• 한국의류학회지
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• 제30권5호
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• pp.684-698
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• 2006

This study consists of the stimuli of a female model in her twenties with twenty-two different facial make-up. The subjects of this study are one thousand low hundred ninety seven purposive sampled-male and female grown-ups throughout the country. The period of the research was the December of 2004, one month, and the materials were analyzed by factor analysis, T-examination, analysis of variance, Cronbach's a, Duncan's Multiple Range Test. Here follows the result of the research. Firstly, Familiarity, Intelligence, Fitness, Charm, Tradition and Youth were came out as the result of factor analysis of make-up color image perception. Secondly, in age/lip color perception of bright skin tone, there was difference of Intelligence and Charm. In age/image make-up perception of bright skin tone, there was difference of Familiarity, Charm especially on Cool image make-up. Thirdly in habitant/lip color perception of dark skin tone, there was difference of Intelligence and Charm. In habitant/image make-up perception of bright skin tone, there was difference of Familiarity, Charm and of bright skin tone, Intelligence, Charm, Tradition and Youth. Fourthly, there were the interaction effects on the gender of perceivers and lip color and image make-up of perceivers habitant. Lastly, in preference rate, lip color was more affected by age and image make-up were more affected by perceivers habitant.

• KIEAE Journal
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• 제16권6호
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• pp.135-142
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• 2016

Purpose: The purposes of this paper are to investigate effects of indoor thermal environment on acoustical perception and effects of acoustics on indoor thermal perception, and to understand basic human perception on indoor environment. Method: Subjective assessment was performed in an indoor environmental chamber with 24 university students. Thermal conditions with PMV -1.53, 0.03, 1.53, 1.83 were simulated with a VRF system, a humidifier, a dehumidifier, and a ventilation system. Six noise sources - Cafe, Fan, Traffic, Birds, Music, Water- with sound levels of 45, 50, 55, 60 dBA were played for 2 minutes in random order. Temperature sensation, temperature preference, humidity sensation, humidity preference, noisiness, loudness, annoyance, and acoustic preference were assessed using bipolar visual analogue scales. The ANOVA and Turkey's post hoc test were used for data analysis. Result: Thermal environmental perceptions were not altered through 2 minutes noise exposure. Acoustical perceptions were altered by thermal conditions. The results were consistent with previous papers, however, the noise exposure time should be carefully considered for further development.

• 아동학회지
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• 제30권5호
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• pp.73-85
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• 2009

The purpose of this research was to compare mathematically gifted students with non-gifted students in perception of learning environments, learning ability beliefs, and preference for problem-solving and task. Thirty-seven mathematically gifted students and 75 general students in middle school completed questionnaires about perceptions about mathematics. Data were analyzed by ${\chi}^2$ test and t-test. Compared with general students, mathematically gifted students estimated their talents for mathematics higher, studied mathematics more, expended more time and effort to solving difficult problems, put learning mathematics itself as their primary purpose for studying mathematics and regarded inappropriate environments as the major obstacle to mathematics study. Mathematically gifted students perceived their parents' support higher, solved problem creatively, and had higher preference for challenging tasks.

• 복식
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• 제55권5호
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• pp.43-54
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• 2005

This study was designed towards female college students to find out how increasing promotional marketing means are affecting the evaluation of clothing products; qualify perception, value perception, and purchase intention. 704 female college students participated in this study and SPSS package was used to analyze gathered data. The results of this study were as follows: First, the use of sales promotional means and preference had a significant difference among students demographic factors(residence, whole Income of the family, allowance, and clothing expenses). Second, qualify perception, value perception, and purchasing intention were the three factors of clothing product evaluation. Third, normal price and $30\%$ sale price clothing was perceived as high quality product and $50\%$ sale price clothing was perceived as high valued product. Purchasing intention was high when low price was suggested or promotional gift was given. Fourth, when considering product price as the factor of product evaluation, there were significant difference between the prices of product. And also, considering the product price, there were significant difference among factors of product evaluation and sales promotional means. Fifth, there was significant correlation between qualify perception, value perception, purchasing intention, usage and preference of promotional means. Further more, value perception was main factor that affected purchasing intention.

• 한국실내디자인학회논문집
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• 제23권6호
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• pp.42-50
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• 2014

The purpose of this study is to analyze the change of perception and to measure the degree of interaction between the lighting and the finishing materials according to preference types and the impacted factors to the spatial sensitivity of users. To do that, the this change was grasped through the experiment with Likert Scale and ANOVA of SPSS program to the simulated images. The result of this study is as following. Firstly, the personal difference in the perception of space comes from 'attention' in information processing process. The degree of the perception of users change strongly by lighting in the space expressed the 'modern natural'. Secondly, the atmosphere and the degree of perception are different in the preference of users to the spatial sensitivity and in impacted factors which are thought by users in the space sensitives. The users who prefer the 'decoration' feel the mood more strongly in the space. But the users who prefer the 'active' and 'intimacy' are opposite to that. The difference to the degree of perception is greater in the 'classic natural' than the others under the lighting turns on. Thirdly, an in-depth research which is considered of the interaction among the various factors is needed for finding the design methods for inducing the sensitivity of users in the space. And the ranking of the impacted factors should be understanded and applied to the research regarding the changes of perception in the space. Finally, this study has the limitation to be adapted to all of the situation for the space design methods. But this will be a basic data to study the design methods for users's sensitivity in the space.

• 대한영양사협회학술지
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• 제23권3호
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• pp.285-299
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• 2017

This study was conducted to compare the perception and fast food usage patterns of adults classified by age in Busan. The survey was conducted from April 15 to June 15, 2017 by questionnaires and the data were analyzed using SPSS 24.0 Overall, 74.1%, 58.1%, 40.7%, 20.3%, 29.7% and 17.9% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s, respectively, consumed fast foods more than once a week. Additionally, 66.0%, 52.5%, 25.7%, 16.0%, 22.9% and 11.7% of individuals in their 20s, 30s, 40s, 50s, 60s, and 70s, respectively, preferred fast foods. There was a significant difference in the basis for choosing menu among the groups, with 'preference' and 'price' being most important to those in their 20s and 30s, on the other hand 'preference' and 'companion' being most important to members of other age groups. As their age increased, individuals spent less money on fast food. Overall, 81.5%, 59.9%, 50.0%, 40.1%, 46.3%, and 28.4% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s thought that fast food was a suitable substitute for a meal. Age affected the substitutability of fast food for a meal (P<0.001). Additionally, the ratio of individuals in their 20s and 30s that skipped breakfast was higher than in other age groups. In addition, age showed a significant positive correlation with obesity and dietary attitude, whereas it showed a negative correlation with nutrition knowledge, use frequency, perception degree and preference. Nutrition knowledge and dietary attitude showed no relationship with preference. These results imply that a nutrition education program should be developed and conducted to induce subjects to manage their dietary habit and develop healthier dietary patterns.

• 대한영양사협회학술지
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• 제19권4호
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• pp.356-372
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• 2013

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.

• 대한가정학회지
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• 제39권6호
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식품영양학회지
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• 제22권3호
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• pp.463-469
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• 2009

This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of 'special treat' or 'easy to digest', The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn't affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.