• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.83-89
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• 2021

This study examined how the learning styles and emotions of 234 students enrolled in early childhood education-related departments affected their ability to participate in the learning community. The research collected the variables of the pre-service early childhood teachers' ability to participate in the learning community, the emotions that they experienced while learning, and their learning styles. The collected data were analyzed through correlation analysis and regression analysis. The results indicate that the students' ability to participate in the learning community was positively correlated with the following: their analytical learning attitude (among learning styles); learning motivation; degree of preference for discussion and discussion types; positive and negative emotions, which are subcategories of learning emotion; and the degree of preference for experimentation and their practice type among teaching methods. Second, regression analysis showed that the students' ability to participate in the learning community could be predicted by negative emotion as a subcategory of their learning emotion, learning motivation, degree of preference for the experiment and practice type, their analytical learning attitude, and the degree to which students value studying the content of their major subjects.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.1
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• pp.1-10
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• 2001

The purpose of this thesis is to classify landscape-type of golf course, and t provide a better understanding of landscape of existing golf courses, seek a developed method for landscape, and other useful knowledge. In order to classify landscape type of the golf course, and analyze the preference for the determinants, we have selected 4 golf courses in Yongin, Kyonggi Province. The analysis in this study shows that a variable, 'familiarity' is the most potent influence of visual preference, (Sig 0.01), and it can be divided into five classes of landscape-type in golf course. More specifically, we conducted the analysis of the image of views and visual preference to bring out major factors which could decide visual preference in golf courses. The results between visual preference and physical variable are as follows; 1. It implies that a factor for a image of the view in golf course is analyzed by 4 districts from factor 1 to factor 4. An ability explaining those factors in the whole of variable quantity is 51.742%, implying factors for the image of the scene in golf courses are appeared as familiarity, changeableness, spaciousness, and naturalness. Among those factors, since familiarity(C.V.; 26.783%) and changeableness(C.V.; 112.200%) took high rank, this represents the fact that familiarity or changeableness highly affects the forming of image. 2. Defending on degree of image ability in golf course, we could classify as five types such as Type I, Type II, Type II, Type IV, and Type V. 3. As a result of calculating type of factor score, Type I had the lowest ranking in naturalness, and rather lower than others such as organization and spaciousness. The II is a top-ranked one in familiarity and naturalness, while it has the lowest ranking in spaciousness. Type III has the highest ranking in organization and preference. Type IV is the lowest-ranked one in familiarity and preference. Type IV is the lowest-ranked one is familiarity and preference. Type V has the highest ranking in spaciousness, but the lowest ranking in organization. 4. As a result of preference, Type III, Type II, Type V, Type I, and Type IV come out in order. That water-seen place type charges the highest rank shows the importance of changeable materials. 5. These factors-familiarity, organization, spaciousness and naturalness- are the major materials of the scene of view in golf courses. The possibility of how to use those for designing and making enhanced golf courses should be reinvestigated through these factors. Especially, it is acknowledged that the duction of changeableness, which is not mentioned in the study of informational approach, is much stimulating for the designing use. A further research on this theme should be made in the future, not limiting to the golf courses in Yongin.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.11
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• pp.1570-1581
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• 2002

The purpose of this study is to analyze the influence of attributes of salespersons working at apparel store on relationship with consumers, to gather information what kind of attributes of salespersons get preference to consumer, and to conclude a certain relationship in the result coming from both attributes of salespersons and degree of relationship quality. The questionnaire survey was carried out 571 20's & 30's men and women living around Seoul and Kyong-gi province areas during July in 200l. SAS and AMOS program were used to analyze gathered data. The results of this study were as follows. First, in the case of apparel product, construction and long-term maintenance of relationship with consumers were very essential to gain profit in the future. Second, attributes of salespersons seemed to play an important role on constructing and maintaining long-term relationship with consumers. Third, external attributes like outward appearance do not affect to degree of relationship quality with consumer. rather, internal attributes - expertise, similarity, customer orientation, ethics and likeability, influence on the degree of relationship quality.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.71-76
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• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• Korean Journal of Health Education and Promotion
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• v.19 no.1
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• pp.199-212
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• 2002

Stress not only brings disorders in social, family life but brings also changes in eating behaviors so that the imbalance of food intake is induced. Our study was carried out to find out the association between the degree of stress and eating behaviors for the subjects of 262 female college students in the Suwon area. The study instrument was a structured questionnaire composed with questions about demographic data, food preferences, questions related to life styles, and health. All of the collected data was analyzed by the degree of stress score, grouping into high(25〈) and low stress group(〈=25). High stress group showed unhealthy lifestyles, higher percentage of irregular menstruation, smoking, dizziness, higher amount of alcohol consumption. They also showed higher preference rate of spicy foods including hot foods, oil based foods and showed percentage of removing visible fat when eating meats. They more wanted to control weight and prefers snacking compared to low stress group. These results show that stress changes in eating behaviors in a way of unhealthy life styles.

• Journal of Information Science Theory and Practice
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• v.7 no.3
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• pp.31-39
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• 2019

Nowadays, recommender systems suggest lists of items to users considering not only accuracy but also diversity and novelty. However, suggesting the most diverse list of items to all users is not always acceptable, since different users prefer and/or tolerate different degree of diversity. Hence suggesting a personalized list with a diversity degree considering each user preference would improve the efficiency of recommender systems. The main contribution and novelty of this study is to tune the diversity degree of the recommendation list based on the users' variety-seeking feature, which ultimately leads to users' satisfaction. The proposed approach considers the similarity of users' desire diversity as a new parameter in addition to the usual similarity of users in the state-of-the-art collaborative filtering algorithm. Experimental results show that the proposed approach improves the personal diversity criterion comparing to the closest method in the literature, without decreasing accuracy.

• Korean Institute of Interior Design Journal
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• v.21 no.1
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• pp.136-147
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• 2012

This study researched about gender color preference as basic data for color application of fashion shop Facade. A HUE TONE system from V(vivid) to DK(dark) was used based on 10 colors of the IRI-120 color chart, color preference according to gender was investigated through a survey on males and females of over teenage years, and it was analyzed and presented as a color matching chart. And it was suggested as a color guideline through comprehensive analysis. Few definitions can be given through the results of this study. First, the preference degree according to gender was similar but different senses were shown visually even though the same adjective expressive vocabulary of a color image was suggested. This means there is an unchanging basic conservative disposition that males and females do not have and therefore they infer different ideas according to various environments and factors. Second, females showed more sensitive response to colors than males in the gender color preference result, which confirmed the deviation of each color group that is characteristically preferred according to a category. Third, high preferred color matches according to gender were shown for each vocabulary in various senses such as similar color matching, complementary color matching, separation color matching, and accent color matching. A universal empirical theory by general sensibility was obtained as the purpose of this study. This study suggested securement of a color design planning as basic data and the extent of usability by quantitatively showing the order of priority through the survey and analysis. Thus, the results of this study will be a great help as basic data for invigoration and commercialization of a color planning for designers and users.

• Journal of the Korean Society of Costume
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• v.64 no.4
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• pp.91-105
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• 2014

As luxury goods market has expanded and has become more affordable, luxury consumption value has become more diversified. The purpose of this study is to classify visible characteristics of luxury consumption by the degree of logo clarity, and to explain this classification in relation to personal luxury consumption values. Also, the study utilized the concept of cultural capital, in addition to the concept of economic capital, in order to aid understanding of current new luxury consumption trend and give directions on brand signal strategies for luxury brands. In order to develop a survey that could measure an individual's cultural capital, focus group interviews, each composed of 5 women in their twenties and thirties, were conducted. Then, the survey was conducted on 230 females residing in Seoul who have purchased at least one product from a luxury brand within a year. The results suggest that luxury consumption can be explained by 'self-oriented value' and 'others-oriented value' as suggested in precedent studies. However, no significant difference was found between economic capital and these two luxury consumption values. However, the more cultural capital one possesses, the more one is likely to pursue 'self-oriented consumption value'. In studying the correlation between luxury consumption values and preference for brand signal clarity, respondents with 'self-oriented consumption value' has shown low preference towards highly visible brand logo when design and quality were equivalent. Also, respondents with 'other-oriented consumption value' has shown high preference towards highly visible brand logo.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.7
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• pp.929-940
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• 1999

The purpose of this study is to clarify the substance of clothing attributes which influence the preference and purchase intentions of consumer's on the clothing products and to analyze the influence of such attributes. The subjects of this study are 434 students and formal survey methodologies were used in collecting data. Moreover SAS Package(Ver 6,12) Program was used for analysis and various methods such as factor analysis cluster analysis ANOVA Scheffe test conjoint analysis multiple regression correlation analysis and {{{{ chi ^2 }}-test were followed. The results of this study were as follows : 1) Clothing involvement consists of the affective factor and the cognitive factor 2) The consumers were divided into three groups with regards to the degree of their clothing involvement : those are the high cognitive and high affective involvement group the low cognitive and high affective involvement group and the low cognitive and low affective involvement group 3) The objective attributes of clothing were determined by such factors as price brand style and color whereas the subjective and fashionability 4) Significant differences were found regarding the importance of such clothing attributes among these groups 5) Partial significant differences were found regarding the importance of such clothing attributes among these groups. 5) Partial significant differences were found with regards to the influence of the objective attributes on the subjective attributes among these groups 6) Partial significant differences were found with regards to the influence of clothing attributes on the preference and purchase intentions among these groups. 7) There were differences in the correlation of preference and purchase intentions among these groups : such among these groups with regards to the demographic characteristics of these groups.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.