• Asian Pacific Journal of Cancer Prevention
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• 제16권10호
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• pp.4229-4235
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• 2015

Background: Colorectal cancer (CRC is increasingly becoming a major cause of cancer morbidity and mortality in Jordan. However the population's level of awareness about CRC, CRC screening test preferences and willingness to embrace screening are not known. The aim of this study was to assess the level of CRC awareness and screening preferences among Jordanian patients. Materials and Methods: A survey assessing the CRC knowledge levels was distributed among patients attending outpatient gastroenterology clinics in public hospitals throughout Jordan. A total of 800 surveys were distributed and of these 713 (89.1%) were returned. Results: Only 22% of the participants correctly judged CRC among the choices provided as the commonest cause of cancer related deaths. The majority of participants (68.3%) underestimated their risk for CRC. Only 26.8% correctly judged their life time risk while 5% overestimated their risk. Two thirds of participants (66%) were willing to pay 500 Jordanian Dinars (equivalent to 706 US$) in order to get a prompt colonoscopy if recommended by their physician, while 25.5% reported that they would rather wait for 6 months in order to get a free colonoscopy. Conclusions: Although the participants tended to underestimate their risk for CRC, they were mostly aware of CRC as a major cause of mortality and were willing to embrace the concept of CRC screening and bear the related financial costs. These findings about CRC awareness and propensity for screening provide a good foundation as the Jordanian health system moves forward with initiatives to promote CRC screening and prevention.

• 한국융합학회논문지
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• 제8권6호
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• pp.199-207
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• 2017

본 연구에서는 제19대 대통령 선거 주요 대선주자 후보인 5인을 분석 대상으로 선거포스터에 나타난 시각 표현 요소인 레이아웃, 색채, 사진, 타이포그래피를 분석하고자 하였다. 후보자의 선거포스터 이미지를 분석하고, 연령대별 시각표현 요소 설문조사를 실시하였다. 분석결과 문재인 후보는 산뜻한 느낌이 나타났으며, 유승민 후보는 깨끗한 이미지를 부각하며 문재인 후보와 동일하게 레이아웃과 색상에서 높은 선호도를 나타냈다. 홍준표 후보는 연령별 선호도가 가장 다양하게 나타났으며, 가장 파격적인 포스터를 선보인 안철수 후보 또한 연령별 선도가 다양하게 나타났다. 친근한 이미지를 부각한 심상정 후보는 모든 연령대별 시각표현 요소의 선호도가 레이아웃, 색상, 사진, 타이포그래피 순으로 나타났다. 따라서 선거포스터에 나타난 시각표현 요소를 효과적으로 활용하기 위해서는 후보자들이 주장하고자하는 메시지를 정확하게 내세워야 할 것이다. 그러기 위해서는 주관적인 표현보다는 유권자에 대한 폭넓은 이해와 분석으로 예술적, 학문적으로 더욱 발전 할 수 있도록 객관적 연구가 지속되어야 한다.

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2004년도 춘계학술대회
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• pp.97-100
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• 2004

It is now very important that we have to explore the excellency of Korean traditional foods and to hand down the taste of it to the next generations, because the shapes of the foods or the foods themselves are fading out on the ground that the western style of foods are spreading very widely. However, the realistic research about the foods are very slight and the data of the systemic investigation and excavation about the Korean traditional foods are very short. In addition to this, we are need to investigate, excavate, and accumulate the data for the foods when there are persons who has some experience about how to cook and know-how about the actual foods in order to prepare the international reservation for [an agreement of biological diversity], which was signed at Riu, Brazil. The research is done at the province of Chungchung from March to December, 2001. We observed the foods of the province, separating it into Chungchun-namdo and Chungchung-bukto. We collected the kinds of foods by the questionnaire or the field investigation, and we studied the historical evidence for them conferring the books about the foods( for instance, Whang, Hae-Sung and others). And we took the pictures on the process of making foods that the initiate experts are demonstrating. The kinds of traditional foods in Chung-buk were 158 foods, of which main dishes were 42 including Pyogo busutbap, and side dishes are 93 including Guysan-chu-tang, and preferences were 26 including Chik-bu-kku-mi, based on the conference books. However, our excavation and investigation shown that traditional foofs of Chung-buk were 95 kinds, of which main dishes were 18 including Keingsengi-ju, and side dishes were 44 including Jinip-kimchi, and preferences were 33 including Gamtto-gaetteok. However, the questionnaire shown that the kinds of traditional foods of Chung-nam were 342, of which main dishes were 53 including Kukijasun-bibim-bap, and side dishes were 202 including Kkokgeial-teonjang-kuk, and preferences were 90 including Hodu-kawja. However, our excavation and investigation shown that the traditional foods of Chung-nam were 90 kinds, of which main dishes were 8 including Ssuk-bap, and side dishes were 64 kinds including Hobak-geikukji, and preferences were 21 kinds including Yeohyangchia.

• International Journal of Advanced Culture Technology
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• 제9권3호
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• pp.131-141
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• 2021

The present study is following a series of research investigations on design resources coming from collected data referring to users' awareness and preferences. The aim of this research is to test the Healthcare Environmental Color Index as a basis for practitioners in the field of healthcare design. An array of color samples selected from previous research, have been presented to the respondents via an online survey, in order to identify the preferences of the two groups on the relation between environmental color and health. As a result of the first experiment and through the comparison of processed data, the maximum percentage of respondents from each group is validating the relation between environmental color and health. For the second experiment we intend to highlight the patterns of color preferences for each group, and thus to test the color samples healing function. The compared data also showed a higher awareness of Koreans than Romanians on the potential of color applied to healing environment. Last but not least in the third experiment we show the top five color samples preferred by each group. It is significant that the comparison of the results validated once more some of our previous findings related to the healthcare environment, such as: the general preference for the green hue (associated to fatigue relax according to color psychology) and the blue hue (sedation release effect) but also the yellow hue - associated to bright energy. Three out of the top five preferred color samples have been identical to both groups while the other two samples have shown characteristic variations. These results show that similarities are strong and can be used in a glocal design strategy as an accessible tool for any practitioner. Based on the Healthcare Environmental Color Index and users' preferences analysis, a new design culture for healthcare can be established and developed.

• 한국의류학회지
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• 제38권5호
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• pp.733-742
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• 2014

This study investigated the degree of inconvenience in existing ready-made clothes and clothing preferences through a survey of 197 wheelchair-bound males in order to provide preliminary data for the development of a suit that considers the physical characteristics and requirements of the disabled in wheelchairs for improved quality of living and positive interpersonal relations. Among the survey respondents, the 30s to 40s age group was the largest at 71.6%. The most common type of disability was myelopathy at 72.6%. Also 59.9% of respondents had a job and ongoing external and social activities. As for the duration of wheelchair use, 10-20 years was the longest at 40.6%. It was found from the survey that respondents felt inconvenienced with existing clothes and changing pants was most inconvenient. Most experienced having their clothes altered due to the difficulty in finding well-fitting ones; consequently, the length of pants was the most altered item because pants are based on the size of a standing man and there exists a discrepancy in length due to the atrophy of the legs of the disabled. They preferred one style in general for clothing preferences as well as common design and details as well. However, they preferred a style with a short front and long back due to a discomfort in jacket length. A short length was the most complained about pants item.

• 동아시아식생활학회지
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• 제12권3호
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• 한국환경과학회지
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• 제17권3호
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• pp.315-323
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• 2008

Based on the result of extraction of common factors executed in order to elucidate the visual attributes of street scenery by types through the rotation of 23 adjective variables by Varimax, the visual attributes expressed after the construction of the facilities using street scenery were anylized to be 4 factors including factor 1 through factor 4. Theexplanation of the 4 factor groups to explain the entire distribution was 65.3% and these factor groups are the psychological attributes felt when using facilities are constructed by securing the street spaces in downtowns and the factors were named as naturalness(factor 1), locality(factor 2), identity(factor 3) and clarity(factor 4) respectively. Based on the result of one-way layout distribution analysis, the preferences for street scenery by types were found out to show considerable differences at 1 % significance level. Based on the result of multiple regression analysis, all of the factors explaining preferences including factor 1 through factor 4 were significant at 1 % significance level. In case other conditions are constant, if the values of the adjective variables related to locality(factor 2) increase by 1 unit, the preferences which are the values of dependent variables will increase by 0.709. The variable with the largest relative contribution among the 4 factor groups was the locality(factor 2) factor group and on the contrary, it was found that the independent variable with least influences was the clarity(factor 4) factor group.

• 동아시아식생활학회지
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• 제4권3호
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• pp.31-40
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• 1994

This nutritional survey was conducted from January 20 to February 8, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of housewives living in Andong district, rural area of Korea. The subjects of this survey were 181 rural housewives living in Andong area. The completely answered questionnaires were analyzed for nutritional knowledge, food habit, nutritional attitude, food preferences and nutrient intakes of rural housewives. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (79.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.6%. The average nutritional knowledge score was 7.93 out of possible 15 points, and food habit score was 5.08 out of 10 points. Most of the subjects belonged to "Fair" or "Poor" food habit group, which is considered to be relatively bad. With increasing age, the percentage of perceived knowledge, accuracy, and nutritional knowledge score were getting lower. Food habit score and nutritional attitude score were getting lower with increasing age, too. The correlation between nutritional knowledge score and food habit score was low(r=0.01). The correlation between nutritional attitude score and food habit was low, too(r=0.15). Food preferences for kimchi, cooked rice, potato, milk, beef, chicken, and carrot were high. Average calorie and protein intakes of the subjects were 1915.7㎉ and 77.0g respectively. The ratio of caloric nutrients intake was carbohydrate 65.9%, protein 14.9%, and fat 19.2%.

• 한국식품조리과학회지
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• 제26권4호
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• pp.458-468
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• 2010

The purpose of this study was to assess Korean and non-Korean customers' preferences with regards to Korean foods as well as their opinions concerning the commercialization of Korean foods. The subjects consisted of 268 Koreans and 217 non-Koreans in Seoul, Gyeonggi and Daejeon, Korea and in Texas in the United States. The respondents were asked to assess their preferences regarding 22 Korean food items using a 5-point scale (1: strongly dislike - 5: strongly like). Excluding responses with significant missing data, there were 485 usable responses. Data were analyzed using SPSS Windows (ver. 14.0) for descriptive analysis and t-test. Korean customers' perception and preferences regarding Korean foods were significantly higher than those of non-Korean customers (p<0.001). Among the 22 Korean food items, Galbi-gui (4.32) was chosen to be Koreans' favorite menu, whereas Bulgogi (4.25) was most preferred by non-Koreans. Patjuk was the least preferred by Koreans (3.37) and non-Koreans (3.18) alike. Regarding convenience food product equivalents of the 22 Korean foods, Koreans thought Bibimbap to be the bestseller while non-Koreans thought that Bulgogi was the most sold product. Korean and non-Korean mostly wanted to purchase Bibimbap and Bulgogi respectively, if Korean foods are commercialized as a convenience food. Koreans (44.4%) and non-Koreans (66.8%) reported "taste" as the most important factor when choosing a convenience food. Koreans chose "salty taste" (26.9%) and "simple cooking method" (23.1%), whereas non-Koreans chose "nutrition" (23.5%) and "hot taste" (21.2%) as aspects that require improvement in order to commercialize Korean foods.

• 한국수학교육학회지시리즈E:수학교육논문집
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• 제29권4호
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• pp.723-743
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• 2015

본 연구는 수학학습 상담 시 활용할 사전 진단 검사지를 개발하기 위한 연구이다. 이를 위하여 학생들을 진단하기 위한 발문들을 도출해 내어 검사지를 구성하고, 이에 대한 표준화 작업을 실시하여 초등 5~6학년용과 중등 1~2학년용의 진단 검사지를 제작하였다. 검사지는 총 3부로 나누어, 1부 수학학습심리, 2부 수학학습 방법, 3부 수학학습 개인 성향으로 구성하였다. 수학학습심리는 '수학학습능력 자신감', '수학불안', '수학학습 태도' 요인으로, 수학학습 방법은 '수학학습 자기관리'와 '수학학습 전략' 요인으로, 수학학습 개인 성향은 '수학학습 습관'과 '수학학습 관리 방법', '동기', '성향'을 묻는 문항으로 구성하였다. 이러한 진단 검사지는 학생들의 수학학습 상담을 위한 기초자료로 활용할 수 있다.