• Monthly Korean Chicken
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• s.134
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• pp.92-99
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• 2006

최근 인류의 식량자원이 풍부해지면서 일부 서구인을 중심으로 고기에 대한 부정적인 편견을 가지고 있다. 고기를 먹으면 건강을 해친다는 것이다. 이와 같은 사실은 매우 잘못된 편견이고 무지이다. 그 중요한 원인은 지방과 함께 너무 과다하게 섭취하거나 균형된 식사를 하지 않았기 때문에 나타나는 각종 질병 때문인 것으로 보인다. 그러나 고기 자체보다는 잘못된 식습관이 더 큰 문제인데 이를 고기의 탓으로 돌리고 있는 것이다. 소비자는 무엇을 먹을 것인가에 대한 관심보다 어떻게 균형된 식사를 조절할 것인가에 더 많은 관심을 가져야 할 것이다. 왜냐하면 고기는 질병을 유발시키는 식품이 아니라 인간의 건강과 장수를 유도하는 식품이기 때문이다.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 1998.03a
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• pp.265-279
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• 1998

전자상거래는 통합적 정보체계 환경아래서 정부, 기업, 개인가넹 이루어지는 생사느 구매, 수소, 재무, 행정, 서비스 등의 상업적인 거래를 의미한다. 본 연구에서는 기업간의 거래인 'Business-to-Business', 기업과 개인간의 거래인 'Business-to-Customer', 그리고 개인과 개인간의 거래인 'Customer-to-Customer'의 거래중에서 인터넷을 통해 기업과 소비자가 상품과 서비스의 매매가 이루어지는 기업과 개인간의 거래인 'Business-to-Customer'거래라는 협의의 전자상거래 개념을 사용하였다. 전자상거래를 활성화하는데 있어서 작용하는 요인들에 관한 연구를 과거의 문헌연구들을 통해 관련요인을 찾아 체계적으로 분류, 정리하엿다. 그리고 이를 토대로 전자상거래 활성화를 위한 가장 기본적이고 중요한 독립변수로서 공급자 측면에서 네가지의 하위 요인(기술, 정보, 제품, 거래)을 가진 '서비스 품질(Service Quality)'과 고객 측면에서 네 가지의 하위 요인(구매습관, 생활양식, 전자상거래에 대한 지각, 인구통계적 요인)을 가진 '사용자 태도(Customer Atttitute)'를 선정함으로써 공급자와 소비자를 연결한 개념적인 모형을 제시하였다. 그리고 이러한 개념적인 서비스 품질가설과 사용자 측면에서 사용자 태도가설을 제시하였다.

• The Journal of the Korea Contents Association
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• v.22 no.7
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• pp.89-101
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• 2022

COVID-19 is significantly changing consumers' demand and habits. In order to understand consumer characteristics and find effective advertising directions in the post-COVID-19 era, this study set young consumers who are more sensitive to market changes and technological transformation from a subjective perspective of advertising audiences. Through the Q methodology, the advertising development model in the post-COVID-19 era was derived exploratively by examining their cognitive status of advertisements in the post-COVID-19 era. The model consists of three types of advertisements: "demand mining online ads" that value consumer demand and adapt to online shopping paths, "added value creation experiential ads" that value derived value and consumer experiences, and "practical and sentimental value creative ads" based on pragmatism and emotional values. In addition, this study also suggested for the sustainable practice of advertising in the post-COVID-19 era in various aspects, such as "seeking multidimensional values," "expanding consumer experience," and "mining and leading demand.

• Science of Emotion and Sensibility
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• v.24 no.3
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• pp.61-70
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• 2021

Because the educational significance of reading activities for growing children is so great, the importance of reading cannot be overemphasized. While the reading volume of elementary school students in Korea is very high, as they go up to middle school, the reading volume falls rapidly. This study examined a more effective way to resolve this middle school reduction in reading volume. Middle school freshmen were surveyed on their reading habits and preferences in the sixth grade of elementary school, after which the groups were divided into two groups based on their averages; groups with high/low reading habits and groups with high/low reading preferences). Participants also wrote reading reports for six weeks, kept a record of the days of the week they read for more than 20 minutes, and noted down the time they read in minutes. It was found that 75% of participants did not read one book a week when in the sixth grade of elementary school and it was confirmed that reading many books and liking to read were elements that had different dimensions. For example, about 35% of the participants said they liked books but rarely read them. It was also confirmed that the reading habits formed in elementary school were a strong variable that affected the number of days that and the reading time of middle school students rather than the reading preferences formed in elementary school. This study concluded that a subjective attitude toward reading and actually reading were completely different problems, which suggested that 'habits' could have a greater influence than 'preferences' when performing tasks to achieve goals.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.383-393
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• 2017

This study was conducted to analyze the dietary lifestyle of local Chinese consumers and to classify dietary characteristics according to their dietary lifestyle factors and dietary behaviors. This investigation was conducted for 1 month from 1 January 2017 targeting 300 adult males and females living in China using the online survey company surveymonkey. Four factors relating to dietary lifestyle were identified, gourmet factor, healthy factor, convenience factor and economic factor, and these were grouped into 4 clusters according to their dietary lifestyle factor scores. Group 1, the gourmet economy group, showed a high percentage of living alone and a high frequency of eating out, but a relatively low percentage of three regular meals per day. Their dietary lifestyle was sensitive to gourmet factors and economic factors, but less sensitive to health and convenience factors. Group 2, the wide interest group, contained a high percentage of individuals in their 30s, as well as more highly educated individuals and a higher income than other groups. Because their dietary lifestyle scores tended to be higher than those of other groups, they sought a variety of new foods and gourmet meals for enjoyment of dining and life, as well as well-being food materials and foods related to health. Group 3, the health economic group, constituted a family-type consumer group with lower income level than the other groups. Members of this group were seeking health food and natural food in their dietary lifestyle and tended to pursue a high economic profit ratio when purchasing food. Finally, group 4 showed a relatively higher percentage of women over 30 and individuals with a college level or higher education than the other groups. This group was more interested in health and taste than price and convenience, and showed the highest LOHAS orientation among middle aged Chinese women. Moreover, members of this group directly utilized their knowledge regarding nutrition in real life.

• Journal of Digital Convergence
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• v.11 no.8
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• pp.321-330
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• 2013

This study attempts to understand the motives for using IPTV advertising and to understand the impact of the motivations on using behavior of IPTV advertising. To understand the motives for using IPTV advertising, a survey was conducted after pre-test for questionnaire design. The Composition of motive factors were ascertained through factor analysis. The analysis produced 4 dimensions of motives for using IPTV advertising, including 'economic motivation', 'information', 'advertising', and 'passing time/habit'. Each motive impacted on each using behavior differently.

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.431-444
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• 2020

Purpose: The purposes of this study were to understand the health interest of consumers in the United States and Japan and thus understand the motivation of food choices, in order to provide basic data on the country's strategy based on healthy and correct food choices in the future. Methods: A customer survey was conducted in 2019 from October 18 to 31, and it targeted 115 American and 120 Japanese local consumers between the ages of 20- to 64-years-old. Eight questions were formed using General Health Interest. Based on food choice motivation, 27 questions were reconstructed and asked about demographic information. All data were analyzed by SPSS Statistics (ver. 25). Results: Health consciousness was categorized into 2 types: nutrition-seeking type and preference-seeking type. Based on these 2 factors, customers were grouped into 3 clusters: healthy dietary life-seeking group, nutrition balance-seeking group and health indifference group. Food choice motivation was categorized into 4 types: health, efficiency, value, and mood. All 3 groups showed a high tendency for efficiency in common. The results show that consumers want higher satisfaction with their time and money invested in food consumption. It is believed that the focus and investment of market segmentation strategy should be focused on product development, especially for American and Japanese consumers who are interested in health. Conclusion: The results of this study reflect consumer needs that can assist in the selection of healthy and correct foods in the future.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.177-186
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• 2007

The purposes of this study were to investigate consumer's needs for golf wear and to suggest a direction of product development and planning, based on the analysis of golfer's needs. The subjects used for the research were 150 male and female golfers who were in golf practice fields. The data were analyzed by frequency analysis, factor analysis, ANOVA, t-test and Duncan test. In summary, the results of this study were as followers; Dimensions of consumer's needs for golf wear were extracted from factor analysis as following properties; fashion/design property, textile property, hygiene property, body-shaped property. The most important consumer's need for golf wear was "wearing comfort" and second one was "moisture absorbency" Respondents evaluated that wearing comfort, stretchability, tactile, size of golf wear were very important but price, pilling, shrinkage or color-fading after laundry of golf wear were relatively less important. The evaluation of consumer's needs for golf wear according to demographic information had significant difference. The female golfers were found to consider that fiber characteristics, easy-to-laundry, wrinkle resistance, stretchability, sewing quality were relatively more important, when compared with the male golfers. Also, There were significant differences on the evaluation of consumer's needs for golf wear on fiber characteristics, stretchability, brand name between age groups.

• Korean Journal of Human Ecology
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• v.14 no.5
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• pp.821-832
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• 2005

The purpose of this study is to investigate bathing habits and behaviors, and to find out consumers' needs for washcloth, which in this case refers to Korean exfoliating cloth for bathing purpose. Subjects of this study were females of 20s to 50s living in urban area. Four hundred and twenty-six (426) women were interviewed with a structured questionnaire. Data were analyzed by ANOVA, factor analysis, correlation analysis, MDS. The results of this study are briefly summarized as follows: The most popular bathing type was shower (84.9%). Personal hygiene was one of the commonest purpose of bathing, and other purposes included health maintenance, stress alleviation, and beauty in order. Dimensions of consumer needs for washcloth were extracted from factor analysis as following properties: tactile, tough, aesthetic, constructive, and hygienic. The preference for washcloth type was related to skin type. "Non-skin damage property" was the most important parameter to choose washcloth and the other parameters included massage effect, tactile property, foaming property, and easy-to-use property.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.363-372
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• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.