• Title/Summary/Keyword: 기호도

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Acceptance of Vegetable Menus of a School Lunch Program by High School Students in Seoul and its Association with Health and Dietary Behavioral Factors (서울시내 일부 고등학생의 채소 급식 메뉴에 대한 기호도 및 관련 인자의 영향)

  • Hong, Jae-Hee;Cho, Mi-Sook
    • Korean Journal of Food Science and Technology
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    • v.44 no.1
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    • pp.121-134
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    • 2012
  • This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.

A Preference Analysis of Vegetable Group Foods in Primary School Students and their Mothers (초등학생과 초등학생 어머니의 채소류 식품군 식품의 기호도 조사)

  • Kim, Hui-Hye;Kim, Young-Nam
    • Journal of Korean Home Economics Education Association
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    • v.24 no.3
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    • pp.73-88
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    • 2012
  • The purpose of this study was to investigate the primary school students' and their mothers' vegetables preferences. Total of 360 students and their 360 mothers in Seoul and Gumi-si were participated in survey during July, 2011, and data of 253 students and their 253 mothers(70.3%) were analyzed by SPSS ver 12.0. The preference scores of mothers were higher than those of students in all kinds of vegetables examined, except bean sprout and laver. The preference scores of lower grader(2, 3 grade) were higher than higher graders(5, 6 grade), and those of female student were higher than male students. The preference accordance degree of students and their mothers were highest in seaweeds group, and lowest in root stalk vegetables. The onion, welsh onion, water dropwart, mustard kimchi were showed specially low student-mother preference accordance. Among the 50 vegetables investigated, all mother had chance to eat was 31 vegetables, and all students had chance to eat was 10 vegetables. The 3 kinds of seaweeds such as seastaghorn, ceylon moss and seaweed fusiforme were the foods that more than half of student had no experience to taste. Environmental variables, such as having the sibling, whether or not mother had job, the type of breakfast foods, and food and frequency of eating-out, all had no significant influences on vegetables preferences.

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Exploratory Study on the Quality Grade of Korea Black Raspberry Wines by Using Consumer Preference Data (시판 복분자주의 기호도 분석을 통한 탐색적 등급 분류)

  • Lee, Seung-Joo
    • Korean Journal of Food Science and Technology
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    • v.46 no.3
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    • pp.352-357
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    • 2014
  • In this study, 100 consumers (men, 50; women, 50; age group, 20-50 years) rated their overall preferences for 24 Korean raspberry wines by using a 9-point hedonic scale. The analysis of variance was constructed to evaluate the effect of gender, age, and samples on the preference scores of the wine products. Significant differences were observed in overall preferences for the 24 samples; however, no interactions based on preferences by age and gender groups were noted. Cluster analysis was performed to determine sample clustering based on the frequencies from the preference data. Three clusters were obtained; these three clusters were well separated based on the mean overall preference scores for the samples. Discriminant analysis based on the three clusters also confirmed the same grouping of samples with 100% accuracy.

High School Students' Preferences and Food Intake on Menu Items Offered by School Foodservice in Daegu (대구지역 학교급식 식단에 대한 고등학생의 기호도와 섭취율)

  • Kim, So-Hee;Cha, Myeong-Hwa;Kim, Yoo-Kyeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.945-954
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    • 2006
  • The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

Some Semiotic Applications in Mathematics Education (수학교육의 기호학적 적용)

  • Chung, Chy-Bong
    • Communications of Mathematical Education
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    • v.23 no.2
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    • pp.461-481
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    • 2009
  • The semiotic approach to the mathematics education has been studied in last 20 years by PME, ICME conferences. New cultural developments in multi-media, digital documents and digital arts and cultures may influence mathematical education and teaching and learning activities. Hence semiotical interest in the mathematics education research and practice will be increasing. In this paper the basic ideas of semiotics, such as Peirce triad and Saussure's dyad, are introduced with some mathematical applications. There is some similarities between traditional research topics for concept, representation and social construction in mathematics education research and semiotic approach topics for the same subjects. some semiotic applications for an arithmetic problem for work, induction, deduction and abduction syllogisms with respect to Peirce's triad, its meaning in scientific discoveries and learning in geometry and symmetry.

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Peirce and the Problem of Symbols (퍼스와 상징의 문제)

  • Noh, Yang-jin
    • Journal of Korean Philosophical Society
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    • v.152
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    • pp.59-79
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    • 2019
  • The main purpose of this paper is to critically examine the intractable problems of Peirce's notion of 'symbol' as a higher and perfect mode of sign, and present a more appropriate account of the higher status of symbol from an experientialist perspective. Peirce distinguished between icon, index, and symbol, and suggested symbol to be a higher mode of sign, in that it additionally requires "interpretation." Within Peirce's picture, the matter of interpretation is to be explained in terms of "interpretant," while icon or index are not. However, Peirce's conception of "interpretant" itself remains fraught with intractable opacities, thereby leaving the nature of symbol in a misty conundrum. Drawing largely on the experientialist account of the nature and structure of symbolic experience, I try to explicate the complexity of symbol in terms of "the symbolic mapping." According to experientialism, our experience consists of two levels, i.e., physical and symbolic. Physical experience can be extended to symbolic level largely by means of "symbolic mapping," and yet is strongly constrained by physical experience. Symbolic mapping is the way in which we map part of certain physical experience onto some other area, thereby understanding the other area in terms of the mapped part of the physical experience. According to this account, all the signs, icon, index, and symbol a la Peirce, are constructed by way of symbolic mapping. While icon and index are constructed by mapping physical level experience onto some signifier(i.e. Peirce's "representamen"), symbol is constructed by mapping abstract level experience onto some signifier. Considering the experientialist account that abstract level of experience is constructed by way of symbolic mapping of physical level of experience, the symbolic mapping of abstract level of experience onto some other area is a secondary one. Thus, symbol, being constructed by way of secondary or more times mapping, becomes a higher level sign. This analysis is based on the idea that explaining the nature of sign is a matter of explaining that symbolic experience, leaving behind Peirce's realist conception of sign as a matter of an event or state of affairs out there. In conclusion, I suggest that this analysis will open up new possibilities for a more appropriate account of the nature of signs, beyond Peirce's complicated riddles.

Satisfaction and Preference of School Foodservice on Elementary School 4th, 5th and 6th Grade Students in Gunpo City (군포시 초등학교 고학년의 학교급식 만족도 및 기호도)

  • Yang, Sun-Ae;Jung, Eun-Hee;Rhie, Seung-Gyo
    • Proceedings of the Korean Society of Community Living Science Conference
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    • 2009.09a
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    • pp.78-78
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    • 2009
  • 학교급식에 대한 기호를 충족시키고, 식습관 개선을 위한 방안을 모색하여 급식의 효과를 증대시키기 위한 목적으로 본 연구를 실시하였다. 학교급식으로 제공되는 메뉴를 중심으로 음식의 맛을 잘 표현할 수 있는 4, 5, 6학년(남학생 273명, 여학생 209명)을 대상으로 급식 만족도와 기호도를 조사했다. 전반적인 급식만족도는 5점 척도로 3.20점을 보여 대체로 만족하였으며, 그 이유는 좋아하는 메뉴가 나와서(57%)가 가장 높은 빈도를 보였다. 급식에 바라는 점도 역시 맛있는 음식제공(44%)을 우선 원하는 것으로 나타났다. 불만족의 이유는 싫어하는 메뉴가 나와서(50%), 기다리는 시간이 길어서(23.9%), 청결하지 않아서(13.3%), 배식담당자가 불친절(12.2%)해서의 순이었다. 전반적인 급식만족은 성별에 따른 유의적 차이는 없었으며, 식단에 대한 만족도로서 새로운 메뉴 및 양, 환경 만족도로서 위생환경과 서비스 모두 3.0을 넘는 평균값을 보였다. 음식조리별 기호도를 보면, 밥류는 흰쌀밥(3.59)과 보리밥(3.63)이 기호도가 높았고, 일품요리는 스파게티(3.91)와 김치볶음밥(3.70)이 가장 높은 기호도를 보였으며, 오징어덮밥(2.95)이 가장 낮았다. 국류의 기호도는 어묵국(3.37), 수제비국(3.26)을 비교적 선호했으며, 북어국(2.56)을 가장 낮게 평가하였다. 찌개류는 부대찌개(3.61), 김치찌개(3.56)를 좋아했으며, 탕류는 육개장(3.85), 갈비탕(3.77)을 선호하였다. 볶음류 중에서는 떡볶이(4.05)와 소시지볶음(4.04)을 선호하였고, 잡채는 여학생이 남학생보다 더 좋아하였다. 조림류로 돈육메추리알조림(3.48)은 선호하지만, 생선조림(2.78), 콩조림(2.37)은 기호도가 낮았다. 튀김류는 대부분 높은 점수를 보였고(핫도그 3.80, 돈까스, 3.66), 무침류는 쫄면(3.43), 골뱅이무침(3.05), 찜류는 닭찜(3.61), 고추장갈비찜(3.54), 계란찜(3.51) 순으로 좋아하였으며, 전류는 계란말이(3.93), 김치전(3.57), 쌈류는 무쌈(3.36), 상추쌈(3.25)을 좋아하였다. 샐러드류는 감자샐러드(3.25), 과일떡샐러드(3.39)를 좋아하였고, 후식류는 여학생이 꿀떡(4.06), 메론(4.03)을 선호하였고, 방울토마토(3.44)는 가장 낮은 기호도를 보였다. 대체로 성별 차이는 보이지 않았으나, 육류 및 육가공품에 대한 기호가 높은 반면, 채소류나 어패류의 기호도는 낮으므로 이들을 이용한 다양한 조리법과 새로운 메뉴 개발에 대해 연구할 필요가 있다. 또한 기호도가 낮아도 영양적으로 우수한 음식은 식단에 사용하되 영양교육을 통하여 섭취를 권장하는 방안도 필요하다. 학교급식에 대한 불만족요인을 해소하기 위해서는 메뉴 개선 외에 기다리는 시간을 줄이고, 청결한 위생관리와 친절한 태도 등을 위한 노력이 필요할 것이다.

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Customer Preferences for 'Fuji' Apples Stored Using Functional Modified Atmosphere Film (기능성 MA필름을 이용한 '후지' 사과의 기호도 조사)

  • Park, Hyung-Woo;Yoon, Ji-Yoon;Kim, Yoon-Ho;Lee, Seon-Ah;Cha, Hwan-Soo
    • Food Science and Preservation
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    • v.14 no.1
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    • pp.105-108
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    • 2007
  • This study tested customer preferences for "Fuji" apples stored using functional modified atmosphere film (30m) for 16 weeks at $0^{\circ}C$. Customers were 20-60 years of age and lived in either Seoul or Geochang. The freshness, texture, chewiness, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 20-29 years. The freshness, sourness, flavor, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 30-39 years. The flavor and sweetness of apples in film packag ing were judged to be significantly higher than control apples by those aged either 40-49 or 50-59 years (${\alpha}=0.05$). In the overall preference tests, apple freshness (P=0.0011), apple flavor (P=0.0002), and apple purchase attractiveness (P=0.0018) of apples in film packaging were judged to be significantly better than control apples by all age groups (those aged 20-59 years).

Effect of Different Mixing Ratio and Cooking on Sensory and Nutritional Characteristics of Jeonbok- and Obunjaki-Jooks (전복죽과 오분자기죽의 재료 배합비가, 기호도에 미치는 영향)

  • 양미영;손정우;염초애
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.353-360
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    • 1996
  • The purpose of this study was to investigate optimum cooking and ingredient mixing ratio of Jeonbok- and Obunjaki-jooks. It is traditional in Cheju island to prepare Jeonbok-jook with viscera and to use Obuniaki in stead of Jeonbok because of its abundance and economic advantage. Therefore, an attempt was made to search the optimum ingredient ratio, especially the amount of viscera in Jeonbok-and Obunjaki-jooks. By proximate analysis, feonbok and Obunjaki had the same nutritional composition, but the viscera of Obunjaki had more lipid than that of Jeonbok. All nutrients except to total sugars increased with the increase of meat and viscera in leonbok- and Obunjaki-jooks. However Obunjaki-jook showed the better protein quantity In sensory evaluation, as meat ratio increased, the intensity of savory taste and overall acceptability increased. Jeonbok- and Obunjaki- jooks with 40% meat without viscera had the best savory taste and overall acceptabilit y. Jeonbok- and Obunjakijooks with 4% viscera had better overall acceptability than those without viscera, regardless of meat ratio.

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Application of repeated exposure design for new product development (반복섭취 실험설계를 활용한 신제품의 시장성 평가)

  • Chung, Seo-Jin
    • Food Science and Industry
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    • v.52 no.1
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    • pp.52-59
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    • 2019
  • The present article covers a brief introduction on how repeated exposure design can be utilized for developing new food products. A generic consumer taste test which measures consumer acceptance in one trial may have limitation in predicting long-term acceptability of a product. The article describes the changes in food preference and choice during the course of life from infants to elderly. Then, several possible theories that proposes to delineate the underlying mechanisms for acquiring the liking for food is introduced. The article also discusses general experimental design, case studies which adopted repeated exposure design, the limitations and rapid test methods to predict long-term acceptance.