• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.980-989
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• 2012

This study examined 389 customers visiting restaurants located in the Guemo mountain resort who filled out self-administered questionnaires. The results showed that 60% of the participants dined out monthly. The 30 to 40-year-old age group did so the most frequently, dining out one to two times weekly. For men, the favorite menu item was the sanchejeongsik along side traditional liquor and for women was the samgaetang. By age, the 20, 30, and 60-year-olds selected samgaetang as their favorite, the 40-year-olds selected traditional liquor, and the 50-year-olds selected the sanchejungsik. The reasons for selecting the dishes were because participants previously enjoyed them or considered the dishes healthy, regardless of sex or age. Participants suggested that the sanchejeongsik and samgaetang be promoted for tourism, without significant differences between gender. The current findings suggest that the quality of certain local menu such as sanchejungsik and samgaetang could be improved to become more nutritious for future customers. Also, traditional Korean liquor may become even more popular with visitors to the Guemo mountain resort if paired with simple menu items such as jeon or muk.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.55-64
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• 1973

Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a $^{77m}Se$ neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2005.05a
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• pp.629-638
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• 2005

In this paper, we consider two issues in collaborative filtering, which are closely related with the number of ratings of a user. First issue is the relationship between the number of ratings of a user and the performance of collaborative filtering. The relationship is investigated with two datasets, EachMovie and Movielens datasets. The number of ratings of a user is critical when the number of ratings is small, but after the number is over a certain threshold, its influence on recommendation performance becomes smaller. We also provide an explanation on the relationship between the number of ratings of a user and the performance in terms of neighborhood formations in collaborative filtering. The second issue is how to select an initial product list for new users for gaining user responses. We suggest and analyze 14 selection strategies which include popularity, favorite, clustering, genre, and entropy methods. Popularity methods are adequate for getting higher number of ratings from users, and favorite methods are good for higher average preference ratings of users.

• Journal of Global Scholars of Marketing Science
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• v.8
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• pp.165-181
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• 2001

The purpose of this study was to observe brand awareness and to research brand image in on line and off line market of casual wear. This study was to observe consumer's seeking image also. The 600 reliable questionnaires were used for statistical analysis. A SAS statistical package including frequency table, Chi-square test was used. The results of this study were as follows: 1. Online research group and offline group had an association in brand awareness. 2. Consumers perceived natural, simple and comfortable image from Giodano brand. 3. The most favorite brand by online and offline group was Polo. The reason for their favorite brands were style > design > color in order. 4. Consumer sought simple, comfortable image in wearing a casual wear.

• Korean Institute of Interior Design Journal
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• no.11
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• pp.31-37
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• 1997

This study intens to provide available guideline of useful plants in interior and be used by designer. It focuses on evaluating the character of plants, the method of installation and the form of composition for suitable design of using plants. The study finds out that using plants in interior are necessary positively by 94% respondents. And results of factor analysis are that plants are needed for emothional stability(factor 1), visual charming(factor 2), and educational effection(factor 3). According to job, the group of students is visual charming (P=0.0037), the public servants and housewives is educational effection(p=0.0029). The most available space of plants as follows : Department(30.5%), Hotell(26.3%), House and Restuarant(12.7%). It has been identified that the public institution and commercial space are much indused plants. The most indused plants in house is ordered that the veranda, the living room, the entrance. This result is concerned about relation of natural light plants. The repondants reply that the favorite arrangement style is the corner form(63%), the center garden form(52.1%), the large planter(19.7%), the planter box(11.3%). They respond that they are more favorite light green color than dark, and mono color than mixture color. Finally, interior Designers should be understood the functional and aesthetic elements and the special interest about plants for developing desigv.

• Journal of Nutrition and Health
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• v.39 no.3
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• pp.307-315
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• 2006

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• Journal of the Korean Institute of Educational Facilities
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• v.5 no.3
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• pp.98-106
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• 1998

This paper is to find out a possibility that, adapting article 81 of regional finacing law, the community develops community facilities such as gymnagiums, swimming pools, and parking facilities in school site. The study requires an agreement about managements between the mayor and the superintendent of education. This paper also surveys community's needs with respect to use of school facilities before and after class, willingness to pay for the school use, and use of school facilities by private institutions. This paper adopts two experimental case studies to find a feasibility of community building construction in school sites. It also adopts dscriptive analysis of the statistics to find out the degree of willingness to use by community people. It is found, first, that regional finacing law permits community facilities' development in school sites and an agreement between the mayor and the superintendent of education about usage and profits should be made by the rate of construction fee and land cost. The second is that 65.8% of community people want to use school facilities such as gymnasium and school ground. And favorite series of physical exercise is swimming, baminton, tennis in order. The third is that 66.4% of community people have willingness to pay for the use of school facilities. The fourth is that school facilities such as class room, special class room, and computer room can be used by private institutions. 75% of community people agree to use school facilities by the private institutions. Favorite series on these are classes for reviewing the lessons, language classes, classes for playing musical instruments in order.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.501-508
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• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.5
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• pp.527-536
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• 2011

Diabetics often suffer from the complications of foot disease. Foot discomfort results from poor blood circulation. Thus, diabetics should wear socks that do not constrict the blood flow in the feet and legs. This study examines the design factors and performance requirements of socks for diabetics. We apply the results to the development of socks for diabetic. The participants in this study were 112 diabetic patients who had visited a hospital in Busan. We conducted statistical tests that included t-tests and chi-squared tests. The results depended on age and gender. Male and female patients did not differ from each other in the most favorite style; however, their second favorite style was different. The second most preferred style for male patients was calf-length socks, while the second most preferred style for female patients were ankle-length socks. Male patients preferred black or gray socks, while female patients preferred white socks. Socks for diabetics should be machine washable, easy to remove, non-slip, lightweight, comfortable, deodorized, and antibacterial.