• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2234-2243
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• 2013

The purpose of this study was to measure using a six-step solution for taste recognition threshold and using a Wet-Test for salivary flow amount of the adults who reside in Daegu area and are more than their 40's old to find out the relationship between DMFT index and OHIP-14. The study result revealed that the practice of oral health gave an effect to taste recognition threshold, dietary habit gave an effect to salivary flow amount, and sweet and sour taste of taste recognition threshold and salivary flow amount gave effects to the DMFT index. Therefore, it was found that the person with good practice of oral health and dietary habit had good taste, salivary flow amount and DMFT index. According to this result, it is necessary to increase the practice of oral health, increase the sensitivity to taste recognition threshold, improve dietary habit, increase salivary flow amount and decrease DMFT index in order to improve OHIP-14. Dietary habit education has been performed without the evaluation on the individual's level of taste recognition threshold. Therefore, it is necessary to develop the education program to measure and notify the taste recognition threshold in the oral health education so that individual can adjust it by himself.

• The Journal of the Korea Contents Association
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• v.8 no.10
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• pp.342-350
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• 2008

The study begins with the proposition that customers' recognition of risk and their information level for a service firm and its product influence to the selection of information channel and loyalty of customers. Experimental study found that the likelihood of personal information channel selection would be increased as customers felt higher level of risk and as they had lower level of information when they purchased service products. The study also found that customer loyalty would be influenced by the risk recognition level, but the relationship between loyalty and information level was not significant.

• Journal of the Korean Home Economics Association
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• v.47 no.7
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3412-3420
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• 2015

Smartphone has become an essential element in our daily life and built-in sensors of the smartphone can be utilized in order to recognize of user's situation. However, it is lack of research for safety and accident prevention by dynamic situation recognition. In this paper, we propose a technique that can be recognized risk situation dynamically using accelerometer, microphone and GPS sensor of mobile device. We propose an architecture and process for sensing techniques of Dynamic Recognition Technique, and develop the mobile application for verifying the suitability of the architecture.

• Journal of dental hygiene science
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• v.11 no.4
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• pp.293-297
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• 2011

The purpose of this study was to evaluate recognition of occupation title for dental hygienist in high school students. Total 210 students of one high school completed a self-reported questionnaire on sociodemographic characteristics, dental service utilization and occupation title awareness for health care personnels. Female and science tract students showed higher level of awareness for dental hygienist but showed no differences according to dental service utilization pattern. The study showed association between occupation recognition for dental hygienist and other health technicians. But there were no association between occupation awareness for dental hygienist and dentist, nurse. Gender, occupation recognition for medical laboratory technologists and physical therapist affect occupation recognition for dental hygienist.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.696-702
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• 2002

This study was conducted among the university students to evaluate the recognition of food calories through questionnaire. The subjects were 88 male and 230 female students in Chungnam. 67.4% of the subjects experienced nutrition education, 50.8% and 86.6% of them recognized daily calorie requirement and definition of calorie, respectively. There were significant differences in response rate about frequency of supper, experience and satisfaction of weight control, degree of knowledge of calorie, and need of nutrition education among the subjects with experience of nutrition education and recognition of daily calorie requirement and calorie definition. The calories of 14 food items (29.17%) were low recognized in subjects with nutrition education than in subjects without nutrition education. The results also show that the calories of 38 food items (79.17%) were highly recognized than the actual clories of them in total subjects. Especially, vegetables, fruits, and oils were highly recognized. The daily calorie intakes in the subjects recognizing calorie definition were lower than in the other subjects(p<0.05). In conclusion, university students highly recognized than actual food calories, and there was significant difference in degree of recognition with various factors, such as nutrition education, knowledge of calorie, and weight control, and therefore showing a strong need of proper nutrition education about food calories.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1439-1446
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• 2014

The purposes of this study were to analyze recognition and preference of native local foods in elementary school students in Gyeongsang-do and Jeolla-do, as well as compare regional differences in recognition and preference of native local foods between students in Gyeongsang-do and Jeolla-do. A survey was conducted on 300 elementary school students located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, there was no significant difference in terms of recognition score of overall native local food between students in Gyeongsang (9.43 out of 20 dishes for 254 students) and students in Jeolla (9.13 out of 20 dishes for 261 students). The recognition levels (4.88 out of 10 dishes) of native local foods in students in Gyeongsang-do were significantly higher than those (4.40 out of 10 dishes) in Jeolla-do (P<0.001). Second, the preference level (2.91 points) for native local food in students in Gyeongsang-do was significantly higher than that (2.72 points) in students Jeolla-do (P<0.001) based on a 5-point Likert scale. The preference level (3.03 points) of students in Gyeongsang-do for native local food was significantly higher than that (2.80 points) of students in Jeolla-do (P<0.001) based on a 5-point Likert scale. In conclusion, students in Jeolla-do perceived native local foods in Jeolla-do and Gyeongsang-do impartially, whereas students in Gyeongsang-do perceived native local foods better. The overall sample of elementary school students preferred native local food in Gyeongsang-do to native local food in Jeolla-do. Thus, there were regional differences in terms of recognition and preference of native local foods in elementary school students. To enhance the recognition and preference of native local foods in Jeolla-do, food culture and dietary education should be carried out.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.1-13
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• 2005

This study focused on the consumers' recognition of regional cuisine in Kyonggi province. Above all, the study was conducted being related to the tourism merchandising strategy based on the purposes of this study such as the establishment of concept of regional cuisine in Kyonggi province, its recognition and interest, and literature study was also conducted with empirical study. The results are as follows: First, to the question about whether they know the regional cuisine in Kyonggi province or not, 44% of respondents answered they don't know it well, which means recognition is very low. Second, to the question about the recognition of regional cuisine in Kyonggi province, Sujebi(a clear soup with wheat flakes in it) and Nengkonggugsu(iced bean noodles) of main dish, Samgyetang (chicken broth with ginseng and other ingredients) and Galbitang(beef-rib soup) of side dish, Moguachunghwachae(honeyed juice mixed with a Chinese quince as a punch) of drinks, and Kaedduck(a pie-shaped cake made of some rough flower) of desserts were highly recognized.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.23-29
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• 2011

The objectives of this study were to investigate the effects of brand familiarity and brand recognition on the acceptance of 10 commercial Korean rice wines (yakju). For the consumer preference testing, 104 rice wine drinkers (males, 56; female, 48) from their 20's to 40's were recruited. Consumers first rated the preferences and purchasing intent of the samples without accompanying information about each sample. During a break, brand familiarities and demographics were surveyed. The consumers then rated the preferences and purchasing intent with information about each sample. An analysis of variance was constructed to evaluate the effect of gender, age, and samples on the liking and purchasing intent of the rice wine products. Significant differences were observed for the likings and purchasing intents among the 10 samples with and without brand information, respectively. A paired t-test was performed to evaluate the effect of brand recognition between with and without brand information. A significant effect of brand recognition was confirmed, particularly for the samples with higher levels of brand familiarity. Internal preference mapping was performed to understand the overall relationships between each consumer's liking of the 10 samples with and without brand information. Acceptance tended to shift toward more familiar products when the information was presented.

• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.101-111
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• 2019

This study was to examine association between working memory and social cognitive ability, and the influence of story-use on social cognitive ability. To this end, this study measured working memory(via n-back), and randomly assigned 82 participants into three groups(5th level intentionality, 3rd-level intentionality, and exposition conditions), and then compared the accuracy of perspective taking and emotion recognition(RMET: Reading Minds in the Eyes Test) as social cognitive ability. The results suggested that perspective taking accuracy was significantly associated with working memory capacity, whereas emotion recognition accuracy was not. Contrary to the hypothesis, perspective taking in the 5th-level intentionality story group were significantly lower than those in the 3rd-level intentionality story group. Emotions recognition accuracy was not significantly different among the three groups. Overall, this study produced inconsistent results, which has been discussed in terms of theory and methods.