• 수산경영론집
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• 제41권1호
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• pp.93-112
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• 2010

The purpose of this study is to understand general perception of utilizing whale resources and preference for implementing whale watching tourism. This article examines perception of whale resources and identifies preferred types of the whale watching program in the feasibility of a whale watching tourism. And also analyzing the causal effect between perception of the whale resources and intention for participating in regarding the types of whale watching tourism. The results of this study showed that there are high interest in protecting and preserving of whale resources and low intention to resume the operation of commercial whale hunting. For utilizing of whale resources, we need to consider developing whale watching tour as ecotourism. The interest and watching for whale resources have a high level of relation with participating intention in whale tourism. Participation of whale tourism will be induced by developing new types of whale tourism to meet the interests for whale resources, This approach is hoped by authors to provide useful data for implementation of whale tour program and establishing improvement plan of whale tourism.

• 경영과학
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• 제5권2호
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• pp.71-80
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• 1988

The object of this thesis is to develop an effective method for Five-in-a-Row. For this purpose, we develop a method that describes a move accurately, and a procedure that choses a move more effectively. In describing a move, we represent each move as eight vectors generated from four directions for both offensive and defensive strategies. Each vector consists of three components, that is, connectivity, agressiveness, and directions of stones in a line. In choosing a move, we introduce a preference order among all vectors by an expert's knowledge. Then, an efficient algorithm is developed to test a cycle in the preference order. Experimental results show that the success rate of this new method is about 90% against Weisenbaum's program known as the prototype of the Five-in-a-Row program.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• 한국의상디자인학회지
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• 제17권3호
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• pp.73-84
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• 2015

Analysis of design preference to Korean and Chinese casual style were made targeting Chinese female students in Korea. The following conclusion was derived from the result of final 300-copy survey data, using SPSS 18.0 program. The data were analyzed by frequency, t-test, chi-squre independence test, ANOVA and Scheffe test. Firstly, when comparing change of design preference before the stay in Korea with after the stay in Korea, the biggest change in their preference was character casual style, while the least change was easy casual wear. In terms of duration of stay in Korea, the biggest change was from the group of over 3 years, and in the order of the group of 1-3years, and then lastly less than 1 year, which suggests that the longer the duration of stay, the bigger the change. When comparing preferred clothing color before the stay in Korea with after the stay in Korea, both before and after the stay in Korea had the highest preference for achromatic colors. The frequency of change was mostly from achromatic color to other colors. In the preferred clothing pattern, 'plain' was their favorite one before the stay in Korea, while it turned to 'nature pattern' after the stay in Korea, followed by 'plain' one. In the textiles, the most preferred one was 'cotton', before and after the stay in Korea. However, their preference for cotton was lower after their stay in Korea than before the stay in Korea, and instead there was more preference for 'silk', 'synthetic fiber', and 'other' sources.

• 한국실내디자인학회논문집
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• 제17권3호
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• pp.102-110
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• 2008

The purpose of this study is to find out the characteristics of color preference(interior color preference and general. color preference) and preferred color scheme of the youth and the elderly. This is to proffer basic data for the color planning of the youth and the elderly. The color preference study was carried out with 50 color chips and preferred color scheme study was carried out with 25 interior color scheme. The research was conducted with the youth 50 sample and the elderly 51 sample. The analysis used spss program. The results of this study are as follows;1) In general color perference, most of the youth preferred PB and GY, and the elderly preferred RP. According to tone, two groups preferred pale, bright and vivid tone. 2) In interior color perference, most of the youth preferred GY and Y, and the elderly preferred PB and YR. According to tone, two groups preferred pale tone. Compared with general color perference and interior color perference, the youth had the similarity in preference profile, but the elderly didn', there was the outstanding difference in the perference of B, PB, P and RP. 3) In the preference of interior scheme, two groups preferred GY-analogous harmony1, G-analogous harmony1 and RP-analogous harmony1. According to age, the youth preferred Y-analogous harmony2 and PB-analogous harmony1, and the elderly preferred YR-analogous harmony1 and RP-complementary harmony1. On the whole, two groups more preferred analogous harmony than complementary harmony, and preferred type1(tone difference is slight). But there was the significant difference in analogous harmony of cool color.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• 농촌계획
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• 제19권2호
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• pp.163-172
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• 2013

The purpose of this study is to survey on parents' preference and estimate parents' Willingness to pay(WTP) for after-school rural experience program in daegu city by choice experiment(CE). The results of this study are as follows; First, we divided after-school rural experience program into three types, namely: nature seeing, play exercise and learning experience. Second, the study has shown that parents prefer learning experience among those after-school rural experience programs. Among attributes which form a experience program, instructor certificates, consuming time and expense for participant are statistically effecting significant impact. Third, the result of estimation on willingness to pay for development of after-school rural experience program is as follow. The willingness to pay for learning experience is 6,337won, willingness to pay for instructor certificates is 14,102won and it for consuming time is 2,926won. Therefore, composition centering learning experience is better and instructor who has expert certificate is required. It is much better to compose that the consuming time is longer and the expense for experience is lower. But there is limitation because this survey was conducted based on an assumption, so it could read over estimation problem. The result of this study may provide useful information to develop after-school rural experience program using rural resources and to improve rural tourism policy.

• 한국콘텐츠학회논문지
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• 제18권3호
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• pp.486-498
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• 2018

본 연구는 일 지역 대학생의 성격유형을 분석하여 선호경향에 따른 학습법을 통한 자기주도학습에 도움이 되는 기초자료를 제공하고자 시행된 서술적 조사연구이다. 본 연구는 2017년 9월 18일부터 22일까지 K대학교 10개 학과 695명을 대상으로 MBTI form $M^{(R)}$ 을 자기 기입식으로 작성하여 자동채점하였다. 수집된 자료는 SPSS Win 22.0 Program을 이용하여 대상자의 16가지 성격유형, 성격별 심리기능 및 기질에 대해 기술통계, Chi-square test로 분석하였다. 성별에 따른 성격유형의 선호경향의 차이는 판단기능에서는 남학생은 T유형(사고형)이, 여학생은 F유형(감정형)이 높은 선호도로 나타났으며 행동양식 및 생활양식의 차이에서는 여학생은 J유형(판단형)이, 남학생은 P유형(인식형)이 높은 선호도로 나타났다. 또한 학과별 및 계열별에 따라 성격유형, 심리기능 및 기질에서 유의한 차이가 있었다. 따라서 성격유형이 성별, 학과 및 계열별에 따라 차이가 있는 것으로 나타나 개인의 선호경향을 반영한 학습법에 관한 매뉴얼 개발이 필요하리라 사료된다.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• 인터넷정보학회논문지
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• 제5권4호
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• pp.53-62
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• 2004

본 논문은 선박을 이용한 화물의 운송에 있어서 선박과 화물의 중개 최적화에 대하여 기술한다. 중개를 위한 시간 제약, 중량 제한, 선호도 등 여러 기준들을 정의하여 정형화하고 이를 이용하여 최적화 문제 모형을 수립하였다는 것이 연구의 주요 핵심이고, 실험을 통하여 문제의 복잡도와 최적해 탐색 비용의 적정한 한계치를 파악하였을 뿐 아니라 그 과정으로서 성능평가 방법을 제시한 점도 중요한 연구 결과라고 하겠다. 제시된 최적 중개 방안은 화물과 선박의 시간적 제약 조건과 선박의 중량 제약 조건을 이용하여 화물의 선박에 대한 선호도와 선박의 화물에 대한 선호도를 유도하고, 최적화 문제의 목적 함수에서 이틀 선호도를 이진 결정변수의 계수로 활용하여 제약 조건을 만족함과 동시에 전체적인 선호도 값의 합이 큰 선박과 화물의 쌍이 중개하도록 하였다. Davis-Putnam 기반의 최적화 프로그램을 이용한 실험에서 결정변수의 개수가 90 여개 이하의 문제 크기에 대하여 적정한 시간 내에 최적해를 구하는 것을 확인하였다.