• Korean journal of food and cookery science
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• v.23 no.6
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• Korean Journal of Applied Biomechanics
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• v.33 no.1
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• pp.25-33
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• 2023

Objective: The purpose of this study was to investigate the differences in static arch height and ankle stability according to the preference for insole height and hardness in the arch area. Method: The study participants were 20 adult males (age: 22.7 ± 1.8 yrs., height: 175.3 ± 4.3 cm, body weight: 72.5 ± 7.7 kg). First, the arch heights of all subjects were measured in static postures (sitting and standing). The inversion and eversion movements of the ankle joint were analyzed during walking (1.3 m/s & 1.7 m/s) and running (2.7 m/s & 3.3 m/s). The variables (static arch height, and inversion and eversion angle of ankle joint) were compared by classifying groups according to the preference for the height and hardness of the arch of the insole. First, it was divided into a high arch insole preference group (HAG, n=8) and a low arch insole preference group (LAG, n=12) according to the preference for the arch height of the insole. Second, it was divided into a high hardness insole preference group (HHG, n=7), medium hardness insole preference group (MHG, n=7), and low hardness insole preference group (LHG, n=6), according to the preference for the arch hardness of the insole. Results: First, the range of motion (ROM) of inversion-eversion at the ankle joint during walking was statistically smaller in HAG than in LAG (p<.05). Second, the arch height change of HHG was statistically greater than that of MHG and LHG (p<.05). Conclusion: In the case of flexible flat feet with a large change in arch height, providing a high hardness arch insole that can disperse foot pressure can improve comfort. It was found that people with high medial and lateral sway of the ankle joint preferred a low arch insole, but it is necessary to differentiate and compare the insole heights of the arch part in detail. In addition, in the case of fast motion such as running, the preference for the arch height and hardness of the insole was not related to the static arch height and ankle stability.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.3
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• pp.500-510
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• 2009

The purpose of this study was to examine the effects of facing plan on store image and preference of young casual fashion store. The subjects were 545 male and female university students in Chungnam province. The measuring instruments were 7 stimuli manipulated by facing plan, an important VMD element, and self-administrated questionnaire consisted of store image, store preference and subject's demographic characteristics. The data were analyzed by t-test, ANOVA and Duncan's multiple range test, using SPSS program. The results were as follows. First, facing type significantly affected consumer' store image; folded type had more neat and elegant image than other facing types, and face out type had most comfort image, whereas sleeve out type had discomfort image. Second, arrangement of facing types also affected store image; style arrangement had more sophisticated image than color arrangement in sleeve out type, and vertical and horizontal arrangement had more neat, sophisticated, attractive and comfort image than separate arrangement in folded type. Third, facing type affected store preference; folded type showed higher store preference than sleeve out type. Forth, arrangement of folded type affected store preference; vertical and horizontal arrangement showed higher store preference than separate arrangement. Fifth, store image and preference were different by subject's sex; male subjects perceived style arrangement as more elegant, characteristic and attractive image, and showed higher store preference than female subjects on separate arrangement of folded type.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.04a
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• pp.380-384
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• 2000

Effectiveness of information conveyance in reading is affected by several factors such as line length, letter size, line spacing arrangement as well as typeface itself. This study examined relative importance of these factors by asking people to read the texts that was constituted with non-square form letter and rank the preference of texts through conjoint analysis. In the case of reading time, justification was the most important factor, followed by leading, line spacing, letter width, line length, font size, font type in their order of importance. And in the case of preference decision, letter width was the most important factor, followed by font size, justification, line spacing, leading, line length, font type. The result will be useful in understanding how to consider human preference in the hangul typography.

• Journal of the Korea Society of Computer and Information
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• v.21 no.9
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• pp.57-63
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• 2016

The purpose of the study is to investigate the preference by emoticon types according to the gender of sender, emotion types of message and intimacy with the recipient. Results show that women mostly prefer to use dynamic and imaged emoticon than men. However, the preference of using text messages increases when both men and women express uncomfortable emotion. Especially, when users send family messages, they tend to prefer for text message. And when users send close friends messages, the preference for dynamic and imaged emoticon is high. When users send distant friends messages, the similar tendency is shown regardless of emotion. These results can provide the information to use emoticon in the filed of education and take advantage in digital education and mobile education.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.1
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• pp.116-125
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• 2011

In this study, a survey research was conducted on government employees in Busan Metropolitan City to identify the influence of cyber education factors (learning factor, learner factor, and learning system factor) on the preference for government employee cyber education offered by the government always learning system. Analyzed results, recognition of learning factor, learner factor, and always learning system were shown to have significant influence on the preference for cyber education, but no indication of influence by always learning support. This study intends to assist stimulating voluntary participation in cyber education and active commitment in learning activities through improving learning effect and fortifying convenient informatization education, with regard to activation of cyber education and improved preference for cyber education.

• Journal of Korea Multimedia Society
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• v.22 no.2
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• pp.210-224
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• 2019

Given a positive integer k as input, a spatial preference query finds the k best data objects based on the scores (e.g., qualities) of feature objects in their spatial neighborhoods. Several solutions have been proposed for spatial preference queries in Euclidean space. A few algorithms study spatial preference queries in undirected spatial networks where each edge is undirected and the distance between two points is the length of the shortest path connecting them. However, spatial preference queries have not been thoroughly investigated in directed spatial networks where each edge has a particular orientation that makes the distance between two points noncommutative. Therefore, in this study, we present a new method called ALPS+ for processing spatial preference queries in directed spatial networks. We conduct extensive experiments with different setups to demonstrate the superiority of ALPS+ over conventional solutions.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.