• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.19-26
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• 2016

In the consumer products industry, it has been highly desirable to develop objective test methods to replace subjective evaluation methods. In developing an objective test method, subjective evaluation data should be on a linear scale. According to Thurstone's theory of comparative judgment, a%-preference from a paired-comparison test can be converted to a linear-scale value. The required number (N) of paired-comparison tests increases dramatically as the number of products increases. This problem should be solved by classifying the total products into several subgroups consisting of 3-4 products in each group. By doing so, it can not only significantly reduce the number of required paired-comparison tests, but it can also obtain more reliable, reproducible data.

• Science of Emotion and Sensibility
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• v.17 no.4
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• pp.41-50
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• 2014

This study examined the characteristics of brain's reaction pattern concerning the preference for product images and compared them with the result of subjects' intuitive evaluation of their preference for the same materials. Two tests were conducted; the first one that calculated comfort properties based on brainwave measurements in order to examine the impression given by the images of products presented separately, one-by-one, and the second one that had subjects evaluate the preference directly by comparing the images of all products simultaneously. The first test was titled 'Independent Cognitive Response' and the second test, 'Relative Cognitive Response', and their characteristics were as follows. In the 'Independent Cognitive Response', the state of emotion was expressed in absolute values based on the comparison with the information accumulated through the subject's own experience and the feeling expressed as 'pleasant' or 'unpleasant' persisted as absolute values. In the 'Relative Cognitive Response', the state of emotion relative to the information of other images compared in the stage of perceiving the images was expressed, and in this case, the state of emotion described as 'calm' or 'excited' acted as relative values.

• Korean Journal of Health Education and Promotion
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• v.26 no.4
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• pp.11-22
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• 2009

Objectives: The researchers investigated the relationship between sleep pattern (circadian rhythm/sleep deprivation), eating habit, and the perceived skin condition of female adults, in orders to provide valuable information to women who want to maintain healthy skin and professionals in health promotion. Methods: The participants were 297 female adults whose ages ranged from 20 to 60 (M=35.14, SD=10.37). The questionnaires and psychological tests used in this research included the following: Circadian Rhythm Questionnaire, Sleep Deprivation Scale, Eating Habit Questionnaire, Skin Condition Questionnaire, Scale for Perceived Skin Health. Results: Results indicated that evening type women had more fatty skin and felt their skins less healthier than morning type. Although women who did not deprived their sleep had more fatty and sensitive skin and felt their skins less healthier than women who deprived their sleep, sleep deprivation was positively related to the morningness, and the morningness was negatively related to the preference of fatty and spicy foods. Only the preference of fatty foods among eating habit was positively related to the fatty and sensitive skin, and negatively to the perceived skin health. Regression analyses with circadian rhythm and the preference of fatty foods revealed that only circadian rhythm was significant predictor for the fatty skin, while the preference of fatty foods was only significant predictor for the sensitive skin and the perceived skin health. And, circadian rhythm and the preference of fatty foods accounted for around 12.0% variance of the fatty skin. Conclusion: This study reiterates the roles of fatty foods on skin health, and found the role of circadian rhythm on skin health, and it is needed to explore the relationship between sleep deprivation and skin condition further. These results may provide useful information for health practitioners.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• Journal of Fashion Business
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• v.27 no.1
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• pp.126-139
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• 2023

The purpose of this study was to investigate and verify interaction effects of collaboration and brand origin as well as fashion involvement on consumer attitudes towards global sports apparel brands and Chinese local sports apparel brands targeting Chinese consumers. A survey was conducted on 425 Chinese women aged 19 to 34 years. Data were subjected to frequency analysis, reliability analysis, t-tests, 3-way ANOVA, and simple effect analysis. Results of the study are as follows. First, fashion involvement, collaboration, and brand country of origin all had a significant effect on consumer preference of Chinese consumers when purchasing sportswear. Second, fashion involvement and collaboration in purchasing sportswear had a significant interaction effect on consumer preference. Finally, collaboration, brand origin, and fashion involvement showed significant three-way interaction effects on Chinese consumers' preferences. Results of this study can help establish an efficient marketing strategy for Chinese local sportswear brands, which are fiercely competing with global sportswear brands in the Chinese market because they can examine Chinese consumers' attitudes toward sportswear brands. To accurately compare global and local sportswear brands, it must be assumed that there are no differences in brand preferences among consumers. However, as this study selected each brand as the research brand ranked as the top preference, this aspect was not taken into consideration. Therefore, in future research, it is necessary to consider differences in brand preferences and conduct the study accordingly.

• The Journal of the Acoustical Society of Korea
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• v.24 no.2
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• pp.111-116
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• 2005

This study deals with a subjective assessment to investigate the preferred acoustic conditions and determine the important acoustical parameters in concert halls. A subjective test was carried out using dummy head recorded sounds made in actual halls in Australia (referred to as Hall A and Hall B) to evaluate the acoustic performance of two halls. The results of subjective tests were then correlated with measured acoustical parameters to investigate the significant determinants for the preference judgements. The listeners show a stronger Preference for seats in the Hall B than those in the Hall A. The low preferences for seats in the Hall A are in agreement with live performance ratings assessed by musicians. It is found that the sound level is the most significant acoustical parameter for evaluating the overall acoustic preference in the two halls.

• Journal of Korean Elementary Science Education
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• v.23 no.3
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• pp.173-181
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• 2004

The purpose of this study was to explore the effects of visual note making method on creativity and science achievement of elementary school students. This study was conducted for the 17 periods of the first semester of the 4th grade students. Seventy nine students were assigned to experimental group and control group. The experimental group was taught through visual note making methods, and the control group was taught by the traditional manner. On the basis of the test of verbal-spatial from NASSP, the subjects were classified to visual-, visual verbal-, verbal preference groups. After this methods had been applied, students of both groups took tests of creativity and science achievement. The results of this study were as follows: 1. In order to investigate the effects of visual note making on creativity and science achievement of the students, students＇ creativity and science achievement were analyzed by t-test. The experimental group showed significantly higher scores on both of creativity and science achievement than control group. 2. Visual preference group showed significantly higher score on creativity than visualㆍverbal-, and verbal preference group (p＜.01), but not significant on science achievement. In conclusion, the instruction applying the visual note making methods was more effective in nurturing student＇s creativity and science achievement than the traditional instruction.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.715-722
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• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.227-241
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• 2006

This study performed recognition and preference tests on hometown foods given to University students in NaePo province, which is in the northwest area of Chungnam, Korea. The results indicated that female students and people who majored in food science were less interested in hometown foods than male students or who are not majors in food science. Moreover, they preferred Korean-style foods to food from other countries. Mass media has aroused interest in hometown foods. However, hometown foods require standard recipes certain levers of autonomy for the population. Hometown foods are valuable and should be handed down the next generation through publicity. For example, Kkotgetang(blue crab soup) was the best known hometown foods followed by kkotgegang(fermented blue crab with sauce), saeujeot(salted and fermented shrimp), eorigul jeot(salted and fermented oyster with red pepper) in that orders. The most preferred food was kkokgetang(blue crab soup) followed by kkotgegang(fermented blue crab with sauce).

• International Journal of Highway Engineering
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• v.17 no.1
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• pp.99-104
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• 2015

PURPOSES : It is well known that experts determined the current standard dimensions of freeway lane markings. However, rigorous engineering rationale could be insufficient regarding whether or not the standard dimensions account for how visible the markings are to the driver. In this study, we seek to optimize the dimensions of freeway lane markings to improve their visibility to drivers. METHODS : The study was conducted as follows. First, alternative lane marking dimensions were selected which could be installed in a test construction site. Second, a video recording was made while driving on the test construction site. Third, subjects were shown the recorded video and then instructed to indicate their preference from among the various lane markings. Lastly, t-tests were applied to assess the statistical significance of differences in the preferences expressed. RESULTS : According to the t-test results, there was no significant difference in the preferences expressed regarding the lane marking widths. However, with regard to the dimensions of freeway lane marking, which represents line marking lengths, gap lengths, and widths of marking, the subjects expressed a preference for specific dimensions such as 6 m:12 m,13 cm, 8 m:12 m,10 cm and 6 m:12 m,10 cm. CONCLUSIONS : In considering the dimensions of freeway lane markings and their relation to visibility by the driver, it was found that dimensions such as 6 m:12 m,13 cm, 8 m:12 m,10 cm and 6 m:12 m,10 cm.