• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Korean Journal of Ichthyology
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• v.24 no.4
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• pp.263-271
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• 2012

A female preference is a potentially complex function relating variation in multiple male traits with her probability of accepting the most optimal individuals as a mate. If mate preference is dominantly driven by additive fitness benefits, different females tend to be congruent in the decision of choice, whereas females will not necessarily share their mate preferences if non-additive benefits more strongly operate. Here, a sequential blocked design ($4{\times}4$) was applied to experimentally assess the relative contribution of additive and non-additive components to the female mate preference with Korean rosy bitterling, Rhodeus uyekii. In a total of 48 single stimulus presentations, behavioral elements of courtship activities were analyzed to derive the 'index of female preference'. Females showed a clear preference for males with more elaborate carotenoid colors, but mated randomly with respect to male body size and other color patterns. However, they were not individually consistent in their choice of mates, suggesting that non-additive components probably contribute to the evolution of female preference.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.181-188
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• 2017

Aronia is a superberry that contains antioxidants. Due to its nutritional value, it has received much attention and has been widely researched. In this study, the proportion of aronia powder applied to spelt wheat flour was measured with the pH ratio of the additive and respondents' preference was examined for the preferred addition to the additive population. As a result of the acidity measurement, the pH value tended to decrease as the amount of aronia powder was increased. As for the fermentation expansion rate, the volume of the dough added with aronia powder was measured to be slightly smaller than that without addition of aronia powder. Preference of breads with aronia powder added showed higher preference when 6% was added compared to when 3% of aronia powder was added. As a result of preference survey of breads containing aronia powder, the most preference was given to taste when 3% of aronia powder was added. Color, fragrance, and overall acceptance were the most preferred when 6% of aronia powder was added. Based on these results, the optimal mixing ratio of aronia powder to spelt flour bread was selected to be 6% of aronia powder.

• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.3
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• pp.98-108
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• 1999

The purpose of this research is to help outdoor space planning reflected real needs of apartment residents in the differentiation elements of outdoor space, by using USC trade-off game in three apartment complexes in Seoul. This game method was used to evaluate their preference, reliability of preference degree, satisfaction degree, requirement elements such as improvement, sacrifice, maintenance of present condition, and payment possibility for improving and maintaining present condition, in addition to their preference and payment possibility of differentiation of outdoor space in the apartment complex in the future. From the statical analysis, we found the following results: 1. Reliability of preference degree was valid, inasmuch as the first elements they preferred were the almost same as the last things. 2. Elements of preference were pedestrian ways, pedestrian security facilities, various athletic facilities, and variety and high-class facilities in a play ground. 3. Satisfaction degree of differentiation elements of outdoor space was low not only in total complexes but also in each complex. As a result of analysis, these elements were not satisfied with residents. 4. Most of the differentiation elements of outdoor space in three apartment complexes, except planting traditional trees, were required to improve and maintain present condition. The cost to improve and maintain these elements able to pay by them was about 2.18 million won. Through this result, these elements were not options but prerequisites for planning outdoor space in apartment complexes. 5. In the future preference elements of differentiation of outdoor space in apartment complexes were pedestrian and jogging ways, places with water, various athletic places and facilities, multi-function resting places, green spaces in experiences, pedestrian security facilities, various athletic facilities, variety and high-class facilities in a play ground, and payment possibility for these elements was about 3.20 million won.

• 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.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.123-131
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• 1998

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

• Science of Emotion and Sensibility
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• v.16 no.4
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• pp.545-556
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• 2013

This study has established the GUI design elements of mobile phones as color, text, layout, graphic icon, and video, under the purpose of exploring the relevance between such elements and brand preference among senior citizens. To accomplish the objective, a model and hypotheses were established, which were tested through a multiple regression analysis. The findings are as follows. First, when the statistical significance was examined by GUI design element of mobile phones, the following results were obtained: Color, text, layout, graphic icon, and video were statistically significant at the significance level given, indicating that such elements all affect brand preference. Second, the relative influence of GUI design elements of mobile phones on brand preference was revealed in the following order: text, color, video, graphic icon, layout. It indicates that boosting the brand preference of senior citizens for mobile phones requires considering 'text' and 'color' first before any other element. In addition, as the influence of 'text' and 'color' becomes greater, the brand preference also becomes higher.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.216-225
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• 2013

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was $3.06{\pm}0.32$, 'homesickness' score was the highest ($3.92{\pm}0.62$) and 'guiltscore' score was the lowest ($2.28{\pm}1.04$). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were 'restaurant' (49.6%) and 'school cafeteria' (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked 'Bulgogi' (26.7%) and 'Bibimbap' (21.9%). The recognition score for Korean traditional food was $0.70{\pm}0.27$. The preference score for Korean traditional food was $3.14{\pm}0.54$, and the favorite foods were 'Galbi' and 'Galbitang' while 'Ggakdugi' was the lowest. The eating frequency for Korean traditional food was $2.15{\pm}0.82$, and 'Baechukimchi' and 'Bibimbap' were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in 'Ddeokbokki' (r=0.470). The explanation power ($R^2$) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.41-50
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• 2017

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered 'disliked food' ($3.23{\pm}0.85/out$ of 5) as the most serious nutritional problem and typical disliked food was 'vegetables' (54.2%). Based on this finding, to increase the preference for vegetables, a five-phase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

• Korean Management Science Review
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• v.32 no.3
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• pp.105-118
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• 2015

This study examines the relationship between city slogan modifiers and slogan attitudes from the perspective of residents in other cities. To examine this relationship, the study focuses on two important characteristics of slogan modifiers : the preference for a slogan modifier and the fit of a slogan modifier. To test the hypotheses, a 2 (low vs. high city knowledge)${\times}2$ (low vs. high slogan modifier preference)${\times}2$ (low vs. high slogan modifier fit) between-subjects factorial design was adopted. A total of 254 undergraduate students at the authors' college participated in the study. Their ages ranged from 19 and 30 (average = 22.3), and 58.3% of the participants were male. According to the results, the high-preference slogan modifier had a greater positive effect on slogan attitudes than the low-preference one. Similarly, the high-fit slogan modifier had a greater positive effect on slogan attitudes than the low-fit one. Also, it was shown that the fit of the slogan modifier had a greater effect on purchase intentions than the preference for the slogan modifier when city knowledge was high. However, contrary to expectations, when city knowledge was low, the standardized coefficient of the preference for the slogan modifier was not significantly different from that of its fit.