• Journal of the Korean Institute of Landscape Architecture
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• v.32 no.4
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• pp.94-104
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• 2004

This study creates the LCP (Landscape Control Point) through the survey of spot sites for the quality of landscape assessment, which is based on an objective and departmentalized data base; the landscape assessment was achieved by production of weight value with the AHP (Analytic Hierarchy Process) technique, selection of requisites for the landscape assessment with the IVERSON method and visual area analysis with GIS (Geographic Information System). Futhermore, validity of the landscape assessment was verified by analysis of the correlation between physical amount and aesthetic amount. The purpose of this study is to suggest the basic essential data for landscape assessment and landscape planning by the characteristics of landscape based on verification of the suggested landscape assessment methods. The results of this study are summarized below. 1. In the adaptation of landscape assessment using GIS, the landscape assessment points of LCP 18, 17 and 16, which have more visible elements such as hill area, mountain area, and forest and farm land, were indicated to be higher than the others. In contrast, the landscape assessment points of LCP 13, 6 and 10, which have less visible elements, were relatively lower than the others. 2. In the visible preference measuring method, LCP 4, 14, and 16 showed high points of landscape assessment with 3.46, 3.4, and 3.18 each. With the more natural environments such as hill area, mountain area, and forest and farm land, higher results were shown. In contrast, LCP 7, 1, and 9 showed low points of landscape assessment with 2.24, 2.36, and 2.53 each. 3. In this study, a coefficient of 0.746 was gained by the analysis of correlation between the points of landscape assessment method and the points of visual preference from a slide show. This has 99 percent of probability in statistical data. 4. In conclusion, with the demonstration of the correlation between the landscape assessment method based on the AHP technique and the aesthetic amount (preference proportion), the practical use of landscape assessment can be demonstrated by the suggested landscape assessment method.

• Food Science and Preservation
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• v.18 no.6
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• pp.824-829
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• 2011

This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and $30^{\circ}C$ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and $30^{\circ}C$) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and $30^{\circ}C$, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.1-7
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• 1980

For the purpose of ascertaining the status of physical growth and food habit of obese children, a study was made of 1086 primary school children ranging between 2nd and 3ra grades living in Kwang-ju City in Korea. 66 subjects were selected from an anthropometrical point of view and they were classified into two groups, an obese group and a control group, according to their relative body weight. Food habits of each group were observed by means of questionnaires. In the statistical analysis of the data, percentage calculation and T-score test were used. The results of the study can be summarized as follows; 1) Viewed from relative body weight, 3.0% of the 1,086 subjects turned out to be obese, and the measure of skinfold showed 2.4%. 2) Physical growth of the obese growth is superior to that of the control group in all aspects. 3) The average score of food preference by means of Hedonic scaling method by the obese group is 3.90, while that of food preference by the control group is 3.76. The most favored food by the obese group is ice cream (4.91), while that of most favored food by the control group is banana (4.75). The statistically meaningful foods of the two groups are cucumber (0.02>p>0.01), orange (p<0.02), peach(0.05>p>0.02), watermelon (p <0.01) and ice cream (p<0.01). The score of food preference for protein foods by the obese group is 3.78 and that of food preference by the control group is 3.57(0.05>p>0.02). The excessive food intake per meal of the obese group is 45.4%, while that of the control group is 19.7% (0.05>p>0.02). Ratio of taking severely unbalanced food by the obese group is 15.1%, while that of the control group is 50.0% (p<0.01). 4) 30.3% of mothers of the obese group is fat, while 15.1% of mothers of the control group is fat (p<0.01). Concerning body weight at birth, 90.9% of the obese group and 63.6% of the control group are above-average weight. (p <0.01). From the results shown above, the obesity in children is almost due to food. It is hoped, therefore, that overeating be discouraged through the nutrition education.

• Journal of the Korean Operations Research and Management Science Society
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• v.19 no.2
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• pp.75-84
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• 1994

The uncertainty in the relative weights of a pairwise comparison matrix n Multi-attribute Decision Making (MADM) is caused by imprecise preference information of decision maker. In this paper, it is shown how weight of attributes can be derived from the pairwise comparison matrix with interval pairwise comparison. The preference information of each pair of attributes with a point pairwise comparison is combined with an interval pairwise comparison in order to estimate a point pairwise comparison for a pair of attributes with the imprecise preference information. A numerical example shows the suggested procedure for deriving weights of attributes.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.89-106
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• 1995

The purpose of this study was to investigate food habits and food preference of 108 male and 123 female college students through questionnaires. The results were summarized as follows ; 1. Average height of male and female students were 171.8cm, 160.2cm and the average body weight of those were 64.4kg, 51.4kg, respectively. 2. Average PIBW of male and female students were 99.8, 95.3 and average BMI were 21.8, 20.1, respectively. 3. 25 percent of male and 17.1% of female subjects skipped breakfast almost everyday. 4. BMI of those who likes sweet taste was higher than other groups. 5. korean food was favored by college students and the preference of korean food was higher in male than female. 6. In staple foods, cooked rice was preferred most by the subjects, male liked cooked rice more than female. in side-dishes, Pork and beef dish were preferred most in male and Kimchi stew was preferred most in female. in snacks, fruits and bread were preferred most by the subjects.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1291-1299
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• 2003

In order to design the better brassiere in terms of appearance and functions, various parameters of the materials should be considered; in this study, fatigue properties and subjective sensation of wing materials and its relation to the preference for a brassiere was investigated. After the survey of commercially available products, five elastic fabrics such as cotton, Modal, polyester, nylon, and Tactel, all of which contain 10% polyurethane, were chosen as specimens. Fabric growth were determined to evaluate fatigue properties. Qmax was determined to evaluate the warm-cool feeling. For the sensory test, semantic differential scale which contains 15 adjectives were developed. Fatigue properties were very similar at the 20% elongation irrespective of the duration of tension, but at 40% and 100% elongation, man made fabric showed less growth than cellulose fabrics. The factor analysis showed four factors such as sense of warmth, smoothness, weight and elasticity. Preference of the specimens was ranked in the order of Tactel>Modal>cotton>nylon>polyester.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.357-366
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• 1995

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

• Journal of Korea Multimedia Society
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• v.14 no.11
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• pp.1467-1477
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• 2011

This paper proposes a HPPS(Hybrid Preference Prediction System) design using the analysis of user profile and of the similarity among users precisely to predict the preference for custom-tailored service. Contrary to the existing NBCFA(Neighborhood Based Collaborative Filtering Algorithm), this paper is designed using these following rules. First, if there is no neighbor's commodity rating value in a preference prediction formula, this formula uses the rating average value for a commodity. Second, this formula reflects the weighting value through the analysis of a user's characteristics. Finally, when the nearest neighbor is selected, we consider the similarity, the commodity rating, and the rating frequency. Therefore, the first and second preference prediction formula made HPPS improve the precision by 97.24%, and the nearest neighbor selection method made HPPS improve the precision by 75%, compared with the existing NBCFA.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Korean Journal of Psychosomatic Medicine
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• v.3 no.1
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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.