• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1077-1086
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• 2009

In this study, the effect of clothing color preferences of adolescents on their self expression desires and fashion interest were investigated. These investigations were intended to understand some psychological aspects of adolescents and to make a contribution to guiding them in forming self identities and expressing themselves confidently through clothing. This research was based on 452 copies of questionnaires distributed to middle and high school students living in Seoul and other metropolitan areas from the middle of March to the beginning of April, 2008. The results were as follows. First, there was a significant difference in clothing color preference and clothing color tone preference between male students and female students. Second, the factor analysis which has been performed by taking assimilation, individuality, recognition, and image management as composing dimensions of self expression desire shows significant differences between these dimensions. Third, the difference in the self expression desires according to clothing color preference showed that the group preferring cool colors and the group preferring warm colors possessed the same highest self expression desires. And, it was revealed that the clothing color preference was a significant variable influencing fashion interest. Fourth, the effect of self expression desire on the fashion interest degree showed that recognition was the most significant factor and image management was the next.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.746-755
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• 2009

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• East Asian mathematical journal
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• v.39 no.4
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• pp.455-478
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• 2023

Expectations and interests in blended learning are increasing as universities respond to the educational flow of transition to e-lernring. This study tried to explore and understand the meaning of and the properties of blended instruction. In addition, through the literature review, this study was to find out how bleanded learning affected in teaching and learning situation. Particularly, it was to find out students' preference to the type of blended instruction. Those types are the mixed of or the unique of class instruction(off line), on line, and recorded instruction. To investigate learners' preference to the type of the instruction and also the reason of the preference, in this study, the 27 undergraduate students of the fourth grade in the major of mathematics education in the C university located in G area. By the result, most students preferred the mixed type of instruction involving off line and recorded instruction. The reason is that they could attend to the class while participating in the group activity positively and understand the content through the communication in depth and the instructor's feedback. Because of this reason, they did not prefer to the only one type insturction such as the recorded type.

• Journal of the Korea Convergence Society
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• v.11 no.12
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• pp.439-449
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• 2020

This study aimed to identify factors influencing the preferences for end-of-life (EOL) care among undergraduate nursing students. In this cross-sectional study, data were collected from December 2017 to February 2018. This study included 217 undergraduate nursing students. Factors influencing the preference for 'autonomous physiological decision-making' were the following: education level(by grade), having biomedical education, attitude towards death, and attitude towards life-sustaining treatments (LSTs). Preference for 'decision-making by healthcare professionals' was related to having a religion. Factors influencing the preference for 'spirituality' were education level, having a religion, and academic major satisfaction. Preference for 'pain control' was associated with education level, experience with dying patients, bad self-rated health, attitude towards death, and attitude towards LSTs. The study findings suggest that education regarding LSTs, EOL care, and EOL decision-making in nursing curricula is essential.

• Journal of The Korean Association For Science Education
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• v.22 no.5
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• pp.1010-1029
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• 2002

The purpose of this research was to survey middle school students' preference for science and its causal factors, so as to analyze the causal relationships between them. Preference for science and its causal factors were defined theoretically, and a theoretical model was constructed to measure them and analyze the causal relationship by structural equation modeling. According to the theoretical model and a pilot test, a questionnaire was developed with three parts; the background information of a respondent, the preference for science, and the causal factors of preference. The questionnaire was administered to one class per grade of randomly selected 8 middle schools from 4 areas across the country, and 819 students' data were collected. Preference for science was defined as a state of mind. It revealed to what extent, and how, one likes science. It consisted of 3 categories - 'emotional response', 'behavioral volition', 'valuational comprehension', and each category was divided into two subcategories. Causal factors affecting the preference for science consisted of three categories - personal, educational and social factors, and each was divided into 2 or 3 subcategories. Middle school students' preference for science was middling as a total. Curiosity about contents of science and valuation of science were high, comparatively, but behavioral volition about science was especially low. Students' responses to the causal factors were relatively high in every educational factor and sociocultural valuation of social factors, but relatively low in socioeconomic rewards of social factors, and especially low in personal factors. The causal relationship about the preference for science was investigated by multiple regression analysis and path analysis, using the structural equation model. Multiple regression analysis about the preference for science and its causal factors revealed important factors. The important factors were personal ability, the personal traits, rewards in school science, and contents of school science in order of magnitude of standardized regression coefficient ${\beta}$. Stepwise regression analysis with each of the subcategories of the preference for science as dependent variables showed what factors were important in each subcategory. According to the result of structural equation modeling, personal factors affected 'emotional response' and 'behavioral volition' directly, and social factors affected 'valuational comprehension' directly. Educational factors affected all categories of the preference for science by influencing not only 'emotional response' and 'valuational comprehension' directly, but also 'behavioral volition' indirectly. The way to promote middle school students' preference for science was suggested, based on the analysis result.

• Journal of Korean Elementary Science Education
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• v.24 no.4
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• pp.435-442
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• 2005

For this study we conducted a survey far elementary students from 3rd to 6th grade. We performed a frequence test using statistic program and the cross-tabs between gender and grade. We then conducted a thorough interview with the students, after constructing several meaningful questions reflecting the results of survey. As a result of this study, it was critical to arrange interesting inquiry activities in order to foster student's preference for science and attract them to get involved in the science class. We found that teachers were needed to be more flexible to make a group during the classes and teachers would succeed to reflect student's characteristics. In addition, it is necessary for the teachers to refrain from excessive advising or immoderate interrupting student's experiment activity. We conclude that only when the improvements in the curriculum for science education should be made, teachers would allow students to recognize its significances by themselves, and let them follow the inquiring process during the laboratory class for themselves.

• Journal of Nutrition and Health
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• v.23 no.4
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• pp.279-286
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• 1990

A nutrition education program has been designed for the children of obese or unbalanced dietary habits. A total of 120 children(60-obese and 60-unbalanced dietary habits) who were in 5th-6th grade was chosen for the program and the effectiveness of the nutrition education was evaluated. The nutrition education program was organized into daily lessons(3 wks). A booklet was made for the education and used during the education period, dealing with 5-Basic Food Groups and their functions, excess or deficiency in a human body, food exchange list, importance of health, obesity, unbalance dietary habits and of school lunch program were emphasized in every day session. dietary recall records were collected to assess their daily food intake and the amounts of meals were discussed. During the education period, booklets, wall charts, photographs, food models, VTR films and slide films were utilized. Assessment of effects of the nutrition education program was carried out by a nutrition knowledge test, food habit records, anthropometric measurements and food preference test. The nutrition knowledge scores were significantly improved after the education and the scores were higher on the children in the school with school lunch program. The anthropometric measurements and food preference test revealed no significant influences of the education on the children, showing that the education period was too short to change their eating behavior any may need a long-term education program. Food habit scores were improved after the education in both experimental and control groups. The experimental groups showed higher scores than the control group.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.