• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of Information Technology Applications and Management
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• v.10 no.3
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• pp.75-92
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• 2003

In order to investigate IS(Information Systems) outsourcing cost estimation model preference of firms, this study reviews previous literatures on outsourcing and firm characteristics. The relationships between firm characteristics and IS outsourcing cost estimation model preference are analysed. Four major factors of firms characteristics are found and classified. IS outsourcing cost estimation model with SLA are found to have a strong relationship with organizational culture. Future research will be needed to verify the result of this exploratory study.

• Proceedings of the Safety Management and Science Conference
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• 2009.04a
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• pp.451-454
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• 2009

The main purpose of this paper is to analyze preference of consumers on mobile devices. Preference analysis was performed on five major brands with five aspects such as commercial image, price, design, function and durability. The result of this study will be helpful for manufactures of mobile devices.

• Journal of Aquaculture
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• v.12 no.3
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• pp.193-196
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• 1999

In order to obtain the basic data for the effective seed production of Ureshis unicinctus sediment preference, burrow shape and burrowing depth in sediment were investigated in the laboratory. The highest valus in both sediment preference and burrowing rate of U. unicinctus were shown at fine and (0.11~0.50mm in the mean diameter). U. unicinctus made various types of burrows, such as J, L, S and U shapes. Generally only one individual inhabits in burrow with head-up.

• Korea journal of population studies
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• v.5 no.1
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• pp.17-53
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• 1982

Focusing on the strength of son preference obtained from two surveys of the same area, an attempt has been made to measure the change on the IS value scale that many have occurred over the last seven-year period, the underlying assumption here being that the strength of son preference wanes in inverse proportion to the level of society's socio-economic development. Various methodological approaches have been put to test to weigh the importance of the sex preference as a dependent variable, as an independent variable, and as an intermediate variable. A few methodological issues are suggested.

• Archives of design research
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• v.19 no.1 s.63
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• pp.273-282
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• 2006

This study has evaluated the visual preference factor of Keum river sceneries which could vary according to the change of water level while other scenic environment near by the river did not change. 1) At Gap Cheon site, the variances of the visual preferences for river scenery at different water level are determined as emotional, physical, aesthetic and individual factor. At Mujoo site, the variances of the visual preferences are determined as only two factors such as emotional and physical factors. Those factors show significant relations. All of the visual preferences are increased as the increase of preference factors. Also decreasing of preference factors result in decreasing of visual preferences. 2) In multiple regression model, both the Gap cheon site and Mujoo site show that the increase of emotional factor affect most to visual preference when other conditions are fixed. The physical factor affect less than the emotional factor. At Gap cheon site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional, physical, aesthetic and individual factor. Emotional factor's importance level is 4.2 times greater than individual factor. At Mujoo site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional and physical factor. The emotional factor's importance level is 1.1 times greater than physical factor. It is clearly indicate that the emotional factor is most important preference factor in both study sites. The factor analysis results of Keum river scenery at different water level using the visual evaluation method affect a lot to the quantification of river instream flow and water level.

• 대한공업교육학회지
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• v.34 no.2
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• pp.205-229
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• 2009

The purpose of this study is to verify the effect of forming groups according to the brain hemisphere preference on the cooperative problem solving learning achievement in the middle school technology. The subjects of this study were 95 second grade boy students of a middle school in Daejeon and the measurement instrument of the left and right hemisphere preference is the Brain preference Indicator(BPI) which had been developed by Torrance et al(1977) and was adjusted by Ko, Younghee(1991). The academic achievement was analyzed on cognitive, psychomotor and affective domains. Derived results from this research are stated below: First, making groups according that the brain preference is more similar was more effective than making groups according to the high familiarity and the similarity of performance in the academic achievement of psychomotor and affective domains. Second, making groups according that the brain preference is more similar was more effective than making groups according that the brain preference is more diffrent for the academic achievement of affective domains on the cooperative problem solving learning in technology. Third, the academic achievement score of the right hemisphere preference group is higher than the score of the population in three domains. Also, the academic achievement score of the right hemisphere preference group is higher than the score of the left hemisphere preference group.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• Journal of Distribution Science
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• v.10 no.11
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• pp.39-53
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• 2012

Purpose - This study identifies relationships amongst repurchase intentions, brand equity, and preference by applying VMD of fashion retail stores. The results would help coffee shop owners and coffee makers in devising an appropriate strategy for successfully managing coffee shops. Research design, data, methodology - The VMD model of a coffee shop includes harmony, trend, and attractiveness, while brand equity encompasses brand awareness, perceived quality, and brand image. In this study, the VMD factors of coffee shops, brand equity, and brand preference, are shown as independent variables, while repurchase intention is shown as the dependent variable. The study aims to ascertain the extent of the influence configuration factors of a coffee shop have on brand equity, brand preference, and repurchase intention. Regression analysis was used to verify the mediating effects of brand preference on brand equity and repurchase intention. The measurement items were already deemed as reliable and valid in the previous study, but some modifications were made for the purposes of this study. Questionnaires were distributed to 550 consumers on a national scale, and 517 consumers amongst these were finally used as a sample for analysis using the SPSS 17.0 statistical program. Results - First, amongst the VMD configuration factors of a coffee shop, trend, and attractiveness have a positive impact on brand equity (brand awareness, perceived quality, and brand image). Second, brand equity has a positive effect on brand preference. Third, brand preference has a positive effect on repurchase intention. Fourth, brand preference plays the role of a mediator in measuring the impact of brand awareness and brand image on customers' repurchase intentions. Conclusions - The theoretical implications can be summarized as follows. First, this study proposes a theoretical basis that can be adapted to the VMD configuration factors of a coffee shop by identifying the relationship between brand equity and coffee shops. This study applies the VMD factors to the coffee shops and presents a new research model by examining the relationships amongst VMD components of coffee shops: brand equity, brand preference, and repurchase intention. Second, it clearly establishes the relationship between brand equity and brand preference by identifying the mediating effects of brand preference, given that brand equity has a positive impact on repurchase intention. The practical implications are as follows. First, development of brand equity and management can be important components for coffee shops in determining that the VMD configuration factors of coffee shops have an impact on brand equity. Second, amongst the VMD configuration factors, attractiveness and trend have a positive influence on choosing coffee shops, therefore store atmosphere should be attractively designed, while the menu and interiors should complement each other and be reviewed periodically to conform to the latest trend. Third, VMD configuration factors that are confirmed are not easily changed. Fourth, large franchises and foreign companies have strengths in scale, locations, and brand. Fifth, the different ways of campaigning should be compared to those of large franchises and foreign companies in order to increase brand equity using VMD configuration factors.

• Korean Journal of Applied Biomechanics
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• v.33 no.1
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• pp.25-33
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• 2023

Objective: The purpose of this study was to investigate the differences in static arch height and ankle stability according to the preference for insole height and hardness in the arch area. Method: The study participants were 20 adult males (age: 22.7 ± 1.8 yrs., height: 175.3 ± 4.3 cm, body weight: 72.5 ± 7.7 kg). First, the arch heights of all subjects were measured in static postures (sitting and standing). The inversion and eversion movements of the ankle joint were analyzed during walking (1.3 m/s & 1.7 m/s) and running (2.7 m/s & 3.3 m/s). The variables (static arch height, and inversion and eversion angle of ankle joint) were compared by classifying groups according to the preference for the height and hardness of the arch of the insole. First, it was divided into a high arch insole preference group (HAG, n=8) and a low arch insole preference group (LAG, n=12) according to the preference for the arch height of the insole. Second, it was divided into a high hardness insole preference group (HHG, n=7), medium hardness insole preference group (MHG, n=7), and low hardness insole preference group (LHG, n=6), according to the preference for the arch hardness of the insole. Results: First, the range of motion (ROM) of inversion-eversion at the ankle joint during walking was statistically smaller in HAG than in LAG (p<.05). Second, the arch height change of HHG was statistically greater than that of MHG and LHG (p<.05). Conclusion: In the case of flexible flat feet with a large change in arch height, providing a high hardness arch insole that can disperse foot pressure can improve comfort. It was found that people with high medial and lateral sway of the ankle joint preferred a low arch insole, but it is necessary to differentiate and compare the insole heights of the arch part in detail. In addition, in the case of fast motion such as running, the preference for the arch height and hardness of the insole was not related to the static arch height and ankle stability.