• 대한감각통합치료학회지
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• 제12권1호
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• pp.1-11
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• 2014

목적 : 본 연구의 목적은 학령기 아동의 감각처리능력과 놀이선호도 간의 관련성을 파악하고 놀이선호도에 영향을 주는 감각처리요인을 알아보고자 한다. 연구 방법 : 2012년 10월 22일부터 24일까지 경남 김해시에 소재한 초등학교의 S초등학교의 4학년 아동 48명을 대상으로 Short Sensory Profile (SSP)과 Pediatric Interest Profile (PIP)을 사용하여 감각처리능력과 놀이선호도를 평가 분석하였다. 결과 : 전체 대상자의 감각처리능력과 8가지 놀이 항목의 빈도, 선호도, 숙련도에서. Outdoor activities 선호도는 맛/냄새 민감성, 청각여과, 총점과 상관관계가 유의한 것으로 나타났고, Creative activities 선호도와 숙련도는 맛/냄새 민감성과의 상관관계가 유의한 것으로 나타났다. Lessons / Classes 선호도는 촉각 민감성, 맛/냄새민감성, 움직임 민감성, 청각여과, 시각/청각 민감성, 총점과 유의한 상관관계를 가지고, Lessons / Classes 빈도와 숙련도는 시각/청각 민감성과 유의한 상관관계를 가진다. 결론 : 본 연구에서 감각처리기능과 놀이선호도의 상관관계가 통계적으로 유의하게 나타나지는 않았으나 일부 놀이 항목과는 유의한 상관관계를 가지고 있는 것으로 나타났다. 연구에 제시된 학령기 아동의 감각처리능력과 상관관계가 있는 놀이 항목을 확인하여 아동의 놀이 선호도와 놀이 작업치료 시 제공하는 놀이 활동의 수준을 결정할 수 있는 기초자료를 제공에 의의가 있다.

• 한국초등과학교육학회지:초등과학교육
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• 제24권2호
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• pp.103-110
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• 2005

The purpose of this study was to investigate the relation between the learning styles and science process skills of students of the gifted class in elementary school. Subjects were forty-eight students of the gifted class who are in the fifth grade studying at the gifted class of S elementary school in Bucheon, M and Y elementary school in Incheon on learning styles and science process skills of students. Learning Style Profile (LSP) was used as instrument to survey learning style of students of the gifted class which was developed by NASSP, and consists of four categories (cognitive skills, perceptual response, orientation and teaming preferences) and twenty-four subscales. The results of this study were as follows: 1. In the learning styles test, students of the gifted class have higher scores of spatial skill, sequential processing skill, persistence orientation, manipulative preference, temperature preference and afternoon preference than general class students, but they have lower scores of discrimination skill and lighting preference, and there were statistically significant difference. 2. In science process skills test, there were statistically significant difference between students of the gifted class and general students. 3. In the correlation between the learning styles and science process skills, there was positive correlation of observing skill with spatial skill and manipulate skill of cognitive skill domain. For classifying skill, there was positive correlation with visual perceptual response, but was negative correlations with auditory and emotive perceptual response of perceptual response domain and with evening preference and verbal risk orientation of study preference domain. For measuring skill, there was positive correlation with sequential processing skill of cognitive skill domain. For formulating hypotheses, there was controlling variables, there was positive correlation with sequential processing skill and simultaneous processing skill of cognitive skill domain, and with verbal-spatial preference and early morning study preference of study preference domain. When planning and managing the gifted class, it will be beneficial and effective to consider the meaningful relations between the elements of loaming style and science process skills in order to improve science process skills.

• 생태와환경
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• 제51권4호
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• pp.345-353
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• 2018

온대지역에 분포하는 박쥐가 생존을 위하여 선택하는 동면은 에너지가 고갈되는 시기에 직면하는 에너지 문제해결을 위한 적응현상이다. 본 연구에서 온대지역에 분포하는 토끼박쥐의 온도선호도와 동면전략(동면기간)에 대한 연구를 수행하였다. 박쥐의 온도선호도와 동면전략과의 연관성을 알아보기 위하여 박쥐의 온도선호도는 동면기간에 영향을 준다는 가설 검증을 하였다. 이를 위하여 토끼박쥐의 분포를 확인하였고 동면처의 환경특성 및 토끼박쥐의 온도선호도를 도출하였다. 또한 토끼박쥐는 외부 최저 기온이 온도선호도보다 낮아지는 시기에 동면처에 도착하여 외부 최저 기온이 온도선호도보다 높아지는 시기에 동면처를 떠날 것으로 예측하였다. 동면중인 토끼박쥐의 평균 체온은 $3.03{\pm}1.30^{\circ}C$(range $0.1{\sim}7.6^{\circ}C$, n=179)로 대기온도 ($T_a$)에 비해 암벽온도 ($T_r$)와 밀접하게 상관되었다. 토끼박쥐는 외부 기온이 온도선호도보다 낮아지는 11월 중순 이후에 동면처에 도착하여 115~120일 동안 동면처에 머물렀다. 또한 외부 기온이 온도선호도보다 높아지는 시기인 3월 중순 이후에 동면처를 떠났다. 본 연구의 결과는 토끼박쥐의 동면기간은 대상 종의 온도선호도와 외부기온과의 상호작용에 의한 것임을 시사하며 또한 대상 종의 온도선호도 및 동면기간 같은 동면전략은 대상 종의 분포 제한 요인으로 작용될 수 있다.

• 사상체질의학회지
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• 제13권3호
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• 한국식생활문화학회지
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• 제24권6호
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 한국의류학회지
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• 제31권2호
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• pp.206-216
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• 2007

The purpose of this study was to investigate the differences in the cosmetic purchasing behavior influenced by make-up preference images, and the orders of importance in the cosmetic store selection. The questionnaires were given to female residents in the ages between $20{\sim}45$ in Seoul and Kyung-gi province. 322 questionnaires were used for data analysis. The collected data were analyzed by using SPSS 10.0 software with various techniques such as Frequency analysis, Factor analysis, Cronbach's ${\alpha}$ reliability analysis, Paired t-test, ANOVA test and Duncan test. The results of this study were as follows: 1. After investigating how the make-up preference image influences the selection of the off-line cosmetic store, it was found out that the personal service, shopping convenience, and product composition had significant differences. 2. After investigating how the make-up preference image influences the selection of the on-line cosmetic store, it was found out that only the product composition had significant difference. 3. After studying the factors that influence the off-line cosmetic store selection, it was found that the personal service was considered most important. After studying the factors that influence the on-line cosmetic store selection, it was found that the price was considered most important.

• 감성과학
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• 제15권2호
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• pp.223-230
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• 2012

This study researched the relationship between the element of "Favorable and Friendly" emotion on product design and the consumer's reaction to it. The emotional elements used here were proposed in the existing study. The research method was divided into 1st test and 2nd test. In the 1st test result, Favorable was related to "want to own, simple, new product and high-class", and also connected with "digital product, gaming product and computers". The products related to Friendly had association with the items about "interesting, cute, familiar, warmth and soft", and also connected with "simple product (toylike, household items, etc), low-price product, product which likes a friend, soft product, kitchen product and beauty treatments product, and so on". In the 2nd test, the preference of emotional product was high than general product, and it was known from the evaluation about design preference and design elements. If the preference was high following the order as: "Formativeness> Trend> Aesthetics> Color", the difference among the scores were small. And then the result about the relationship of emotional design factor "Favorable & Friendly" and evaluation of design preference & design elements was extraction.

• 한국음향학회지
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• 제36권5호
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• pp.321-328
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• 2017

본 연구는 실제 콘서트홀에서의 무대음향측정과 무대 위 연주평가를 통해 듀엣연주자의 무대음향 선호요인을 도출한 것이다. 실험은 1186석 규모의 공연장에서 진행하였으며, 무대에는 오케스트라 쉘(Orchestra Shell)이 설치되었다. 실험에는 15쌍(총30명)의 연주자가 참여하였고, 선별된 5개 위치에서 순서에 따라 쌍을 지어 자기연주에 따른 각 지점의 선호도를 평가하였다. 그 결과, 무대 중앙의 선호도가 가장 높은 것으로 나타났으며, CS(Clarity at stage) 및 $ST_{Late}$가 가장 유의한 선호요인으로 도출되었다.

• 한국의류산업학회지
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• 제17권5호
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• pp.854-861
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• 2015

This study evaluates the objective and subjective hand as well as the preference for hand and outdoor jackets on laminated waterproof breathable fabrics with different constituent characteristics to identify those best suited for consumer needs. Mechanical properties and objective hands were measured by the KES-FB system. The subjective hand and the preference of laminated waterproof breathable fabric for outdoor jackets were rated by the 20's and 30's women experts with tactile and visual senses that utilized a questionnaire with a seven-point semantic differential scale; subsequently, the flexibility and compressive elasticity of laminated waterproof breathable fabrics were low. However, light and thin waterproof breathable fabrics with a smooth surface had high scores in smoothness, fullness & softness and total hand value. In addition, laminated waterproof breathable fabrics were classified into three hand factors: flexibility, density, and surface properties. There were significant differences on flexibility and surface property perceptions, hand and out-door jackets preferences according to the characteristics of waterproof breathable fabrics. The hand preference of the laminated waterproof breathable fabric improved with decreasing 2HB and increasing EM. However, EM showed positive effect for outdoor jacket preferences. Those that were flexible and smooth were preferred for outdoor jackets.