• 한국의류산업학회지
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• 제16권4호
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• pp.635-644
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• 2014

This study provides basic reference data for brassiere wearing conditions, design preferences of new silver women (50s-60s) and development of brassiere products. We compiled and compared 163 pieces of brassiere (considering of 105 domestic general brassieres and 58 foreign silver brassieres) analyzed using SPSS Statistics 21 program. A survey was then conducted on the actual wearing, purchasing conditions, design preferences for 176 females (50s-60s). The result of this study are as follows: First, comparing actual product conditions (domestic general products and foreign silver products), the ratio of full cup in cup height, V-shape type in neckline shape, long type in front-end length, wide type in wing width, U-shape type in shoulder strap form, wide type in shoulder strap width, no-wire brassieres in breast wire type, all-in-one type in shoulder strap separation, back type in closure type appeared higher than other types of brassiere in domestic general product. Second, a study also showed that 60s women's wearing time is lower than 50s women's; however, 60s women expressed a higher figure and preference for the purchasing ratio in the department store, full cup in cup height, short type in length of brassieres, wide type in wing width, U-shape in shoulder strap form, small type in shoulder strap width, back type in closure type and no-wire brassieres than those in their 50s. It was found they prefer fabric with a high natural content, nude tone color without decoration & pattern and camisole brassieres.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• 한국의상디자인학회지
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• 제12권4호
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• pp.15-28
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• 2010

This study was intended to present basic materials for the direction of product planning and marketing strategy to increase the market share of men's underwear. For this purpose, it attempted to classify the groups according to the benefit of pursuing men's underwear and analyze the differences in purchase behavior among the segmented groups. The specific purposes of the study were to investigate the purchase behavior of men's underwear, to segment the consumers into groups according to underwear benefits sought, to investigate the differences in purchase behavior among the groups, and to investigate the differences in demographics among the groups. The questionnaire was distributed to men aged the 20s to the 40s living in Seoul. A total of 297 questionnaires were used for the final analysis. As a result, the following findings were obtained. It was found that 84.8% of the respondents showed there was no favorite underwear brand. They showed the favorite color of translucent color, the favorite style of trunk and brief, the favorite post-processing of silver nano, deo processing, and the favorite material of charcoal. In purchasing men's underwear, the respondents showed a preference for simple image, and the discount store as the place of purchase. The results also showed that there were four groups of underwear benefits sought: sex appeal/individuality, comfort, practicality, and fashion/brand groups. In regard to the group differences, there were significant differences in underwear purchase motives, underwear preferences, store selection criteria, and demographics.

• 패션비즈니스
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• 제20권5호
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• pp.60-75
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• 2016

This research was conducted to understand the different circumstances for wearing shirts by adult males aged 20-39, and to provide this basic information to the shirt industry prior to developing new functional men's shirts. A total of 345 respondents participated in the survey. Most of questionnaire, frequency, mean and standard deviation were calculated and the differences between the 20s and 30s were analyzed by t-test or ${\chi}^2$ test. The results of the survey are as follows. Grading the satisfaction degree of their body parts, the respondents were relatively unsatisfied with their height, weight, and waist, abdominal and hip circumferences. Majority preferred department stores, discount stores and outlets for purchasing shirts. Many have never owned tailored shirts - men in 20's had less experience with tailoring than men in 30's. The foremost selection criterion for purchasing shirts was fit -during purchase, men in their 20's considered fit more important than men in their 30's. The most preferred unbuttoning of the top button when wearing shirts. For favored collar shapes with one button unbuttoned, the most valued collar angle and style was V-neck shape when unbuttoned, low collar band, collar with unopened collar, and stiff collars. Most shirt designs and details included slim fit, no dart in the front and one dart on the back. Men in 20's more preferred the no dart in the front and one tuck on the back, as compared to men in 30's. On the other hand, men in their 30's preferred one dart shirts than men in 20's. Regarding shirt bands and cuffs, one button and regular collar and one button cuffs with round angle design, were the most preferred, respectively.

• 한국식생활문화학회지
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• 제34권6호
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• 디지털융복합연구
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• 제15권9호
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• pp.479-486
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• 2017

이 연구는 코즈 브랜딩의 개념이 적용된 화장품의 패키지 디자인을 통해 소비자의 선호도와 가치관을 분석하여 니즈를 파악해 소비자를 만족시킬 수 있는 패키지 디자인을 제안하는 데에 목적을 둔다. 화장품 구매 시 패키지 디자인을 구매요인에서 중요시하는 실험집단을 모집하여 코즈 브랜드 제품과 일반 브랜드 제품을 비교하여 설문과 심층인터뷰를 진행하였다. 1차 실험은 패키지 디자인 선호유형 분석 문항에서 추출하여 인지적, 감성적, 행동적 반응으로 분류한 문항을 통해서 총 31명을 대상으로 설문을 실시하였고, 2차 실험은 Sheth의 소비가치 기준에서 4가지를 발췌하여 만든 질문을 통해 총 6명을 대상으로 심층 인터뷰를 진행하였다. 실험 결과, 소비자들은 제품의 정보를 빠르고 정확하게 파악할 수 있는 디자인을 선호하였다. 특히 코즈 브랜드 제품인지 파악하기가 쉽지 않기 때문에 사회적으로 어떻게 도움이 되는지 패키지에 명시되어야 할 것이다.

• 디지털융복합연구
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• 제9권4호
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• pp.1-8
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• 2011

모바일 기기란 터치 입력을 가진 표시 화면과 소형 자판을 가진 작은 크기기의 컴퓨팅 장치로 이동성과 편리함을 갖추고 인터넷 접속이 가능한 기기로 정의된다. 모바일 기기는 혁신 제품이므로 소비자들은 기술수용 문제와 구매를 위한 의사결정 문제에 직면하게 된다. 본 연구에서는 모바일 기기 구매 의사결정 지원방법의 하나로 계층적분석과정 방법을 제안한다. 6개 주기준과 15개의 세부기준으로 구성된 계층적 모델을 제안하고, 다수의 의사결정자가 참여할 때 평가기준의 중요도와 4개의 모바일 기기(넷북, 테블릿 PC, 카메라폰, 스마트폰)의 우선순위를 도출하는 방법을 제안하였다. 평가기준 중 휴대성이 가장 중요도가 높은 것으로 나타났다. 평가 대안 중 스마트폰의 우선순위가 가장 높았지만 전반적으로 모바일 기기 간 선호도는 차이가 없었다.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국식품조리과학회지
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• 제30권6호
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• 한국의류산업학회지
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• 제23권3호
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• pp.370-379
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• 2021

This study investigated the wearing status and design preferences regarding athleisure wear, focusing on young women in their 20s and 30s and middle-aged women in their 40s and 50s participating in yoga and fitness activities. A total of 332 valid samples were used for the survey by setting the same number of samples for each age group. The results showed that young women in their 20s and 30s exhibited weight control, and middle-aged women in their 40s and 50s maintained their health in relation to exercise. Athleisure wear brands were found to prefer foreign brands over domestic brands. When purchasing athleisure wear, the foremost considerations were material functionality, fit according to body shape, and reasonable prices. The preferred athleisure wear leggings design showed that both middle-aged women and young women preferred nine-piece leggings. Women in their 20s to 50s were found to purchase and acquire information on athleisure wear online. Hence, the pattern of life is rapidly transitioning from offline to online, and the market structure of athleisure wear is gradually transitioning toward an omni-channel society with a distribution market structure that combines information technology(IT) and mobile technologies. Therefore, It is required to develop athleisure wear of various functional products that meet the trends according to the global market environment and consumer class.