• 대한지역사회영양학회지
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• 제19권5호
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• pp.415-424
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• 2014

Objectives: Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age groups in order to determine potential ways of increasing vegetable consumption in this study group. Methods: A total of 308 primary to university students in Gyeongbuk area were recruited and a questionnaire-based survey was conducted. The preference score (7-Likert scale: very much dislike (1)~so-so (4)~like very much (7)) and intake frequency (5-Likert scale) of 48 kinds of vegetables in 4 vegetable groups, such as vegetable (fruit-, root-, leaf-, and stalk-vegetable), seaweeds, mushrooms, and kimchi were investigated, and data were analyzed by SPSS WIN (ver 12.0). Results: The preference scores of vegetables except for seaweeds were significantly different among school groups, university was the highest, followed by high school. Primary and middle school students showed the lowest preference score, especially for leaf- and stalk- vegetables. The preference score for seaweeds was the highest of 5.28, followed by kimchi of 4.99. With regard to kimchis, the preference score was the highest in university', followed by high school, middle school, and primary school' was the lowest. The number of vegetables with < 4.0 preference score was the highest in primary school of 16, 15 in middle school, 11 in high school, and 7, the lowest in university. The vegetable with preference score of < 4.0 in all 4 school groups were mallow, chard, bud, radish leaf, mugwort, butterbur and sweet potato stalk. With regard to the intake frequency of vegetables, kimchis, an indispensable part of the Korean diet, was the highest of 2 times/day, followed by cooked vegetables of 1.5 times/day. The correlation coefficients between preference scores and intake frequencies were statistically significant in all groups of vegetables. As for the coefficient of variation (CV) of preference score, primary school' was the highest and university' was the lowest. The number of vegetables with high CV and high inexperience were highest in primary school students. Conclusions: Providing more opportunities for consuming a variety of vegetables, such as leaf- and stalk-vegetable, it may be possible to increase vegetable consumption, especially for the primary school students.

• 한국식생활문화학회지
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• 제14권5호
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.

• 대한인간공학회지
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• 제31권4호
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• pp.525-531
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• 2012

Objective: The aim of this study is to investigate learnability of gestures-commands pair when people use gestures to control a device. Background: In vision-based gesture recognition system, selecting gesture-command pairing is critical for its usability in learning. Subjective preference and its agreement score, used in previous study(Lim et al., 2012) was used to group four gesture-command pairings. To quantify the learnability, two learning models, average time model and marginal time model, were used. Method: Two sets of eight gestures, total sixteen gestures were listed by agreement score and preference data. Fourteen participants divided into two groups, memorized each set of gesture-command pair and performed gesture. For a given command, time to recall the paired gesture was collected. Results: The average recall time for initial trials were differed by preference and agreement score as well as the learning rate R driven by the two learning models. Conclusion: Preference rate agreement score showed influence on learning of gesture-command pairs. Application: This study could be applied to any device considered to adopt gesture interaction system for device control.

• CRM연구
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• 제4권1호
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• pp.55-68
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• 2011

최근 웹 서비스의 발달과 함께 웹 컨텐츠를 다양하게 활용함으로써, 사용자의 경험을 기반으로 한 개인화 분석이 주목 받고 있다. 기존의 개인화 분석은 주로 데이터베이스의 데이터를 활용한 규칙 및 통계 모형을 기준으로 수행되고 있다. 이에 시장조사 소요기간에 따른 적시성을 반영하는데 어려움이 있었으며, 데이터베이스 적재 데이터가 고객 행동에 대한 결과였기 때문에 고객의 이용 특성을 반영하는데 한계가 지적되어 왔다. 그러나, 최근 고객의 사이트 방문에서부터 방문을 종료할 때까지의 모든 행동을 추적하고 분석하여 개인화된 서비스를 제공하기 위한 많은 연구와 상용화된 기술 개발이 진행되었다. 본 연구에서는 온라인상에서의 고객 행동을 웹 로그 분석을 이용하여 분석함으로써 고객의 행동정보를 U-Score(Usage Score, 이용지수), P-Score(Preference Score, 선호지수), M-Score(Mania Score, 마니아지수) 등 다양한 고객 선호지수를 도출하였다. 이러한 고객의 선호지수를 통해 웹 컨텐츠에 대한 고객의 선호정보를 파악함으로써, 고객에 대한 심도 있는 리포팅과 고객관계관리가 가능하며 개인화 추천 서비스에 유용하게 사용할 수 있다.

• 한국식품영양학회지
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• 제26권2호
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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.

• 동아시아식생활학회지
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• 제3권2호
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• pp.63-72
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• 1993

The purpose of this study was to investigate nutritional knowledge, nutrition attitude and food preference among middle school students and to evaluate the effect of nutrition deucation in middle school. The survey was conducted from June 15, to June 25, 1993 by questionnaires which was composed of ntrition knowledge test, nutrition attitude test and food preference test. The subjects of this study were composed of 106 male and 105 female students of middle school. The results obtained were summarized as follows: Nutrition knowledge score Nutrition Knowledge score Nutrition knowledge score of female group was significantly higher than that of male group at P<0.001 Nutrition Attitude Score Nutrition Attituds Score of female group was significantly higher than that of male group at P<0.001 Correlations between nutrition knowledge and nutrition attitude scores in both group were significant Food Preferences Preferences for pork cutlet, hot dog, chicken, beef, kim chi, cooked rice, ptoato were high in both groups.

• 한국의류산업학회지
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• 제21권2호
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• pp.163-170
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• 2019

This study utilized the wearing test of subjects and a preference survey to determine wearing preference on types of blouses according to shoulder angle. The shoulder angles of the subjects were set as average shoulder, slopping shoulder, and square shoulder. The blouse sleeves were set as set-in, raglan, and kimono according to five domestic clothing construction books. A total of 15 blouses were made and tested by different bodices and sleeve types. The wearing test of subjects had the human subjects evaluate the appearance of the subject looking at the mirror while standing as well as evaluated the sensation test while not looking at the mirror. The preference survey was given to 100 females and was conducted using photos with combinations of three types of sleeves and shoulder angles in a survey under the same conditions. The average shoulder showed that set-in with the highest score in the wearing test was also preferred in the preference survey. The slopping shoulder evaluated the highest score in the wearing test by mirror; however, the preference survey showed that raglan was the most preferred choice. The squared shoulder showed that raglan with a high score in the wearing test by mirror was also preferred in the preference survey.

• 동아시아식생활학회지
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• 제9권1호
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• pp.35-45
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• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 대한영양사협회학술지
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• 제15권2호
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• pp.83-96
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• 2009

With recent increases in demand for women's social participation, children have tended to favor western-style foods and dislike vegetables (Veg.). The objective of this study was to evaluate dietary behavior and Veg. intake in 612 elementary school children (339 boys; 273 girls) in Gyeonggi-do. 66.5% of the subjects reported that they liked Veg. The most frequent reason given for this preference in Veg. liking group was that vegetables were 'delicious' (35.6%), followed by 'nutritious' and 'frequent intake'. The most frequent reason given for disliking Veg. in the Veg. disliking group was that vegetables are 'not delicious' (94.6%). Approximately half of the subjects had correct knowledge about vegetables. The total score of general nutrition knowledge was 7.7 points (a perfect score is 10 points) and the majority of students generally had good dietary behaviors. The Veg. liking group scored higher on knowledge about Veg., general nutritional knowledge, dietary behavior, and Veg. preference than did the members of the Veg. disliking group (p<0.001). The 'active' group had the highest score for dietary behavior (p<0.001), and the scores for dietary behavior and Veg. preference increased with increasing self-rated health status (p<0.001). The score of normal BMI group for nutritional knowledge about Veg. was higher than that of the underweight group (p<0.05). The higher self-rated academic score group showed higher on knowledge about Veg., general nutrition knowledge, dietary behavior (p<0.001) and Veg. preference (p<0.05). Dietary behavior and preference of Veg. were positively correlated with nutritional knowledge. To improve health by increasing Veg. intake, education about the nutritional importance of Veg. should be needed, and continuous nutritional education is recommended to foster good food habits and Veg. preferences in children.