• 복식문화연구
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• 제17권6호
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• pp.960-971
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• 2009

The purpose of this study was to observe street fashion, to determine preferred design of jean and to analyze preferred jean styling based on types of jean pants design, toward 20s to 30s women. We observed outfits of jean styles on the street using photography method and conducted a survey to 400 females to get information of consumers. Four hundred questionnaires were analyzed using SPSS. As a result of street research, the majority of people were wearing jean pants with T-shirts, sandal/high heel shoes and totes. The results of market research showed that preferred jean styles were significantly associated with age and marital status. Preferred color of jean pants was also significantly associated with age variable. Current popular jean style was a skinny style. We evaluated results of styling with different jean pants, creating five different images. There was a significant relationship between age/marital status and styling image in different jean styles. In a bootcut style, age variable was significantly associated with different styling images. Generally, most of people responded cute/casual image styling was the best for the bootcut style. In skinny pants, there was a significant association between a residence area and a styling image. Modern/chic image styling with skinny pants was the most favored one. In cropped jean pants, marital status was significantly associated with styling image created. We realized that we can create different images through a styling.

• 한국조경학회지
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• 제32권4호
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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.

• 대한가정학회지
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• 제43권11호
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• pp.59-71
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• 2005

The purpose of this study was to observe the makeup behavior and cosmetics preference based on the segmented age group and fashion appearance interested group. The target consumers were women aged in their 20's. We distributed 443 questionnaires and conducted statistical analysis using SPSS program for the 400 reliable questionnaires. Statistical analyses included frequency, Chi-square test, t-test, ANOVA and cluster analysis(K-means). The results of this study were as follows: 1. There was a significant association between specific cosmetic items currently used and segmented age group. The age 24-29 had more basic makeup than color makeup, compared to the age 20-23 group. There was a statistical difference between the highly interested group and the lowly interested group in fashion and beauty. The group of highly interested in fashion and beauty considered trendy colors, while the group of lowly interested in fashion and beauty used their favorite color as an important factor in purchasing makeup products. 2. There was a significant difference in the preference of lip colors and textures, eye shadows textures, types of eye liner and types of foundation according to segmented age groups. 3. Those who sought 'sexy' images preferred red/wine/purple lipstick colors, and green/blue/violet eye shadow colors. They significantly preferred jell/liquid type eye liner and liquid type foundation. Those who sought 'pure' images preferred orange colors and glossy textures of lipsticks. Those who sought 'elegant' and 'intellectual' images preferred pearl type eye shadow.

• 한국조리학회지
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• 제20권6호
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• pp.147-158
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• 2014

본 연구는 새터민들의 편의식품에 대한 선호도와 이용현황을 파악하여 올바른 편의식품을 선택할 수 있게 하고자 실시하였다. 새터민 211명에게 설문지를 조사하여 SPSS를 이용해서 분석했다. 반 이상의 새터민들이 편의식품을 좋아하고, 즐겨먹는 것으로 조사되었다. 반 정도의 새터민들이 편의식품에 대해 경우에 따라 좋다고 생각하고 있었고, 새터민들은 편의식품을 간식으로 즐겨 먹었다. 새터민들은 영양보다는 편리성과 맛 때문에 편의식품을 선택하고 있다. 새터민들은 거주기간이 짧을수록 패스트푸드의 맛, 편리성, 영양, 가격때문에 패스트푸드를 선택하는 경향을 보였다. 새터민들에게 편의식품에 대해 이해시키고, 올바른 편의식품 사용방법에 대해 기초적인 식생활교육을 실시하는 것이 바람직하다고 생각되었다.

• 산업융합연구
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• 제20권4호
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• pp.71-77
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• 2022

현대 사회의 직장인은 원만한 인간관계와 타인과의 경쟁에서 밀리지 않는 직장 내의 승진을 위한 외모 관리가 간과될 수 없는 현실이다. 이러한 사회적 추세에 따라 헤어스타일을 포함한 직장인들의 외모 관리 및 인식에 대한 미용학적 심층 연구가 필요한 시점이다. 따라서 본 연구에서는 여성 항공사 승무원, 여성군인, 여성 스포츠인, 여성 법조인, 여성 간호사의 직업인을 대상으로 연령, 결혼 여부, 학력, 직업 등으로 분류하여 집단 간 차이를 교차분석하여 헤어스타일 유형과 선호도에 대하여 면밀하게 분석하였다. 연구 결과 각 직업군 여성에 따라 본인의 현재 헤어스타일 유형 및 모발 질감, 현재 사용하는 헤어스타일링 제품의 용도, 개인적으로 평소 선호하는 여성 헤어스타일 및 헤어컬러 등 각기 상이한 결과가 나타났다. 본 연구는 미용 마케팅 시장에서의 고객 니즈를 충족시키는 뉴모드 아이템 개발과 고객 수요조사를 위한 기초 자료로 활용되리라 사료한다.

• 한국식생활문화학회지
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• 제30권4호
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• pp.457-462
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• 2015

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

• 한국조리학회지
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• 제14권4호
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• pp.357-367
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• 2008

The purpose of this study is to identify the job satisfaction and organization commitment of employees according to the school food service environments. The questionnaire to measure was completed by 150 employees in the Seoul and Gyeonggi area. The demographic data showed that 48.7% of respondents were in their fifties and most of them were females(96.6%). They were employed in the middle and high schools. The results were as follows : Frist, factors that influenced job satisfaction were student preference and rule-observance. Second, the importance of school food service environments didn't influence the compensation factor for job satisfaction. Third, factors that influenced job satisfaction among school food service environments were kindliness and the management of employees and rule-observance. Rule-observance showed the highest satisfaction scores among the rest of them. Forth, it was concluded that the management of employees, food quality and student preference influenced the organization commitment of food service employees. The research results show that rule-observance of food service environments and the importance of managing employees have influence on co-worker relations, job and organization commitment.

• 동아시아식생활학회지
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• 제23권3호
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• 한국식품영양학회지
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• 제28권6호
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• pp.1045-1055
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• 2015

The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.

• 한국식생활문화학회지
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• 제25권3호
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• pp.262-269
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• 2010

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.