• 대한지역사회영양학회지
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• 제4권3호
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• pp.345-355
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• 1999

This study was intended to provide basic information for nutrition education and meal planning by evaluating the nutritional status, food habits, and food preference of elementary school children with school lunch program and without school lunch program(lunch box). The subjects of this study consisted of 266 elementary school children aged from 10 to 12(136 male, 130 female) in Ulsan the area. The survey was conducted by questionnaires and data were analyzed by SPSS program. The average body weight was $38.4{\pm}6.9kg$ for boys and $36.8{\pm}7.4kg$ for girls and the average heights was $141.3{\pm}5.6cm$ for boys and $141.2{\pm}5.7cm$ for girls. These values were lower than that of the Korean reference. 56.0% of the subjects skip breakfast 1 to 2 times a week, 58.2% of the subjects had prejudice for special food, such as bean, anchovy, and pork. The food habit scores of the subjects was divided into poor(11.7%), fair(63.5%), and good(24.8%). The average score of girl's was significantly(p<150) higher than that of the boy's. Compare to 1/3 of RDA for children, the average intake of nutrients provided lower amounts of all nutrients. Therefore Calcium and vitamin A intakes were especially lower than the others. Therefore the importance of milk and green vegetables must be emphsized to them through nutrition education. Children preferred ssalbab to jabkogbab and liked beef-based soup, and baechu kimchi. There were significant differences in food habit scores with gender, parent's education, and exercise. The results of this study indicate that nutrition education and menu planning program should be applied to elementary school children who are served by the school lunch program.

• 한국생활과학회지
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• 제13권5호
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• pp.787-798
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• 2004

This research was designed to compare clothing fabric images between on- and off-line by fabric types and its characteristics. 125 subjects who have a fashion design major evaluated the fabric image of various 16 kinds of specimens on- and off-line. Frequency, x2-test, t-test, and Pearson correlation were used for statistical analysis by SPSS WIN 11.0. The results of this study are as follows: 1. The advantage of on-line shopping includes low price and purchasing convenience, etc. On-line shoppers mostly purchase clothing items, such as T-shirt and slacks. In most cases, texture of fabrics provides a main cause for the shoppers' discontentment with internet shopping. 2. The results of t-test for the difference of the evaluation score show that plain or pile weave and highly thick or thin fabrics-for example, Organdy, Corduroy, Nylon Taffeta, Plush, etc.-have a large difference between on-and off-line image. On the other hand, medium-thick twill weave-for example, Tweed, Flannel, etc.-or patterned weave-Chiffon, Dobby fabric, etc.-shows a small difference. 3. The results of correlation of the evaluation score indicate that wool twill fabrics like Tweed, Saxony, and Polafleece show a high correlation between two kinds of evaluation score. In texture preference, no correlation exists between on-line and off-line. 4. With an analysis on fabric image evaluation by fabric characteristics, smooth, shiny pink Satin was found the most positively-evaluated item in all evaluation fields except in pattern preference and individuality. On the other hand, thick olive green Corduroy was evaluated most negatively in the fields of elegance, luxury, and feminine. 5. When compared with real ones, thin fabrics provide a different on-line fabric image. For example, Nylon Taffeta and Organdy were evaluated positively on-line because of luster and pastel tone color. However, lusterless uneven cotton Seersucker was evaluated negatively. 6. Real fabrics preference is more negative than on-line ones. In addition, patterned or unique fabrics display a high agreement between the two kinds of images.

• 한국정보통신학회논문지
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• 제21권2호
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• pp.277-284
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• 2017

사용자가 좋아할만한 콘텐츠를 정확하게 추천하는 것은 추천 시스템에서 매우 중요한 요소 중 하나이다. 원치 않는 콘텐츠를 추천하거나, 원하는 것을 추천하지 않는 것은 사용자 만족도 측면에서 안 좋은 영향을 끼친다. 본 연구에서는 콘텐츠의 정확한 추천을 위해 사용자 군집 기반 추천 시스템을 제안한다. 제안하는 알고리즘에서 사용자들의 실제 선호도 점수와 피어슨 상관 계수를 기반으로 사용자들을 여러 군집으로 나눈다. 이 후, 특정 사용자에게 어떤 콘텐츠의 추천 여부 결정은, 같은 군집 내에 있는 다른 사용자들의 해당 콘텐츠의 실제 선호도 점수를 근거로 정한다. 제안하는 알고리즘은 군집화를 사용하지 않는 아이템 기반 협력 필터링 알고리즘보다 정밀도, 재현율, F1 스코어와 같은 추천 정확도에 있어서 의미 있는 성능 향상을 보인다.

• 한국콘텐츠학회논문지
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• 제13권9호
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• pp.429-439
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• 2013

본 연구에서는 명승 경관자원을 위한 조망점 선정에 관한 연구로 해남 달마산 미황사 일원(명승 제59호)를 대상으로 조망점 선정기준을 마련하고 GIS를 이용하여 3D 가시권분석을 실시한 후 선호도분석을 실시하였다. 이는 명승과 같은 자연 문화자원에 대한 효율적인 조망경관의 보호를 위한 기초연구로 분석한 결과는 다음과 같다. 명승 주변에서 조망점 선정기준에 따라 선정된 지점에서 3D 가시권 분석결과의 36개 데이터에 대한 선호도 분석과 장소성 분석을 실시한 결과 선호도와 장소성의 전체적인 평균점수가 중간값 보다 높게 나타나 조망점 선정기준이 적합하였음을 확인하였다. 또한 경관에 대한 선호도가 높은 지점이 장소성에 대한 인식 또한 높은 것으로 나타났다. 본 연구에서 사용한 3D 가시권 분석은 명승의 경관자원 발굴과 조망경관의 보존 등을 위한 기초연구로 추후 선호도, 장소성에 관한 결과와 함께 가시거리, 조망면적 등의 관계를 추가적으로 분석함으로써 경관자원의 발굴 및 관리에 있어 객관적이고 실증적인 조망지점 선정 등의 연구가 수행되어져야 할 것이다.

• 한국콘텐츠학회논문지
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• 제19권3호
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• pp.171-182
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• 2019

온라인 쇼핑몰의 대중화로 인해 소비자는 폭 넓은 소비의 기회를 제공받고 있다. 소비자들은 온라인 쇼핑몰에서 제공되는 실제 상품을 구매한 사용자의 리뷰, 상품의 자세한 정보와 같은 정보를 활용하여 상품의 구매 여부를 결정한다. 방대한 정보가 신뢰할 수 있는 정보인지는 소비자들이 스스로 판단해야만하기 때문에 객관적이며 신뢰할 수 있는 정보의 제공이 필요하다. 본 논문에서는 신뢰할 수 있는 상품의 추천을 위해서 상품의 신뢰도를 고려한 개인화된 추천 기법을 제안한다. 제안하는 추천 기법은 개인화 추천을 위해서 사용자의 다양한 행위를 기반으로 사용자의 선호도를 판별한다. 또한, 최신의 성향을 반영하기 위해서 시간 가중치를 고려한 사용자 선호도 계산 방법을 제안한다. 마지막으로 사용자가 사용하지 않았던 상품에 대한 선호 점수를 예측하고 예측 점수가 높은 상품 중 신뢰도가 높은 상품들을 추천한다.

• 한국의류학회지
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• 제28권6호
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• pp.746-757
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• 2004

This study was intended to analyze clothing preference images according to the age groups (30's, 40's, 50's and 60's) and to clarify the differences between present clothing preference images and that of the future after 60. The data was collected through a questionnaire and a total of 482 questionnaires on the age groups ranging from 30s through 60s were used in the analysis. As for the present clothing preference images in accordance with age groups, the younger age groups in the range of 30's and 40's presented higher scores in most of these images. But the older age groups in the 50's and 60's had lower scores in most of these images. On the contrary, the older age groups had higher scores than the younger age groups with respect to similar, mature, magnificent, innocent, plump and virtuous images. As for the future clothing preference images after 60 in the elegant, luxurious, graceful, intellectual, chic, urbane, slimy and sociable images, the age groups in the 30's and 40's presented higher scores than the age groups in the 50's and 60's did. However, with respect to the youth-oriented images such as fashionable, innocent, remarkable, cute and vigorous images, the age group in the 60's had a higher score than the age group in the 30's, 40's and 50's did. There were differences between the present clothing preference images and future clothing preference images after 60. The 30's and 40's presented distinctively different clothing preference images in the present and future after 60. Thus, distinct images were pursued in the older age group. The 50s showed closest images to that of the older age group, presenting more conservative inclination in clothing preferences.

• 정신신체의학
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• 제3권1호
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• pp.39-48
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• 1995

This study was designed to investigate the role of weight control in the formation of underlying pathology in eating disorder or eating related problems. The subjects were 304 college athletes(Male : 187. Female: 121) and they were divided into two groups according to need for weight control(Weght control group: 110, Weght non control group: 194). The authors used self report questionnaire which was composed of epidemiologic data, food habit scale, eating attitude test, scale for locus of control for weight, scale for food preference and eating behavior. And we also used Eysenck Personality Questionnaire of Korean standardized edition for assessment of personality characteristics, Beck depression inventory, and the scale of hypochondriasis. The results were as follows: 1) Body mass index and the amount of cigarrette smoking and alcohol drinking showed significant differences by sex but not by need for weight control. 2) Eating habit of female athletes was the worst in all athletes. The score of eating attitude test of female athletes was higher than that of male athletes but there was no significant difference by need for weight control. Food preference and eating related behavior was also different by sex. 3) There were no significant differences in all subscales of Eysenck Personality Questionnaire, Beck depression inventory, and the scale of hypochondriasis between two groups which were divided by need for weight control. Neuroticism score was higher in female atheletes and psychoticism score was the highest in weight control male atheletes. 4) There was no significant difference in number of population with abnormal EAT score(to-tal score$\geq$26) between two groups which were divided by need for weight control. 5) The score of eating attitude test had positive correlation with the score of psychoticism and the tendency of depression in weight control male athletes but not in non-weight control male athletes. In non-weight control male athletes, the score of eating attitude test had positive correlation with the score of lie scale. so its correlation is different from those of weight control male athletes. But in female athletes, the score of eating attitude test had significant positive correlation with the score of psychoticism in both groups. In conclusion, these results suggest that the differences of eating traits in athletes are depend upon the sex difference, not upon the need for weight control. and that the role of weight control in eating disorder or abnormal eating attitude differs according to sex.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.151-162
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• 2005

This study was conducted to investigate the nutritional status and factors related to dislike of vegetables in the students who avoid eating vegetables in elementary school. The subjects were classified into VDG (vegetable dislike group, 75 children) and control group (69 children) by amount of vegetable left in school feeding. The survey included the items of demographic characteristics, dietary behaviors, nutrition knowledge, food preference, reason for dislike of vegetables and nutrient intake of the subjects. Dietary behavior and nutrition knowledge scores of control group were higher than those of VDG. The average score of food preference was 4.9 and 4.7 in control and VDG groups respectively. The preference score of root vegetables was the lowest in subjects. In the view of nutrient intake, the calorie intake of control group was higher than that of VDG. Protein intake of control and VDG was enough as compared with their RDA. Except vitamin E, most nutrient intake of control group was higher than that of VDG. VDG consumed lower calorie, vitamin A, vitamin $B_2$, vitamin C, Ca, P, Fe and Zn than control group. The scores of the dietary behavior and nutrition knowledge in the subjects were positively related to the status of some vitamins and minerals intake. These results show that the scores of nutrition knowledge and dietary behavior of VDG were lower than those of control, causing low intake of vitamins and minerals such as vitamin A, Ca and Fe.