• Nutrition Research and Practice
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• 제16권1호
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• 인간식물환경학회지
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• 제22권1호
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• pp.53-63
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• 2019

The purpose of this study was to investigate the preference of plant environmental images for flower plant consumption. This study came up with a total of four treatments including one image without plants and three images with flower plants (three roses, rose gift, rose garden). We conducted a survey on 104 men and women through the Google (online) survey and analyzed the data. The preference was higher with statistical significance for environmental images with plants than the image without plants. The preference for environmental images of roses was highest in the order of rose gift > rose garden > three roses. As a result of the cross-tabulation analysis, it was found that there was a significant difference in the preference for environmental images of roses according to general characteristics such as educational background and residence type. In terms of educational background, 2-year college graduates showed higher preference for the three environmental images of roses with statistical significance compared to high school graduates, university graduates and masters or higher. As a result of determining the difference in preference according to residential types, residents of multiplex houses showed higher preference for the "rose garden" environment image than residents of detached houses (p < .05). As a result of examining stress and depression in everyday life, 48.1% (the highest) of the respondents answered that they were "under daily stress" and 48.1% (the highest) of the respondents claimed not to be "under much depression". This study investigated the difference in preference according to demographic characteristics and existence of plants, preference in environmental images using roses, correlation with daily stress and depression, and utility of publicity using photographic images of plants.

• Fisheries and Aquatic Sciences
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• 제26권5호
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• pp.355-365
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• 2023

The Pacific abalone, Haliotis discus hannai, is a highly valued and industrially important aquaculture species with growing demands of the expanding abalone aquaculture industry. To explore the feasibility of using the brown alga, Sargassum horneri, as a potential substitute for abalone feed, it is important to identify the feed preference and attractant effect of S. horneri on Pacific abalone. Our experiments indicated that the feeding-associated movement of abalone could be detected using a video tracking system under indirect illumination with dim red light. To further analyze the attraction potentials of various test materials, preference analysis was performed using Avicel-coated glass plates with ground powders of various seaweeds (e.g., S. horneri, Saccharina japonica, and Undaria pinnatifida) and commercial abalone feed, together with coffee waste. Heat map analysis indicated greater attraction by the kelp S. japonica than by S. horneri and commercial feed, which showed similar preference levels. Feeding preference based on the area of Avicel eaten by abalone showed a significant preference for U. pinnatifida over S. horneri (feeding area: 68.6 ± 20.1% vs. 37.5 ± 22.4%, p < 0.05). Additionally, the feeding area was significantly greater for plates with S. japonica than for plates with S. horneri (44.0 ± 16.6% vs. 22.6 ± 15.4%, p < 0.05). There was no significant difference in feeding area between commercial feed and S. horneri (31.7 ± 11.6% vs. 31.6 ± 20.2%, p > 0.05). The methanol extracts attracted abalone in the following order: U. pinnatifida > S. horneri > S. japonica > commercial feed > coffee waste. To determine the attractive effects of the components of methanol extracts, mixtures of methanol extracts of commercial feed with increasing amounts of S. horneri were examined. The results showed a significant increase in feeding preference upon addition of S. horneri up to 50% and 75%, suggesting its potential for use as an appetite-enhancing feed additive. This study identified conditions that can be successfully used to monitor the movement of Pacific abalone; the results of preference analysis confirmed that abalone exhibited similar attraction and feeding preference for S. horneri, compared with commercial feed.

• 한국컴퓨터정보학회논문지
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• 제14권1호
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• pp.1-8
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• 2009

개인화 서비스와 같은 지능정보 시스템을 위해서는 사용자 선호도의 학습은 중요한 연구 분야이다. 본 연구에서는 채팅 도메인에서의 사용자 선호도를 학습하는 방법을 제시하며, 기존의 평면적인 사용자 선호도 모델의 문제점을 해결하기 위한 사용자 선호도 모델을 제안한다. 사용자가 선호도 학습의 대상에 대하여 얼마나 관심이 있는가를 나타내는 관심도와 대상에 대한 감성을 나타내는 호감도 라는 요소로 모델링 할 수 있다. 자연어 처리를 통해 현재 대화에서의 주제 탐지와 호감도 분석을 하고, 이를 이용하여 사용자의 선호도와 호감도를 학습한다. 시간의 흐름에 따라 변하는 사용자 선호도의 특징을 고려하여, 사용자 선호도를 세션, 단기, 장기 선호도로 나누어 계산한다. 사용자선호도 학습의 대상이 되는 키워드와 주제에 대하며 시간에 따라 변하는 사용자의 선호도 변화를 고려하여 선호도 결정을 한다 사용자 선호도 학습 효과의 검증을 위하여 사용자 평가를 하였으며 주제 선호도, 키워드 선호도, 키워드 호감도에 대하여 각각 86.52%, 86.28%, 87.22%의 성능을 보였다.

• 한국식생활문화학회지
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• 제20권1호
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• pp.1-14
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• 2005

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest $(3.97{\pm}0.65)$ for food preference, and vegetables ranked lowest for food preference $(2.46{\pm}0.68)$. Food preference in regard to cooking process indicated the highest preference was for fried foods $(3.80{\pm}0.68)$ and the lowest preference was for raw vegetables $(2.61{\pm}1.27)$ and namul $(2.85{\pm}1.13)$. Preference for taste ranked the highest $(4.30{\pm}0.91)$ but preference for looks recorded the lowest $(3.95{\pm}0.89)$. Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p<0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

• 유통과학연구
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• 제13권4호
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• pp.55-64
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• 2015

Purpose - Multi-dimensional prices comprise multiple components such as monthly payments and a number of payments rather than a single lump-sum amount. According to previous studies, an increase in the number of price dimensions leads to a massive amount of cognitive stress resulting in incorrect calculation, and deterioration in the consistency of the price judgment. However, an increase only in the level of complexity of calculating multi-dimensional prices does not always result in a corresponding decrease in the accuracy of price evaluation. Since diverse variables could affect consumers' purchase-decision-making process, the results of price evaluation would be different. In this study, an empirical analysis was performed to determine how the accuracy of price evaluation varies depending on the extent of the complexity of price dimensions using product involvement and brand preference as moderating variables. Research design, data, and methodology - A survey was conducted on 260 students, and 252 effective responses were used for analysis. The data was analyzed using t-test, one-way ANOVA, and two-way ANOVA. In this study, six hypotheses were developed to examine the effect of product involvement and brand preference on consumers' evaluation effort of multi-dimensional prices. Results - As the number of price dimensions increased, accuracy of price evaluation appeared to be low in high involvement, as expected. However, it showed no differences in price evaluation effort when the level of complexity of calculating multi-dimensional prices is low. When a small number of price dimensions are presented in both cases of high and low involvement, accuracy of price evaluation is much higher in a weak brand preference. On the contrary, a strong brand preference enhances an accuracy of price evaluation only in case of low involvement when the number of price dimensions is increased. An interaction effect of product involvement and brand preference on consumers' evaluation of multi-dimensional prices did not exist irrespective of the level of complexity of calculating prices being high or low. Conclusions - When the number of price dimensions is small, consumers' effort for price evaluation shows almost no difference without the moderating effect of involvement, and a weak brand preference leads to a higher accuracy of price evaluation in an effort to make the best selection. No interaction effect of product involvement and brand preference was found except for a main effect of brand preference. When a price is composed of multiple dimensions rendering it more difficult to calculate the final price, the effort for price evaluation was expected to decrease only slightly in case of combination of high involvement and strong brand preference. This is because people have a higher purchase intentions and trust for that particular brand. However, the accuracy of price evaluation was much lower in cases of high involvement, and there was no interaction effect between product involvement and brand preference except for a main effect of involvement and brand preference, respectively.

• 유통과학연구
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• 제11권10호
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• pp.5-15
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• 2013

Purpose - With the increase in fervor to purchase luxury brands, new social problems have arisen, such as excessive preoccupation with luxury brands and high preference for forged luxury goods. Therefore, the issues related to luxury brands, termed "Luxury Syndrome," have emerged as an area of great interest for researchers and practitioners. However, previous studies neglect to categorize this preference for luxury brands. Therefore, this study aims to identify the different purchasing behaviors of consumers using the types of luxury brands preferences as parameters. Research design, data, and methodology - This study arranges a causal relationship model assuming that purchase behaviors positively (+) affect typified preference for luxury brands and purchase intentions. We administered a questionnaire survey to the purchasers who bought luxury brands from department stores to secure additional data necessary to verify the hypotheses in this study. We then processed the data using SPSS 19.0. We further analyzed the basic data using frequency and descriptive statistical analysis, and verified the measurement tools through feasibility and reliability analyses. Moreover, this study uses multiple regression analysis to verify the hypotheses. Further, this study tests the path effect between luxury brand purchase attitude and purchase behavior, with non-intrinsic preference and intrinsic preference as the mediating variables. Results - Based on the results, the impact of tendencies of conspicuous consumption and self-monitoring on non-intrinsic preference was significantly positive (+), while the impact of tendencies of pursuit of a reference group, conspicuous consumption, and self-monitoring on intrinsic preference and purchase intentions was significantly positive (+). Further, non-intrinsic and intrinsic preferences positively (+) influence purchase intentions and the impact of non-intrinsic preference took an absolute portion. However, the tendency of dependence on brands negatively (-) impacts purchase intentions. The results showed that self-monitoring and conspicuous consumption tendencies have greater effect on purchase intention, which is mediated by non-intrinsic preference. In contrast, reference group following tendency has a greater effect on purchase intention, which is mediated by intrinsic preference. Conclusions - Based on the results, the study verifies that the consumption of luxury brands in Korea has not yet entered the settling period. The tendency for conspicuous consumption and the tendency for pursuit of the reference group were relatively important aspects for the consumers who prefer luxury brands non-intrinsically and intrinsically, respectively. Especially, it was found that the purchase intentions for forged brands originate from the tendency to depend on brands. Based on these findings, this study suggests the measures to develop and mature the luxury brands market, and reinforce marketing performance at the three levels, that is, government, distributors, and manufacturers. The luxury brands manufacturers should devote themselves to the production and design of products to catch the attention of mature consumers of luxury brands. The luxury brands distributors should then raise the level of Customer Relationship Management (CRM) for opinion leaders. Finally, the Government should prepare effective policies for the development of luxury brands and provide a variety of economic support.

• 한국초등수학교육학회지
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• 제17권1호
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• pp.67-86
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• 2013

본 연구는 수학영재학생들의 뇌선호유형에 따라 그들이 문제를 해결하는 과정에서 Schoenfeld의 문제해결 행동요인 4가지가 어떻게 활용되고 있는지를 분석하고 이를 통해 수학영재 수업 시 고려해야 될 뇌기능 분화와 관련된 교육적 시사점을 찾아보고자 하는 것이다. 연구 대상자는 BPI검사를 통해 좌, 우뇌별 선호도가 높은 6학년 영재학급 학생 4명이다. 분석 결과 좌뇌선호형 학생들의 경우 객관적이고 논리적인 판단을 좋아하는 좌뇌의 특성이, 우뇌선호형 학생들의 경우 주관적이고 직관적인 판단을 좋아하는 우뇌의 특성이 많이 관찰되었다. 또한 문제해결과정에 나타나는 Schoenfeld의 문제해결 행동요인도 뇌선호유형의 특성에 맞게 서로 다른 것들이 주로 선택되는 것을 확인하였다. 따라서 좌뇌선호형 학생들과 우뇌선호형 학생들이 각각 선택한 문제해결 행동요인을 분석하고 그들에게 상호 보완될 수 있는 문제해결 행동요인을 안내 및 제안해 줌으로써 뇌선호유형별 학생들의 문제해결지도에 활용할 수 있을 것이다.

• 한국의류학회지
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• 제23권4호
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• pp.541-550
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• 1999

The purpose of this study is to find out the factors that explain the sense of touch and preference of man-made leather. Date base of descriptors for man-made leather was collected by interviewing 50 consumers, 33 different kinds of commercial man-made leathers(synthetic leather and artificial leather) were assessed subjectively by 605 consumers using the 9-point scale of 34 pairs of bipolar descriptors based on the data base. Subjective ratings were analyzed by principal axis factoring with varimax rota-tion. The sense of touch of man-made leather is explained by five factors ; surface property stretchiness thickness& weight thermal property(warmth & coolness) and moisture property (sticky & clingy). The difference in the sense of touch of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leather is explained by three factors ; surface property stretchiness and quality. Higher preference is found in man-mad leather of better quality touch and softness.

• 말소리와 음성과학
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• 제1권2호
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• pp.151-162
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• 2009

This paper aims to investigate how tensification preference has changed over time and discuss how appropriately tensification preference is reflected in Principles of Standard Pronunciation and Standard Korean Language Dictionary. For this research, a questionnaire survey of tensification preference was conducted. 173 test words were used and 156 native Seoul speakers participated in this survey. The results have shown that tensification preference has gradually increased from older to younger generations. In addition, Principles of Standard Pronunciation and Standard Korean Language Dictionary do not reflect real pronunciation appropriately. Therefore, some ways of incorporating the actual pronunciation of Seoul speakers in the Principles of Standard Pronunciation and the Standard Korean Language Dictionary are suggested.