• Journal of the Korean Home Economics Association
• /
• v.40 no.9
• /
• pp.1-15
• /
• 2002

The multi-faceted influence of price on consumers' purchasing process of apparel products: Relationships with attitudinal and behavioral variables Price has a significant relationship to clothing products not only because of its practical, emotional and symbolic attributes but also because of its wide range and frequent changes. The purpose of this study was to identify the multi-faceted influence of price on consumers' purchasing process of clothing products. Six types of price-perceptions were related to various attitudinal and behavioral variables in a clothing purchase. A questionnaire was developed and data were collected from 720 adult women living in Seoul. Factor analysis, multiple regression, t-test and canconical correlation were employed to analyze the data. Low price consciousness was negatively related to product-oriented aspects of clothing and effected the one-price sale, visiting public markets and using interpersonal sources of price information. Value for money consciousness was positively related to product-oriented aspects of clothing and consumers' age or marriage and effected price considerations at the on-purchase and post-purchase stage. Price-quality inference was related to product-oriented and market-oriented aspects of clothing while price-prestige inference was related to visual and symbolic aspects of clothing and effected normal-price purchasing. Sale proneness was related to market-oriented aspects of clothing and effected seasonal sale price purchasing and price mavenism was related to market-oriented and visual aspects of clothing and effected price considerations at the pre-purchase stage.

• Journal of the Korean Home Economics Association
• /
• v.37 no.11
• /
• pp.139-156
• /
• 1999

Food choice is influenced by many factors including physical, social, psychological and food technological developments. This research is based on the survey on Puchon housewives dietary culture according to season and special occasions and the current consumption pattern of traditional fermented foods. The objective is to find out the current consumption and to use this data as the principal element needed to explore changes in consumption patterns and to uphold and develop the consumption of traditional fermented food. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for t-test, F-test and Duncan’s multiple range test. Results of relationship between dietary culture of Puchon housewives and consumption patterns of traditional fermented food items; 1. If we look at seasonal foods, Puchon housewives responded that they normally prepare traditional foods for such special occasions as Chusok(89%), New Year(84%) and January full moon Day(77%). For family celebrations, they cook on their in-laws birthdays(91%), their husbands birthday(84%), childrens birthdays(73%) and their own birthday(32%). They also responded that they eat out on their own birthday(41%), on Christmas Day(19%), on childrens birthdays(17%) and on their husbands birthday(11%). 2. If we look at the age of housewives and their dietary culture, more young housewives tend to eat out on their own, their husbands and their childrens birthdays. As for their educational background, less educated housewives tend to prepare flood at home on New Years Day, while more educated housewives would eat out on their own birthdays. As for the type of family, mere housewives in nucleus families eat out on Christmas Days compared to those in extended families. Also, those in extended families tend to make food at home rather than eating out on their own birthdays. In case of the husbands birthday, there was some difference according to family income (p<0.03).

• Korean journal of food and cookery science
• /
• v.15 no.4
• /
• pp.319-326
• /
• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• Journal of agriculture & life science
• /
• v.45 no.5
• /
• pp.41-47
• /
• 2011

This study was carried out to provide basic information for assessment conditions as habitat to conserve and restore asiatic black bear released in Jirisan National Park. The field investigation at Piagol, Bitjeom, Jangdanggol, Baemsagol, Chilseon valley, and Hanshin valley which checked for habitat of released asiatic black bear were conducted from 2008 to 2010. There were no obvious differences in home range size of asiatic black bear by study year. The seasonal home ranges were analyzed $25.64km^2$ for males and $17.57km^2$ for female in spring, $73.02km^2$ for males and $27.45km^2$ for females in summer, $41.58km^2$ for males and $13.26km^2$ for females in fall, and $6.11km^2$ for males and $2.89km^2$ for females in winter based on 95% Minimum Convex Polygon (MCP) method, respectively. In average elevation by gender of asiatic black bear, the male was higher than the female. respectively. Average elevation by season were $894{\pm}33m$ in spring, $852{\pm}20m$ in summer, $985{\pm}67m$ in fall, and $996{\pm}26m$ in winter, respectively.

• Journal of agricultural medicine and community health
• /
• v.33 no.2
• /
• pp.193-203
• /
• 2008

Objectives: The aim of this study was to investigate the characteristics of acute poisoning cases admitted to a local emergency department in an urban-rural area. Methods: This retrospective study included all patients with acute poisoning who admitted the emergency department between June 2004 and May 2005. We analyzed the medical records for etiological and demographical characteristics of the acutely poisoned patients. Results: There were 155(1.0%) poisoning cases among 15,457 admitted to the emergency department. Of the admitted cases, 51.0% were female and 49.0% male. The poisoning made a peak in the age range of 30-39 and over 60. The seasonal distribution in poisoning patients suggested a peak in spring(38.1%) and summer(24.5%). The majority of exposures(95.5%) occurred in patient's home, 81.8% were deliberate. The most common agents of acute poisoning in deliberate causes were drugs(p<0.01). All of deliberate cases were suicidal attempts. The most common poisoning cases were pesticides in male, but in female were medications(p<0.01). Overall mortality rate of total cases were 12.9%. The overall mortality rate was higher in male(p<0.05), increasing age(p<0.05) and intentional ingestion(p<0.05), pesticides poisoning(p<0.05). Conclusions: The study forms a foundation for future work on poisoning epidemiology which hopefully will facilitate the allocation of preventive services in order to reduce the incidence as well as morbidity and mortality of toxic exposures.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.2
• /
• pp.175-184
• /
• 1991

To identify the eating behaviour of customers at a hotel buffet styled restaurant, a survey was conducted. The age range of the respondents was 6 through 70, but consisted mainly people in their twenties, thirties, and forties of the respondents, 65.1% were female. The occupation ranged from student 30.3%, housewife 27.2%, office worker 19.3%, professional 17.3%. 43.9% of respondents visited buffet styled restaurant 1 to 2 times every three or four months. Some respondents had a positive opinions: they had many choices in food selection, they could take and choose as much as they wanted, the appearance and the arrangement of the food was great, etc. But some also had negative attitudes(i.e. unhappy with self service and expensive prices). Of the respondents, 31.1% said they visited the buffet styled restaurant was for family parties and the average number of the party member was $9.3{\pm}4.3$. The average time period of eating was 1 hour $32{\pm}26$ minutes. The average frequency of taking food was $3.7{\pm}1.2$. The average frequency of taking food after satiety was $1.2{\pm}0.8$. The first selection of the buffet service food was soup 23.9% of the respondents and salad 23.9%. Females chose more of the soups and salads the males chose more of the meats and seafoods. The standard of food selection was 70.7% of 'my favorite'. This tells customers' low cognition level of desirable food selection and the order of a meal. 64.0% of the respondents responded overeating, from mild and extreme. We think that information on nutrition education and health problems are necessary. For better service, 82.9% wanted to lower the price by decreasing similar items. Respondent wanted; one, to increase more Korean food items and make a traditional Korean buffet styled restaurant, two, to use more seasonal food and decrease the redundant food items to reduce the price, and three, to have different price rates according to the age or gender of the grown ups.

• Korean Journal of Environmental Biology
• /
• v.37 no.4
• /
• pp.467-473
• /
• 2019

The amputation of body parts of wild animals can affect their activities in the wild and the behavior of mothers raising their cubs can cause behavioral characteristics in their offspring. In 2017, an Asiatic black bear was caught in a snare at the Jirisan National Park and had a right forefoot amputation. It was released into the wild the same year and gave birth to two cubs. The seasonal analysis of the behavioral rites of five females who gave birth in the same year as this individual showed specific home ranges, activity altitudes, and movement distances compared to other populations. Physical disabilities in the mother could lead to difficulties in food activity, hibernation, and cub-rearing, but the bear's maternal instincts helped to overcome difficulties in the wild and ensure the cubs' survival. It also became a special experience in the process of promoting the restoration of Asiatic black bears at Jirisan National Park. Although the Asiatic black bear's cubs, which grew up in difficult conditions compared to other populations, are not currently causing problems, continuous monitoring will help determine the success of the disabled mother cub-rearing study. Furthermore, these case studies will be used to establish long-term management directions and plans for conflicts with people from various perspectives.

• Journal of Nutrition and Health
• /
• v.9 no.3
• /
• pp.35-45
• /
• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.