• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.576-584
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• 2012

The purpose of this study was to provide basic references in order to improve the quality of military foodservice by investigating the eating behavior, preferred items for improvement and foodservice satisfaction of male military personnel in Backrung do. A total of 213 male military personnel (66 sergeants, 44 corporals, 80 privates first class and 27 privates third class) responded to a survey questionnaire. Frequencies, t tests, analysis of variance, and Cronbach's alpha, were carried out by SPSS Win V.18.0. The results of the study were as follows. The satisfaction level of military foodservice was slightly below 3 out of 5 points, and Korean cuisine was the favorite food. Military male personnel preferred frying and stewing as their favorite cooking methods. Sixty-six percent of subjects answered that their favorite principal ingredients were meat and fish. Therefore, as young soldiers' taste preferences were westernized, proper nutrition education programs for good health are needed. Further, the current military dining environment should be changed into a quiet and neat atmosphere, with clean dishes, nutritious meal items, and quick and proper serving methods, etc. Based on the results above, military authorities should develop an adequate menu for the male military personnel at Backrung do military base that includes a variety of foods, and cooking methods.

• International Journal of Costume and Fashion
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• v.11 no.2
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• pp.65-78
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• 2011

Social media which support to share information and communicate between online users have recently won great popularity. Of the various social services blogs have played an active role as a community in sharing delivering and exchanging information among individual users who have share similar opinions hobbies and preferences. Based on this cultural phenomenon some companies often take advantage of blogs as a marketing tool to strengthen their public relations or deliver particular information to their costumer. This study is designed to classify fashion-related blogs and define the characteristics of each type expecting significant influences on future studies on this topic. We selected 50 fashion-related blogs as subjects including 25 Korean blogs and the same number of international blogs, defined their characteristics and classified them into four different types. As the result we found that there are apparent differences between the four types of blogs: "Individual taste" blogs which noticeably reflect bloggers' own preference "Trend leader" blogs in which the bloggers intend to be trend leaders beyond expressing their preference "Fashion media" blogs which plays a significant role as a magazine by providing various information concerning fashion for costumers and "Sales promotion" blogs which are used as promotional materials to attract customers by providing product reviews or advertisements.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.612-617
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• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.

• Korean Journal of Computational Design and Engineering
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• v.13 no.1
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• pp.8-17
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• 2008

Putting a high value on individual preferences is a modern trend that more and more companies are considering for their product design and development and the apartment design is not an exception. Most apartments today are built using similar design with no room for customization. People in general want their tastes to be reflected in the design of their apartment. However, delivering what customers like to the construction company may not be an easy task in practice. For this reason, an intuitive and effective medium between the company and customers for effective communication is needed to ameliorate such a difficulty and in response to this necessity, we developed a test platform for the virtual model house which provides a user with the customization of the apartment using haptic interactions. In our virtual environment, a user can explore an apartment and change the interior based on their taste and feel through intuitive haptic interactions.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.6 no.11
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• pp.2849-2865
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• 2012

In order to block mobile junk messages automatically, many studies on spam filters have applied machine learning algorithms. Most previous research focused only on the accuracy rate of spam filters from the view point of the algorithm used, not on individual user's preferences. In terms of individual taste, the spam filters implemented on a mobile device have the advantage over spam filters on a network node, because it deals with only incoming messages on the users' phone and generates no additional traffic during the filtering process. However, a spam filter on a mobile phone has to consider the consumption of resources, because energy, memory and computing ability are limited. Moreover, as time passes an increasing number of feature words are likely to exhaust mobile resources. In this paper we propose a spam filter model distributed between a users' computer and smart phone. We expect the model to follow personal decision boundaries and use the uniform resources of smart phones. An authorized user's computer takes on the more complex and time consuming jobs, such as feature selection and training, while the smart phone performs only the minimum amount of work for filtering and utilizes the results of the information calculated on the desktop. Our experiments show that the accuracy of our method is more than 95% with Na$\ddot{i}$ve Bayes and Support Vector Machine, and our model that uses uniform memory does not affect other applications that run on the smart phone.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• Journal of the Korean Society of Costume
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• v.63 no.4
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• pp.44-55
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• 2013

The main objectives of this study were to empirically examine the relationship between the preference of fashion styles of male college students and their individual taste in other areas including music styles and recreation types. Life style and values were also examined for their relationship with the fashion style preferences. Survey questionnaires were distributed to male college students in Seoul, Incheon and Gyeonggi-do during May and June of 2011, and a total of 256 responses were used in the final analysis. The results showed that there were three segments according to the fashion styles - 'modern-dandy', 'resistance style', 'no-individuality' groups - and there were significant differences between groups in terms of their preferred music styles and choice of recreational activities. Modern-dandy group preferred R&B, dance music and ballad, while resistance style group preferred hiphop, dance and reggae music. No-individuality group did not show any preference for a particular type of music. Both modern-dandy and resistance style groups liked sports, while resistance style group showed the lowest preference for hobby and culture. There were also significant differences in lifestyles and values according to the fashion styles of the three groups.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.71-81
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• 2003

This study was carried out in order to facilitate the consumption of milk which tend to decrease in recent years and to improve the school milk program. The survey by means of prepared questionnaire was conducted to investigate a perception and satisfaction of school milk program, and milk intake at home and school with elementary, middle, and high school students. Most of the subjects thought drinking milk is important for their health but only 50.2% of them were actually drinking milk everyday. In particular, the frequency of consuming milk at home was significantly lower in students being provided with school milk program than the students without school milk program. Most of the students commonly drunk plain milk rather than flavored milk, however actually they preferred flavored milk to plain milk. The frequency of consuming milk and the degree of satisfaction for milk being served in the school milk program was lowered. The major reason of disliking milk being served in school milk program was ‘poor taste’. And to promote milk consumption in school milk program, the subjects anticipated the serving of various milk and dairy products, flavored milk and yogurt etc. Thus, it was suggested that to improve the school milk program and promote milk consumption among the students, serving various products that can satisfy their preferences and demands and the proper food guide and education on nutrition are called for.

• Food Quality and Culture
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• v.3 no.1
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• pp.6-10
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• 2009

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.