• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of the Korean Society for Library and Information Science
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• v.57 no.2
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• pp.409-434
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• 2023

This study analyzes the authorship of all articles published in four domestic LIS journals over a 20-year period from 2002 to 2021 to examine the current status of scholarly communication through Korean LIS journals and suggest future prospects. To achieve this purpose, the study analyzed the number of co-authors, the proportion of returning authors, the publishing preference index (PPI), the author group change trend, and the researcher attraction index (RAI). The analysis revealed the level of collaborative research in each journal, the degree of formation of related author groups by journal, the inflection point of author group changes, the characteristics of emerging researchers, and the degree of author sharing between journals. Overall, 2015 was found to be an inflection point where the author community of Korean LIS journals changed. The newer generation of researchers showed a slightly different behavior of publishing papers than the older generation, as they mainly conduct collaborative research. These quantitative results could be triangulated with the qualitative interview data of previous studies to further strengthen the development strategy of Korean LIS journals.

• Management & Information Systems Review
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• v.17
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• pp.161-189
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• 2005

As the importance of intellectual assets has been brought into relief, this study aims at positively verifying where the intellectual workers' overall level of their knowledge conversion preference and their job character has reached, and how much the knowledge conversion preference, the job character and the fitness of both factors affects the job effectiveness respectively. For this purpose 3 types of research hypotheses were set up and the result of the verification of the hypotheses is summarized as follows: First, the verification of the relation between the knowledge conversion preference and the job effectiveness revealed that the workers who have the higher synthetic ability in knowledge conversion preference show the higher job satisfaction and job product. Secondly, the verification of the relation between the MPS representing the job character by measured index and the job satisfaction revealed that the absolute value of relative coefficient between the 4 factors excluding the public welfare factor and the MPS is 4, interpreted as medium correlation. Thirdly, the analysis on the degree of relation between the job product measured by the quality of job result and the input effort and the MPS showed that the absolute value of person relative coefficient is 5, interpreted not only as medium correlation but also very meaningful. Accordingly, the main purpose of this study was to give a guideline which can be utilized as an indicator for educating, training and placing the workers. As results, the main effect that the variable of knowledge conversion preference and job character chosen as the independent variable influences on the dependent variable of job satisfaction and job product is very meaningful except the public welfare factor.

• Journal of Nutrition and Health
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• v.18 no.2
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• pp.155-166
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• 1985

This study was carried out to compare the nutritional status with food preference of subjects in eight constitutional groups on the view point of constitutional medicine. The constitutions of 124 college women was classified by Kwon's theory. Food preference of the subjects was surveyed in accordance with the suggested foods for each constitution and the health status was investigated by Cornell Medical Index. The following determinations were also made to compare food preference score with the nutritional status : Hb, Hct, WBC, serum levels of albumin, protein, IgG, IgA, IsM, $C_3$, Triglyceride, cholesterol, and total lipids, and lipoprotein fraction ratio. The distribution of the constitution revealed that Jupito individuals accounts 51.6%, the most followed by ; Saturno, 21.8%: Hespero, 10.5%: Jupita, 8.1%: Hespera, 3.2%: Mercurio, 3.2%, no subject belonged to satura. There were no difference among constitutional groups in food preference score, health status and the values of most blood components. Only significant difference was that the percentage of mental complaints in Mercurio was lowest and serum IgG level in Jupito was the highest among groups. Correlation between values of blood component and food preference score shows variety of different trends. However, the results suggested that the better food consumption of the subjects was in accordance with the suggested foods for the constitution, the better the nutritional status of the subjects was.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.1-13
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• 2001

The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.1007-1014
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• 1998

A questionnaire was administered to 850 middle school students in Jinju city and Hamyang province to asses their body shape preferences. Their mean current BMI(body mass index, Kg/㎡) in males(19.23±2.77) was higher than that in females(18.61±2.59). On the other hand, significant differences in BMI were not found between areas. The perceived desired weights for their current height were about+0.22kg(males) and -4.32kg(females) of their actual weights. In spite of the average weight group, many wished to lose weight because of their tendency to perceive themselves as overweight, especially among rural females. Their ideal body shape as perceived by them were 'normal' in males and 'a bit thin' in females, independent of the areas. As for the 'contentment' regarding their current weight and health, the most satisfied group in males were estimated average weight and slightly overweight group, respectively. While, the most satisfied group in females were estimated slightly underweight and overweight group, respectively. Their extreme slim-body preference might have its root in the lack of proper understanding of what the 'standard' body weight was.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.286-292
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• 2008

Television market is rapidly changing into HDTV according to increase in the programs transmitted in HD. However, there is no guideline of Korean typography which is suitable for HD display. Here we provide a guideline on Korean font style, its size and transparency to acquire high readability on HD screen. The readability was assessed with two different criteria: reading speed as an objective index and preference ranking as a subjective index. In the results, the participants tend to prefer and read faster slim fonts on HD display when compared to the bold type commonly used on 3D display To the font size, smaller one was preferred on HDTV than that displayed on SDTV. To the transparency, users revealed strong preference on 40% transparency although it did not affect the reading speed when the contrast between text and background was fixed on 40%. But clearly, preference on 40% transparency.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.106-117
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• 2004

The factors of obesity related with food habits were assessed to provide information for nutrition education database. The subjects in this study were 234 primary school children in Busan. Children were classified into normal and obese groups(mildly obese, moderately obese and severely obese) by obesity index. In self-recognition of body image, only 28.6% of MI group considered themselves as 'overweight or obese'. 87.2% of the subjects controlled their weight method with exercise. With regard to meal speed, 64.5% of the subjects ate $fast({\leq}15\;min.)$. The study also found that 79.8% of the subjects ate breakfast, 56.4% of the subjects them were moderate by obese, 40.8% of the subjects ate snacks after dinner. Eating speed, meal volume and snacks money per day were significantly different in obesity. Preference for eating out was Korean Chinese, Western and Japanese food, in order. Favorite food for snack, such as ddukbokki, fruits, milk. fried foods and candy and caramel were significantly different in obesity(p<0.05). However hamberger, pizza and chocolate were not significantly different in obesity. The most preference snack for all the subjects were fruits and ice cream. In food preference, potato, dduk, meats, fishes, cheese, milk, ice cream were significantly different in obesity. The distasteful food for subjects were patbab, vegetables, shellfishes and salt-fermented foods. From above results, obesity of children was related to meal speed, meal volume and snacks motley per day. Therefore, these results suggest that continuous and practical nutrition education to change food habits art necessary to avoid child obesity.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.1
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• pp.74-82
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• 2002

In this paper the start fuel index was developed to estimate ride quality of a forklift truck during the start motion. Through the consultation with test drivers, definition of start feel was made, and three parameters were selected to describe the start motion. They are engagement shock in the forwarding direction, vertical and pitch vibration respectively. To find out the relation between the measured motion and the subjective fueling, both the subjective rating and the measurement of vehicle motions were performed simultaneously. The correlation analysis between the two kinds of results showed start fuel was expressed by the measured accelerations with accuracy and reliability, Use of the new index has advantages of not only evaluating start fuel only by the measured signals but providing the consistent results which are not affected by physical and mental state of a test driver. Usefulness of the new index was confirmed by verification test on four new forklift trucks of a same model, which showed the order of preference by the index was coincided that by subjective evaluation.

• Journal of Biomedical Engineering Research
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• v.29 no.5
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• pp.400-407
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• 2008

A health index was proposed that evaluates personal health state from both measured physiological variables and survey questions. Four health indices were defined such as cardiovascular index, stress index, obesity index, and management index. The total health index was calculated by summing these four health indices. Physiological variables such as blood pressure, heart rate variability(HRV), accelerated photoplethysmograph(APG), and body fat percentage were non-invasively measured and a survey questionnaire that asks personal health state, exercise intensity, and food preference was developed. The suggested health index was applied to thirty eight persons including 30 patients and 8 normal persons with an average age of 51.8. The average health index was estimated to be 75.1 out of 100 points. Young age group(below 50) and men group showed higher health indices than the aged(over 50) and women groups. The correlation coefficient between the cardiovascular index and stress index was found to be 0.513, which means stress is related to cardiovascular health state. The correlation coefficient between the measurements and survey questions was 0.385 for the cardiovascular index. It was as low as 0.182 for the stress index. More case studies may improve correlations between measurements and survey questions, and then, the current health index system may develop as an effective tool to evaluate personal health state.