• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.20 no.3
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• pp.158-164
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• 2009

Trichotillomania is a neuropsychiatric disorder characterized by repetitive pulling out of one's hair. We present a trichotillomania case study illustrating the effectiveness of habit reversal training, which has recently been found, in western countries, to be a very effective cognitive behavioral treatment. The refractory patient in our study had previously received 1 year of drug treatment and psychiatric consultation for the disorder. We administered 10 habit reversal training sessions, which was followed by an obvious improvement in the patient's trichotillomania symptoms. Our observations indicate that habit reversal training might be effective in the treatment of trichotillomania.

• Journal of the Korea Society of Computer and Information
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• v.20 no.7
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• pp.65-76
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• 2015

This study investigates predictors of continuance intention and purchase intention in mobile application(App) stores. This study identifies the structural relationships among app store quality, user habit, switching costs, user loyalty, continuance intention, and purchase intention in mobile application stores. The results indicate that user loyalty increases continuance intention and purchase intention and that user habit positively affects perceived switching costs and user loyalty. App store quality is a formative construct including quality of content, ease of use, and security. App store quality affects user habit positively. This study theoretically and practically contributes to the integration of influential factors for continuance intention as well as purchase intention.

• Journal of Plant Biology
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• v.22 no.1_2
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• pp.1-4
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• 1979

Wild soybean plants(Glycine ussuriensis) collected from Korea(47 strains) and abroad(41 strains) were grown under field condition and classified according to the growth habit. Seeds were analyzed for protein content. The results were as follows: 1. Wild soybean plants were classified into three groups each by seed size, growth habit of stem, leaf size and flowering time. 2. Seed protein was higher in the strains with large leaves, tendril, stem or late flowering. 3. Glycine gracilis, supposed to be the intermediate species between cultivated and wild soybean(according to the stem growth habit, straight or semitendril, and seed size) was medium in protein content of seeds. 4. The average protein content of Glycine ussuriensis, 43.2%, was highest in comparison with those of others such as G. gracilis, 37.5%, or G. max, 36.2%. 5. One hundred seed weight of Amphicarpaea trisperm, similar to the wild soybean, was almost same as Glycine ussuriensis, but protein content of this species was lower than wild soybeans.

• Journal of the Korean Home Economics Association
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• v.20 no.4
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• pp.106-112
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• 1982

In this study was made a survey of the dietary habit with too many likes and dislikes (one-sided dietary habit) of first grade primary school children on 1098 primary school children, in an attempt to provide data for an efficient nutrition management for children. The results of the survey were interpreted in term of the standard of education and the state of employment of the children's mothers, the standard of living, sex, the number of sibling, the order of birth, whether or not living together with grandmother, and the breast feeding period. From the results of this study it seems that the overprotection by mothers leads the children to one-sided dietary habit. The mothers listed the lack of nutrition knowledge and the lack of efforts for meal management as major reasons for that they failed to help their children form a good dietary habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.10-18
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• 1995

Nutrition knowledge of mothers who had middle-school studients was investigated using questionnaire about nutrition knowledge and food habit. The results were summerized as follows ; The mean score of nutrition knowledge was 25.3 (out of possible-80-80points), which score was slightly lower than those of other studies. the percentage of perceived knowledge and accuracy of the knowledge were 77.7% and 79.6%, respectively. these scores were influenced by general characteristics such as age, education, occupation, income, food expense. With decreasing age and increasing education level, family income, nutritional knowledge score, the percentage of perceived knowledge and accuracy were significantly getting higher. The levels of both perceived knowledge and accuracy on the necessi쇼 of vitamins and minerals were above 90%. However, the accuracy on protein quality and dietary fiber was below 40%. The better food habit a subject had, the higher was the nutrition knowledge score.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.563-576
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• 2011

The purpose of this study was to investigate night-time eating habits, and dietary habit and nutrient intake of university students in a particular area of Chungnam. We surveyed night-time eating status, frequency, and preference for eating foods at night in 458 university students. We divided the subjects into two groups according to their night-time eating habits and gender and compared dietary behavior, lifestyle, and nutrient intake between the groups. In total, 77.1% of the students ate a night-time snack. The major reason why they ate a night-time snack was hunger. The cost of the night-time snacks was 3,000~10,000 won and they ate mostly with their friends. The order of frequent night-time eating foods was beverage, milk and its products, snacks, flour foods, and fruits. The subjects with a night-time eating habit skipped breakfast, went to bed late, and drank alcohol more than subjects without a night-time eating habit. Total and animal fat intake of subjects with a night-time eating habit in both men and women were significantly higher than subjects without a night-time eating habit. In conclusion, night-time eating by university students may be a bad habit from the viewpoint of skipping breakfast, drinking alcohol, and eating a high fat diet. Therefore, in support of proper dietary management, it is necessary to form positive dietary habits, including night-time eating.

• The Journal of Society for e-Business Studies
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• v.16 no.3
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• pp.67-91
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• 2011

Smart phones play a significant part in the evolution IT industry. In domestic market, smart phones have grown rapidly. However, until today, precedent studies on smart phones, particularly about the reason why consumers use smart phones are uncommon. Thus, in this study we adopted IS continuance and habit theory to study smart phones' use behavior. The results reveal that perceived usefulness and perceived ease of use, satisfaction of smart phone usage, continuous use, and habit showed the causes and effects relationships. The results indicated that perceived usefulness and perceived ease of use had a positive effect on smart phone user satisfaction. Moreover, smart phone user satisfaction had a positive effect on the smart phone habits and explorative use. However, smart phone user satisfaction showed insignificant effect toward exploitive use. That is, satisfied users regularly use the smart phone but need to formulate habit of use, and then influence exploitive use. Habit showed a positive effect on both exploitive use and explorative use, Finally, we found that users are likely to pay more attention on new features of smart phones while they are using the devices.

• The Journal of the Korea Contents Association
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• v.15 no.11
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• pp.447-455
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• 2015

In the highly competitive coffee market, it is important to understand consumer purchase mechanism. Although consumers repeat decision-making about coffee purchase, most studies on service management do not consider habit construct. This study identifies repurchase intention and service habit as key drivers of comsumer purchase. Moreover, thus study investigates the effects of consumer satisfaction, perceived service quality, and brand awareness on consumer's purchase behavior. Data collected from 233 female university students were empirically tested against a research model using partial least squares. The analysis results showed that service habit significantly influences comsumer purchase, whereas purchase intention does not affect it. Both consumer satisfaction and brand awareness play an important role on the formation of service habit. Moreover, the results found that perceived service quality significantly affects consumer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.31-40
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• 1994

This nutritional survey was conducted from January 20 to February 8, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of housewives living in Andong district, rural area of Korea. The subjects of this survey were 181 rural housewives living in Andong area. The completely answered questionnaires were analyzed for nutritional knowledge, food habit, nutritional attitude, food preferences and nutrient intakes of rural housewives. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (79.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.6%. The average nutritional knowledge score was 7.93 out of possible 15 points, and food habit score was 5.08 out of 10 points. Most of the subjects belonged to "Fair" or "Poor" food habit group, which is considered to be relatively bad. With increasing age, the percentage of perceived knowledge, accuracy, and nutritional knowledge score were getting lower. Food habit score and nutritional attitude score were getting lower with increasing age, too. The correlation between nutritional knowledge score and food habit score was low(r=0.01). The correlation between nutritional attitude score and food habit was low, too(r=0.15). Food preferences for kimchi, cooked rice, potato, milk, beef, chicken, and carrot were high. Average calorie and protein intakes of the subjects were 1915.7㎉ and 77.0g respectively. The ratio of caloric nutrients intake was carbohydrate 65.9%, protein 14.9%, and fat 19.2%.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.86-96
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• 2000

Food service management without nutrition education in school foodservice is hardly to improve nutritional status of school children. Therefore, this study was attempted to evaluate the effectiveness of nutrition education. The nutrition education was done for 82 5th grade children of 2 elementary school in Inchon. It has been performed for two month from Sep. 6 to Nov. 11, 1999. Also, to evaluate the effects of nutrition education, subjects were taken pretest for food habit, attitude, nutrition knowledge, and dietary intake through the questionnaires. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 1) The average height and weight for subjects are 141cm and 34.4kg. Most of the subjects had 2 siblings. 83.8% of the subjects has never been taken nutrition education. Otherwise, 85.2% of the subjects responded that they need a nutrition education. 2) For the food habit test results, the posttest mean scores increased. Food habit on vegetables showed significant difference between pretest and posttest(p<0.05). 3) The attitude test did not show the significant difference between pretest and posttest. 4) For the nutrition knowledge test result, the pre and posttest means were 47.59 and 57.12 respectively(p<0.001). 5) The correlations of food habit, attitude, and nutrition knowledge was positive relationship between food habit and attitude in the pre and posttest. 6) Intake frequency of foods increased for the most foods except meat, egg, milk, and drink as compaired pretest with posttest. Cereal, fish, and oil intake was significantly increased. 7) The intakes of most nutrients were increased, among which carbohydrate, fiber, calcium, and vitamin C intakes significantly different after education. The education period of this study was too short to improve their eating behavior and food choice and may need a long-term education and development of materials for nutrition education.