• Journal of Korean Academy of Nursing Administration
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• v.12 no.1
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• pp.140-150
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• 2006

Purpose: The purpose of this study was to determine learning styles and preferred learning methods of clinical nurses. Method: Data were collected from 735 nurses at one university hospital in Seoul. Learning style inventory, a self-report questionnaire was completed by the subjects. Result: Learning styles of nurses were accommodator 35.9%, diverger 30.4%, converger 18.2%, assimilator 15.5%. Learning styles varied significantly with clinical practice area and academic background. Furthermore, RO(reflective observation) learning mode varied significantly according to the clinical practice area. AC(abstractive conceptualization) learning mode varied significantly with job position. AC and AE(active experimentation) learning modes varied significantly according to the academic background and preferred learning method. Preferred learning methods were lecture 24.8%, clinical practice 23.1%, self-directed learning 21.5%, audiovisual education 16.7%, and group discussion 13.9%. Preferred learning methods varied significantly with learning styles and career. Lecture was preferred in diverger and self-directed learning was preferred in assimilator. Clinical practice was preferred in accommodator and converger. Conclusions: This study suggested that clinical education should be applied to nurses after examining learning styles and preferred learning methods. In conclusion, to identify the nurses' learning styles could be helpful for developing the effective educational skill.

• The Journal of Korean Academic Society of Nursing Education
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• v.13 no.1
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• pp.13-22
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• 2007

Purpose: The purpose of this study was to determine learning styles and preferred learning methods of undergraduate nursing students in Korea. Method: Data was collected from 724 nursing students at five universities in Seoul, Busan, Daegu, Daejeon, and Gwangju. Kolb's Learning Style Inventory, a self-report questionnaire was completed. Result: Learning styles of nursing students were diverger 43.5%, accommodator 36.7%, assimilator 10.8%, or converger 9.0% Learning styles were significantly different related to preferred future clinical practice area and grade. Furthermore, active experimentation(AE) learning mode was significantly different by grade. Concrete experience(CE), conceptualization(AC), and active experimentation(AE) learning modes were significantly different preferred future clinical practice area. preferred learning methods were lecture 40.7%, clinical practice 37.2%, self-directed learning 8.7%, laboratory practice 8.0%, and group discussion 5.4%. Preferred learning methods were significantly different by learning styles and grade. Lecture was preferred in diverger and assimilator. Clinical practice was preferred in accommodator and converger. Styles Conclusion: This study suggested that nursing education should be applied to nursing students after examining learning styles and preferred learning methods. In conclusion, nursing educators should help to develop various learning modes for student's balanced learning capabilities.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.26 no.2
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• pp.136-143
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• 2019

Purpose: The feasibility and differential effects of two music therapy methods (interventions with preferred music vs. classical relaxation music) were done to examine the effects on agitation and anxiety in patients weaning off mechanical ventilation. Methods: This pilot study was conducted using a crossover design. Six patients listened to preferred music choices and classical relaxation music. Anxiety scores were measured using the Richmond Agitation Sedation Scale (RASS), State-Trait Anxiety Inventory (STAI), and visual analog scale (VAS). Results: Patients showed a significant decrease in agitation and anxiety after both the preferred and classical relaxation music interventions. The difference in the effects of preferred music and that of classical relaxation music was not significant. As for feasibility, patients exhibited a change in agitated behaviors after the music interventions by not trying to take off medical devices and quietly listening to the music, and by smiling and moving lips along with the lyrics while listening. Conclusion: Music interventions which centered on either patients' preferences or classical relaxation music to enhance relaxation, helped reduce agitation and anxiety during the mechanical ventilation weaning process.

• Journal of Fashion Business
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• v.21 no.1
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• pp.32-44
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• 2017

The purpose of this study is to investigate the effects of preferred images of school uniform and free clothing on preferred images of hair among high school girls. The data were collected between November and December 2014 from 300 high school girls in their's, living in Changwon province. The data have been analyzed by using SPSS program. The methods of factor analysis, reliability analysis, and multiple regression have been adopted for the data analysis. The results of this study are as followings: The factors of preferred images of school uniform consist of six dimensions of attention, neatness, vividness, visibility, practicality, and trend. The factors of preferred images of free clothing consist of six dimensions of neatness, practicality, attention, vividness, visibility, and trend. The factors of preferred images of hair consist of six dimensions of concentration of attention, convenience, elegance, attention, trend, and cuteness. Preferred images of school uniform and free clothing resulted in a correlation with preferred images of hair. Preferred images of school uniform and free clothing had an influence on preferred image of hair. It is highly expected that this study is used as the useful sources of marketing plans of fashion industries targeting high school girls.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• Korea Journal of Hospital Management
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• v.22 no.4
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• pp.50-60
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• 2017

Purposes: The purpose of this study was to identify the preferred types of the hospital reservation cancellation management to help reduce the reservation cancellations. Methodology: This study sampled 327 outpatients or their guardians who had reserved a university hospital and a general hospital located in the southwestern part of Seoul, and the responses from 300 of them were used for the final analysis. The subjects' preferences of reservation cancellation management types were analyzed in reference to their demographic variables. The timing and frequency of pre-notification preferred by the subjects were examined. A multidimensional scaling methods and correspondence analysis was used to identify preference for management methods of no-show and type of reservation guide. Findings: As a result, 77.3% of the respondents were perceived that the reservation cancellation was a habit. The most preferred method of managing the reservation cancellation would be refusal to refund the reservation deposit (61.7%), followed by payment for cancellation (16.0%), limit of future reservations (16.0%) and penalty (6.3%) in their order. 186 of the subjects (62.0%) preferred the texting for prevention of reservation cancellations, and 102 of the subjects (34.0%) preferred the phone calls. The preferred timing and frequency of the SMS were twice 3 days before, once a day before and three times 7 days before, while the preferred timing and frequency of phone call was once a day before. Practical Implications: The no-show rate can be improved by enhancing SMS pre-notification and by improving afterwards telephone counseling. For other factors, it needs to study on the service differentiation with the characteristics of each patient group.

• Journal of the Ergonomics Society of Korea
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• v.15 no.1
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• pp.105-117
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• 1996

This study was initiated to investigate (1) whether consumers preferred a specific garment size labeling system and (2) whether consumer's demographic characteristics, clothing behavior, and body size affect their preference of size labeling systems. The survey of consumer's preferences for five size labeling systems included 443 women with 20 to 64 years of age. The result of the survey showed that the subjects' preferences of five size labeling sysems were different significantly. Subjects strongly preferred the old system rather than the revised systems. The subjects least preferred the system with pictogram(system D) and the system with description of the measuring methods of te control dimensions (system E). The subjects/ preference for various garment size labeling systems was different depending on their resident area, educational level, and body size. The garment size labeling system with more information on body measurements (system C) was preferred by the subjects living in the metro city area or subjects having difficulties on purchasing ready-to-wear garments giving reasonable fit. The simplest size labeling system (system A) was strongly preferred by the subjects of low educational level, or the subjects living in the small city.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.