial TV(54%) and the internet(38%), whereas for female students, the primary sources were terrestrial TV(57%) and internet (37%). In the case of major students, the primary sources for information regarding BSE were terrestrial TV(52%) and the Internet(40%), and for non-major students, the internet(47%) and terrestrial TV(39%). Both male and female students were found to have less knowledge regarding prions, SRM(Specified Risk Materials), MM(methionine-methionine) type genes, and cow above 30 months associated with BSE compared to the other factors associated with this disease. The BSE-related knowledge held by major and non-major students was revealed unknown more than the majority of responses. Based on these results, greater effort should be made to provide meaningful information to improve the food-safety knowledge of college students according to mass-media.

• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.280-286
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• 2013

Despite well established health benefits, today's children do not eat enough vegetables. The purpose of this study was to determine the association between the number of unfamiliar foods in the vegetable food group and the preference for these foods and dietary factors. Subjects were 1,072 children in 5th and 6th grades from elementary schools located in 4 cities in Gyeonggi-do, Korea. A two-page questionnaire consisted of questions asking about the subjects' preference and familiarity for 64 foods in the vegetable group, preferences for three fast foods, four types of vegetable dishes, and six tastes. Also included in the questionnaire were questions assessing subjects' adherence to national dietary guidelines. The subjects were divided into quintiles according to the number of unfamiliar vegetables; the 1st quintile (N=226) was children who had less than 14 unfamiliar vegetables and the 5th quintile (N=229) was more than 29. Compared to the children in the other quintiles, the children in the 5th quintile had a significantly lower adherence to national dietary guidelines regarding consumptions of vegetable and protein sources, regular exercise, awareness of desirable height and weight, and reading food labels, as well as total (P<0.05). The preferences for bland tastes (P<0.05), salads (saengchae, P<0.01), stir-fried vegetables (P<0.01), and several vegetable items (P<0.05) were significantly lower in the 5th quintile compared to the other quintiles. This study proposes the potential benefits of teaching children names of a variety of vegetables to improve their dietary factors such as food preferences and dietary habits.

• 한국초등과학교육학회지:초등과학교육
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• 제25권spc5호
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• pp.495-506
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• 2007

This study investigated the differences in learning activity preferences according to different thinking styles between gifted and average students. A cluster analysis procedure was performed to classify students on the basis of thinking styles. Two clusters of different thinking styles were deduced: the gifted group with a high level thinking style (cluster 1), and the average group with a low level thinking style (cluster 2). The gifted group (cluster 1) preferred projects, simulations, discussions and game activities to other types of loaming activities. Gifted students and average students also were clustered into each three unique subgroups with respect to levels and patterns in thinking styles, and these subgroups also showed different learning preferences. The clusters of gifted students included the self-regulated learning type (cluster a), cooperative-learning type (cluster b), and the passive-learning type (cluster c). The clusters of average students included the independent learning type (cluster i), no-preference learning type(cluster ii), and the no-motivation & teacher-directed learning type (cluster iii). Theses clusters indicated significant differences not only in thinking styles but also in terms of preferences regarding learning activities. Theses findings are discussed in terms of their educational implications.

• 한국식품조리과학회지
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• 제26권4호
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• 한국식품영양학회지
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• 제22권4호
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• pp.612-617
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• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.