• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• Proceedings of the Korea Contents Association Conference
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• 2011.05a
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• pp.123-124
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• 2011

본 연구는 전 세계에서 한국 및 이스라엘에만 있는 정부R&D지원제도상의 정부기술료(public royalty system)에 대한 기업규모별 선호도등에 관한 실증분석연구이다. 실무에서는 기업규모가 클수록 출연정율제를 선호하고 작을수록 매출정율제를 선호한다고 알려져 있고 정부기술료제도에 대한 기업의 저항이 크다고 알려져 있지만 본 연구결과는 그렇지 않는 것으로 나타났다.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07b
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• pp.508-510
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• 2005

Plot Unit는 이야기를 형성하는 줄거리 또는 줄거리에 나오는 여러 사건을 하나로 구성하여 표현한다. 글을 읽고 Plot Unit를 파악한다는 것은 그 글의 내용을 이해하고 있다는 것이다. 본 논문에서는 이러한 Plot Unit의 정서상태 선호도를 결정하는 방법으로 범주 재분류를 생각하였다. Roget 범주들을 양, 음 기준에 따라서 양범주, 음범주, 중성범주로 재분류하였다. 또한, 개연규칙과 Plot Unit의 대응에 이 결과를 적용해 봄으로써, 범주 재분류를 활용하여 Plot Unit의 사건유형을 결정할 수 있음을 확인하였다.

• Journal of the Korean Home Economics Association
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• v.38 no.10
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• pp.85-95
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• 2000

The purpose of this study was to identify brand loyally of women's wear and construct brand positioning maps by using multidimensional scaling(MDS). There were significant differences between brand loyal and indifferent group in ages, income, occupation status and level of education. Significant differences were found between groups in the degree of importance of attributes (design/color, fashion, quality, store image, salesperson's attitude and brand reputation) when evaluating brands. The positioning maps upon the similarity and preference of brand image were composed by use of MDS.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.285-296
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• 2019

Purpose: This study was conducted to identify the factors affecting vegetable preferences of children based on the social cognitive theory to reduce imbalances in vegetable consumption. Methods: The survey investigated 177 elementary school students in Yangsan, Gyeongsangnam-do, in June of 2018. The subjects consisted of 44 fifth graders (27.7%) and 128 (72.3%) sixth graders. Results: Among personal factors of the Social Cognitive Theory, positive outcome expectation and self-efficacy of the vegetable preference group were significantly higher than those of the non-preference group. Negative barrier scores of the non-preference group were significantly higher than those of the preference group, and the biggest barrier was that vegetables were tasteless. Among behavioral factors, the nutritional knowledge of vegetables was high, but the degree of practice was low. Practice score of the vegetable preference group was significantly higher than that of the non-preference group. Among environmental factors, the vegetable preference group was more likely to accept advice from people around them than the non-preference group and the most influential people were doctors and parents. In the vegetable intake environment, children in the vegetable preference group had high accessibility to vegetables. Correlation analysis and regression analysis of the social cognitive factors and vegetable preferences revealed all factors except nutritional knowledge showed significant correlation with vegetable preference. And surrounding people (p < 0.01), practice (p < 0.01), and self-efficacy (p < 0.05) had positive effects on vegetable preference. Conclusion: These results suggest that providing the health benefits from eating vegetables and educating children for improving their self-confidence are necessary for increasing the preference for vegetables and their intake by children.

• Journal of Agricultural Extension & Community Development
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• v.16 no.2
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• pp.405-438
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• 2009

This study aims to analyse the consumer and regional dwellers preferences of nonghyup influenced by contributions of socio-economical using ordered logit model. The survey data were obtained from 225 adults in Chungnam province, cross sectional data in 2007. This paper especially estimates the impact of socio-economic characteristics, such as sex, occupation, school career, and emotional and subjective recognition of contributions of regional socio-economical and culture development, social welfare, It also examines the impact of recognition of cooperational level with local government's policy, customer satisfaction ratings, degree of business ethics. The main results are as follows; the consumer and regional dwellers preferences of nonghyup is not affected by sex, occupation, school career. But the consumer and regional dwellers preferences of nonghyup is influenced by emotional and subjective recognition of contributions of regional socio-economical and culture development, social welfare, It also influenced by emotional and subjective recognition of policy cooperation level with local government, customer satisfaction ratings, degree of business ethics.

• Korean Journal of Child Studies
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• v.19 no.1
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• pp.5-25
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• 1998

Korean proverbs concerning parent child relationships were collected from literature. 95 proverbs were selected for this study. The proverbs were categorized by meaning; value of child, affection toward child, boy-preference, positive-negative affection coward daughter, importance of child's education, child-rearing stress, identification of parent, authoritative control, and filial piety. The subjects (223 married men and 224 married women) were asked to indicate their understanding of the meaning of the proverbs. The degree of agreement was analyzed. The results revealed variability in their understanding and the high degree of agreement on the proverbs. Demographic variables, age, educational level, and religion, appeared to be the important factors in the subjects' agreement.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.374-383
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• 2017

The purpose of this study was to compare the dietary status of elderly people according to the degree of obesity and mid-arm circumference in order to provide individualized and efficient nutrition management according to the physical condition of the elderly. Among the total 328 subjects, 72.2% were female, and the mean age and body mass index of the subjects were 76.5 years and $23.4kg/m^2$, respectively. The distribution of obesity degree was 47.9% for the normal group, 23.5% for the overweight group, and 28.7% for the obesity group. The distribution of mid-arm circumference was 18.0% for the under-21 cm group, 37.2% for the 21~22 cm group, and 44.8% for the over-22 cm group. About 82.9% of the subjects were consumed at least three meals a day, and 67.8% of the subjects regularly ate alone. The responses for meal time, regular meal, and meal reduction for 3 months were highest in the 10~20 min. (43.4%), yes (79.3%), and no (58.5%) group, respectively. The responses for eating alone were significantly highest in the overweight group (97.4%), followed by the normal group and obesity group according to the degree of obesity (P<0.05). There were no significant differences in preference for five flavors according to the degree of obesity and mid-arm circumference. Among the dietary habits, 31.1% of all subjects ate milk and dairy products more than once a day, and the response for eating vegetables and fruits more than three times a day was highest in the over-22 cm group (61.9%) while the drinking rate was highest in the under-21 cm group (27.1%; P<0.05). In conclusion, the degree of obesity was related to eating ability, and mid-arm the circumference was related with fruit and vegetable consumption and drinking rate.

• Journal of Korean Academy of Nursing
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• v.35 no.2
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• pp.353-361
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• 2005

Purpose: This study was aimed at (a) describing professional nursing practice environments embedded in nursing care units and (b) examining its relationships to nurses' task motivation. Method: Using the Nursing Work Index Revised (NWI-R) and the Work Preference Inventory (WPI), a descriptive study was conducted with a sample of 320 registered nurses on 26 nursing care units in one University hospital in Korea. Result: Mean scores were 12.9 on a 5-20 score range of an autonomous environment scale, 7.3 on a 3-12 score range of a collaborative environment, and 15.8 on a 7-28 score range of control over nursing practice. Nurses' age, educational level, job position, working period at the hospital and employment status were significantly related to the degree of a professional practice environment. The extent to which a professional practice environment accounted for task motivation was $19.5\%$. Conclusion: There is a certain degree of professionalism in the workplace environment that nurses perceived within the nursing care units. When nurses care for patients, the degree of task motivation depends on the work environment supporting the professional nursing practice.