• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of The Korea Institute of Healthcare Architecture
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• v.17 no.2
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• pp.45-52
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• 2011

The visual sensory information in physical environments can induce or reduce occupants' stress. In healthcare settings, positive environmental stimulations can promote patient well-being by reducing their stress: poor health environments work against a patient's health. Changing the color in a patient room is an inexpensive process and thus finding better colors for healthcare settings is a cost effective method of improving healing environments. Color may have important implications for pediatric patients, but the investigation of Korean populations has been non-existent. The purpose of this study was to investigate Korean pediatric patients' color preferences for patient room design. The color preferences from 50 Korean pediatric patients were recorded and investigated for gender effects. A simulation method was used because of its reliability and feasibility, allowing for investigating the value of color in real contexts and controlling confounding variables. The overall color preferences from Korean pediatric patients showed that they preferred blue the most and white the least. Gender differences were found in red and purple. Girls preferred red and purple more than boys. The results from this study can help healthcare providers and designers better understand appropriate colors for Korean pediatric patient populations.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.547-559
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• 2018

Consumers are becoming increasingly interested in what kind of value their food has. Many studies have focused on consumers' preferences and willingness to pay for specific food values. However, few studies have asked consumers to consider or rank the importance of different food values. This paper determined consumers' food values by implementing the best-worst scaling approach and segmented consumers based on the relative importance of general food values that consumers place on them. Among a list of eleven food values (taste, safety, origin, appearance, price, environmental impact, naturalness, convenience, nutrition, fairness, and habit) which was compiled from previous studies on food preferences, on average, safety, nutrition, taste, and price were the most important values to consumers, whereas fairness, habit, appearance, convenience, origin, and environmental impact were the least important values. However, significant variation exists among consumers in terms of the relative importance of food values. To investigate the heterogeneity among consumers, a Latent Class Analysis was performed to classify consumers into subgroups based on responses to questions. Two latent classes were found and characterized as 'safety-nutrition' and 'taste-price'. The 'safety-nutrition' cluster represents 61% of the sample and a group of people who find safety and nutrition centered values to be the most important. Another cluster represents about 39% of the sample, and relative to the first group, this group finds price and taste values to be more important.

• Journal of Environmental Science International
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• v.33 no.2
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• pp.179-185
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• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• Environmental and Resource Economics Review
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• v.24 no.2
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• pp.251-281
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• 2015

This paper examines the perceptions of sustainability, which is conceptualised as cross-generational social preferences, on the formation of international environmental agreements (IEAs) in a two-stage game in two periods. There are two scenarios are considered: myopic and sustainable development scenarios. The myopic scenario assumes the decision makers only concern the present welfare. Whilst the scenario of sustainable development has two characters: cross-generational fairness and altruism. When both are taken into account, a coalition will be expanded. The numerical example indicates that the marginal cost of the total emissions is the crucial factor for the formation of IEAs. Only when the marginal cost is low, a sustainable system can be succeeded. While, the technological advancement may lead to a more efficient production per unit of emissions, it also encourages countries to emit more in total and have a lower level of welfare. The results confirm the importance of sustainability to IEAs. The lesson learnt from this study is: when decision makers are myopic, the system is unsustainable even if an IEA is formed. Only when the perception of sustainability is considered, the system could be sustainable. Regardless of the existence of IEAs, international environmental conventions shall not neglect the fundamental goal to pursue sustainable development.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.10 no.6
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• pp.33-43
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• 2007

The revised Urban Park regulations newly adopt Theme Parks in order to enhance richness and diversities of urban services to communities. However, the regulations ambiguously define the main facilities and service programs of the theme parks. And there have been increasing concerns about confusions in terms of the main facilities and service programs of the theme parks among landscape designers/planners, local governments and relevant field of areas. Misunderstanding on the facilities and service programs of the theme parks may lead to ruin the purposes of the new urban park regulations. In the lights of these, this paper tries to reach a consensus for main facilities and service programs of two theme parks including athletic park and waterfront park, based on measured potential users' preferences with a conjoint choice model. For waterfront parks, potential users show low preferences or negative responses to facilities which are perceived as un-environment friendly. They also show high preferences on ecological areas sitting near to streams. For athletic parks, potential users show demand to introduce something different facilities and atmosphere from existing athletic parks. The demands are particularly high for children's play ground facilities and service facilities. This study also show some methodological examples to compute the carrying capacity with two hypothetical alternatives. This approach might be beneficial for local governments which are wish to alternate the park size on the basis of local conditions such as their financial conditions and land availability.

• Journal of Korean Society of Rural Planning
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• v.21 no.1
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• pp.9-17
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• 2015

The purpose of this study was to analyze the preferences for the physical features of senior congregate housing. The survey was conducted to target the elderly households living in senior congregate housing and general elderly households living in the rural. The results of this study were as follows. Showed that housing conditions are more important than environmental conditions, elderly households living in senior congregate housing. Among them was the most important house prices and rents. Also among the external factors such as environmental conditions is the distance to the workplace were very important. So the elderly households living in congregate housing showed that more important considering the economic aspects. Finally, want to be the foundation of sustainable housing policies for rural elderly households.

• Environmental Engineering Research
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• v.20 no.3
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• pp.268-276
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• 2015

Solid waste production increases due to population and consumption increments. Landfill is the ultimate destination for all kinds of municipal solid waste; and is the most convenient waste disposal method in developing countries. To minimize investment and operational costs and society's opposition towards locating landfills nearby, proper landfill sizing and siting are essential. In this study, solid waste forecasting using Autoregressive Integrating Moving Average (ARIMA) was integrated with government future plans and waste composition to estimate the required landfill area for the state of Selangor, Malaysia. Landfill siting criteria were then prioritized based on expert's preferences. To minimize ambiguity and the uncertainty of the criteria prioritizing process, the expert's preferences were treated using integrated Median Ranked Sample Set (MRSS) and Analytic Hierarchy Process (AHP) models. The results show that the required landfill area is 342 hectares and the environmental criteria are the most important; with a priority equal to 48%.

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.4
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• pp.18-27
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• 2012

This paper proposes a management method for a coastal black pine forest landscape considering the parallax effect. For the study, 10 coastal black pine forests in Gangneung were investigated about the average width of the coastal forests, the average diameters, and the intervals of the pines. Categorizations were realized for the 3 types of scene(sea, field, mountain, residential area, commercial area), diameter(16cm, 22cm, 28cm) and interval(5m, 7m, 10m) to produce a total of 45 scenic simulations. An investigation was made on the scenic preferences using 45 simulation images with S.D, and Likert Scales. The results were as follows: According the comparison of scenic preferences, natural landscapes(sea, field, and mountain) ranked high among preferences, with fabricated landscapes(residential area, commercial area) ranked low. The highest scenic preferences were shown with the seascape and an interval of 7m between the trees. On the contrary, the interrelationship was very low between the visual quantity of the scenic's elements(green, sky, building, road etc.) and the scenic preferences. As the results of the factor analysis, the 3 sense factors of "Depth(78.0%)" "Diversity(l5.6%)" and "Spatiality(6.4%)" explained coastal scenic preferences. "Spatiality" showed significant differences at intervals of 5~7m, and 10m between trees. This shows coastal forest management based on the interval of 10m standard affecting scenic preference.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.