• 한국생활과학회지
• /
• 제16권4호
• /
• pp.837-848
• /
• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• 한국산학기술학회논문지
• /
• 제16권12호
• /
• pp.8853-8860
• /
• 2015

본 연구는 청년 세대와 중장년 세대를 기준으로 애견 관련 지식 이해, 애견 선호 차이, 선호 견종 선택 이유, 토이 견종별 인지도와 선호도를 조사하여, 두 집단 간 토이 견종의 인지도와 선호도를 파악하고자 시행되었다. 이를 위해 대도시, 중소도시, 농촌에 거주 중인 청년 세대 137명과 중장년 세대 60명을 대상으로 설문조사를 실시하고 수집한 자료는 집단 간 차이를 알아보기 위해 ${\chi}^2$-test를 실시하여 유의성을 검정하였다. 분석결과 애완동물과 반려동물의 인지와 토이 견종의 인지에서 집단 간 통계적 유의성(p<0.01)을 보여 주었고, 애견 선호와 선호 견종 선택 이유에서도 유의한(p<0.01) 차이가 나타났다. 또한 토이 견종별 인지도와 선호도에서도 통계적인 유의한 차이(p<0.05)를 보여 주었다. 따라서 토이 견종의 선호도가 확대되고 있는 현 시점에서 세대 간 토이 견종의 특성에 대한 이해가 대중화 되어야 하며, 추후 선호하는 토이 견종의 양육 시 본인이 인지하고 있는 토이 견종의 올바른 선택을 위해서 토이 견종의 인지도와 선호도의 변화 요인에 대한 연구가 지속적으로 필요한 것으로 사료된다. 이에 본 연구는 그 기초 자료를 제공하고자 함에 수행되었다.

• Journal of Nutrition and Health
• /
• 제50권1호
• /
• pp.53-63
• /
• 2017

Purpose: This study was performed to examine motivational factors affecting sweetness preference in Korean and Japanese children. We identified meaningful variables that could be targeted to nutrition education interventions designed to overcome innate barriers and reduce sweetness preference and sweet food intake in Korean and Japanese children. Methods: Questionnaire surveys and sweetness preference test were conducted to examine variables affecting behavioral intention (BI) regarding sweetness preference. Questionnaire variables were based on the theory of planned behavior. Participants were recruited from one urban school from each country. In total, 166 children (mean age: 8.4 years) and their guardians (n = 166) participated in the study. A trained research assistant provided all children with personal guidance regarding completion of the sweetness preference test and survey questionnaire at school. The data were analyzed using Pearson's correlation coefficients, t tests, repeated measure ANOVA, and stepwise multiple regression analysis (significance level: p < 0.05). Results: Perceived behavioral control (PBC) and parenting practice were significantly associated with BI in both groups. Motivation to comply affected BI only in Japanese children, whereas affective attitude was associated with BI only in Korean children. In predicting sweetness preference, BI was associated only in Japanese children, whereas sweets consumption frequency had a significant effect in Korean children. Conclusion: The study shows similarities and differences in motivational factors, which could be considered when developing nutrition education programs in Korea and Japan. PBC and parenting practice were common factors in predicting BI. In predicting sweetness preference, BI had a significant effect on Japanese children, whereas sweets consumption frequency was the greatest contributor in Korean children.

• 한국지반공학회:학술대회논문집
• /
• 한국지반공학회 2008년도 춘계 학술발표회 초청강연 및 논문집
• /
• pp.1304-1312
• /
• 2008

In this study, the analysis to the preference level on slope measuring instrument of weight values on effect factors find out the reasonable monitoring on slope was performed, in which used AHP(Analytic Hierarchy Process) techniques. The results on professional group, such as the industry, academic, institute and government, analyzed that the very important effect factors, which were indicator of various collapse type, convenience of instrument management, The evaluation of preference level on the slope measuring instrument analyzed the invar wire extensometer which was high level at convenience of install, economical efficiency of install and convenience of instrument management.

• 대한가정학회지
• /
• 제30권3호
• /
• pp.307-324
• /
• 1992

The purpose of this study was to examine the relationships among maternal behavior, their children's social competence and the variables related to maternal employment. The subjects were 245 4th-6th grade elementary school children and their working-mother. Park, and Lee(1990)'s KMBI and Pease et al.(1979)'s ISCS were used to measure maternal child-rearing behavior and children's social competence respectively. The major findings were as follows : 1. The significant differences in children's social competence were found according to mother's satisfaction with job and preference to job, the degree of father's support, birth order, income level, and father's educational level. 2. The significant differences in mother's child-rearing behavior were found according to mother's preference to job and the motivation of employment, the degree of father's practical support, and parental educational level. 3. Through the path analysis, maternal employment variables related directly or indirectly to each factor of social competence were identified.

• 대한가정학회지
• /
• 제37권1호
• /
• pp.119-132
• /
• 1999

The purpose of this study is to examine by how much variables influence the implementation of manners. In addition, subjective and objective variables and the relationship between the implementation of manners and the satisfaction felt in family life as a general has been examined. In total, 338 middle-aged married women were studied to serve as a data sources. The major findings of this study are indicated as follows: 1. It was discovered that there was a high level of manner implementation among the middle-aged married women studied. The variables that affected this level were as follows: educational experience in manner-uplifting courses, self-esteem, and humanism preference orientation. 2. On the level of satisfaction with family life as a general, the study showed reasonable standards. The following variables affected this level: the average monthly income of family, whether or not the women are employed, religious obligations, self-esteem, humanism preference orientation, manners within the family life itself, manners in ancestral services, and manners in communications. It was clear however that the implementation of manners in general played an important role in the amelioration of the level of satisfaction felt with family life.

• 한국실내디자인학회논문집
• /
• 제19권2호
• /
• pp.163-175
• /
• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.

• 영재교육연구
• /
• 제13권2호
• /
• pp.57-71
• /
• 2003

본 연구는 과학 영재들이 생각하는 '20년 후의 자화상' 분석을 통해 그들이 바라는 미래 직업 선호 또는 희망, 그 이유, 그리고 그에 대한 확신 등을 조사하고자 하였다. 과학 영재들의 미래의 희망 직업에 대한 조사에서는 자신이 속한 과학 영재분야와 관련된 직업은 29.2% 정도에 지나지 않았으며, 의사나 한의사 등 의학 계통에 종사하고자 하는 비율이 32.6%로 가장 많은 것으로 조사되었다. 과학 영재들이 자신의 미래의 꿈의 실현이나 직업에 대한 확신 또는 자신감을 갖고 있는 비율은 전체의 74% 수준이었다. 미래의 자신의 직업을 선택한 이유는 첫 번째가 사회 봉사와 국가 발전에 기여하기 위한 것이었으며, 다음으로는 생활의 안정을 꼽고 있었다. 우수한 능력을 소유한 영재들이 과학관련 분야를 선호를 증가시키고 그 미래에 대한 자신감을 더해주며 영재성을 발휘하여 국가적으로 기여할 수 있도록 하기 위한 국가적, 사회적, 교육적 노력이 필요하다.

• 복식문화연구
• /
• 제15권2호
• /
• pp.193-202
• /
• 2007

The purpose of this study was to find out effects of textile motifs and the application methods on wearer's image perception. A survey was conducted to total of 255 male and female university students who are residing in Daejeon and Chungnam province. The stimuli were composed of 2 level tones(dark and light), 3 level complexity(simple, medial and complex), 3 patterns(polka dot, stripe and check) and the 2 way of stimuli application methods(fabric and garment). The instrument for measuring preference of stimuli consisted of 4 items, encouraging, preference, purchasing and popularity. The instrument for measuring image of stimuli consisted 24 pair items. Factor analysis for the adjective pair images(24 inquiries) about the textile patterns which were used in this study was performed. It resulted as three factors which are attraction, salience, and potential. Attraction, salience, and potency dimensions showed the most significant interaction effects of application methods and patterns. And tone and application method effected attraction and salience, tones and patterns effected attraction, tones and complex effected salience. Application methods and patterns effected potential and patterns and complex effected salience. The preferences toward stimuli, it resulted only interaction of tones and patterns affected the preferences('total preference' and 'purchasing'). Pearson's product-moment correlation analysis carried out to find out the relation of images of clothing and preferences. As a result, salience was significant relation with attraction and potency. In correlation between image of textile pattern and preference, attraction is most significant relation with the preference. The results of the study could be used for the marketing strategies of the motif in fashion product.

• 동아시아식생활학회지
• /
• 제21권3호
• /
• pp.360-366
• /
• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.