• Journal of Community Nutrition
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• 제8권4호
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• 감성과학
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• 제8권3호
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• pp.253-263
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• 2005

본 연구에서는 제품의 선호도 평가를 위한 정보 탐색과정에서 영향을 미치는 요소에 대한 인지반응의 특성 파악을 기본 목적으로 하였다. 그리고 그 특성과 제품 선호도의 상관관계를 제품 사용 경험의 측면에서 고찰하였다. 이를 위하여, 휴대폰과 제안형 제품사진을 실험 자극으로 선정하여 두 단계의 실험을 진행하였다. 첫 번째 실험에서는 제시된 각 제품사진을 관찰한 후에 선호하는 순서를 정하여 배열하도록 하였다. 두 번째 실험에서는 앞에서 선정한 선호도 1순위와 10순위의 제품사진에 대하여 선호도 평가 시 최우선적으로 주목한 부분을 표시하고, 그 부분에 대하여 설명하도록 하였다. 실험 결과로부터 두 가지 결론이 도출되었다. 첫 번째, 제품의 사용 경험에 의한 경험적 기억 정보는 인지 대상의 선호도 평정(評定)에 있어, 그 인지 대상에 포함되어 있는 다양한 구성 요소에 대한 해석적 반응을 활성화한다. 두 번째, 제품의 비사용 경험은 선호도와 관계없이 인지 대상에 포함되어 있는 심미적 요소를 지각적으로 수용하는 반응을 유발한다.

• Asia Marketing Journal
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• 제14권4호
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• pp.167-188
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• 2013

In today's society with its emphasis on unlimited information access, control of available information about high-technology products is often vital to their success. When a product is released, consumers may initially be attracted through information about its remarkable internal and external features. They may also perceive a degree of congruence between their own personalities and the product image as more information becomes available over time. Consumers' changing impressions of the product may influence personality congruence negatively or positively. These changes and their effects on preference for high-technology products are the focus of this paper. A survey was given to a sample of 206 students at K University to investigate the degree to which consumer behavior can be influenced by personality congruence. The need for clear and definite product knowledge in this process and the effect of product information on preference were also investigated. Three analyses were conducted. The results of Analysis 1 showed the influence of personality congruence on preference for high-technology products. Judgments about personality congruence were based on non-compensatory rather than compensatory information processing. The respondents considered certain aspects of a product's personality rather than the product as a whole when making preference decisions. The results of Analysis 2 indicated that when less information was available about a product, consumers who perceived high personality congruence with the product tended to have higher preference for it compared to those who perceived low personality congruence with the product. On the other hand, when consumers were given more information, no difference was observed in the impact of personality on preference between perceived high and low personality congruence. Lastly, the results of Analysis 3 showed that when consumers with high need for closure (NFC) perceived high congruence between their own personalities and a product, objective information regarding the product was not used in decision-making: instead, judgments about the product were based on perceived personality congruence. On the other hand, high-NFC consumers who perceived low personality congruence between themselves and the product tended to require more information about the product in order to give it a positive evaluation. In contrast, low-NFC consumers who perceived high personality congruence felt comfortable with large amounts of information. For low-NFC consumers who perceived low congruence, the level of information had no influence on preference.

• 대한인간공학회지
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• 제32권6호
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• pp.517-528
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• 2013

Objective: The objective of this study was to suggest a multi-modal controller type for Smart TV Control. Background: Recently, many issues regarding the Smart TV are arising due to the rising complexity of features in a Smart TV. One of the specific issues involves what type of controller must be utilized in order to perform regulated tasks. This study examines the ongoing trend of the controller. Method: The selected participants had experiences with the Smart TV and were 20 to 30 years of age. A pre-survey determined the first independent variable of five tasks(Live TV, Record, Share, Web, App Store). The second independent variable was the type of controllers(Conventional, Mouse, Voice-Based Remote Controllers). The dependent variables were preference, task completion time, and error rate. The experiment consist a series of three experiments. The first experiment utilized a uni-modal Controller for tasks; the second experiment utilized a dual-modal Controller, while the third experiment utilized a triple-modal Controller. Results: The first experiment revealed that the uni-modal Controller (Conventional, Voice Controller) showed the best results for the Live TV task. The second experiment revealed that the dual-modal Controller(Conventional-Voice, Conventional-Mouse combinations) showed the best results for the Share, Web, App Store tasks. The third experiment revealed that the triple-modal Controller among all the level had not effective compared with dual-modal Controller. Conclusion: In order to control simple tasks in a smart TV, our results showed that a uni-modal Controller was more effective than a dual-modal controller. However, the control of complex tasks was better suited to the dual-modal Controller. User preference for a controller differs according the Smart TV functions. For instance, there was a high user preference for the uni-Controller for simple functions while high user preference appeared for Dual-Controllers when the task was complex. Additionally, in accordance with task characteristics, there was a high user preference for the Voice Controller for channel and volume adjustment. Furthermore, there was a high user preference for the Conventional Controller for menu selection. In situations where the user had to input text, the Voice Controller had the highest preference among users while the Mouse Type, Voice Controller had the highest user preference for performing a search or selecting items on the menu. Application: The results of this study may be utilized in the design of a controller which can effectively carry out the various tasks of the Smart TV.

• 감성과학
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• 제15권2호
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• pp.223-230
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• 2012

This study researched the relationship between the element of "Favorable and Friendly" emotion on product design and the consumer's reaction to it. The emotional elements used here were proposed in the existing study. The research method was divided into 1st test and 2nd test. In the 1st test result, Favorable was related to "want to own, simple, new product and high-class", and also connected with "digital product, gaming product and computers". The products related to Friendly had association with the items about "interesting, cute, familiar, warmth and soft", and also connected with "simple product (toylike, household items, etc), low-price product, product which likes a friend, soft product, kitchen product and beauty treatments product, and so on". In the 2nd test, the preference of emotional product was high than general product, and it was known from the evaluation about design preference and design elements. If the preference was high following the order as: "Formativeness> Trend> Aesthetics> Color", the difference among the scores were small. And then the result about the relationship of emotional design factor "Favorable & Friendly" and evaluation of design preference & design elements was extraction.

• 한국식품조리과학회지
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• 제14권1호
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• 한국실내디자인학회논문집
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• 제14권5호
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• pp.245-253
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• 2005

The purpose of this study is to analyze the relationship between the personality type and the residential evaluation & remodeling preference in interior finishes and floor layouts. The subjects of this investigation were collected through questionnaire from two hundred and twelve adult residents who live in Seoul, Korea. By using the rotated component matrix of varimax method & the one way anova method of spss for windows Rel. 11.0 in my former study, there are analyzed several significances in eight personality types; E(extraversion), I(introversion), S(sensing), N(intuition), T(thinking), F(feeling), J(judging) and P(perceiving) in MBTI (Myers Briggs Type Indicator). This study shows that actual floor plans, remodeling preference plans & interior finishes materials of each personality type was analyzed several significances by Chi-Square. As results, during consulting the client in the residential projects, personality test may take precedence over everything else, and then designer can consider it for hidden client needs in the residential interiors & remodelings. Designers might understand the nature of personality in order to design wisely for clients. This method will allow the designer & consultant to more fully understand clients' preference.

• 한국조리학회지
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• 제18권3호
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• pp.137-148
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• 2012

본 연구의 목적은 한국전통과자인 한과의 소비촉진전략을 제시하고자 한국인과 일본인에게 한국의 전통과자와 일본의 화과자에 대한 인지도와 호감도를 소비 형태와 인구 통계적 특성에 따라 비교 검증하고자 하였다. 소비자설문조사는 한국전통과자 241부와 화과자 249부가 최종 분석 자료에 사용되었으며 자료 분석을 위해 SPSS 12.0을 사용하여 빈도, t-test, 일원배치분산분석, 회귀분석을 실시하였다. 그 결과 인지도와 호감도는 인구 통계적 특성과 소비 형태에 따라서 유의미한 차이가 있는 것으로 나타났다. 특히 인구 통계적 특성에서 한과는 나이와 교육수준, 화과자는 나이에 따라 인지도의 차이가 있는 것으로 나타났다. 회귀분석 결과 한과와 화과자의 인지도는 호감도에 영향을 미치는 것으로 나타났다.

• 동아시아식생활학회지
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• 제15권3호
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• pp.247-256
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• 2005

This study was performed by questionnaire to investigate the preference for Korean traditional foods and revisiting intentions of Japanese tourists. The Subjects were consisted of 280 Japanese tourists staying at Gyeongju and Busan area. The results of this study were as follows: Among the respondents, $61.1\%$ selected 'taste' as the most important factor affecting the preference for korean traditional foods. On the frequency of eating, 'over 8 times per year' scored as high as $27.9\%$. The motivation of eating Korean foods was answered as 'With visiting Korea' by $48.2\%$ Thirties and forties ate Korean traditional foods more often than the others did $61.8\%$ of the Japanese tourists intended to eat more Korean traditional foods in the future. But the necessity of hygienic improvement was pointed out by $32.1\%$ of the subjects. Male subjects wanted the improvement of nutrition, taste and storage, while females shape, color and packing. The preferred Korean traditional foods were 'Bulgogi', 'Kimgui', 'BaechooKimchi', 'Bibimbap', and 'Samgaetang' in the order. On the other hand, the preference for 'Soojeongkwa', 'Songpeon', 'Kalgooksoo', 'Injelmi' and 'Sikhye' was very low. Male subjects favoured 'Cholbap', 'Ogokhap', and 'Youkgaejang', while females liked better 'Oisobaki' and 'Ddukboki. The people who were over fifties preferred 'Ssalbap', 'Boribap', 'BaechooKimchi', and 'Ggakdugi' and forties liked 'Kongbap' and 'Kimhap' better. The most effectual food items provoking revisiting intention to Korea were 'Jeon', and 'Bap', 'Meon' and 'Jjigae' were ranked in next.

• 감성과학
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• 제8권2호
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• pp.103-115
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• 2005

본 연구는 심미적 영향요소 중 하나인 단순/복잡이 과연 선호도에 어떠한 영향을 주고 다른 심미적 차원들과 어떠한 관계를 갖는지를 정립하기 위한 기초연구로 진행되었다. 이에 따라, 본 연구는 단순/복잡, 균형 그리고 선호도를 가지고 진행하였다. 본 연구는 근본적인 질문으로부터 시작하였다. 첫째, 심미적 차원 중 하나인 단순/복잡이 다른 요소인 균형과의 관계. 둘째, 심미적 영향요소인 단순/복잡 그리고 균형과 선호도와의 관계를 알아보는데 그 목적이 있다. 이를 위해 제품들을 범주화하고 각 범주별 제품들을 대상으로 실험하여 범주별 성향을 찾고 이를 기본으로 디자인 프로세스에 적용하여 검증하도록 한다.