• 대한가정학회지
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• 제43권10호
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• pp.69-79
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• 2005

The purpose of this study was to determine restaurant patrons' preference differences in interior design style of restaurants according to their lifestyles. Written questionnaires were handed out to 500 adults in Seoul and surroundings and the results were sampled by convenience sampling. The questionnaire was composed of respondents' general characteristics, lifestyles, and preference for 10 types of interior design style. A total of 415 questionnaires were usable for data analysis, resulting in a response rate of $83\%$. To analyze the collected data, frequency, factor, reliability, quick clustering K- means and One-Way ANOVA analysis were conducted using SPSS 10.0. The results showed that there were preference differences in 10 types of interior design style of restaurants according to lifestyle types which were categorized into 4 groups. The conservative and self-convinced group showed the lowest preference scores in the 10 types of interior design style which are Romantic, Ethnic, Classic, High-Tech, Elegant, Country, Modem, Minimal, Natural, and Casual style. The quality life pursuing group and extroverted individuality groups showed the high preference scores in most of the styles, especially in the Classic and Elegant styles. The realistic self-centered group showed the highest preference scores in Casual style among the 4 groups. These study findings indicate that restaurants should take into account their patrons' lifestyles as a mean of market segmentation, and respond to their taste and preference when they have established suitable servicescape.

• Journal of Nutrition and Health
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• 제43권2호
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• pp.132-140
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• 2010

High sodium intake is one of the risk factors for the development of hypertension. According to 2007 Korean National Health and Nutrition Examination Survey, sodium intake of Korean was three times higher than adequate intake (1.5 g/day) recommended by Korean Dietary Reference Intakes. High sodium intake is related to high threshold and preference of salty taste. And zinc status is known to affect taste acuity. The hypothesis of this study is that zinc status is associated with salty taste acuity, preference, sodium intake and blood pressure. The subjects included in this study were 50 men and 41 women aged 20-29 y who did not smoke and not take supplements or medications regularly. Dietary intake data for 3 days were collected by 24-h recall for 1 day and dietary record for 2-days. Salty taste acuity and preference were determined by sensory test. Fasting serum concentration of zinc, height, weight, body composition and blood pressure data were collected. Salt taste preference in high zinc intake group ($\geq$ estimated average requirement, EAR; men-8.1 mg/day, women-7 mg/day) was higher than that in low zinc intake group (< EAR). Salty taste preference was inversely correlated with serum zinc concentration in people with low concentration of serum zinc (${\leqq}\;81\;{\mu}g/dL$)(r = -0.3520, p < 0.05). Diastolic blood pressure was higher in high sodium intake group than in low sodium intake group (p < 0.05), positively correlated with salty taste preference (r = 0.3866, p < 0.05) in subjects with daily zinc intake below the EAR. We conclude that low zinc status may be related to high salty taste preference and high blood pressure in Korean young adults.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 복식문화연구
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• 제4권1호
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• pp.57-74
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• 1996

The elderly population of Korea has been significantly increasing due to advances in public health, medical care, and quality of life. Social and economic influence of the elderly population has been also increasing. A elderly people become more interested in their appearance and clothing than before, clothing plays an important role in the elderly women's everyday life. The objectives of the research are to explore the life satisfaction, appearance satisfaction, clothing satisfaction, and clothing design preference of 416 women aged 55 years and older were residents of Seoul. Data were gathered through survey using a self-administered questionnaire from November, 1994 to January, 1995 in 8 senior schools and 3 senior centers which were scattered in Seoul. Descriptive statistics, t-test, and factor analysis were used in analysing the data. The results of this study indicated that life satisfaction have a positive relationship with clothing satisfaction. The respondents were divided into tow groups by life satisfaction. The higher life satisfaction group preferred skits and formal wear to the lower. But, two groups did not show any significant differences in terms of the colo preference, motif preference, and fabric preference. The result of factor analysis divided appearance satisfaction into body satisfaction and face satisfaction. Body satisfaction had a positive relationship with clothing satisfaction. And the group of lower physical satisfaction showed lower satisfaction in apparel fitness. Also the face satisfaction had a positive relationship with clothing satisfaction. The group of higher physical satisfaction preferred skirts and foraaml wear compared to that of lower physical satisfaction. The color preference and motif preference between two groups showed no significant difference. And the group of higher physical satisfaction preferred fabric that enhances the clothing style. Also, the group of higher ace satisfaction preferred fabric that enhances the clothing style. However, there was no significant difference in the color preference and motif preference between tow groups. The findings of this study amy contribute to knowledge about clothing satisfaction and preference of elderly women in Seoul since there have been few studies, and be useful to apparel manufacturers as well s clothing researchers. Also, research subjects of this study could be extended to aged men and various regions.

• 한국의류학회지
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• 제33권3호
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• pp.500-510
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• 2009

The purpose of this study was to examine the effects of facing plan on store image and preference of young casual fashion store. The subjects were 545 male and female university students in Chungnam province. The measuring instruments were 7 stimuli manipulated by facing plan, an important VMD element, and self-administrated questionnaire consisted of store image, store preference and subject's demographic characteristics. The data were analyzed by t-test, ANOVA and Duncan's multiple range test, using SPSS program. The results were as follows. First, facing type significantly affected consumer' store image; folded type had more neat and elegant image than other facing types, and face out type had most comfort image, whereas sleeve out type had discomfort image. Second, arrangement of facing types also affected store image; style arrangement had more sophisticated image than color arrangement in sleeve out type, and vertical and horizontal arrangement had more neat, sophisticated, attractive and comfort image than separate arrangement in folded type. Third, facing type affected store preference; folded type showed higher store preference than sleeve out type. Forth, arrangement of folded type affected store preference; vertical and horizontal arrangement showed higher store preference than separate arrangement. Fifth, store image and preference were different by subject's sex; male subjects perceived style arrangement as more elegant, characteristic and attractive image, and showed higher store preference than female subjects on separate arrangement of folded type.

• Journal of Information Technology Applications and Management
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• 제10권3호
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• pp.75-92
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• 2003

In order to investigate IS(Information Systems) outsourcing cost estimation model preference of firms, this study reviews previous literatures on outsourcing and firm characteristics. The relationships between firm characteristics and IS outsourcing cost estimation model preference are analysed. Four major factors of firms characteristics are found and classified. IS outsourcing cost estimation model with SLA are found to have a strong relationship with organizational culture. Future research will be needed to verify the result of this exploratory study.

• 한국양식학회지
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• 제12권3호
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• pp.193-196
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• 1999

In order to obtain the basic data for the effective seed production of Ureshis unicinctus sediment preference, burrow shape and burrowing depth in sediment were investigated in the laboratory. The highest valus in both sediment preference and burrowing rate of U. unicinctus were shown at fine and (0.11~0.50mm in the mean diameter). U. unicinctus made various types of burrows, such as J, L, S and U shapes. Generally only one individual inhabits in burrow with head-up.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2016년도 추계학술대회
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• pp.117-119
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• 2016

빅데이터 분석 결과를 제공하는 사이트들은 분석 결과에 있어 단순한 수치결과만을 제시해주고 있으며, 그 결과에 대한 사회현상 및 트랜드에 대한 해석을 제공하지는 않고 있다. 이러한 점에서 본 연구에서는 빅데이터 분석 결과의 검토를 통해서 브랜드와 선호도를 파악하는 방법을 통하여 빅데이터 분석결과에 대한 해석 방법을 제시하고 한다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 춘계학술발표대회 논문집
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• pp.71-74
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• 2006

The purpose of this study was to examine preference for the planning components of kitchen according to residential characteristics. The questionnaire survey was adopted in this study, and 184 cases were used for data analysis. The questionnaire consisted of condition and preference in size, location, and layout of kitchen, remodeling elements, and satisfaction with kitchen. Frequency, percentage, and mean, correlation, x2-test, and ANOVA were used for data analysis. Subjects preferred the kitchen of size $4{\sim}5$ pyung. And they tended to prefer the kitchen located the inside and 6th shape-separated kitchen from dinning area. The findings showed that the preference of the planning components of kitchen according to residential characteristics was not distinct except housing size.

• 성인간호학회지
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• 제23권3호
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• pp.221-234
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• 2011

Purpose: The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old. Methods: The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology. Results: The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal. Conclusion: The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.