• International Journal of Costume and Fashion
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• 제15권2호
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• pp.49-62
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• 2015

The purpose of the study was to investigate jean consumption among middle-aged Korean women and the characteristics of consumers as potential jean consumers. The data were collected from the survey of 238 Korean women aged 45 to 64 years old. The respondents prefer outlet store to other retail outlets and wear jeans mainly for travel, grocery shopping, and outing. The main reason for not wearing jeans is body change, which leads to poor fit in abdomen and waist area. The sample was clustered into two groups based on interest in jeans: high-interest and low-interest group. From the examination of group differences, the high-interest group rated conformity/brand reputation, scarcity, and attractiveness of appearance significantly higher compared to the low-interest group among the five clothing benefits pursued. No difference was found in obesity and body satisfaction. Group differences were found in recent purchase, price, number of jeans owned, and frequency of wearing jeans. The results suggest the characteristics of the potential jean market among middle-aged women in Korea. Implications are discussed.

• International Journal of Computer Science & Network Security
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• 제21권9호
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• pp.63-66
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• 2021

The technological advancement in computer vision has made system like grab-and-go grocery a reality. Now all the shoppers have to do now is to walk in grab the items and go out without having to wait in the long queues. This paper presents an intelligent retail environment system that is capable of monitoring and tracking customer's activity during shopping based on their interaction with the shelf. It aims to develop a system that is low cost, easy to mount and exhibit adequate performance in real environment.

• 유통과학연구
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• 제18권8호
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• pp.113-125
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• 2020

Purpose: The purpose of this paper is to investigate the effect of interaction between product category (fresh vs. indulgent product) and shopping options (shipping charge and delivery time) on customer satisfaction and purchase intent in an e-commerce context. When ordering groceries online, consumers begin to allocate a larger share of their grocery budget toward product categories that generally contain healthier items at the expense of product categories that generally contain more indulgent products. Moreover, customers are extremely sensitive to shipping options such as shipping charges and delivery time. Therefore, this research investigates the issue at a more segmented level to focus on the impact that one dimension of logistics service quality - product category, shipping charge, and delivery time have on customer satisfaction and purchase intent. Research design, data, and methodology: To test the theoretically derived priori hypotheses concerning product category, shipping charges, delivery time, satisfaction, and purchase intent, this research presented a scenario-based experiment. Eight treatment groups were assigned by the method of product category (fresh produce vs. indulgent product), shipping charge (free vs. paid), and delivery time (one-day vs. two to three days). A total of 240 subjects were divided into groups and exposed to one of the eight scenarios. Participant's purchase intention was the dependent variable, and ANOVA and L-matrix were used to analyze for main and interactive effects between factors. Conclusions: Results indicated that in tests 1 and 2, free shipping and fast delivery time increased consumer satisfaction as well as purchase intent, and fast delivery moderated the impact of free shipping on consumer satisfaction and purchase intent. Test 3 showed that the effect of free shipping on consumer satisfaction and purchase intent moderated by fast delivery for indulgent products. In contrast, fast delivery for fresh products moderated the effect of paid shipping on consumer satisfaction and purchase intent. Consistent with this proposed mechanism, the relative importance of fresh produce versus indulgent products highlights the effect of shipping options on consumer satisfaction and purchase intent when ordering the target product in an e-commerce context. We conclude with a discussion of the theoretical and practical implications of our findings.

• 전자공학회논문지 IE
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• 제43권1호
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• pp.67-72
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• 2006

무선 기술의 빠른 발달과 이동통신 사용자의 급증으로 모바일 커머스에서 각 소비자들에게 컨텍스트에 맞게 효과적으로 정보를 권유하는 서비스의 필요성이 점차 부각되고 있다. 본 논문에서는 컨텍스트 인식환경에서 모바일 커머스 서비스를 위한 차별화된 프로액티브 권유 기법을 제안한다. 제안한 기법에서는 컨텍스트에 따라 한번에 모든 정보를 권유하지 않고 레벨별로 차별화하여 프로액티브하게 권유하고, 소비자의 패턴과 프리패칭 기법을 사용함으로써 효율적인 권유 서비스가 가능하다. 이를 위해 제안된 기법을 설명하고 이를 모바일 커머스 어플리케이션 프로토타입에 적용해본다. 또한, 실험을 통해 기존 기법보다 제안된 기법이 우수함을 보인다.

• 대한인간공학회지
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• 제23권3호
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• pp.101-109
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• 2004

This paper reports the results on age and gender of Korean elderly people for the level of difficulty in performing household tasks (meal preparation, grocery shopping, house cleaning, laundry), personal tasks (dressing, bathing, grooming), transfer tasks (getting in and out of chairs, getting in and out of bath-tub, using stairs) and management tasks (using telephone, accessing mail, operating door locks). A questionnaire based on the Activities of Daily Living (ADL) scale was constructed and administered to 40 Korean elderly subjects aged from 65 to 84(mean age: 74.5, SD: 5.8) in Busan. Additionally, a logistic regression was performed with age (continuous variable) and gender as predictor variables, and reponses to individual questions as the categorical ordinal response variables. To determine appropriate age separation at which difficulty levels in performing activities of daily living change, a discriminant analysis was performed on the responses. All predictor variables were used in the analysis. Accommodating age related changes in functional abilities, and increasing functional independence of elderly people will entail significant design modifications to products, systems and environments for daily use and living.

• 한국생활과학회지
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• 제22권2호
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• pp.375-389
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• 2013

This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.

• 산경연구논집
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• 제12권4호
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• pp.7-13
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• 2021

Purpose: This study aims to empirically analyze the effects of user experience on satisfaction and repurchase in the online food market and to present implications. Online food markets have rapidly dominated the grocery market since their appearance, and online food purchases by middle and seniors as well as young people are increasing rapidly. Research design, data, and methodology: The survey was conducted on 268 consumers with experience in using online food markets, and the results of the survey were analyzed using SPSS statistical program to verify reliability and feasibility, and using structural equation modelling (SEM) using AMOS. This study positively analyzed the impact of satisfaction and repurchase intent by setting system quality, product quality, brand characteristics, and economics as user experience factors in online food markets. Results: The results showed that among online food market user experience factors, the quality of the product and brand characteristics have a significant impact on satisfaction. This means that consumers decide to purchase food through online food markets by considering high-quality products and brand value together. Conclusions: This study has broadened the horizon of recent research on online food market which has been rapidly increasing in the market triggered by Covid19, providing significant implications.

• International Journal of Advanced Culture Technology
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• 제11권3호
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• pp.302-309
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• 2023

This study aimed to develop a VR-based digital therapeutic intervention for the diagnosis and treatment of ADHD. The research combined medical data with virtual reality technology to develop an algorithm for ADHD diagnostic scales and implemented a VR-based digital therapeutic platform using a head-mounted display (HMD). This platform can be used for the diagnosis and treatment of ADHD in children and adolescents. Additionally, we four VR games were developed, including archery timing, Antarctic exploration, grocery shopping, and rhythm-based drumming(RBD), incorporating various psychiatric treatment techniques based on cognitive-behavioral therapy(CBT). To evaluate the usability of this digital therapeutic intervention, a group of experts specialized in counseling psychology participated in the study. The evaluations received highly positive feedback regarding the ability to access the system menu while wearing the HMD, the consistency of terminology used in menus and icons, the usage of actual size for 3D graphic elements, and the support for shortcut key functionality. The assessments also indicated that the games could improve attention, working memory, and impulse control, suggesting potential therapeutic effects for ADHD. This intervention could provide a daily treatment method for families experiencing financial constraints that limit hospital-based therapies, thereby reducing the burden.

• 한국콘텐츠학회논문지
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• 제16권9호
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• pp.560-568
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• 2016

한국은 2009년 의료관광을 국가의 신성장동력산업으로 선정하여 외국인 환자 유치활성화를 위해 정부차원에서 뒷받침을 해왔다. 그 결과 의료관광을 목적으로 한국을 찾는 외국인 환자가 증가하였고, 중국과 러시아 환자가 상위를 차지하고 있다. 이에 본 연구의 목적은 중국인 환자와 러시아 환자의 한국에서의 체험을 알아보고, 이들이 원하는 정보 요구와 체험한 활동의 만족도를 국적별로 파악하였다. 자료는 2015년 2월 1일부터 3월 15일까지 방한하여 의료서비스를 받은 중국, 러시아 국적의 환자를 대상으로 하였고, 유치 등록기관을 통해 우편조사를 실시하였다. 경험 측면에서는 중국은 뷰티제품이나 피부관련 제품을, 러시아 환자는 식료품 구매나 웰니스 관련 서비스를 더 많이 체험하였고, 두 국적 모두는 한국전통음식을 가장 많이 체험하는 것으로 나타났다. 또한 뷰티 제품에 대한 정보 요구도가 높았으며, 중국인이 한국전통음식에 대해 많은 정보를 얻기를 원하였다. 관광 명소 방문경험에서 만족도가 높았고, 그 다음은 의료경험이었다. 전반적인 만족도는 러시아 환자가 더 높은 것으로 나타났다. 중국, 러시아 외국인환자들의 실제 체험, 정보요구, 만족도를 확인하였으며, 추후 이를 반영한 컨텐츠를 개발하는 것이 의료관광객 유치에 도움이 될 것이다.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi