• Journal of Community Nutrition
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• 제8권4호
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• pp.200-206
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• 2006

A survey was conducted to investigate the preferences of wedding reception food, food consumption and its nutrient density, and the factors that influence nutrient density, in order to obtain baseline data for the development of an educational program on dining out. Subjects included 105 male and female adults who attended a wedding ceremony and consumed wedding reception food in the Chungbuk area between August and September 2004 and interviewed using a questionnaire. 63.0% of the subjects responded that they over-ate at the reception. 20.5% reported that they skipped the meal before the reception. The respondents who skipped the meal had more calorie intakes (899kcal) than those who did not (800kcal). In food preferences, noodles (51.0%), watermelon (47.0%), rice cake (39.0%), sweet and sour pork (38.0%), potato noodles stir-fried with vegetables (37.0%), beef rib soup with cooked rice (37.0%), bulgogi (35.0%), braised beef ribs (35.0%), fried shrimp (32.0%) were higher percentages in order. People preferred grain, meat and fatty food to vegetables. Total calorie intake from the reception foods were 881 kcal for males, and 769kcal for females. In evaluation of nutrient density, the density of calcium, vitamin A, vitamin C and dietary fiber did not meet the standard of the recommended intake. Especially, vitamin C and dietary fiber were less than 50% of the recommended level. The main factors that influence the nutrient density were household incomes, occupations, marital status, and total fat consumed. In conclusion, an educational program should be developed and offered to improve their dietary quality.

• 한국식품영양학회지
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• 제26권3호
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• pp.492-501
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• 2013

The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten 'Scomber japonics (Go-deung-eo) (96.3%)', 'Anadara broughtonii (Jo-gea) (95.8%)', 'Ommastrephes sloani pacificus (O-jing-eo) (98.7%)', 'Panulirus japonicus (Sea-ou) (98.4%)', 'Porphyra tenera (Gim) (99.5%)', 'Shrimp, soused (81.2%)', 'Eo-muk (98.7%)', and 'Anchovy, dried (98.7%)'. As for the preferences for seafood, 'like (67.6%)', 'fair (21.5%)', and 'dislike (7.3%)' were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of '1~2/week' compared to others (p<0.05). 6th grade students showed higher frequency of '3~4/week' compared to others (p<0.05). In terms of preferable cooking methods for seafood, 'grilling (35.0%)', 'soup (23.0%)', and 'raw fish (19.8%)' were observed. Boys showed a higher preference for 'grilling', 'frying' and 'raw fish' compared to the girls (p<0.05). Girls showed a higher preference for 'soup', 'braising' and 'steaming' compared to the boys (p<0.05). As for the seafood intake by eating place, 'home (60.1%)', 'eating-out (18.3%)', and 'school lunch menus (12.8%)' were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• 정보기술과데이타베이스저널
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• 제7권1호
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• pp.42-53
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• 2000

The major goal of this research is to develop an optimal route search algorithm for an intelligent route guidance system, one sub-area of ITS. ITS stands for intelligent Transportation System. ITS offers a fundamental solution to various issues concerning transportation and it will eventually help comfortable and swift moves of drivers by receiving and transmitting information on humans, roads and automobiles. Genetic algorithm, and fuzzy logic are utilized in order to implement the proposed algorithm. Using genetic algorithm, the proposed algorithm searches shortest routes in terms of travel time in consideration of stochastic traffic volume, diverse turn constraints, etc. Then using fuzzy logic, it selects driver-preference optimal route among the candidate routes searched by GA, taking into account various driver's preferences such as difficulty degree of driving and surrounding scenery of road, etc. In order to evaluate this algorithm, a virtual road-traffic network DB with various road attributes is simulated, where the suggested algorithm promptly produces the best route for a driver with reference to his or her preferences.

• 한국문헌정보학회지
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• 제1권
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• pp.59-75
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• 1970

The study tries to clarify middle and high school students' reading interests in recreational, informative, inspirational, and aesthetic reading areas 1,260 students' reading cards from 7 schools are divided into economically high, middle, and low groups, each of which is subdivided into reading objectives. The writer finds no close relationship between the students' economic status and their reading preferences. However, the study indicates that recreational books are read in the order of higher, middle, and lower economic groups and informative and inspirational books in the reversed order. The writer also finds different preferences between individuals more evident than those between groups, and recommends individualized reading guidance for students.

• 복식문화연구
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• 제26권6호
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• pp.872-887
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• 2018

This study aims to identify the differences between Korean and Chinese and males and females in terms of female image preferences. The survey was conducted for 1 month targeting male and female Korean and Chinese subjects. Among the 350 completed questionnaires, 309 were used for analysis. For the analysis, 11 female images were chosen based on theoretical study, then a t-test and a paired t-test were carried out using SPSS 19.0. The results of this study are as follows: First, differences in female image preferences were observed to depend on nationality and gender. Koreans prefer urban images while Chinese prefer cute, intelligent, and sexy images. Second, males prefer innocent or sexy images, while females prefer sophisticated images. Third, Korean males prefer innocent, active, sophisticated, gentle, cute, sexy, urban, natural, intelligent, spectacular, and neutral images in order. Chinese males prefer gentle, innocent, sexy, active, sophisticated, intelligent, cute, natural, urban, spectacular, and neutral images in order. Fourth, Korean females prefer sophisticated, gentle, urban, natural, intelligent, innocent, active, sexy, cute, spectacular, and neutral images in order. Chines females prefer sophisticated, intelligent, cute, gentle, innocent, active, natural, sexy, urban, spectacular, and neutral images in order. Using these results, it will be possible to design marketing strategies for global consumers.

• 동아시아식생활학회지
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• 제2권1호
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• 디자인학연구
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• 16호
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• pp.137-146
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• 1996

본 연구는 개인의 성격특성에 따라 색상, 명도, 채도별로 색채 선호도에 어떠한 차이가 있는지를 규명하기 위한 것이다. 의류 학 및 의상디자인 전공한 여대생을 대상으로 설문지법으로 자료를 수집하였다. 연구결과를 요약하면 다음과 같다. 성격특성은 여러 가지 도구를 조사하여 요인 분석한 결과, 요인 1: 내성적, 요인 2: 성취감, 요인 3: 공격성, 요인 4: 보수성의 4가지 요인이 도출되었다. 성격특성 변인에 따른 색상 기호 도를 분석한 결과, 내성적 성격을 지닌 사람은 겨울 색, 가을 색을 좋아하였으며, 여름 색과 봄 색을 싫어하였다. 성취감과 공격성 성격은 겨울, 가을 순 으로 기호도가 나타났으며, 봄 색을 아주 조금 싫어하는 것으로 나타났다. 보수성을 지닌 성격은 겨울, 가을, 봄, 여름 색 순 으로 기호도가 나타났다. 성격특성 변인에 따른 명도 기호 도를 분석한 결과, 내성적 성격은 저 명도를 좋아하고 중 명도, 고명도 순 으로 조금 싫어하였다. 성취감과 공격성 성격은 저 명도를 좋아하고 고 명도를 조금 싫어하였으며, 중 명도는 그저 그렇다고 나타났다. 보수성 성격은 저 명도를 아주 좋아하고 고 명도를 조금 좋아하고 중 명도는 조금 싫어하는 것으로 나타났다. 성격특성 변인에 따른 채도 기호 도를 분석한 결과, 내성적 성격은 저 채도를 좋아하였으며, 중채도, 고 채도의 순 으로 싫어하는 것으로 나타났다. 성취감, 공격성, 보수성을 지닌 성격은 저채도를 가장 좋아하며 다음으로 고 채도를 좋아하였고 중 채도를 싫어하는 것으로 나타났다.

• 대한영양사협회학술지
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• 제17권3호
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• pp.276-286
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• 2011

This study aimed to examine consumers' interest, preference, and consumption frequency of Kimchi in elementary school students in the fifth grade and their mothers living in Changwon city. In a comparison of eating habits, students exhibited better eating habits than their mothers (P<0.01). Though the mothers' levels, were higher than those of the students in the category of 'eat foods with a bit of salt usually', the students' levels were higher in the rest of the eating habit categories. The categories of 'like Kimchi', 'spicy taste', and 'appropriately spicy taste' got high levels. Among several kinds of Kimchi, both students and mothers preferred 'cabbage Kimchi' the most. Among various Kimchi foods, preferences for 'Kimchi pancake', 'fried rice with Kimchi', and 'tuna Kimchi soup', were highest in that order. The preferences differed between students and mothers in each category; mothers' preferences were significantly higher than those of students. However, in the rest of categories, except 'boiled kimchi and fish' and 'Kimchi and stir-fried spicy pork', students' preferences were higher than mothers' ones. Compared to their preferences, students' consumption frequencies were significantly higher than mothers' ones (P<0.01). There were positive correlations among students' eating habits, awareness of Kimchi, consumption frequency, and preference. For mothers, there were positive correlations not only between eating habits and awareness, but also between awareness and preference.

• 한국주거학회논문집
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• 제24권4호
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• pp.83-96
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• 2013

With the recent increase in the number of one- and two-person households, demand for small-sized apartments has been on the rise, and lifestyles have seen swift changes to cater to smaller-sized housing. The construction market is shifting toward small-sized apartments, and research is now needed on the lifestyles of those living in small-sized apartments in order to develop suitable housing units. Therefore, this study aims to produce a planning concept for housing units by lifestyle, categorizing residents based on lifestyle and identifying their LDK preferences. Regarding methodology, prior research was reviewed to validate housing-related lifestyle factors and study the lifestyles of those living in small-sized apartments. Lifestyle categories based on housing type were determined by a cluster analysis, and LDK preferences for each lifestyle were analyzed through a survey. These data were then used to propose a planning concept with small-sized apartments for each lifestyle type. Thirty-two factors for categorizing lifestyles were obtained by studying three domains of housing-related lifestyle factors: 'housing values', 'attitudes toward living space', and 'behavior in living space; A total of 648 people living in small-sized apartments were classified into three lifestyle groups: 'True Family Benefiters', 'Smart Shopaholics', and 'Slow Heritage Pursuers'. 'Each group's lifestyle characteristics and socio-demographic features were used to classify the lifestyles of those living in small-sized apartments. The LDK preferences for each lifestyle were analyzed to design a planning concept for small-sized apartment.