• 응용통계연구
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• 제31권3호
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• pp.315-328
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• 2018

다중요인분석은 관능검사에서 주로 이용되는 분석으로 상품의 속성과 소비자들의 기호도에 대한 자료 분석에 주로 이용된다. 본 연구에서는 다중요인분석을 상품의 속성, 소비자들의 기호도 등의 자료에 이용하여 소비자들의 특성에 따라 몇 개의 군집으로 분류하고 이를 부분 최소제곱 경로모형을 이용하여 분류된 군집의 특성을 파악해 보고자 한다. 향수의 속성에 대한 자료와 소비자들이 파악한 향수의 속성, 그리고 그들의 기호도에 관한 실제 자료를 다중요인분석을 이용하여 살펴보고 이 결과를 이용하여 소비자들을 4개의 군집으로 분할한다. 분할한 군집별로 제품의 특성을 파악하고 이를 최소제곱경로모형에 적용하여 각 군집의 특성을 나타내는 잠재변수를 추정, 군집별로 소비자들이 선호하거나 기피하는 제품의 특성들, 그리고 각 군집별로 제품들을 어떻게 지각하는지 등을 파악한다. 다중요인분석을 활용한 부분 최소제곱 경로모형은 제품에 대한 특성과 소비자들의 기호도를 동시에 분석하여 이들의 관계를 규명하고 분석 결과를 제품 개발과 판매에 적용할 수 있다는 점에서 유용한 모형이라고 할 수 있다.

• 동아시아식생활학회지
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• 제19권5호
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• 한국식품영양과학회지
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• 제45권8호
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• pp.1192-1201
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• 2016

본 연구에서는 다소비 횟감 어종인 광어와 우럭을 숙성, 냉동 후 해동, 침지 등으로 처리하여 감각 특성 차이를 유발하고, 이에 대한 감각 특성 및 소비자 기호도를 분석하여 횟감의 주요 품질 결정 감각 특성 인자를 규명하고자 하였다. 묘사분석 결과 회에서 인지되는 감각 특성은 윤기, 명도, 생선 향미, 비린 향미, 경도, 응집성, 탄력성, 촉촉함, 다즙성으로 나타났으며, 우럭의 경우 광어에서 나타나지 않은 오도독거리는 조직감 특성이 도출되었다. 전반적으로 소비자들은 광어와 우럭 모두 경도, 탄력성, 응집성의 조직감 특성이 강한 활어를 선호하였다. 그러나 광어의 경우 조직감이 기호도에 미치는 영향이 매우 큰 반면, 우럭의 경우 향미의 영향이 더 큰 것으로 나타났다. 광어와 우럭 모두 탄력성과 응집성 등이 강한 횟감을 선호하는 경향과 부드럽고 생선 향미가 강한 횟감을 선호하는 경향이 관찰되었다. 이러한 기호 경향은 회 섭취 빈도 등의 식습관과는 관련성이 없는 것으로 조사되었다. 향후 횟감의 기호 경향을 더욱 명확하게 도출하기 위하여 더욱 많은 표본 집단을 활용한 후속 연구를 해야 할 것이라 판단된다.

• 성인간호학회지
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• 제12권4호
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• pp.584-594
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• 2000

This study was the done to describe health behavior and determine affecting factors in middle aged women. The subjects of this study were 306 middle aged women, living in M city, during the period from June 28th to August. 31st 1999. The instruments for this study were Health Behavior Assesment tool developed by Kim (1998), Self esteem scale developed by Rosenberg(1965), the perceived health status scale by Lawston, et al.(1982), the Quality of life by Ro(1988), the attitude toward Climacteric symptom by Ji(1983). The data were analyzed using descriptive statistics, t-test, Pearson correlation coefficients and stepwise multiple regression. The result of this study are as follows; 1. The total mean score for Health behavior was 2.51(range 1-4). The mean scores on the subscale were 2.83 for nutrition, 2.81 for stress management, 2.71 for limitation of liking in the menstrual group, health behavior was 2.64. The mean scores on the subscale were 2.98 for nutrition, 2.85 for stress management, 2.82 for limitation of liking, 2.80 for energy conservation in the menopausal group, 2. The mean scores for cognitive-perceptual variables in the menstrual group were perception of health status: 2.61, quality of life: 3.17, self-esteem: 2.59, and attitude for climacteric symptom: 3.02. In the menopausal group the scores were perception of health status: 2.41, quality of life: 3.10, self-esteem: 2.62, attitude for climacteric symptom: 3.06. 3. Health behavior and self-esteem(r=.269, p=.000; r=.205, p=.042), attitude for climacteric symptom(r=.192, p=.005; r=.545, p=.000), quality of life(r=.385, p=.000; r= .195, p=.050) and health behavior were correlated positively, and the perception of health status and health behavior were correlated negatively(r=.-135, p=.050; r= -.207, p=.040 ) in the menstrual group and menopausal group. 4. Perception of health status, quality of life, age, self-esteem, job and marital status explained 33.7% of the variance for health behavior in the menstrual group; self-esteem and education explained 33.1% of the variance for health behavior in the menopausal group. In conclusion, health behavior should be considered when developing nursing strategies for middle-aged women, especially when dealing with perception of health status, quality of life, and self-esteem.

• 한국식품영양학회지
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• 제28권6호
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• pp.1071-1081
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• 2015

친환경농산물이 많이 소비되고 있는 반면에 소비자의 기호도에 관한 연구는 부족한 실정이다. 본 연구의 목적은 국내에서 시판되는 오이를 생식으로 섭취할 경우 소비자의 기호도에 차이가 있는지를 알아보고, 친환경오이와 일반오이에 대한 소비자 외관 기호도 차이가 있는지, 그리고 친환경오이와 일반오이의 물리화학적 특성을 연구하고자 하였다. 9점척도법을 이용하여 백다다기오이, 가시오이, 무농약미니오이, 유기농가시오이, 유기농조선오이에 대한 소비자의 기호도를 조사하였고, 전반적인 기호도에서는 백다다기오이, 유기농조선오이, 유기농가시오이를 선호하였다. 그러나 오이에 대한 기호도와 선호도가 다른 소비자의 소그룹이 있었다. 외관 기호도를 평가하였을 때, 친환경농산물 여부에 관계없이 유기농가시오이를 가장 선호하였다. 물리화학적 특성으로 껍질과 과육의 색도, 오이의 길이, 둘레, 무게, 수분활성도, 당도, 조직감(경도, 부서지는 정도)을 측정한 결과, 수분활성도와 경도를 제외한 모든 특성에서 시료간에 유의적인 차이가 있었다(p<0.05). 백다다기오이의 당도는 3.8 brix로 오이 시료 중 가장 높았고, 그 다음으로는 무농약미니오이와 유기농조선오이의 순이었다. 백다다기오이, 유기농조선오이, 유기농가시오이는 부서지는 정도가 다른 시료보다 높았다. 명도는 백다다기오이가 가장 높았으며, 무농약미니오이, 유기농가시오이, 가시오이 사이에는 유의적인 차이가 없었다.

• 한방안이비인후피부과학회지
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• 제9권1호
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• pp.146-158
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• 1996

We observed 79 patients, who visited the Department of Oph. & Otorhinolaryngology in Oriental medicine of Kyung Hee University Medical Center from July 1995 to June. 1996, with the complaint of decreased visual acuity. The results were as follows. 1. In the incidence of decreased visual acuity, men's was $46.84\%$(37 cases) and women's was $53.16\%$(42 cases), which showed that more women were suffering decreased visual acuity than men. In the incidence of myopic ametropia and astigmatic ametropia among the total patients, men's was $44.62\%$(29 cases) and $37.50\%$(9 cases) each, and women's was $55.38\%$(36 cases) and $62.50\%$( 15 cases) each, which also showed that more women were suffering myopia and astigmatism than men. 2. The average age of patients was 11.08 years at the first visit. The most were the patients from 6 to 15 years old, with 63 cases($79.74\%$). 3. The age of onset in the decreased visual acuity was mainly 6∼10 years with 45 cases($56.96\%$). In the case of myopic ametropia and astigmatic ametropia, the age of onset was also mainly 6∼10 years with 65 cases($60.00\%$), and with 12 cases($50.00\%$) each. 4. In ABO blood type, the frequency was, A type, O type, B type and AB type in order. In men, O type was the most, while in women, A type. 5. In the liking for cool or warm food or tepidity, the liking for cool food was the most in both men and women. 6. The type of decreased visual acuity was mainly myopic ametropia with 65 cases($82.28\%$). Astigmatic ametropia was $30.38\%$ with 24 cases, hyperopic ametropia $2.53\%$ with 4 cases, and the decreased visual acuity accompanied by amblyopia $7.59\%$ with 4 cases. 7. At the first visit, the average visual acuity of O.D. was 0.29 and that of O.S.. 0.24, which showed that O.S.. is worse than O.D.. The visual acuity below 0.2 was the most, $63.29\%\;in\;O.D..\;72.15\%$ in O.S.. 8. In the treatment period, 4∼7 weeks occupied $35.44\%$ with 28 cases, 8∼11 weeks $30.38\%$ with 24 cases, so the treatment period was mainly these two periods with 52 cases($65.82\%$). 9. The average frequency of acupuncture treatment per week was mainly 2.1∼3.0 times with 45 cases($56.96\%$). In this case, men was 24 cases($53.33\%$) and women 21 cases($46.67\%$), so men was more than women. 10. The frequency of herbal prescription was mainly Gamijungjitang and Gamijingjibogansan with 76 cases($85.39\%$).

• Journal of Acupuncture Research
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• 제18권6호
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• pp.14-26
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• 2001

Objective : Stroke is a serious disease despite of the recent improvement in medical treatment. Hence, identification of modifiable risk factors for stroke is important. This case-control study was done to demonstrate that relation between risk factors(familial history of stroke, hypertension, diabetes mellitus and heart disease), lifestyle factors(alcohol drinking, psychologic stress, exercise, liking salty and hot foods) and the incidence of stroke. Methods : We interviewed 214 stroke patients(116 in men, 98 in women) as case group and 205 non-stroke patients(118 in men, 87 in women) as control group from January 1, 2001 to July 31, 2001 in oriental hospital of Kyung Hee medical center. We investigated risk factors, lifestyle factors of stroke in all patients and stroke-subtype of case group. Stroke-subtype consists of cerebral infarction and cerebral hemorrhage. Results : The percentage of familial history in the case group was significantly higher than that of control group, especially in the patients of cerebral infarction. The most ordinary preceding disease was hypertension. And the preceding disease of hypertension, diabetes mellitus was associated positively with the risk of stroke. The percentage of exercise was significantly higher than that of control group. The percentage of alcohol drinking, psychologic stress within 1 week and liking salty and hot foods was higher in the case group. However, there was no significant difference between case and control group. Conclusion : According to the above results, we found that familial history of stroke, preceding disease(hypertension, diabetes mellitus) affected to the incidence of stroke and exercise might be predisposing risk factors for stroke.

• 한국식품과학회지
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• 제40권2호
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• pp.160-165
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• 2008

묘사분석 기법을 적용하여 시판소주 제품들의 관능적 특성을 정성적 및 정량적으로 평가하였으며, 서울에 거주하는 20대 남녀 224명을 대상으로 소비자 검사를 수행하여 브랜드 노출 효과가 주어졌을 때 소비자 기호도에 미치는 영향을 조사하였다. 소주의 묘사분석 결과, 향미 및 감각특성 13가지가 개발되었으며, 7가지 시판소주 제품 간의 모든 특성에서 유의적인 차이가 나타났다. 소비자 기호도 평가 결과, 브랜드 비노출 그룹의 경우 시료 간에 유의적 차이가 나타나지 않았으나, 브랜드 노출그룹의 경우에는 유의적 차이가 나타났고, 이들 중 서울지역에서 주로 판매되는 JIC와 DOC의 기호도가 높게 나타났다. 따라서 시판소주의 기호도를 결정하는 요인은 맛에 의한 영향보다 브랜드 효과 등 비관능적 요소의 영향이 큰 것으로 여겨진다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• 한국초등과학교육학회지:초등과학교육
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• 제41권4호
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• pp.690-700
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• 2022

이 연구에서는 초등 예비교사와 현직교사의 과학 PCK에 대한 학업 열정 수준을 비교하였다. 또한 예비교사와 현직교사별로 과학 내용학에 대한 학업 열정과 과학 교육학에 대한 학업 열정 수준도 비교하였다. 이를 위해 2학기에 교육대학에서 과학 관련 강좌를 수강하고 있는 비과학 심화전공 1~4학년 학생 182명과 초등학교에서 근무하고 있는 현직교사 161명을 선정한 후, 과학 내용학 및 과학 교육학에 대한 학업 열정 검사를 온라인으로 시행하였다. 연구 결과 첫째, 집단 내 비교에서는 과학 내용학에 대한 학업 열정의 경우 현직교사가 예비교사보다 '중요함'과 '좋아함'의 수준이 높았지만, 예비교사는 현직교사보다 '시간/에너지 투자'의 수준이 더 높았다. 과학 교육학에 대한 학업 열정에서는 예비교사가 현직교사보다 '시간/에너지 투자'의 수준이 높았지만, 다른 하위 영역에서는 두 집단 간에 유의미한 차이가 나타나지 않았다. 둘째, 집단 간 비교에서는 예비교사의 경우 '조화열정'에서만 과학 내용학에 대한 학업 열정보다 과학 교육학에 대한 학업 열정 수준이 더 높았다. 현직교사의 경우에는 '좋아함', '중요함', '시간/에너지 투자', '강박열정'에서 과학 교육학에 대한 학업 열정보다 과학 내용학에 대한 학업 열정 수준이 더 높았다. 마지막으로 연구 결과에 대한 교육적 시사점을 논하였다.