• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.356-361
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• 2020

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. This study was conducted on 398 Chinese international students residing in Gyeonggi area between October and December 2019. Among the total 373 survey subjects, gender was 183 male students (49.1%) and 190 female students (50.9%). This study was conducted by questionnaire method with reference to previous studies. There are significant differences in economic pursuit and taste pursuit for delivery food use, economic pursuit and taste pursuit for delivery food information, health pursuit and taste pursuit in delivery food ordering method, and economic pursuit and convenience pursuit for delivery food use (p<0.05). Delivery food usage time was significantly different in convenience pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05), and the delivery food preference menu was significantly different in economic pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05). The menu positive factors among satisfaction factors showed statistically significant differences in economic pursuit (β=0.188, t=3.531) and health pursuit (β=0.160, t=3.099) among food related lifestyle factors. In conclusion, this study presented the desirable direction of delivery food usage in Chinese students.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.193-205
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• 2001

The most prevailing consumption pattern of chicken was "Buy fresh and cook at home (79.8%)". The frequency of eating chicken dish was about "Twice a month". Total average of degree of Preference is "2.30". It is very much close to "Like (2.0)" rather than "Average (3.0)". The degree of preference of chicken decrease as the age increase. About 30% of the housewives have the experience of buying chicken "Cut-up". But "Whole chicken (79.7%)" was still used mostly for chicken dish at home. As the education background improves or living expense increases, housewives purchase chicken "Cup-up" more frequently. The major criteria in purchasing chicken was "Hygiene (67.4%)""Quality (55.2%), "Expiration date (36.7%)" follows next. The groups of ′Above 50 years′, ′Graduate school′ and ′More than 3 million won′show greater interest about "Health" than any other groups. Major chicken dish at home in Korea was "Chopped hot chicken (70.7%)". "Boiled chicken soup (43.2%) \" and "Ginseng chicken soup (39.3%)" follows next. "Order for delivery (57.4%)" increased rapidly for chicken consumption. Croup of ′20~30 years′ order chickens for delivery more frequently than other groups. But as the age of housewives increases, they cook at home more frequently. The most preferred chicken dish for dining-out were "Fried chicken (69.4%)" and "Spicy chicken (57.4%)". The preference of Korean traditional dish for dining out was decreasing except "Chuncheon chicken rib (14.2%)".2%)".

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.12-22
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• 2013

This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• Journal of Korean Academy of Nursing
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• v.29 no.2
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• pp.215-224
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• 1999

The study was conducted to centum the construct of individual perception and preference for work characteristics as personal factors influencing Korean nurses' job satisfaction. The subjects of the study were 231 nurses who are currently working in intensive care units and have been for a minimum of 6 months. The study used the Staff Perception and Preference Scale(Song et al., 1997) to measure the individual's perception and preference on the technical. practice. and management components of the ideal work environment. The Korean version of the Staff Perception and Preference Scale consists of 16 items on perception and 13 on preference with each item related on a scale from 1(not at all) to 4(a great deal). Psychometric testing revealed that the preference and perception scale is internally consistent with Chronbach's alphas of .83 for perception scale arid .80 for preference scale. The subscales of the perception and preference scale also showed acceptable reliability for the early stage of the development of the instruments with Chronbach alphas of .62-.76 and .69-.83 respectively. Criterion-related validity of the scale was tested by examining correlations with individual growth need that is conceptually close to individual preference. but not to individual perception. Individual growth need was significantly related to individual preference(r＝.63, p<.05), but the correlation with the perception scale was not significant. A separate factor analysis for the each of perception and preference scales was performed with a three-factor loading solution based on a previous study. The results on the staff perception scale confirmed with varimax rotation that the items were cleanly and strongly loaded on technique. practice and management components, which together explained 50.7% of the variance. The factor analysis on the staff preference scale also yielded a three factor solution that explained 56.7% of the variance. but items on technique and management components were loaded together. This phenomena may due to the current nursing delivery system in Korea where nurses never experience either shared governance nor case management, and as a results they may not be able to consider management roles as their potential extended roles. Therefore, more efforts should be given to enhance nurses' autonomy and decision making in the technique, practice and management components of their work environment. Meanwhile, there is a need for continuously confirming and developing tools for individual perception and preferences to effectively enhance job satisfaction among Korean nurses through innovative work environments.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.3
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• pp.115-132
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• 2007

The purpose of this research is that to study of musical performer's purchasing behavior, satisfaction and design preference, and to give the information for better performance costume market based on that result. The target for the survey is limited only for above 4th grade female students and have experienced more than three times of performances. Total 364 questionnaires are used for this research. The SPSS was used for the analysis. The results were, first, in the survey of place of purchasing, specialty shop for musical performance shop was the most. The most group for the budget that they spent was under 100,000 Won. Rational price for costume would be 150,000-300,000 Won. Most people purchase costume before 2 weeks and compare 3-4 stores mostly. There were not many complaints about being comfort for costume itself. The preference for costume was different depends on not only scale of performance but also whether solo, duet or trio or more. Also harmony with other person costume was most consideration factor when they perform duet or more. For the choice of shop factor following were considered the most important; various selections, kindness of sales persons and possibility for trying various costumes. However, locations of shop or delivery service were not important relatively. For the choice of costume factor, design color, comfort and functionality were considered the most important but price, quality and decoration were not. For 'the satisfaction after purchase costume' factor, people's opinions, best appearance on the stage and meeting image with themselves were considered the most important. Second, on the subject for 'design preference of costume based on type of performance', people chose different color of dress depends on what types of performance. In case of solo, they prefer vivid primary color; in case of trio or more, they prefer black; in case of duet, they prefer pastel tone. As for preference of sleeve design, all of them prefer non-sleeve type.

• Journal of Information Technology Applications and Management
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• v.12 no.4
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• pp.45-57
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• 2005

In order to provide personalized knowledge recommendation services, most web portals for organizational knowledge management use category or keyword information that portal users explicitly express interests in. However, it is usually difficult to collect correct preference data for all users with this approach, and, moreover, users' preferences may easily change over time, which results In outdated user profiles and impaired recommendation qualify. In order to address this problem, this paper suggests knowledge recommendation methods for portals using user profiles that are automatically constructed from users' activities such as posting or uploading of articles and documents. The result of our experiment shows that the Proposed method can provide equivalent performance with the manual category or keyword selection method.

• Journal of the Korean Society of Costume
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• v.50 no.5
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• pp.65-75
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• 2000

The purpose of this study was to survey about the suitability of maternity dresses on the market and thus to contribute for the maternity dress makers to produce clothes which are ergonomic and wanted by customers. The chief designers of the two major maternity dress makers were questioned about design and production planning, and 195 subjects who had an experience of delivery within a year were questioned about their consumer behavior, preference, and body fitting. The suggestions according to the results of the questionnaire of maternity dress makers and customers were as follows : 1. The most important item, an one-piece dress should be produced a lot more than other items. 2. The designs of maternity dress should be more simple, sophisticated, and natural. 3. The colors of pastel tone rather than trendy colors should be used. 4. The materials of maternity dress should be washable and able to help pregnant women's activity. 5. The front patterns of maternity dress should have more ease than the back patterns have, to cope with increasing abdominal girth and bust girth.

• Journal of Fashion Business
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• v.20 no.6
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• pp.19-31
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• 2016

Identifying the factors of emotional experience that arouse emotional responses will contribute to determining the relationship between the visual attributes of a salon and the emotional responses of humans, as well as the relationship between service factors and the emotional response of humans. The aim of this study is to examine the effect of the various e motional responses of customers on store preference and to thereby propose marketing strategies for offering an insightful service. The emotionally expressed vocabulary used by customers during their visit is also explored. 300 customers with previous experience of beauty shop services were surveyed and their responses were analyzed using SPSS 20.0 to define the problems. All the emotional experiences at the beauty salon influence the service satisfaction and re-visitation intention. The results showed that, as the customer's level of satisfaction with a service experience increases, the re-visitation intention increases. Of these results, only the service experience influences the recommendation intention. As the effective delivery of positive emotional services influences customers' revisiting intentions, beauty industry workers should be aware of each phase of the customers' emotions and try to provide customer-oriented services to appease these emotions. In addition, workers should strive to create service systems that induce customers' positive emotional responses rather than to offer merely stereotyped services.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.