• 복식문화연구
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• 제12권4호
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• pp.511-528
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• 2004

The purpose of this study was to find out comparison of preference style and wearing style of pants and skirt by body perception and satisfaction. This research was done by a survey method. Descriptive Statistics, Coefficients MANOVA, Two-Way ANOVA, t-test and Duncan＇s test were used for data analysis. The results of this study are as follows. 1) The subjects with the highest dissatisfaction about waist girth prefer high waist pants. The subjects with longer waist wear high waist pants. The subjects with wider hips wear narrow down pants. The subjects with the thickest thighs prefer narrow pants but wear narrow down pants. The subjects with the highest dissatisfaction about calf thickness prefer narrow pants but wear wide pants. The subjects with the highest satisfaction about leg length prefer and wear calf length pants. The subjects with the thinnest calves prefer and wear tight pants. 2) The subjects with the thickest thighs prefer straight skirt but wear narrow down skirt. The subjects with the highest dissatisfaction about thigh thickness wear A-line skirt.

• 동아시아식생활학회지
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• 제17권6호
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• pp.780-788
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• 2007

The purpose of this study was to investigate the perception and preference for Korean Kimchi in Singapore. A questionnaire was answered by both male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results were as follows : the nationality of Kimchi as Korean was given by 86.9% of the participants, and 48.7% had eaten Kimchi. For their perceptions on Kimchi, the highest answer at a mean of 3.95 was 'Kimchi is a good side dish with cooked rice'. It was significantly different than 'Kimchi is delicious'(M=3.14, p<.05). In the evaluation of different kinds of Kimchi, taste was highest for anchovy dachi Kimchi(M=5.50) on the fourth day of fermentations, and overall acceptability was also highest for the anchovy dachi Kimchi(M=6.18) on the fourth day(p<.001). In the sensory evaluation by Kimchi use, the best taste was in the order of Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.67), and the order for overall acceptability was Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.92).

• 복식문화연구
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• 제12권1호
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• pp.151-167
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• 2004

The purpose of this study was to find out comparison of preference style and wearing style of jacket by body perception and satisfaction. This research was done by a survey method. Descriptive Statistics, t-test, Pearson's Correlation, Coefficients MANOVA, Two-Way ANOVA and Duncan's test were used for data analysis. The results of this study are as follows. 1) The subjects were less satisfied with larger or thicker girth of upper body. The subjects were less satisfied with thicker upper arm, lower arm, waist and lower abdomen. The subjects were less satisfied with larger or thicker girth of lower body. The subjects were less satisfied with thicker hips, thighs, calves, ankles, and longer crotch length. 2) The subjects with the highest dissatisfaction about neck thickness and length prefer jacket with collar but wear jacket without cellar. The subjects with the smallest bust wear jacket with short lapel. The subjects with wider shoulder wear jacket with narrower shoulder width. The subjects with more dissatisfaction about shoulder incline wear raglan sleeve jacket. The subjects with wider hips wear hip line length jacket.

• 수산경영론집
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• 제41권1호
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• pp.93-112
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• 2010

The purpose of this study is to understand general perception of utilizing whale resources and preference for implementing whale watching tourism. This article examines perception of whale resources and identifies preferred types of the whale watching program in the feasibility of a whale watching tourism. And also analyzing the causal effect between perception of the whale resources and intention for participating in regarding the types of whale watching tourism. The results of this study showed that there are high interest in protecting and preserving of whale resources and low intention to resume the operation of commercial whale hunting. For utilizing of whale resources, we need to consider developing whale watching tour as ecotourism. The interest and watching for whale resources have a high level of relation with participating intention in whale tourism. Participation of whale tourism will be induced by developing new types of whale tourism to meet the interests for whale resources, This approach is hoped by authors to provide useful data for implementation of whale tour program and establishing improvement plan of whale tourism.

• Animal Bioscience
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• 제36권8호
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• pp.1274-1284
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• 2023

Objective: Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable. In the current study, consumers' purchasing preferences affected by marbling and perception of quality were evaluated in a survey study. Furthermore, consumers' preferences for degree of doneness were investigated using both survey and consumer panel studies. Methods: The study was carried out in two phases. Firstly, a survey was conducted in Adana Province, Turkey to collect data related to the attributes affecting consumers' meat purchase decision and consumers' degree of doneness preferences. In the second phase, boneless ribeye was used to investigate consumers' degree of doneness preferences in a consumer panel. In addition, proximate analyses of the samples were conducted. Results: The survey study using pictures of marbling illustrations indicated that higher degrees of marbling might be considered too fatty to be purchased by consumers. Consumers' perceptions regarding the relationship between marbling and beef quality further indicated that marbling might not be acknowledged as a cue of a higher quality meat. Nevertheless, the results of the importance of some attributes related to intrinsic and extrinsic quality cues showed that consumers were looking for the cues that indicated not only quality but also safety of the meat during meat purchase. The results of both survey and consumer panel studies revealed that consumers might prefer higher degrees of doneness while consuming meat since a majority of the consumers' preference of degree of doneness was at least well done. Conclusion: This study revealed that consumer purchasing preferences might vary between countries regarding marbling and perception of quality. Furthermore, higher degrees of doneness could be the preference of these consumers. Thus, further studies are needed to increase consumer satisfaction in these countries.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2006년도 추계학술대회논문집
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• pp.641-648
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• 2006

This study investigates which sound quality indices except SPL raise annoyance response. For investigation, auditory perception experiments for road traffic noise with identical linear SPL were performed by Paired Comparison Method. The numerical results of a Paired Comparison experiment express relative preference about annoyance. So that these relative preference scores are to be correlated to sound quality indices, which are absolute, a transformation is required to go from the relative domain to an absolute and linear scale of preference. The results of the transformation will be the 'merit values,' which quantifies the annoyance(in this case) of the road traffic noise on a linear scale. Using multiple regression, a formula is established that can calculate predicted merit values. Furthermore, This investigation offers a method selecting sound samples that represent various sound quality indices values to use experiment.

• 아동학회지
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• 제28권1호
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• pp.95-113
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• 2007

This study used qualitative methods to understand kindergarten girls' perception of block play and to devise teacher strategies for encouraging block play for girls who had not participated in block play. Results showed that girls preferred art and home-dramatic play over block play. Girls' preference not to play with blocks was based on harassment by boys and confusion about how to build with blocks and the fact that pride in block structures could not be communicated to their parents at home. Consequently, a girls-only block play area was designed with appropriate accessories along with presentation of some Polaroid pictures. Results were that girls enjoyed block play and made ingenious block structures.

• 감성과학
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• 제8권3호
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• pp.253-263
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• 2005

본 연구에서는 제품의 선호도 평가를 위한 정보 탐색과정에서 영향을 미치는 요소에 대한 인지반응의 특성 파악을 기본 목적으로 하였다. 그리고 그 특성과 제품 선호도의 상관관계를 제품 사용 경험의 측면에서 고찰하였다. 이를 위하여, 휴대폰과 제안형 제품사진을 실험 자극으로 선정하여 두 단계의 실험을 진행하였다. 첫 번째 실험에서는 제시된 각 제품사진을 관찰한 후에 선호하는 순서를 정하여 배열하도록 하였다. 두 번째 실험에서는 앞에서 선정한 선호도 1순위와 10순위의 제품사진에 대하여 선호도 평가 시 최우선적으로 주목한 부분을 표시하고, 그 부분에 대하여 설명하도록 하였다. 실험 결과로부터 두 가지 결론이 도출되었다. 첫 번째, 제품의 사용 경험에 의한 경험적 기억 정보는 인지 대상의 선호도 평정(評定)에 있어, 그 인지 대상에 포함되어 있는 다양한 구성 요소에 대한 해석적 반응을 활성화한다. 두 번째, 제품의 비사용 경험은 선호도와 관계없이 인지 대상에 포함되어 있는 심미적 요소를 지각적으로 수용하는 반응을 유발한다.

• 패션비즈니스
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• 제10권4호
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• pp.1-15
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• 2006

The purpose of this study was to analyze the image perception of dress shirts according to perceiver's residency and shirts style, and to investigate the shirts preference according to style of dress shirts, and to find out the men's aesthetics consciousness for shirts, and to analyze between the image perception and the usage of mass-media, for developing the possibility & strategy of the dress shirts market in men's wear market for the apparel marketers and manufactures. For this study, the data obtained from 321 respondents were analyzed by descriptive statistics, Pearson's simple correlation, ANOVA. The results from the study were as follow ; The 6 stimuli for image perception rated on 5 point Likert-type scales in the 12 features were evaluated by perceivers. By the best 3 features abstracted, shirts style concepts were decided such as, Basic style by the best 3 features of the first stimulus, and Soft style by the best 3 features of the second stimulus, and Sophisticate style by the best 3 features of the third stimulus, and Modern casual style by the best 3 features of the fourth stimulus, and Modern mannish style by the best 3 features of the fifth stimulus, and Trendy style by the best 3 features of the sixth stimulus. The modern casual style was estimated highly by respondents in Daejon. The respondents in Seoul prfered the basic style to other style. There were significant differences in evaluating between preferences of shirts style and pattern. Of the 82 respondents(26.8%) with the preference of bold london stripe, the 52 respondents estimated Modern casual style in bold london stripe. The fashion consciousness of the respondents in Seoul was estimated higher than in Daejon. But, the respondents in Daejon in the consciousness for the coordination knit cardigan and V zone was estimated higher than in Seoul. Also, the 31 respondents with the preference of Sophisticate style were the highest in fashion consciousness. The respondents estimated that the first important thing in buying dress shirts is 'Design(41.4%). and next is quality(17.8%). Results revealed that Daks ranked best brand (13.7%), and Renoma ranked best two brand (6,5%). And, the 35.5% respondents estimated that the first important information which influenced on buying dress shirts was the store display, next was internet(15.9%). Finally, I propose that the best strategy for men with low fashion consciousness is to upgrade salesmen' coordination technic and fabric knowledge, and store management with story attracting customers.

• 한국치위생학회지
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• 제15권6호
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• pp.973-981
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• 2015

Objectives: The purpose of the study is to investigate the correlation with subjective oral health status and food preference in elderly people. Methods: Data were extracted from the fifth Korea National Health and Nutrition Survey 2010-2012. The survey data included general characteristics of the subjects, food preference, and subjective oral health status. Food preference was analyzed by assigning score to 63 food categories. The subjective oral health status consisted of toothache within a month, self-perception of oral health, chewing difficulty, mastication difficulty, and speaking difficulty. Data were analyzed by frequency analysis, descriptive statistics, ${\chi}^2$ test, t-test, and ANOVA using SPSS 22.0 program. Results: Elderly men had a tendency to have a liking for all food categories except for fruit. Difficulty in chewing and mastication was shown in those who had older age, lower education, lower monthly income, and national basic livelihood security. Difficulty in speaking was found in those who had older age, lower education, and national basic livelihood security. Self perception of oral health status was closely related to food preference for pulses and potatoes, fish, vegetables and others(p<0.05). Difficulties in chewing and mastication had relation to all food categories excepting cereals, lipids and sugars(p<0.05). Speaking difficulty were significantly different in pulses, potatoes, meat, eggs, vegetables, fruits, milk, dairy products, and others(p<0.05). Conclusions: Poor subjective oral health status was closely related to food preference. It is necessary to educate that maintenance of good oral health is to ingest the balanced nutrition in the elderly people.