• 동아시아식생활학회지
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• 제25권2호
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• 한국실내디자인학회논문집
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• 제14권6호
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• pp.244-251
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• 2005

With the development of cognitive science and environmental psychology, there have been growing researches and discussions on the relationship between the residential design preferences and personality types. MBTI personality types have been earning popular credibility. MBTI means Myers-Briggs Type Indicator. It is based on Carl Jung's theory of psychological type. This study is based on Myers-Briggs theory to explain residential furnishing preference and explores the relationship between the four bi-polar personality types-Extroversion/Introversion, Sensing/Intuition, Thinking/Perceiving and residential furnishing preference. These tests were conducted to two hundred and twelve adult residents who live in Seoul, Korea. These tests were analyzed several significances by Chi-Square with SPSS for windows software. (E) Extroverted residents prefer layouts for interaction with guests. (I) Introverted residents prefer centripetal layout around the bed. (S) Sensing residents prefer practical and functional layouts. (N) Intuitive residents prefer personal and conceiving layouts. (T) Thinking residents prefer for attribute of space. (F) Feeling residents for familiar conversation. (J) Judging residents prefer systematic and complete layouts. (P) Perceiving residents prefer adaptable and flexible layouts. In conclusion, personality types can have a determining role in preference of residential furnishing layouts. This study suggests that residential designers should take into account clients' personality types prefer effective designing and should provide a variety of alternatives reflecting clients' preferences. This will promote clients' pleasantness and satisfaction in dwelling at home.

• 한국식품과학회지
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• 제26권5호
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• pp.507-511
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• 1994

재래식 간장과 상업적으로 시판되는 양조간장을 미역국, 무우국, 북어국, 숙주나물에 조미료로 사용하여 소비자의 기호도를 조사하였다. 소비자들이 국을 조미하는데 소금을 사용하는 경향이 있음을 감안하여, 기호도 조사에 소금도 포함하였다. 관능검사는 일차적으로 차이식별검사를 실시하여 두 조미료간에 유의성 있는 차이가 인정되면, 소비자의 기호도를 조사하였다. 차이식별검사는 약 30명의 훈련된 패널을 이용하여 삼점법에 의하여 실시하였으며, 소비자 기호도 조사에는 약 100명의 소비자 패널을 이용하여 기호척도법에 의하여 실시하였다. 미역국, 무우국, 북어국에 재래간장, 시판 국간장 및 소금을 조미료로 사용한 경우 조미료간에 현저한 맛의 차이가 있었으며, 소비자 패널은 시판 국간장을 가장 선호하였고, 다음으로 소금을 선호하였다. 재래간장과 시판 진간장을 이용하여 각각의 sauces를 만들어 숙주나물 무침에 사용하여 차이식별검사를 실시한 결과 사용한 sauces간에 현저한 차이가 있었으나, 소비자 검사결과 sauces간에 기호도의 차이는 없었다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• 한국식품조리과학회지
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• 제19권3호
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• pp.328-338
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• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

• 한국조리학회지
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• 제20권5호
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• pp.22-28
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• 2014

This research proposes and empirically tests a model of the relationships among perceived food quality, perceived service quality, perceived environment quality, brand preference, trust, satisfaction and favorable recipient behavior within the context of luxury restaurant patronage. Hypotheses implied by the model are tested on a sample of 398 patrons of U.S. luxury restaurants. Findings revealed that perceived food quality, perceived service quality, and perceived environment quality positively effect on the brand preference, and the brand preference positively and directly influence on favorable recipient behaviors as well as trust and satisfaction. These findings are discussed in terms of both academic and practitioner implications.

• Nutrition Research and Practice
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• 제11권4호
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• pp.340-346
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• 2017

BACKGROUND/OBJECTIVES: Despite the importance of consuming sufficient amounts of vegetables, daily vegetable intake among adolescents in Korea is lower than the current dietary recommendation. The objective of this study was to examine determinants affecting vegetable preference in order to suggest a stage-tailored education strategy that can promote vegetable consumption in adolescents. SUBJECTS/METHODS: Adolescents (n = 400, aged 16-17 years) from two high schools participated in a cross-sectional study. Survey variables were vegetable preference, the social cognitive theory (SCT) and stages of change (SOC) constructs. Based on vegetable preference, subjects were classified into two groups: a low-preference group (LPG) and a high-preference group (HPG). SOC was subdivided into pre-action and action/maintenance stages. To compare SCT components and SOC related to vegetable preference, chi-squared and t-tests, along with stepwise multiple-regression analysis, were applied. RESULTS: In the LPG, a similar number of subjects were classified into each stage. Significant differences in self-efficacy, affective attitudes, and vegetable accessibility at home and school were detected among the stages. Subjects in the HPG were mainly at the maintenance stage (81%), and there were significant differences among the stages regarding self-efficacy, affective attitudes, and parenting practice. In the predictions of vegetable preference, self-efficacy and parenting practice had a significant effect in the "pre-action" stage. In the action/maintenance stage, outcome expectation, affective attitudes, and vegetable accessibility at school had significant predictive value. In predicting the vegetable preference for all subjects, 42.8% of the predictive variance was accounted for by affective attitudes, self-efficacy, and vegetable accessibility at school. CONCLUSION: The study revealed that different determinants affect adolescent vegetable preference in each stage. Self-efficacy and affective attitudes are important determinants affecting vegetable preference. Additionally, school-based nutrition intervention that focuses on enhancing affective attitudes, self-efficacy, and vegetable exposure may constitute an effective education strategy for promoting vegetable consumption among adolescents.

• 영어어문교육
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• 제5호
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• pp.103-122
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• 1999

In this paper, I will argue that in teaching L2, it is important to take a holistic teaching method considering various learning styles of the learners and the nature of L2 learning. Under the situation that most of the school education is centered on the left brain activity, learners with the right brain preference tend to get only to the lower proficiency than they really can. To prove this, I conducted a experiment on two classes of high school students. I decided the hemispheric preference of each students using HMI (hemispheric mode indicator) Then I compared the hemispheric preferences of students with their scores in English tests. The students with right hemispheric preference show significantly lower scores than the ones with left preference. It is implied that the current English education should adapted to address various learning and cognitive styles and whole-brain L2 teaching method should replace the left-centered instruction in the learning environment.

• Communications for Statistical Applications and Methods
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• 제20권4호
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• pp.291-300
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• 2013

In this paper, we propose method-free permutation predictor hypothesis tests in the context of sufficient dimension reduction. Different from an existing method-free bootstrap approach, predictor hypotheses are evaluated based on p-values; therefore, usual statistical practitioners should have a potential preference. Numerical studies validate the developed theories, and real data application is provided.

• 산업경영시스템학회지
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• 제27권3호
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• pp.21-25
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• 2004

In today's mass production/consumption society, there are many important constituents people need to have/do for their happy life. Very few People think that among those components enjoying Pro-sports in their life is essential, and Many business companies are interested in owning/operating pro-sports teams. Thus, many studies have been progressed on sports management or sports marketing domestically and abroad. This paper studied the preference relationship between subject's majors and products/service and pro-sports. We constructed hypotheses about the relationship and tested them by using ANOVA and Tuckey tests. We found significant results that preference for coke/cider is influenced by subject's majors, and that preference for pro-baseball, pro-football, and pro-basketball is also influenced by subject's major, etc. As the results, we can have important information about who are the most important customers and who should be target customers for marketing and promotion, and with the information related business companies can attain higher profitability and less loss through more effective sports marketing.