• Journal of the Korean Society of Costume
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• v.45
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• pp.71-84
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• 1999

This study was to identify the dimensions of consumer's purchasing motives and purchasing delay reasons toward casual hanbok. Other objective was to examine relationship between these variables and future purchasing intention. Th 22 purchasing motive questions and 19 purchasing delay reasons were selected through the result of self-questionnaire analysis. 302 purchaser and 297 consumers who delay for particular reasons in Pusan responsed to the second questionnaire of purchasing motives and purchasing delay reasons toward casual Hanbok. The results as follows: 1. For factor analysis 22 purchasing motive questions were subjected to the principle component analysis with orthogonal rotation after extraction of 6 major factors. Six dimensions are consciousness of nation goodness of design conformity with fashion charming apperance relaxation fo body and mind nation goodness of design conformity with fashion charming appearance relaxation of body and mind and pursuit of individuality. These factors explained 62.0% of total variables. 2. Consumer's purchasing motives such as consciousness of nation goodness of design charming appearance and relaxation of body and mind has predicting power to the re-purchasing intention of casual hanbok 3. For factor analysis 19 delay reason question were subjected to the principle component analysis with orthogonal rotation after extraction of 5 major factors. Five dimensions are non-fitness for occasion and body shape unsatisfaction with design unsatisfaction with price need of information search for better product and preference for traditional hangok. These factors explained 60.4% of total variables. 4. Delay reasons of unsatisfaction with design and price were positively related to the future purchasing intention. This delay reason is caused by forces external to the consumer and the consumer has engaged in information search. This result explained this type of consumer has the strong future purchasing intention.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.619-631
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• 2009

The purpose of this study was to provide basic information to school foodservice employees so that they can meet their professional responsibilities by understanding the relationship of job burnout, job engagement, job stress and level of job satisfaction and analyze the influence between these factors according to the general characteristics of the employees. The subjects included employees at 426 school foodservices in Busan. The mean job engagement was significantly different in the reason that cooks chose this profession(p<0.05), and readiness to quit(p<0.001). The mean job stress was significantly different in different age groups(p<0.01), cooking certification(p<0.01), reason that cooks chose this profession(p<0.01), and readiness to quit(p<0.05). The mean job stress was significantly different in the reason cooks chose this profession(p<0.01), and readiness to quit(p<0.05). In terms of the level of satisfaction of coworkers, the subfactor of job burnout, 'self-confidence' and 'achievement' had positive influences (p<0.01) and for the level of satisfaction of the work, it had positive influences on 'achievement'(p<0.01) and negative influences on 'exhaustion' (p<0.01). In terms of the level of satisfaction of co-workers and work, the subfactor of job engagement, 'absorption' had positive influences(p<0.01). Among the level of job satisfaction, for the level of satisfaction of pay, the subfactor of job stress, 'unstable job' had negative influences(p<0.01) and 'role conflict' had positive influences(p<0.05). For the level of satisfaction of co-workers, the subfactor of job stress, 'role conflict' had negative influences(p<0.01), and for the level of satisfaction of work, 'inappropriate circumstance' and 'unstable job' had negative influences (p<0.01).

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.254-268
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• 2020

This study examined the awareness, satisfaction, and usage patterns of 257 elementary school teachers for food labeling in Busan. The survey was conducted from April 15 to June 20, 2020, by questionnaires. The perception degree of food labeling was higher in female teachers than in male teachers and did not differ significantly among age groups. The score of the understanding degree was highest in their 20s and lowest in their 30s. The degree demand in their 50s was higher than in their 30s and 40s. The reliability degree in their 20s was higher than that of those in their 40s and 50s. The verification degree and satisfaction degree did not differ significantly with age or gender. The primary reason to check food labeling was 'to confirm harmful additives (31.9%)'. Among those in their 20s and 30s, the major reason for reviewing nutrition labeling was 'nutrient', while it was 'health improvement' was most important in those in their 40s and 50s. Of the subjects, 31.1% reported that the reason for the difficulty in understanding the label was 'various forms and the small letters'. The demand for the content was highest in trans fats. Apporximately 32.3% of the teachers were educated for food labeling; 42.4% of them taught food labeling, and 62.7% of them recognized the necessity of food labeling teaching. A correlation was observed between the demand for food labeling and understanding (r=0.586). Therefore, preparing education programs for teachers according to gender and age group and developing food additives-related programs will be necessary for strengthening the teachers' ability to manage their dietary life and educate students.

• Journal of Science and Technology Studies
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• v.15 no.1
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• pp.45-67
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• 2015

This essay aims to search for the reason of why, even after Fukushima nuclear disaster, Korean citizens did not try to seek out the possibility of another energy option. Firstly, we single two counter-concepts, the configuration of risk communication and scientific citizenship, out from the measure of frequency of co-occurrence key-terms and the analysis of survey on the citizens' scientific perception each. Secondly, we try to interpret the meaning of qualitative data, and finally, we draw out the result as follow. Korean government have driven out the pro-nuclear policy, and in this course have made full use of the discourse of there-is-no-alternative-option. We need to take an attention to the reason of why the discourse can circulate freely in society. From one data, we find out that the configuration of risk communication guarantee government's success. But we also should look at the another side, the scientific citizenship. From another data, we find out that the upstream scientific citizenship, the momentum of preparing alternative, has not been mature, and it is reason of why the discourse have an strong influence.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.2
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• pp.291-302
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• 2010

This study details the actual wearing conditions and favored design of ready-made pants for obese women, particularly for those in their twenties and thirties. The actual problems that customers feel and the preferred design of pants were suggested based on the survey and from the standpoint of consumers. The findings of the survey are as follows. The actual wearing conditions in the survey, 80.5% like wearing pants. The main reason to prefer pants is that pants are more convenient for social or professional work activities. The main reason to avoid wearing pants is that the pants (in general) do not mask an obese body shape. The most favored was Denim/Elastic and the second most favored was Cotton/Elastic from the survey. On average, elastic materials are preferred over non-elastic materials. The reason was the comfort in wearing and convenience in social or professional activities that could mask obesity. In terms of the style, the most favored was blue jeans and the second favored was semi-formal. A straight-silhouette is the most favored as it was able to help mask obesity. The most favored position for the waistline is 4 cm lower than the natural waistline. The most favored pant length is where the pants slightly touch the floor when they stand with shoes on. For obese women the pants development that covers the weak points of the body shape giving, which is comfortable and active are desired.

• Journal of The Korean Association For Science Education
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• v.22 no.3
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• pp.455-465
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• 2002

This study investigates students' preconceptions about measurement theory; repeating measurements. how to handle repeat measurements, measurement errors, and uncertainty. Thirty students in seventh grade participated in this study. Students' conceptions were elicited using observation and interview notes. Half of the students measured only two times. and none of them more than five times. After repeating measurements, seventy seven percent of them selected result according to their feelings, while only thirteen percent of them calculated the mean. Sixty percent of them regarded the main cause of measurement errors as their mistakes, not as the problems of environment or measuring instrument. Most students thought the main reason of various results by different persons or time period as human. Forty percent of them denied the uncertainty of measurement, while thirty three agreed, and most students thought the reason of uncertainty was due to human imperfection. This study showed more than half of the students did not know how to handle repeat measurements, and they regarded the cause of measurement errors as their mistakes. In addition, they thought the main reason of various measuring results and uncertainty as human.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• Journal of Technologic Dentistry
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• v.12 no.1
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• pp.15-21
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• 1990

This research was to investigate and study on 92 Dental Technicians who had had some experience of working or being employed at dental craft-shops or craft-rooms in Seoul area and had transferred to other types of occupation, with regard to their reasons for changing their profession. For an approach to the study, some questionnaires and interview including 3 aspects of in quiriesmental, economic and social backgrounds-were administered, and major findings are as follows ; 1. The ages in which transferring to other kinds of job happened occurred mostly from 20 to 30(78.26%) an a group of subjects whose ages ranged from 20 to 30 years old. And, with regard to their experience of working or being employed at dental craft-shops or craftrooms, the transfer of their profession to the other kinds mosty happened in a group of subjects(94.56%) whose experience of working in the dental field is less than 4 years. 2. The reason of transfer with reference to the mental background was mostly mattered in a group that expressed "Excessive Work Duties"(34.78%), and most lowly mattered in a group of subjets who had "Certain Relations with Dentists"(8.70%). Thus, it appeared that the biggest reason of transfer by the mental background was, due to the excessive duty work, not to have Sufficient time to be usualized by dental technicians for their own purpose. 3. With reference to the economical background, a group that declared there was "No Wage Standards in Ratio to Their Labor" was the most in the separation rate as shown 45.56%. And, a group suspecting "No Guarantee for Their Living after Retirement" Showed a separation rate, 9.78%. In other words, the reason for transfer was that they did not receive due wage according to their amount of labor. 4. With reference to the social background, a group making a subject for no good working environments or conditions had a separation rate, 41.30%, which was the most among others, and a group with a subject of "The Rarity of Employment because of Excessive Supply of Dental Technicians" had the rate, 10.87%, which was the lowest. This meant that the major cause of transfer by the social background was a phenomenon for dental technicans to escape from unclean working places.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.309-318
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• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.