• Culinary science and hospitality research
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• v.13 no.4
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• pp.138-150
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• 2007

A survey on meal preference from 287 middle school students was conducted with objective to enhance the quality of the school food service. In case of preference about cookery methods, snacks(15%) and fried food(15%) were ranked the highest while vegetable food showed the lowest. The component ratios of food items were 60.5% of vegetable food and 39.5% of meat food. The most preferred foods were 'Samkeybsal(49%)', 'pizza(41%)', 'spaghetti(33%)', 'pork cullet(31%)', and 'fried chicken (30%)'. In boiled rice, 'fried rice' and 'Bibimbab' were preferred most. The best choice of noodle was spaghetti. The highest ranked soup and stews were 'mandu and soup' and 'Kimchi stew'. Also, 'Galbijjim' and 'Sam-keybsal' showed high preference. In vegetable food, Kimchi was the lowest preference. In 'snacks', the highest preference was 'pizza'. The female students were more in favor of food items than males were except 'grilled foods' and 'steamed foods'. Above all, it is needed to do surveys about food preference periodically and active nutrition education for establishing proper eating habits for middle school students.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• Journal of the Korea Fashion and Costume Design Association
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• v.2 no.1
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• pp.21-35
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• 2000

The purpose of this study was to evaluate the preference of image for modern application of Korean traditional patterns. A survey was conducted using the randomly selected 292 undergraduate women students of Taegu city. The degree of interest and preference in Korean traditional style or something like that had measured by 5 scale method. And then they had two groups which are interest/non-interest group, and preference/non-preference group in Korean traditional style. Also, preference of Korean traditional patterns was measured by 5 scale method. The image of Korean traditional patterns consisted of semantic differential scales. Analysis was by frequency, percentage, and mean. For difference of groups analysis was by t-test. The results were as follows:1. For the survey, 53.8% showed the interest and 40.4% did the preference for the traditional patterns. There was the positive correlation(0.782) between the degree of the interest and preference. 2. Among twenty traditional patterns, the patterns of plants and nature were very preferred, but the patterns of geometrical things was not preferred. 3. For the nature pattern, the image seemed to be elegant and feminine(womanly). For the plant pattern, the image seemed to be feminine, neat, weak, light and mild. For the animal pattern, the image seemed to be heavy, gorgeous, deluxe, virile(manly), strong and active. Last, for the geometrical pattern, the image seemed to be elegant, deluxe, rigid and strong. 4. Between the interest／non­interest groups, there was the significant difference in pattern of cloud, mountain, lotus flower, plum blossoms, orchid, dragon, chinese phoenix and bogy. Especially, for the orchid pattern, the preference difference between these groups was large. 5. For the plant pattern, the image difference between these groups was very large as the elegant-rustic image. Especially, the interest group evaluated as the elegant image. 6. Between the preference／non­preference groups, there was the strongly significant difference in the preference for the orchid pattern. 7. For the geometrical pattern, the image difference between these groups was very large as the mild­cold image. Especially, the preference groups evaluated as the cold image.

• Journal of Sasang Constitutional Medicine
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• v.13 no.3
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• Korean Institute of Interior Design Journal
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• v.21 no.6
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• pp.109-120
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• 2012

As Korea has rapidly entered the aging society, the Korean government and academia are currently undergoing many researches on senior citizens. There also has been an increase in senior citizens' awareness on the importance of spatial designs that reflect the newly emerged needs brought out by their psychological and emotional changes as well as their physical aspects. Therefore, the purpose of this research is to propose a model for senior citizens' image preference to be adopted in future developments for senior-friendly spatial designs. A literature review and a questionnaire survey were implemented as research methods. The questionnaire survey was conducted at two senior welfare centers located in Seoul and Ansan and two disparate senior colleges, on the subjects of 86 senior citizens aged 60 and older. 7 styles of Romantic, Classic, Country, Modern, Natural, Casual, and Traditional were chosen for the study and the realms to apply the image preference were divided into Space, Element1 and Element2. For Space, its subcategories have been restricted to living room and bedroom while color, furniture and lighting for Element1 and material, pattern and props for Element2. Survey results were statistically analyzed for the correlation among socio-demographic factors of senior citizens, spaces and the elements. The study result showed that older age and men tended to prefer the modern style than younger age or women, and younger women preferred the romantic style. For the color preference in Element1, older men preferred the classic style while women preferred the romantic style. And, for the furniture preference, men with higher income preferred the natural style while women preferred the romantic style. For the pattern preference in Element2, younger people preferred the casual style and it showed that the housing type was the main reason for their preferences. Therefore, the image preference according to their age and gender shall be taken account of as the most important factors when designing environments for senior citizens.

• The Journal of the Korean dental association
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• v.47 no.3
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• pp.156-161
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• 2009

The purpose of this study was to survey a preference to the esthetic profile between Korean women and Korean American women. The interviewee were consisted of 30 Korean women and 30 Korean American women respectively. The survey has been done by using questionnaire. Altered facial profile of each normal male and female was got by moving maxilla, mandible to the front and back to survey the preference among the various profile. Then results were analyzed by SPSS program. The results were as follows, 1. In Korean women, in choosing the men's profile, 9 people out of 30, picked the standard profile as a most preferred profile, and bimaxillary retrusion and bimaxillary protrusion profile were followed by 6 people and 5people respectively. 2. In Korean American women, in choosing the men's profile, the 18 people out of 30, pick the bimaxillary retruded profile as a most preferred profile, and the standard profile were followed. 3. In Korean women, in choosing the women's profile, 18 people out of 30, picked the bimaxillary retruded profile as a most beautiful profile, and standard profile were followed by having 10people's voting. 4. In Korean American women, in choosing the women's profile, the 14 people out of 30, chose the bimaxillary retruded profile as a best one and the standard profile were followed by 12 people's voting. The preference of men's profile was significantly different between two groups (p<0.05) but the both group picked the bimaxillary retruded profile as a most beautiful when they choose the women's profile and then there was no statistical difference between the groups.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.2
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• pp.349-366
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• 2022

The purpose of this study was to reveal the influence of consumers' Hanbok involvement and arousal seeking tendency on their Hanbok preference and purchasing behavior. The survey subjects were male and female consumers ranging in age from teens to those in their fifties. An online survey was conducted, and 627 people were analyzed. Version 26.0 of SPSS was used to perform a t-test as well as frequency, correlation, factor, reliability, and regression analyses. As a result, both Hanbok involvement and arousal seeking tendency derived four factors each. All four factors of Hanbok involvement had a significant effect on Hanbok preference. Two factors of arousal seeking tendency had a significant effect on Hanbok preference. Hanbok preference had a partially significant effect on Hanbok purchasing behavior. Hanbok involvement and arousal seeking tendency had a partially significant impact on Hanbok purchasing behavior. In conclusion, this study is meaningful in that it, for the first time, derived the factor of Hanbok involvement by considering the concept of involvement as it relates to Hanbok and identified that involvement and arousal seeking tendency are variables that affect Hanbok preference and purchasing behavior.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.1-13
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• 1998

The purpose of this study was to evaluate the preference trend of children in the child-care centers in relation to certain environmental factors such as size of the residing town. This evaluation was conducted using questionnaire survey where the mother of each child was required to complete a preference questionnaire including 83 food items. Statistical data analysis was completed using SAS package program. The results of this survey showed the followings : 1. Generally, the preference level of the children living in large cities were higher than of medium cities except in case of vegetables, while the preference level of the children living in large cities were higher than those of rural area except in case of hard-boiling(jorim) and vegetables. The subjects showed high preferences to bulgogi(4.53), pork-cutlet(4.52), fried chicken(4.51), jajangmyone(4.45), kimgui(4.43), roasted fish(4.31), roasted ham(4.13). 2. There was a tendency that a la carte, bread and noodles received higher preference scores. Items of Korean style soup attained higher preference scores than stew(ggigae). The preference scores of fired, broiled or pan-fried items(jun) were higher than those of other items such as seasoned vegetables(namool). 3. The preference scores of children (routinely or occasionally) skipping breakfast or supper were generally low. There was no significant difference according to the existence of mother's job except in case of steamed or pan-fried items, provided that the preference scores of the size of the monthly income of the household except stew, provide that the preference scores of the children whose household had lower income were slightly higher in general.

• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.403-412
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• 2010

Puzzles of various types were made of wood. Children aged 3 to 5 were play directly into a wooden puzzle, then, mainly in adults, the survey was conducted. Comparisons of affinity for the children, teachers, parents, survey were compared with the rating. As a result, the preferred material of the puzzle was in the timber. The type of puzzle children, teachers and parents preferred picture puzzle. For colors, teachers and parents of the puzzle as unpainted wood was preferred. In addition, the favorite play was the difference in difficulty and number puzzles. Therefore, the preference for children and adults aware of the puzzle with a big difference has been clearly identified.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.