• Journal of the Ergonomics Society of Korea
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• v.5 no.2
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• pp.37-44
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• 1986

This study investigates display station physical adjustments preferred by a sample of visual display terminal operators. Participants in the study were selected to assure representation of extremely short and extremely tall persons, as well as persons of midrange physical stature. Individual operators were led through a step-by-step sequence to determine their preferred initial settings of seat height, keyboard height and slope angle, and CRT height and tilt angle. Each operator then performed a brief text input tase, after which final preferred adjustments were measured. Intermeasure correlation strongly suggest that "flat" (low slope angle) keyboards are in appropriate for short operators who select low seat heights. In addition, the keyboard angle adjustments preferred by most operators substantially exceed a current German ergonomic display station requirement.

• Journal of the Ergonomics Society of Korea
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• v.10 no.2
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• pp.3-13
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• 1991

As the VDT work constrains work postures because of its work characteristics. VDT worksta- tions should be properly designed so as to be fitted to various types of physical conditions of op- erators. Therefore, in this study, the preferred settings of VDT wrokstation dimensions of operators. Therefore, in this study, the preferred settings of VDT workstation dimensions and work postures were studied in order to determine the appropriate dimensions and the work postures for VDT operators which will alleviate the musculoskeletal troubles or visual fatigue. The scpoe of the study is as follows. 1. Measurement and analysis of the preferred settings of the height of workstation, keyboard, seat, and screen among the experienced VDT operators. 2. Anaysis of the relationship between the preferred settings of workstation height and the seat height control among the experienced VDT operators. 3. Analysis of the work postures of the experienced VDT operators.

• Journal of the Korea Furniture Society
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• v.21 no.1
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• pp.40-53
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• 2010

The purpose of this study was verified the effect of analyzed emotional factors and compare with competed design proposals of G and D public exhibition to plan the public exhibition applied emotional marketing which strengthen the effect with touching the emotion. The results are first, public consumer preferred to experience 5 senses and gives a positive effect, second, preference according to factor of scene gives differences by ages, but various ages preferred to experience the factor of scene, third the result of analyze the relation between preference of scene and 3 groups of 5 senses, which is high, middle, and low preferred had significant relation, and fourth, public consumer preferred to several levels of exhibition than only one level, the space preferred was 'experiencing' space.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• Journal of the Korean Society of Clothing and Textiles
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• v.13 no.4
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• pp.412-426
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• 1989

This study investigated the relationship of consumer type to perferred and purchased Styles by clothing, life style, demographic, and information variables. Four consumer types were identified in study 1 (Kim, 1988). There were the casual, mannish, elegant, and feminine types. The present study used 20 line drawings representing the styles of summer '87 Data were obtained from questionnaires completed by 624 consumers $15\~69$ years of age living in Seoul, and analyzed by multiple discriminant analysis, and CROSSTABS. Descriptive profiles of the four categories were developed differently by clothing, life style and demographic characteristics. Casual and elegant types were preferred by middle-aged and married women, while mannish and feminine types were preferred by unmarried and younger women. The preferred design types of these groups were related more to preferences for clothing styles than purchased styles. All variables except occupation contributed to discriminate purchased styles.

• Journal of the Korean housing association
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• v.9 no.3
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• pp.133-144
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• 1998

The purpose of this study is to analyze housing expectations and housing preferences of college students' first purchased house for the future. Data was collected through self-administered questionnaires for this study and the samples consisted of 797 college students. This study found that college students preferred a high-rise apartments, a 20-24 pyung (66.0㎡-79.2㎡) house in housing size and relatively new house. The housing features and interior features that college students like to have and expected to have in the first residence were different. Their housing expectations were fairly realistic considering their affordability. College students preferred to furnish video and audio equipments, exercise equipments and ceiling fans. They generally preferred hardwood floorings and decorative moldings and expected to have built-in closet in their master bedrooms. They expected to have linen closets and large mirrors in their bathrooms. They preferred ceramic tile counter tops, wood cabinets, vinyl floorings in their kitchens and they also preferred to use kitchen as a utility.

• The Korean Journal of Community Living Science
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• v.18 no.4
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• pp.681-686
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• 2007

This study was conducted to investigate the effects of the thermally different states of human feet on temperature regulation in winter season. Five healthy female students of age 20 volunteered as subjects to participate in the study. Physiological responses such as rectal temperature and skin temperatures as well as subjective responses of thermal comfort and thermal sensation were observed. Preferred clothing and preferred temperature were also evaluated in terms of behavioral temperature regulation. The results obtained through the experiment were statistically analyzed using paired t test. Rectal temperature was decreased greater (p<.01) and mean skin temperature was maintained higher (p<.01) in feet wanning than in feet cooling. Results of preferred clothing were coincident with those of general thermal sensation. There was a higher tendency to prefer temperature in feet wanning than feet cooling in the morning. It was concluded that keeping feet skin temperature lower in the early morning and higher in the late evening would be effective in terms of regulating circadian rhythm of core temperature.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.7
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• pp.964-975
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• 2000

The purposes of this study were to analyze the color preference for clothing of Korean male and female adults and to provide the useful data for the fashion color planning. The result of this study showed that the preferences in hue and tone are different mainly by season. The most preferred colors in clothing are YR, B and Y. Y is preferred in spring, B and W in summe, YR in fall, Gy and Black in winter. The most preferred tones in clothing are pale tone in spring and summer, dark tone in fall and winter. The color preference for casual wear is more varied than the color preference for formal wear. The tones of low saturation are preferred for formal wear and the tones of high saturation are preferred for casual wear.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.9_10
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• pp.1026-1035
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• 2003

The purposes of this study were to analyze the new lifestyle of female consumer of age in the range of 19∼35 and to investigate their clothing-purchasing behavior and preferred sensation by lifestyle group. The questionnaire survey was carried out on 402 subjects with 31 lifestyle questions, 32 questions of clothing purchasing behavior and 18 questions of preferred sensation. Through factor, cluster analysis and anova using SPSS, we found that the female consumers were composed of 6 lifestyle groups; Traditional Appearance Pursuit(19.4%), Personal Life Pursuit(15.7%), Outer Beauty Pursuit(15.9％), Active Practical Pursuit(11.4%), Digital Leisure Pursuit(13.4%) and Unconcern(21.6%). The location of 6 lifestyle group were visualized in 2-D as the horizontal axis of 'Internal↔Appearance' and the vertical axis of 'Personal↔Collective'. Six groups by lifestyle showed different clothing-purchasing behavior and preferred sensations, and had different socio statistical parameters, such as age, income, job and education.

• Journal of the Korean Home Economics Association
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• v.36 no.9
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.