• The Journal of the Korea Contents Association
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• v.21 no.7
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• pp.601-608
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• 2021

This study was conducted using data from the 2019 National Statistical Office's Life Time Survey, It was to investigate the effect of time-perception on the time-use pattern of 594 single middle-aged women in the city. This study found that there were differences of time management for daily behaviors between the insufficiently-percieved group and the sufficiently-percieved group. The both spent the most time with personal management. Secondly, the sufficiently-perceived group spent the more time with leisure activities than the insufficiently one did; the insufficiently-perceived one did the more work than the sufficiently-perceived one. The founding suggested the difference of time-use pattern by time-perception of the middle-aged women in the city. Also, the leisure activities and work were key factors to understand the daily life of the city-living middle-aged women.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.637-645
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• 2017

This study researched the toothbrushing behavior and perception of oral health condition in accordance with the use of cafeteria, 280 Students of 28 high schools in Daegu and Gyeongbuk to identify the relationship between cafeteria use and oral health. and then obtained statistically significant results like below. Toothbrushing after meals and snacks was high with female students and Grade3. Rinsing mouth for ten times or more after toothbrushing was high with female students and private car while the use of oral care products was high with female students, Grade3, and private car. The whole average frequency of using cafeteria was 2.26 while the perception of oral health condition was 3.44. The frequency of using cafeteria was high with Grade2, before time for school, and lots of allowance. The perception of oral health condition was high with male students, school bus, and lots of allowance. The frequency of using cafeteria in accordance with toothbrushing behavior was high with toothbrushing for longer than three minutes(2.45) while the perception of oral health condition was high in case when using oral care products(3.32). In the results of multiple regression analysis to understand the influence of perception of oral health condition, general characteristics, and toothbrushing behavior on the frequency of using cafeteria, it was analyzed like Y(frequency of using cafeteria)=-952+.393(perception of oral health condition)- 1.721(time for school)+ .991(allowance)+ 1.124(duration of toothbrushing). Based on the results above, it would be necessary to establish the educational system to continuously practice the correct oral health care education in school.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.569-584
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• 2022

This study can be helpful in establishing and establishing company-wide marketing strategies from the supplier's point of view by analyzing the effects of rental service users' risk perception and service quality on customers' re-use intentions, and revealing differences according to demographic characteristics. It was intended to provide valid results. A total of 218 data were used as analysis data. Frequency, factor, mean, reliability and regression analysis, ANOVA, and t-test were performed through SPSS program (statistics). As a result of the study, first, as a result of analyzing the effect of risk perception on rental service quality, functional and psychological risks have a negative (-) effect on service quality. Second, in the relationship between service quality and re-use intention, the empathy factor has a high positive (+) effect, and as a result of analyzing the effect of risk perception on re-use intention, functional and psychological risk have the greatest influence, and financial Risk perception was also highly influential. In conclusion, the research results suggest that increasing the concentration of marketing strategies by reducing the negative (-) effect related to risk perception for short-term customers and housewives and enhancing the reliability and empathy for service quality can maximize the sales of suppliers.

• Journal of the Korean Institute of Landscape Architecture
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• v.45 no.4
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• pp.45-53
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• 2017

Although the recent interest in and favor for natural burial has increased, there are still few who choose it as a funeral. The purpose of the study is to supply necessary information to promote the choice of natural burial. For this a survey of 430 students and residents was conducted in Daejeon. The result of the research is as follows. First, there is a significant difference in use intention of natural burial by age and religion. People under the age of 30 and Catholic believers recorded the highest score in use intention of natural burial. Second, there was a significant difference in information on natural burial by age or religion, in religion and philosophy by age, in physical environment by sex or age, and in conservation by sex or age. In general, the lower the age, the higher the positive perception of natural burial was. While females had a more positive perception of physical environment than males, males had a more positive perception of conservation than females. All sub factors of the perception of natural burial such as information on natural burial, funeral style, religion and philosophy, physical environment and conservation had a significant and positive effect on its use intention. However, ratio skew showed that religion and philosophy had the strongest effect on use intention of natural burial, followed by funeral style, physical environment, conservation, and information on natural burial.

• Knowledge Management Research
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• v.23 no.1
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• pp.47-67
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• 2022

Computer and Internet information technologies(ICTs) have changed the modern service industry and people's life style. In particular, the global spread of COVID-19 has attracted more attention to contact service types such as self-service technology. With the increase in labor costs and the enhancement of consumer self-awareness, more and more companies transfer part of their work to customers through their own service technology. This study seeks to answer the following questions. (1) Do technology difficulty and safety perception affect customer value recognition in the self-service technologies? (2) Does customer value recognition influence the intention to use such technologies continuously? This study conducted an empirical analysis with 327 samples to validate the influence of self-service characteristics(technology difficulty and safety perception) on customer value recognition and continuous utilization intentions. Also, it analyzes the moderating effects of age and frequency of use on the relationship between self-service characteristics and customer value recognition. The study results show that the technology difficulty does not affect the customer's perceived value recognition; and the higher the customer's value recognition, the higher the intention of continuous use.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.633-640
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• 2010

This study attempted to investigate use of information for school foodservice management and perception of informations offered on Office of Education homepages according to Daegu and Gyeongbuk nutrition teachers and dietitians. The most frequently used web site information source and information type were 'charged foodservice information sites'(63.5%) and 'information on nutrition or menus'(63.5%), respectively. Subjects belonging to schools that served more meals per day tended to use informations more frequently. Information on 'management of the foodservice production process' showed a low satisfaction level as compared to importance in all groups, and information on 'nutrition education' showed a similar tendency for subjects belonging to schools that served 1 meals per day. Overall, efforts for development and dissemination of information are required to improve the quality and efficiency of school foodservice.

• Phonetics and Speech Sciences
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• v.9 no.3
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• pp.33-40
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• 2017

This study aimed to examine how Korean-English bilinguals make use of VOT and F0 cues in perception and production of Korean (lenis vs. aspirated) and English (voiced vs. voiceless) stops. It was explored whether bilinguals with extensive experience living in the U.S. exhibit native-like or interactive patterns in the cue use for both languages. Participants produced monosyllabic word-initial stops within a carrier sentence in each language, and performed forced-choice identification tasks with synthesized stimuli varying in 7 VOT steps and 7 F0 steps with base tokens of /$t^han$/ for Korean and /$t{\ae}n$/ for English. Listeners were required to select either /tan/ or /$t^han$/ for Korean and either /$d{\ae}n$/ or /$t{\ae}n$/ for English. The results from binary logistic regression analyses for each listener indicated that all bilinguals placed greater weight on F0 than VOT when distinguishing between the Korean lenis and aspirated stops, and greater weight on VOT than F0 in distinguishing between the English voiced and voiceless stops. In terms of production, all participants showed remarkably overlapping ranges in the VOT dimension and separating ranges in the F0 dimension for the stop contrast of Korean, while forming overlapping ranges in the F0 dimension and separating ranges in the VOT dimension for the stop contrast of English. These results indicate that the bilinguals with extensive exposure to L2 manage the stop systems of the two languages independently, both in perception and production, employing the opposite cue use for stops in the two languages. It was also found that the absolute beta-coefficient values of the perceptual cues for Korean stops were generally smaller than those for English and those reported in a previous study as for later bilinguals, which may have resulted from Korean not being their dominant language.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• Korean Journal of Organic Agriculture
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• v.30 no.3
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• pp.335-350
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• 2022

The purpose of this study is to help operate and manage the new food period system by investigating consumer perception of sell-by-date and use-by-date, and change of purchasing and consumption period by food period label. Although they have opinions that fit the purpose of introducing the system, such as the need to introduce a use by date, extending the food intake period, and reducing food waste, they still lack an accurate understanding of the system, so education or publicity is needed. In addition, no matter what form of use by date is introduced, products with food expiration date are still likely to be returned or discarded. Therefore, it is desirable to adjust the setting criteria or safety factor for each deadline rather than changing the food period labeling method. In order to reduce consumer confusion and food waste, it is judged that the parallel marking of the sell by date and use by date is appropriate.