• Journal of the Korean Society of Earth Science Education
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• v.8 no.3
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• pp.346-354
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• 2015

The purpose of this study was to be a help with designing science curriculum and developing science programs for the science gifted students by comparing their preferences about science class forms and class environments between science gifted students and normal students. For this study, 2 classes of science gifted students and 5 classes of normal students in 4th, 5th grade joined in this survey and their preferences about science class forms and class environments were checked using questionnaire. As a result, the following findings were obtained. First, in the area of class form, from comparing their preferences about teaching content domain, science gifted students showed meaningful higher preferences in all factors such as clarification, structuralization, thinking of high level and diversification. In comparing their preferences about teaching process domain, science gifted students also showed meaningful higher preferences in all factors such as diversification and self directed learning. Second, in the area of class environment, from comparing their preferences about classroom domain, science gifted students showed meaningful higher preferences in all factors such as teacher's support and rule and organization. In comparing their preferences about mentality domain, science gifted students also showed meaningful higher preferences in all factors such as influence of friends and parents. Third, in science gifted students, from comparing their preferences by gender about science class forms and class environments, female students showed meaningful higher preferences in factors of clarification. And in other factors females showed similar preference tendency with male students. In normal students' comparing, female students showed meaningful higher preferences in factors of teacher's support. And male students showed meaningful higher preferences in factors of high level thinking and influence of friend and influence of parents.

• Journal of The Korean Association For Science Education
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• v.32 no.9
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• pp.1391-1404
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• 2012

This study was conducted for the purpose of analyzing the teachers' and students' preferences and reality with regard to their interaction in secondary school science classes. The subjects of this study were 180 teachers and 1,389 students. The contents of the questionnaire for the teachers included the quality of the personal relationships between the teachers and students as well as the teachers' recognition of teaching activities, and the questionnaire for the students dealt with the quality of the personal relationships between the teachers and students as well as the students' perceptions of their classes. The questionnaire responses were divided into preferences and reality for the research. The results are as follows. First, the levels of the teachers' and students' perceptions of their interaction were significantly lower (p<0.05) compared to their preferences with regard to such. Second, the female teachers showed higher levels of preferences and reality compared to the male teachers in the case of the teacher variables, and the middle school teachers showed higher levels of preferences and reality compared to the high school teachers. Third, the male students showed a higher perception level compared to the female students, and both the preferences and reality levels of the middle school students were significantly higher (p<0.05) than those of the high school students. In addition, the level of interaction was lower in big cities than in small cities. Fourth, there was a significant difference between the levels of the teachers' and students' preferences and reality with regard to their interaction.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.5-12
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• 2010

The objective of this research was to examine the relationship between food preferences and personality of university students. The questionnaires were distributed to 198 university students in 2009. The data showed high correlation between personality and food preferences. According to the result of food preferences exams the most favorite food of university students was coffee, refreshing drinks, eggs, ice creams, bananas, porks, apples, chickens, weeds, grapes and food they dislike were sea cucumbers, livers, mung bean sprout, crown daisy, flat fishes, bean curd, green lavers, lotus roots, turban shells, egg plant etc. The correlation coefficient between food preferences and personality showed that male students had more dominance and sociability, and female students had more sociability and validity. On the other hand, a good diet group had higher responsibility and a poor diet group had higher sociability. Consequently, good food habits is essentially needed for the formation of desirable personality of students.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.829-837
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• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.611-623
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• 2011

The purpose of this study was to investigate young children's play preferences through observation at their classrooms and to examine the relationship between children's play preferences and their peer competence and peer acceptance. The subjects were 55 four-year-old children from a kindergarten in C city of Chungnam province. The data was analyzed by MANOVA, t-test, and Pearson's correlation. The results were as follows: first, boys and girls showed different play preferences except for language play and science play. Boys were better liked by same-sex peers while girls were better liked by other-sex peers. Second, there were significant correlations among certain play preferences. Block play preferences were negatively correlated with other play preferences. Third, some play preferences were significantly associated with some sub-dimensions of peer competence. Language play displayed a positive relationship to pro-social behavior, but art play showed a negative relationship to leadership. Finally, peer acceptance was positively correlated only with number/manipulation play preferences. Other-sex peer acceptance was positively correlated with number/manipulation play preferences and art play preferences but negatively with block play preferences.

• Asian Journal of Business Environment
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• v.7 no.3
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• pp.5-15
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• 2017

Purpose - The objective of the present study is to examine the relationship between intellectual preferences of individuals and the level of readiness for change according to Ned Herman. Research design, data and methodology - For this, Iranian Supreme Audit Court was selected as a case study in this research and it was carried out to evaluate research variables and test hypotheses using standard questionnaires of intellectual preferences and readiness for change based on the methodology. It should be remarked that only 32 managers of Audit Court were willing to participate in this research and responded to the questionnaires. Results - The outputs of the performed tests showed that although there is not a significant relationship between the individuals with intellectual preferences for class A and readiness for change them, approaching the intellectual preferences of the individuals to D region increases the readiness for change them. On the other hand, whatever individuals have intellectual preferences for branches in groups B and C, the level of preparedness for change is low. Conclusions - The results of this research have made a clear policy for the effective utilization in human resources based on their intellectual preferences model for management with organizational changes.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.16 no.12
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• pp.3798-3814
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• 2022

Social recommendation algorithm can alleviate data sparsity and cold start problems in recommendation system by integrated social information. Among them, matrix-based decomposition algorithms are the most widely used and studied. Such algorithms use dot product operations to calculate the similarity between users and items, which ignores user's potential preferences, reduces algorithms' recommendation accuracy. This deficiency can be avoided by a metric learning-based social recommendation algorithm, which learns the distance between user embedding vectors and item embedding vectors instead of vector dot-product operations. However, previous works provide no theoretical explanation for its plausibility. Moreover, most works focus on the indirect impact of social friends on user's preferences, ignoring the direct impact on user's rating preferences, which is the influence of user rating preferences. To solve these problems, this study proposes a user bias drift social recommendation algorithm based on metric learning (BDML). The main work of this paper is as follows: (1) the process of introducing metric learning in the social recommendation scenario is introduced in the form of equations, and explained the reason why metric learning can replace the click operation; (2) a new user bias is constructed to simultaneously model the impact of social relationships on user's ratings preferences and user's preferences; Experimental results on two datasets show that the BDML algorithm proposed in this study has better recommendation accuracy compared with other comparison algorithms, and will be able to guarantee the recommendation effect in a more sparse dataset.

• Journal of the Korean Operations Research and Management Science Society
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• v.33 no.4
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• pp.31-51
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• 2008

Predicting the preferences of users and providing the personalized services/products based on users' preferences is one of the important issues. However, the research considering users' preferences on context-aware computing is a relatively insufficient research field. Hence, this paper aims to propose a framework for providing the personalized services based on context history in context-aware computing. Based on this framework, we have implemented a prototype system to show the feasibility of the framework. Previous researches have reasoned the preferences of the user considering only the user's input, but this research provides the personalized services using the relationship between users' profile and services.

• Journal of the Korean Society of Physical Medicine
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• v.18 no.4
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• pp.47-55
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• 2023

PURPOSE: This study compared the preferences of students majoring in physical therapy (PT) and those of physical therapists regarding various PT fields. METHODS: Two hundred and sixty-two participants (students: 161, physical therapists: 101) were recruited, and their preferences for seven fields of the PT (musculoskeletal system, nervous system, children and adolescents, cardiopulmonary system, sports, and pelvic and women's health) were surveyed using a Likert five-point scale. An independent t-test was conducted to compare the preference scores of each field between the PT student and physical therapist groups. RESULTS: PT for the musculoskeletal system was the most preferred by PT students and physical therapists. In contrast, PT for children and adolescents had the lowest preference. A comparison of the preferences of various PT fields in the two groups revealed PT students to have a significantly higher preference for PT on the musculoskeletal system, children and adolescents, and the nervous system compared with the physical therapists. CONCLUSION: These results could provide the basic information for various PT fields.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.133-142
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• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.