• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.323-329
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• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• Journal of Korean Academy of Rural Health Nursing
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• v.2 no.2
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• pp.111-119
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• 2007

Purpose: In this study consumers' preference for housing for elderly people was analyzed as well as the recognition by elders of silver town facilities, and their preference for service provided by silver town. The study was done to provide basic data for the development of silver town facilities that are low in cost and high in efficiency. Methods: A sample research was used in this study to analyze the understanding of old age, silver town, and service preference. Results: First, interest and intention to live in silver town was very positive, however low cost was also preferred and that is quite different to current silver towns of Korea. Second, women have more understanding of, requests for, and intention to move into silver town facilities than men. Women's demands for silver town facilities must be reflected in the development strategy of silver towns. Third, the most important part of activating silver town facilities is price strategy. Government political support is required in order to keep silver town move-in costs affordable. Fourth, silver towns must function as total service complex towns. Conclusion: This study is meaningful as efficient operation of silver town is suggested rather than facility degradation to achieve price reduction. This result is important to the development of silver towns based on consumer preference, as it suggests a development direction that is focused on securing differentiated services and programs.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.91-104
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• 2008

This study searches for an abstract aesthetic dimension that has an important response to preference by finding products excluded in past studies on aesthetics. Furthermore, the adjective image languages are examined, grouped and examined in order to also take into account the dimensions that are regarded as important for the selected product. Based on this, the preference trends will be inferred and the level of aesthetic dimensions that are import in the product will be found and presented based on its preference to create an accurate objective point. Based on the values of the levels of the aesthetic preference types and aesthetic elements found by this and presenting the preferred types in the design process, the objective of this study is to create designs with small chance of failure. In addition, it attempts to present a new direction for research of aesthetic dimensions.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.243-246
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• 2005

As seen in constant reference to our modern are as the 'Information Age', our daily lives are flooded with a variety of information. Under such circumstance, efficient management and distribution of information are increasingly needed. When it comes to office environment, the role of furniture is very important because furniture must be placed in the office and it also serves as an essential component to improve work efficiency. As the importance of furniture increases, office furniture reflects diverse needs. That is to say, office furniture is used to partition space while reflecting mental and emotional state of workers in the office. At this backdrop, it can be perceived that office goes beyond a place where work is done. In order to contemplate how office and office furniture enhance work efficiency and create pleasant, delightful office environment, the study in this paper identified and examined overall color images of office, and color use and color preference in office furniture. The purposes of this study were: 1) to identify the use of and preference for color images of office 2) to analyze the color images of office furniture and understand its color use and color preference; 3) to understand the color use and color preference in office storage furniture.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.204-213
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• 2004

The purpose of this study was to examine the dietary behavior of children according to their preference for fast food. The study was carried out on 470, 6th grade students (boys : 236, girls : 234) in September, 2002. The results are summarized as follows : The mean body mass index was 18.72 kg/$m^2$ for boys and 17.76 kg/$m^2$ $^2$ for girls. The subjective health disorder symptoms for the group preferring fast food was not significantly different than that of the other groups. The group preferring fast food consumed an inadequate volume of food, and they had an irregular and unbalanced diet. Their intake of green vegetables, vegetables, protein foods, and seaweed was significantly lower than that of the other groups. The food habit score for the group preferring fast food was lower than that of the other groups, and they had irregular meal times and had unbalanced diets. The group preferring fast food had a preference for sweet tastes, whilst members of the other group preferred a savory taste. The first choice for fast food by the group preferring fast food was hamburgers, the reason being that it tasted good. Results show that children who have a preference for fast food need to correct their dietary behavior. As a result, proper nutritional education and intervention is required in order to improve the consuming habits of children and their preference for fast food.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.543-552
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• 2019

Indonesia has the largest economy in Southeast Asia and is one of the fastest growing economies of the world. This study was conducted to understand Indonesian food consumers, and to provide the marketing implications for food exporting companies in Korea. An online survey was conducted on 795 local consumers in Indonesia and the study analyzed their preference for Korean food and Korean culture. Then this study identified the relationship of these variables and consumers' intention to purchase Korean food. The results of this study were as follows. First, Indonesian consumers had a strong preference for Ramyeon, noodles, snacks and kimchi among Korean foods. Second, the preference for Korean culture was high in a descending order of Korean dramas, cosmetics, songs and news. Third, both Korean food and Korean culture preferences showed significant differences depending on gender, age and the frequency of eating out. Lastly, analysis of the relationships among the variables showed that there is a positive relationship between Korean food preferences and Korean food purchase intentions. Further, the consumers' Korean culture preference had a mediating effect within this relationship. The results of this study imply that marketers in Korea food companies need to consider the consumers' preference for Korean food and Korean culture when they build proper strategies for exporting Korean foods to Indonesia.

• Journal of Integrative Natural Science
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• v.7 no.1
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• pp.50-56
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• 2014

To explore effects on each the emotional awareness, emotional expression, emotional empathy, and emotional regulation, of the sub-factors of the child's emotional intelligence, to mural preference, emotion cultivation, and community connection, the hierarchical multiple regression analyses are performed(as in Table 1, 2, and 3). As the results, we found the following facts. Children's mural preference, emotion cultivation, and community connection were expressed by the following equations in order, respectively. Mural Preference = $.170{\times}$[Emotional Awareness](t=2.118, $p=.036^*$) - $.025{\times}$[Emotional Expression](t=-.275, p=.783) + $.088{\times}$[Emotional Empathy](t=.938, p=.350) + $.139{\times}$[Emotional Regulation] (t=1.529, p=.128). Mural Emotion Cultivation = $-.021{\times}$[Emotional Awareness](t=-.294, p=.769) - $.205{\times}$[Emotional Expression](t=-2.573, $p=.011^*$) + $.265{\times}$[Emotional Empathy](t=3.156, $p=.002^*$) + $.192{\times}$[Emotional Regulation](t=2.361, $p=.019^*$). Mural Community Connection = $-.001{\times}$[Emotional Awareness](t=-.007, p=.995) - $.132{\times}$[Emotional Expression](t=-1.478, p=.141) + $.172{\times}$[Emotional Empathy](t=1.732, $p=.027^*$) + $.098{\times}$[Emotional Regulation](t=1.072, p=.285).

• The Journal of Economics, Marketing and Management
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• v.11 no.2
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• pp.47-55
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• 2023

Purpose: The purpose of this study is to investigate the relationship between product characteristics, product preference and purchase intention for Mongolian tourists visiting Korea, and in particular, to analyze the moderating effect of product involvement and tourist image in the relationship between product characteristics and purchase intention. Research design, data, and methodology: A research model was derived through existing literature research and a survey was conducted on Mongolian tourists visiting Korea. SPSS and AMOS24.0 were used for data analysis and hypothesis testing. Results: The tourism product characteristics affect the product preference and purchase intention. Tourist image and involvement have moderating effects between product preference and purchased intention. Conclusions: This study demonstrated that product characteristics at travel destinations is a key factor in order to enhance the product preference and purchase intention for foreigners visiting Korea. On the other hand, since the purchase intention of the tourism destination vary depending on tourist image and involvement, it suggests that travel industry practitioners or researchers should try to various efforts to enhance the factors which affect the involvement or the tourists or image of the tourist site.