• International Journal of Highway Engineering
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• v.15 no.3
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• pp.117-125
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• 2013

PURPOSES: By conducting the landscape survey that considered landscape factors of the Guide Coating in the Median Barrier that applied of the various level by simulating of the Guide Coating in the Median Barrier on the expressway, they showed the quantitative standard of landscape preference factors that the Guide Coating gives. METHODS: The shape of the Structural Equation Modeling used AMOS program and made a shape that is made of landscape preference for the Guide Coating in the Median Barrier on the expressway a dependent variable. RESULTS: Result in this, they showed that functionality and emotionalism are the factors that affect the landscape preference. CONCLUSIONS: In the main study, not only showing the Guide Coating in the Median Barrier on the expressway landscape valuation but also embodying the Structural Equation Modeling(SEM) of each group, knowing the Guide Coating and unknowing the Guide Coating. By embodying this, they could study that the drivers' quantitative standard is different when the Guide Coating become first applied and being changed after.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.351-360
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• 2010

This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.

• 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 the Korean Home Economics Association
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• v.42 no.12 s.202
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• pp.253-264
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• 2004

The purpose of this study was to conduct research on consumers who seek to portray an image through their living atmosphere and clothing, and to survey the home fashion design preference of Korean women, aged in their 20s to 40s. We distributed questionnaires to 600 women. The reliable questionnaires were used for a statistical analysis. Data analyses were conducted with SPSS program on ANOVA and Pearson correlations. We obtained the following results: 1. Women who are living in larger housing sought 'elegant', 'sophisticated', and 'gorgeous' images. There was a high correlation between the image sought through the surrounding environment and the image sought with clothing. Those who wanted an image of Korean traditional and classic living environment, also sought the same image in their clothing. 2. There was a significant difference in the preference of home fashion products among women seeking specific images in their living environment. In the preference of children's bed sheets and comforters, there was a significant difference in Korean traditional image. In addition, there was a significant difference in the preferred types of curtains in elegant, sophisticated, gorgeous and classic seeking images of environment. These results may be useful for the home fashion stylist or home fashion marketer.

• Journal of the Korean Society of Costume
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• v.52 no.7
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• pp.87-102
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• 2002

This study is designed to find women's makeup color preferences according to their pursuing clothing image and clothing behavior. Subjects were 515 women. from 18 years to 40 years old, who are interested in color makeup and use various products. The SPSS statistical program was used for analyzing the demonstrative results of questionnaire survey. The results of this study are as follows : 1. According to color makeup preference by the pursuing image in clothing. those groups who want to have conservative and neat image and who prefer feminine and intellectual image showed the preference of brown lipsticks and eye-shadows, while groups who want to have vivid image preferred orange lipsticks and pink eye-shadows. 2. In the case of casuals, all groups preferred pink eye-shadows and lipsticks. While those groups who want to have intellectual image preferred brown lines after pint groups who want to have sexy and vivid image preferred orange and red lipsticks and blue and green eye- shadows. 3. In preference comparison of color makeup by clothing behavior, those groups who attach practicality, symbol for social status. and social acknowledgment preferred red and brown lipsticks, and brown eye-shadows. 4. In the case of wearing casuals, all groups liked pink eye-shadows and lipsticks the best. whereas the group who want to have social acknowledgment Preferred beige lipsticks and brown eye-shadows.

• 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.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.40-47
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• 2003

This paper discussed the assessment of hand of Tencel denim fabrics finished by enzymatic hydrolysis. The subjective hand and the preference of Tencel denim fabrics were evaluated using the developed scale. The factors affecting consumers taste for Tencel denim fabrics were analyzed by statistics using SAS program. Also, the effects of cellulase treatment on the properties of Tencel denim fabrics were evaluated by the subjective hand measurements. The results are as follows: As the weight loss increased. fabrics were evaluated as finer, smoother, softer, warmer, more refined (surface properties), more compact and weaker (durability), more flexible, flossier, lighter, softer, thinner (sense of weight), more elastic, and less wrinkly (shape recovery). Fabrics were evaluated to have the dry touch regardless to the rate of weight loss (moisture properties). Overall hand preference of Tencel denim fabrics was in the side of not preferred. Hand of Tencel fabrics seems not to appeal to Korean people. Color preferences were not significantly different among five groups. The correlations between subjective hand and preference showed that fine, smooth, flexible, warm, refined, loose, soft, dry touches were preferred in Tencel denim fabrics.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.138-152
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• 2008

This study suggested a theoretical research system on the effects of the corporate social responsibility in family restaurants upon corporate image, corporate preference and revisit intention. Based on total 342 university students from the empirical research, this study confirmed the reliability and fitness of research model and verified total 4 hypotheses with structural equation modeling(SEM) by Amos program. SEM results showed that the corporate social responsibility of family restaurants had positively significant influence on corporate image(legal and economic aspect 0.203-p<0.05; philanthropy aspect 0.318-p<0.001; ethical aspect 0.203-p<0.05), and corporate image had positively significant influence on corporate preference(0.979-p<0.001) and revisit intention(0.258-p<0.05) as well. Also, corporate preference had positively significant influence on revisit intention(0.844-p<0.001). The findings of this study verified a hypothetical ground that the corporate social responsibility of family restaurants has positive effects upon revisit intention. Additionally, regarding the activity of social responsibility in the foodservice industry, it is proved that the practices in the activities of philanthropy and contribution to society rather than the practices in the legal and economic aspect had significant relations with the customer's favorable behaviors.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.2
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• pp.55-70
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• 2014

The purpose of this study was to investigate purchasing behaviors of summer clothes using cooling textiles and clothing design preference in summer season. The subjects were 623 married women aged from 30s to 60s. The research method was a survey and the measuring instruments consisted of purchasing behaviors of summer clothes using cooling textiles, clothing design preference in summer season, and subjects' demographics attributions. The data were analyzed by frequency analysis, multiple response analysis, cross tabs analysis, and $x^2$ test, using SPSS statistical program. The results were as follows. First, important clothing selection criteria were design, price, and textiles. The main items using cooling textiles that female consumers purchased were T-shirts, pants, and outdoor & sportswear. Main information sources of summer clothes using cooling textiles were internet and store display, and purchasing places were fashion outlet, internet, brand store, and department store. Second, female consumers most preferred comfortable and casual style. They mainly preferred white and blue color, pastel and pale tone, plain pattern, and cotton and functional materials in summer season. Third, there were many important differences among 4 age groups on purchasing behaviors of summer clothes using cooling textiles and design preference in summer season.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.7
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• pp.1128-1138
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• 2007

The purpose of this study is to develop the relationship model among subjective texture and preference of weft knit according to fiber contents of wool/rayon and loop length by integrating previous research work. SPSS and SEM method using AMOS program were used to analyze data which used to correlation matrix to be standardized. The texture of weft knit were classified into 4 categories: irregularity, flexibility, bulkiness, extensibility. The fiber contents of wool/rayon had effect positively on irregularity, bulkiness and extensibility and that had little effect on preference. The loop length had effect positively on irregularity, flexibility and extensibility and that had effect negatively on preference. This measurement model will be input for testing causal research model that can explain how fiber contents of wool/rayon and loop length of weft knit influence on subjective texture.