• KIEAE Journal
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• v.16 no.5
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• pp.29-37
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• 2016

Purpose: Indoor thermal comfort can be identified by combination of temperature, humidity, and air flow, etc. However, most thermal indexes in regard to thermal comfort are temperature dominant since it has been considered as a significant factor affecting to indoor thermal comfort The purposes of this study are to investigate indoor neutral temperature range of young Koreans with humidity perception, and to introduce a neutral temperature for temperature preference as well as temperature sensation in order to define the neutral temperature range chosen by occupants. It could be used as basic data for heating and cooling. Method: 26 research participants volunteered in 7 thermal conditions ($18^{\circ}C$ RH 30%, $18^{\circ}C$ RH 60%, $24^{\circ}C$ RH 30%, $24^{\circ}C$ RH 40%, $24^{\circ}C$ RH 60%, $30^{\circ}C$ RH 30%, $30^{\circ}C$ RH 60%) and completed subjective assessment in regard to temperature/humidity sensation and preference twice per condition in an indoor environmental chamber. Result: In RH 30%, sensation neutral temperature was $25.1^{\circ}C$ for men and $27.0^{\circ}C$ for women, and preference neutral temperature was $25.5^{\circ}C$ for men and $27.8^{\circ}C$ for women. In RH 60%, sensation neutral temperature was $23.6^{\circ}C$ for men and $25.9^{\circ}C$ for women, and preference neutral temperature was $23.4^{\circ}C$ for men and $26.3^{\circ}C$ for women. Neutral temperature increased with increasing relative humidity. Women were sensitive to humidity changes. Men expressed humidity changes as temperature variations. In most conditions, preference neutral temperatures were higher than sensation neutral temperatures, however, the preference neutral temperature for men in humid condition was lower than the sensation neutral temperature.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.572-582
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• 2008

The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade($4{\sim}6$ grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade($1{\sim}3$ grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness (29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.189-202
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• 2017

The purpose of the study is to investigate the effects of information search for Korean food brand on perceived risk and preference. To achieve this goal, using 10 exemplary restaurants appointed as Korean food brands in Seoul, a questionnaire survey was used to collect data through interview. Using the SPSS 21.0. total 296 responses were analyzed to test the relationship among variables. The findings are as follows. First, information search for Korean food brand showed that all external search, internal search and direct experience had a positive effect on preference. Second, there was no difference between information search for Korean food brand, risk perception and preference according to gender, but there was a significant difference between information search for Korean food brand, risk perception, and preference according to their age. Third, indifference moderated the relationship between external and internal information search and Korean food preference. Fourth, maladjustment moderated the relationship between external information and direct experience for Korean food preference.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.499-507
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• 2010

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

• Journal of Families and Better Life
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• v.17 no.3
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• pp.33-46
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• 1999

The purpose of this stud was to investigate how the children's perceptions of interpersonal relations(parent, family and peers) and self are related to social preference. The subjects of this study were 625 children of 5th and 6th grade in 4 primary schools in Tajon. Social preference was highly correlated with perceptions of peer and of father. The direct path between boy's perceptions of parent/family and peer ratings of social preference was no longer significant whereas there was a significant path mediated by their perception of self. This suggests that boys and girls' peer representations were established for the role as mediators between parents/ family representations and peer ratings of social preference. In addition negative representations of self and others were found to be associated with increased social impairment and less positive status in the peer groups.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.81-93
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• 2021

The purpose of this study was to analyze the image, perception, and preference type of high school students of Hanbok and examine the differences according to gender and participation in Hanbok classes. For this purpose, a survey was conducted with 438 high school students in Busan. Frequency analysis, chi-square test, t-test, and F-test were performed using the SPSS and the results were as follows. Firstly, for most high school students, Hanbok has an elegant image, but it was also confirmed that they perceive Hanbok to have a splendid image due to its exposure in mass media and SNS. The image of Hanbok differed by gender and participation in Hanbok classes. A higher percentage of male students than female students perceived Hanbok to have rustic image. Secondly, the type of hanbok that high school students prefer was traditional Hanbok, followed by fusion Hanbok, casual Hanbok, and fashion Hanbok. Hanbok preference type differed by gender and participation in classes. Group participating in hanbok classes showed a higher preference for fashion Hanbok than those who did not. Thirdly, high school students' perception of traditional Hanbok was above average. By subcomponents, it was shown in the order of 'esthetics', 'sustainability', and 'practicality'. It was found that there were statistically significant differences in traditional Hanbok perception according to gender and participation in Hanbok classes. Female students evaluated more positively for traditional Hanbok than male students and students who participate in Hanbok classes evaluated traditional Hanbok more positively than non-participating students.

• Journal of the Korean Home Economics Association
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• v.43 no.8 s.210
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• pp.83-98
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• 2005

The purpose of this study is to examine consumer's relationship benefit perception for fashion products and to examine the influence of relationship benefit perception on consumer satisfaction based on consumer characteristics. Data for this research were collected by surveying 766 women older than 20 years old in Seoul, Gwangju, and Gyeonggi-do. The following is a summary of the conclusions reached from this research: (1) Relationship benefit perception was divided into five separate areas: informational benefit, emotional benefit, special treatment benefit, economic benefit and social benefit. (2) Relationship benefit perception influenced consumer satisfaction. (3) There was a difference in benefits influenced on consumer satisfaction based on consumer characteristics such as sociability, relationship preference, and price importance.