• Journal of Nutrition and Health
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• 제30권5호
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• 한국보육지원학회지
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• 제19권4호
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• pp.1-27
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• 2023

Objective: This study designed an Augmented Reality-based intervention program for children with conflicted shyness and examined its effects on social avoidance motivation and preference for being with others. Methods: Sixteen six-year-old children were randomly assigned to either the experimental or control group. The experimental group participated in a six-week AR-based program. Both teachers and children rated social avoidance motivation and preference for being with others to evaluate the program's effectiveness. Data were analyzed using the Wilcoxon signed-rank test and the Mann-Whitney U test. Results: Social avoidance motivation decreased only for the experimental group. Conversely, the control group showed increased motivation scores as reported by the children. The preference for being with others increased in the experimental group based on teacher reports. For the control group, preference scores reported by teachers and children were maintained and decreased, respectively. Conclusion/Implications: This study highlights the effectiveness of the intervention in reducing social avoidance motivation and maintaining a preference for being with others in children experiencing conflicted shyness. Furthermore, the use of AR technology provided a psychologically safe environment for them to initiate social interactions without fear of negative evaluation, highlighting its potential as a primary intervention tool for this population.

• 한국식품영양학회지
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• 제30권1호
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• pp.41-50
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• 2017

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered 'disliked food' ($3.23{\pm}0.85/out$ of 5) as the most serious nutritional problem and typical disliked food was 'vegetables' (54.2%). Based on this finding, to increase the preference for vegetables, a five-phase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

• 한국콘텐츠학회논문지
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• 제11권12호
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• pp.230-240
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• 2011

다매체 다채널 시대가 되면서 텔레비전 프로그램 선택을 결정하는 중요한 요인으로 수용자 개인의 성향이 더욱 강조되고 있지만, 실증적인 연구가 부족한 것이 현실이다. 본 연구는 수용자의 개인성향이 프로그램 유형 선호도에 미치는 영향을 연구하였다. 특히, 프로그램 시청 동기와 관계가 있는 인지욕구와 감각추구성향의 영향력을 검증하고자 하였다. 다양한 텔레비전 프로그램 중에서 드라마와 예능 장르를 각각 4개와 5개 유형으로 세분화하여 각 유형의 선호도에 개인성향이 미치는 영향을 살펴보았다. 이를 검증하기 위해 웹 서베이를 실시하여 분석한 결과, 응답자들의 인지욕구와 감각추구성향은 프로그램 유형 선호도에 영향을 미치는 것으로 나타났다. 또한 인지욕구와 감각추구성향은 정적인 유의미한 상관관계가 있는 것으로 드러났다. 연구 결과의 함의를 논의하였다.

• The International Journal of Costume Culture
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• 제13권2호
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• pp.67-81
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• 2010

This study is a basic research to develop kit and program for fashion psychotherapy, a new genre of therapy. Symptom checklist, self-esteem evaluation, interpersonal relationship problem evaluation and fashion preference evaluation were conducted on 159 college students in Seoul. The results were analyzed with t-test and one-way ANOVA. The result showed that first, warm color preference was significantly high in interpersonal problem among psychological problems. Second, smooth material preference was significantly high in paranoia among psychological problems. Third, differences in design preferences by psychological problems were not significant. Fourth, differences in design preferences between abnormal range and normal range of psychological problems were significant in line shape, with depression abnormal group showing significantly high straight line preference. Additionally, complex shape preference was significant in complexity in somatization and phobia abnormal groups. This study can be utilized in kit development for a new field, fashion psychotherapy. This study is significant as practical basic data in constructing fashion psychotherapy program.

• ETRI Journal
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• 제26권2호
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• pp.136-148
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• 2004

It is expected that an intelligent broadcasting service (IBS) will be able to provide broadcast programs based on user preference and program-associated information (metadata) in order to assist users in easy navigation of the program content being broadcast. In this way, users will be able to access program content anytime, anywhere, and in the manner they wish. This type of IBS will be a basis for future broadcasting services such as customized broadcasting or personal casting. In this paper, we introduce an agent-based multimedia broadcasting framework using the Foundation for Intelligent Physical Agents (FIPA) and MPEG-7 technologies within MPEG-21. We use a FIPA implementation called FIPA open source as a platform for exchanging user preferences and program information as FIPA messages between a server and its clients. The user preference is modeled as the User Preference description scheme in MPEG-7 multimedia description schemes. We discuss a framework structure and implementation for the IBS.

• 경영과학
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• 제27권3호
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• pp.149-160
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• 2010

This paper focuses on frequent flyer programs (FFPs), which have long been used by most airlines as a powerful marketing tool. Since the preference for FFPs reward services and the customer perceived values of mileage points differ among FFPs members, airlines should design a customer-oriented reward service based on customer preference to motivate the use of mileage points. The intention for using mileage points is affected by various kinds of attributes such as reword items, consuming mileage points for rewards and time of usage. In this paper, we focus on evaluating customer perceived values of attributes of FFPs reward services. A conjoint analysis model is applied to get the preference value of each attribute. Some empirical experiments are conducted in relation to Korean customers. From the empirical survey, the preference values of attributes are evaluated for different scenarios with respect to the number of mileage points. With the preference values of attributes, we can find several implications for airlines regarding the development of various FFPs strategies.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2008년도 하계종합학술대회
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• pp.701-702
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• 2008

A large amount of efforts are required to search user's preferred contents for the program contents being provided by IPTV services. In this paper, using collaborative filtering, an automatic recommendation method of IPTV program contents is presented by reasoning similar group preferences on IPTV program contents which constitutes personalized IPTV environments. The proposed method models the user's preference of IPTV program contents with the program attributes such as content, genres, channels actor/actress, staffs and calculates it using the watching history of program contents in different genres and watching times. Also, the proposed method considers timely changing user's preference and the preference oon the content itself, which improves the traditional collaborative filtering methods that can not recommend the non-consumed items.

• 대한전자공학회논문지SP
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• 제47권4호
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• pp.9-19
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• 2010

본 연구는 IPTV 환경에서 사용자의 취향에 맞는 VOD 프로그램을 추천할 수 있는 시스템을 새로이 제안하였다. 제안 시스템은 내용기반 필터링과 협업 필터링의 장 단점을 상호 보완한 복합 필터링에 의한 IPTV-VOD 프로그램 추천 시스템으로, 각 필터링 기법의 프로그램 선호도(program preference) 값을 단일 지표(single-scale)로 비교 평가할 수 있는 수단을 제공함으로써 실질적인 복합 필터링 추천 시스템을 구축하였다. 사용자의 프로그램 선호 취향을 나타내는 사용자 프로파일(user profile)은 사용자의 과거 프로그램 시청 이력뿐만 아니라 사용자와 유사한 이웃 사용자들의 취향을 1주일 단위로 갱신되는 프로그램 선호도와 중분류 선호도로 표현하였기 때문에 보다 정확한 프로그램 추천이 가능하다. 제안 시스템의 성능평가를 위해 시청률 조사기관인 닐슨리서치의 24주분 지상파 및 케이블 방송 시청 데이터를 IPTV 형식에 맞게 재구성하여 사용하였으며, 다양한 실험을 통해 그 실용성을 입증하였다.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.