• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.53-61
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• 2004

The purpose of this study was to provide information for the manufacturers of shoes for males to develop more adequate footwear. The data was collected through a questionnaire on purchasing and wearing practices of footwear, and overall satisfaction with the shoes for males. The questionnaire survey was conducted on 237 male adults in the Cheongju area. Most of the respondents were commuting by their own cars and the average walking time in their shoes was five minutes per day. The main reasons for buying new footwear were to replace the worn out footwear or to adapt the color and design coordination with other apparel. Males generally bought footwear from sports brand retailers and individual footwear stores. The criteria for purchasing in order of considered were size, design, price, comfort, and style coordination. During the spring, autumn and winter seasons, the footwear of first choice was ordinary shoes, followed by exercise shoes, but during the summer season they wore sandals next to the ordinary shoes. Regarding the form of the shoes, they preferred classic models with round front and strings. They were satisfied with the design, color and size of the shoes, but the price, quality and durability of the material were considered to be unsatisfactory.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.136-146
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• 2002

This study was performed to find out the patterns of health food usage among the adults residing in Seoul. The majority of respondents were female (72.2%), who were 40∼49 years old (42.2%), and 53.4% had college education or over. Of the 618 respondents surveyed, more than half (56.3%) was found to take health food. The respondents responded that the most important factors for maintaining healthy body were proper eating habit (4.38 out of 5), and good rest and enough sleep (4.38). Depending on the general characteristics and the age of the subject, there were significant differences in the usage and the kind of health food, respectively Probiotic beverage was the most frequently used by the age group of 20's due to its affordable price. The most popular health food items were ginseng, herbal medicine, and animal protein. The main reasons for taking health food were to maintain health (49.7%) and to recover from the fatigue (22.6%). When selecting health food, they considered side effect, effectiveness, cleanliness, reliability of company and price. The motivation for purchasing health food came from family members and relatives (45%), subjects themselves (27%), and commercial advertisement (10%). Pharmacy and health food store were the popular places for purchasing them.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.516-524
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• 2010

Consumers are highly interested in processed fishery products that are healthy and superior in terms of convenience, nourishment, and taste. However, current domestic research on processed fishery products is marginal. We systematically analyzed consumer consumption patterns and the relationship to pursuit benefits, selection attributes, satisfaction levels, and reasons for purchase. Consumers considered product information the most important selection attribute, whereas convenience scored highest for pursuit benefits. Furthermore, the influences of selection attributes and pursuit benefits on satisfaction level and the reason for purchasing an item were analyzed using demographic properties as control variables. The variables that affected satisfaction level were residential district (region: B= -0.268, p<0.05.), recipe (B=0.098, p<0.05), nutrients (B=0.124, p<0.05), convenience (B=0.283, p<0.001), and economics (B=0.138, p<0.05). The variables affecting the reason for purchasing were nutrients (B=0.173, p<0.001), convenience (B=0.277, p<0.001) and satisfaction level (B=0.163, p<0.001). Pursuit intention had significant effects on purchase intention; however, selection attributes had no significant effect on purchase intention. Therefore, consumer satisfaction had a significant effect on purchase intention. This result showed that if consumers were satisfied, they intended to repurchase. Attempts to increase repurchases by consumer are needed by fulfilling consumer satisfaction. These data can be utilized as a fundamental reference for sales promotions.

• Journal of the Korean Home Economics Association
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• v.46 no.4
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• pp.71-81
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• 2008

The purposes of this study were to investigate the eating status and to analyze expenditures of the traditional fermented foods. A structured questionnaire survey was conducted from 370 housewives in Jeonbuk province and there were 300 usable samples(81.1%) valid for analysis. For the statistical analysis, the data was analyzed by $x^2$-test using SPSSIPC 12.0 for windows. The results of this study were as follows : 1. In the investigation on the eating status of the traditional fermented foods, Kimchi showed highest intake frequency(over once a day) and next Doenjang, Gochujang, Ganjang were consumed $2\;{\sim}\;3$ times per week. Jeotgal and Jangajji consumption showed the significant difference frequencies between the age groups(p < 0.001). The frequencies of using the home-made fermented foods were either similar or decreased, while the manufactured products were either similar or increased. The reasons behind the decreasing consumption were 'because of appetite change(47.0%)', 'the effect of western food(25.2%)' and 'dislike of salty food(17.4%)'. 90.7%(Kimchi), 54.9%(Doenjang), 54.8%(Gochujang), 53.2%(Cheongkukjang) of respondents knew the methods of preparation, while 62.5%(Ganjang), 41.1%(Jeotgal,) 31.2%(Jangajji) of respondents didn't know the methods of preparation. 2. In the analysis of the expenditure for the purchasing of the traditional fermented foods, most of the respondents procured Kimchi, Doenjang, Gochujang from their families or relatives, but they bought Ganjang, Jeotgal, Jangajji in the markets. And most of the respondents bought the fermented foods in the general merchandise stores or the department store except Kimchi. The places of buying Kimchi were specialty stores(34.6%), general merchandise stores or department stores(25.0%). Overall scores of satisfaction for the quality of manufactured fermented foods showed 3.29 of 5 - point scales. The average cost per month of Kimchi was 19,550won and Gochujang 7,878won, Doenjang 5,764won, Jeotgal 5,439won, Jangajji 5,412won, Ganjang(for soup) 4,714won, Cheongkukjang 4,677won, Ganjang(for seasoning) 4,464won, and total cost was 20,920won. The reasons behind purchasing the traditional fermented foods were 'because of convenience(58.4%)', 'no time to make by oneself(23.0%)' and 'for not knowing the making methods(12.8%)'. The problems of the manufactured traditional fermented foods were 'worry about safety of the raw materials or additives(71.2%)', 'lack of sanitation(12.0%)'. The most important thing considered in purchasing was 'materials and origins(86.6%)' and next 'quality(64.1%)' was another important thing.

• Journal of Convergence for Information Technology
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• v.11 no.1
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• pp.261-267
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• 2021

This study aims to explore the effect of beauty lifestyle behaviors on the pursuit of beauty values and cosmetics purchasing behaviors in female college students, identify consumption market of female college students in beauty industry and contribute to the advancement of beauty industry. Data were collected by conducting a survey in 328 students. The survey was performed using self-administered questionnaires answered by the respondents themselves. The survey items were rated on a 5-point Likert scale and multiple choice question type was used. Statistical analyses were done using SPSS Statistics ver. 22.0. The study results are as follows. First, the regression analysis on the effect of beauty lifestyle behaviors on the pursuit of beauty values were found to be impacted on the sub-variables of beauty lifestyle behaviors including manicure, make-up, diet, body-shaping, and shopping behaviors (p<0.01). Second, the results of a difference in the pursuit of beauty values by cosmetics purchasing behavior showed that purchase frequency of cosmetic products for buying cosmetics were found to be statistically significant Third, as the results of a difference in cosmetics purchasing behaviors by beauty lifestyle behavior, reasons for the purchase frequency of cosmetic products, cost of purchasing cosmetics were statistically significant.

• The Research Journal of the Costume Culture
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• v.6 no.2
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• pp.92-108
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• 1998

The purpose of this study was designed a) to examine the relative importance for college students' clothing disposal causes and their factor structure: b) to test the effects of gender, clothing satisfaction and family income on clothing disposal determinants; and c) to assess the relationship between clothing purchase determinants and overall clothing satisfaction and clothing disposal determinants. Data (n=660) were collected from college students in Cheju Do. The survey questionnaire composed of a revised Clothing Disposal Determinants Scale, Clothing Purchase Determinants Scale and background variables. First, the most important reasons for clothing disposal were to unfit with body change, get washed our and raise nap on clothe, wornout with long-term use, do not ware for new purchasing clothe, uneasy on wear. Second, factor analysis of the revised Clothing Disposal Determinants Scale revealed five factors; unfitness, fashion change, quality dissatisfaction, product efficiency decrement, and maintenance/inconvenience. Third, female students perceived significantly higher in fashion change and unfitness than male students. Forth, unfitness and product efficiency decrement were significantly discriminated between between clothing satisfaction groups, unfitness and fashion change variables were significantly discriminated between family income groups. fifth, impulsive purchase factor was the best predictor of composite clothing disposal measure, followed by individuality, clothing satisfaction, practicality. The best predictors of each disposal factors were individuality oriented purchasing criterion in unfitness factor. Fashion in fashion change, impulsive purchase in quality dissatisfaction and product efficiency decrement factors, and practicality in maintenance/inconvenience factor. As a whole, the most consistent predictor of clothing disposal determinants was impulsive purchase factor.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.8
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• pp.1406-1416
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• 1997

The purpose of this study is to find out an efficient way to utilize clothes. It will be pro- environmental effort besides enhancing clothing life. The study is based on a survey of daily clothing practices. Questionnaire is distributed to female college students who are majoring clothing, textiles, and/or home economics and their parents (n=254). ANOVA, Scheffe test, 1-test and regression are pursued respectively. The main results are as follows: 1. Students, mothers and fathers possess 50.3, 49.9, 45.4 unit clothes, respectively. Mothers possess more formal suits while students possess more casual clothes than the others. The possession pattern is affected by socio-economic variables such as income and purchasing price. 2. In the unused rate of clothes, students'(10.2%) and mothers'(9.7%) rate are significantly higher than that of fathers (6.9%). The unused rate and using efficiency of clothes are affected by socio-economic variables: income and age for unused rate; age and purchasing price for using efficiency. 3. The most important reason for unused clothes is found to be design and color of the clothes. Long years of possessing and change of fashion are the next important reasons. 4. Most of respondents are highly conscious of recycling their clothes. Most of them are willing to donate their clothes to others, re·use or exchange them with the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1566-1571
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• 2005

Consumer's perception and consumption pattern of fresh-cut agri-food Products were surveyed to Provide basic information for quality enhancement. The results are summarized as follows: The respondents had a preference for a discount store (60.5$\%$) to purchase fruits and vegetables and the frequency of purchase was one time Per week (46.1$\%$). Fruits and vegetables were purchased frequently by full-time housewives compared with workers. The reasons for purchasing fresh-cut agri-food generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing fresh-cut agri-food Products were the comparatively high price, a perception of unsanitary handling. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the fresh-cut agri-food products were approximately 110 $\∼$ 140$\%$ of that for the unprocessed products. 87.7$\%$ of respondents answered that they will purchase fresh-cut agri-food products continuously if some problems that they considered, would be improved.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.93-103
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• 2018

The purpose of this study was to investigate customer perception of food safety and food safety orientation behavior. A survey was conducted from 458 adults aged 20 and over. The results of this study showed as follows. Food safety was the most important consideration when purchasing food, followed by freshness, taste, nutrition, price, and quantity. 87.1% of respondents had more than usual concern about food safety, and women were more aware of food safety than men. The food safety information was usually acquired from the mass media (TV, radio, Internet). As for the reasons for food safety accidents, they pointed out in the order of lack of awareness of food safety, deficient sense of responsibility of the people who produce, lack of distribute and sell food products, and lack of legal system. In conclusion, it is expected that accurate information about food safety is efficiently communicated, and the government's continuous effort is needed. In addition, effective ways to inform customers of food safety should be identified. Long-term views should be considered when develope food safety related policies and food safety education.