• 한국식품영양과학회지
• /
• 제32권4호
• /
• pp.555-561
• /
• 2003

본 연구는 전국의 646세대 가정주부를 대상으로 김장김치 제조시 사용하는 부재료 및 젓갈의 종류, 계절별 가정에서 주로 애용하는 김치류, 일일 김치 소비량 등을 조사함으로써 지역적으로 다양한 겨울철 김장김치 맛에 영향을 줄 수 있는 요인을 분석하여 지역적 특성을 살린 시판김치의 산업화를 위한 기초자료로 이용되고자 실시하였다. 김장김치 담금시 고춧가루, 마늘, 생강, 파, 깨, 설탕, 풀(죽) 등 7종의 부재료의 사용빈도가 지배적이었으며, 굴, 새우 등의 해산물은 충청북도를 제외 한 모든 지역에서 사용빈도가 높았다. 젓갈류에서 새우젓이 전국적으로 높은 사용빈도를 보였고, 멸치젓과 멸치 액젓이 그 다음으로 많이 이용되는 것으로 나타났다. 계절별 애용되는 김치로는 봄철에는 파김치, 부추김치, 여름에는 열무, 오이소박이, 가을에는 총각김치와 가을배추겉절이, 겨울철에는 동치미가 있었으며, 남부지역은 파, 부추김치 등의 자극성이 강한 김치류가, 중부지역은 자극성이 적고 담백한 나박김치가 선호되었다. 대부분의 가정에서 김장김치를 직접 담그고 있었고, 봄에는 파김치와 무말랭이를, 여름에는 오이소박이와 깻잎김치, 가을에는 고구마줄기, 겨울에는 고들빼기와 같이 한번씩 입맛을 돋울 수 있는 김치를 사먹는 것으로 나타났다. 20~30대에서는 6~10포기의 김치를 담는 경우가 33.3~35.8%로 가장 많았고, 40~50대는 16~20포기, 50대 이상에서는 40포기 이상을 담는 경우가 많았다. 그리고 가정에서 1일 김치소비량은 1/8~1/4포기가 가장 많았고(42.7%), 개인당 1일 소비량으로 환산하면 80 g미만이 33.1%로 가장 많았다.

• 한국지역지리학회지
• /
• 제16권5호
• /
• pp.559-571
• /
• 2010

본 연구는 국내 대학생들을 대상으로 한 설문조사를 통해 기업형 임대 아파트에 대한 인식과 주거 입지요인의 선호 특성을 분석하고, 주거 입지요인이 응답자의 기업형 임대 아파트 거주의사에 미치는 영향을 분석하는 것을 목적으로 한다. 본 연구는 미국의 University of Washington 대학생들을 대상으로 한 선행 사례연구의 분석결과와 비교함으로, 국내 주택시장과 주택정책에 중요한 시사점을 도출한다. 연구결과를 요약하면 다음과 같다. 첫째로, 한국, 미국의 경우 모두 응답자의 절반 이상이 졸업 후 차기 주택으로 기업형 임대 아파트에 거주의사를 보이고 있어, 사회생활의 첫 주택으로 기업형 임대 아파트단지에 대한 보편적인 선호가 있는 것으로 판단된다. 응답자들이 주택 선택시 선호하는 입지요인을 분석한 결과를 보면, 양국 대학생 모두 주거입지를 선택할 때, 경제적 요인, 주변 환경, 주택의 물리적 여건을 가장 중요하게 고려하고 있음을 볼 수 있다. 둘째로, 입지요인에 대한 요인분석 결과에서 "주택여건", "시설 및 관리", "근린", "평판 및 정책", "접근성" 등 5 개의 요인을 추출하였다. 셋째로, 로짓 회귀분석을 통해, 주거입지요인이 응답자의 특성 및 임대 아파트 주거의사에 미치는 영향을 분석한 결과를 보면, 국내 대학생들의 임대 아파트 거주의사에는 "시설 및 관리" 요인과 "평판 및 정책" 요인이 유의한 영향을 미친 것으로 나타난다. 따라서, 국내에서는 기업형 임대 아파트가 아직까지 주택시장에서 유력한 대안으로 자리잡고 있지 않지만, "시설 및 관리" 요인과 "평판 및 정책" 요인이 확충될 경우, 청년층들에게는 충분히 어필할 만한 주거대안으로 성장할 가능성이 있는 것으로 판단된다.

• 한국조리학회지
• /
• 제12권4호
• /
• pp.199-212
• /
• 2006

The objective of this study were to examine the consumption pattern and awareness of Kimchi, which is our traditional food, preference for Kimchi, and the way of quality improvement in order to understand the recognition about the position and importance of Kimchi. The results are as follows. As for the recognition about regional way of making Kimchi, it turned out that married women in Seoul and Daejeon don't know their own ways of making Kimchi, and those in Daejeon don't know it more than those in Seoul. The rate of using Kimchi made at home was higher in Daejeon than in Seoul, and the rate of using Kimchi in both ways turned out higher in Seoul than in Daejeon. The reason why they use home-made Kimchi was that they generally prefer their own specific tastes both in Seoul and in Daejeon. Daily Kimchi ingestion was higher in Daejeon than in Seoul. Besides, the recognition about the superiority of our traditional Kimchi turned out high both in Seoul and in Daejeon. The survey of preferring Kimchi taste has been found that well pickled and proper seasoned Kimchi were most preferred both in Seoul and in Daejeon. Preference rate of various kinds of Kimchi came in the following order: Baechu Kimchi, Mu Kimchi, Oisobaki, Pa-buchu Kimchi in the Seoul area while Baechu Kimchi, Mu Kimchi, Pa-buchu kimchi, Oisobaki in the Daejeon area. In general, a sort of Kimchi stew was most popular as a dish using Kimchi with 63.8% both in Seoul and in Daejeon. It has been found in Seoul as well as in Daejeon that Kimchi served at a restaurant was usually untasty in comparison with Kimchi at home. The rate of preferring Kimchi on the markets in Seoul and in Daejeon as a whole came in the following order: Baechu Kimchi, Chongkak Kimchi, Baek kimchi People thought both in Seoul and in Daejeon that materials and cleanness were top priority when choosing Kimchi on the market. According to the result as above, recognition rate of Kimchi in the Seoul and Daejeon areas was shown rather low. Consequently, a further detailed research on Kimchi is thought to be needed. As the recognition of Kimchi increases, Kimchi consumption will increase accordingly. In order to prevent adult diseases, I think we should increase the consumption of Korean traditional fermentation food including Kimchi by increasing recognition of importance of nutrition, function, superiority, and the role of fermentation of Kimchi.

• 산경연구논집
• /
• 제11권1호
• /
• pp.29-38
• /
• 2020

Purpose: Understanding which product types of overseas travel (free independent travel vs. package travel) consumers will choose is one of the key issues of marketing and consumer behavior in travel agency management. Prior studies on overseas travel type preferences mainly focused on comparing regional differences (e.g., Asian vs. Westerner, or Korean vs. Australian, or Korean vs. Japanese, or American, French, Italian vs. Japanese) influencing the choice of overseas travel type. Another researchers focused on comparing cultural differences (e.g., individualism vs. collectivism, or individualistic culture vs. collectivistic culture), subcultural difference (e.g., acculturation; Koreans living in Republic of Korea vs. Koreans living in Australia), travel lifestyle, and socio-demographics (e.g., age, gender, income level, education level, marital status, occupation etc.). However, there are few studies that identify individual psychological differences (i.e., individual psychological differences within the same culture) influencing the choice of overseas travel type. Self-construal is a psychological factors that greatly influences choice behavior. The purpose of this study was to examine the role of self-construal as an antecedent variable influencing choice of overseas travel product type. Research design, data and methodology: To achieve the purpose of this study, the questionnaire survey method was used. Self-construal items composed of independent self-construal items and interdependent self-construal items. Product types of overseas travel were free independent travel (FIT) type versus package travel type. In this study, the correlation coefficient between independent self-construal and interdependent self-construal was nonsignificant. It meant that the relationship between independent self-construal and interdependent self-construal was orthogonal. Therefore it was analyzed that independent self-construal and interdependent self-construal separately. Reliability analysis, factor analysis, and logistic regression analysis (controlling gender and age) was used as the data analysis method. Results: According to the results of this study, the stronger independent self-construal, the more preference for the free independent travel type rather than package travel, and the stronger interdependent self-construal, the more preference for the package travel type rather than free independent travel. Conclusions: Self-construal is an antecedent variable influencing the choice of travel type. Travel agencies must consider the consumer's self-construal (independent self-construal vs. interdependent self-construal) before planning and designing overseas travel products.

• 대한지리학회지
• /
• 제43권2호
• /
• pp.171-187
• /
• 2008

섬지역은 작은 규모와 고립된 특성으로 인해 취약한 경제기반으로 특징지워 진다. 여기에 오랜 고립에 따른 독특한 문화와 자연경관은 관광 중심의 개발로 이어지게 된다. 제주도도 세계 다른 섬지역과 마찬가지로 이러한 개발을 경험하는데, 이러한 지역변화는 섬지역의 취약성에 초점을 맞추어 대다수 중앙정부 주도로 이루어진 것으로 지역에서의 대응은 축소되어 이해되고 있다. 본 논문에서는 섬지역 주민들은 자신들의 취약성에 기초해 중앙정부의 정책을 수용하면서 자신들에게 유리하게 변용하는 교호적 전략을 구사해 왔다고 이해한다. 교호적 전략은 3가지 측면에 반영되고 있는데, 첫째 제주도는 국회의원 선거에서 무소속 후보를 선호해 오다 근래에는 여당 후보 그리고 야당 후보를 교대로 선출하는 모습을 보여준다. 둘째 중앙정부의 지역개발정책에 대한 반대운동을 통해 주민생활의 향상과 개선을 반영하는 수정을 요구하여 왔다. 셋째 중앙정부 주도의 개발정책이 효율성을 극대화하는 거점중심의 관광지 개발을 지역의 균형발전 요구로 대응하며 제주전역으로 개발을 확대시켰다. 이러한 개발 과정과 결과는 중앙정부의 관광개발 정책을 견제, 섬으로서의 제주지역의 취약함에서 찾아낸 교호적 전략의 결과로 볼 수 있을 것이다.

• 한국실내디자인학회논문집
• /
• 제18권5호
• /
• pp.147-155
• /
• 2009

The purpose of this study is to examine the residents' preference to community facilities in national rental apartment complexes. Twelve housing complexes were sampled and researched with questionnaire and field-surrey methods. The data from the questionnaire survey were processed with SPSS 14 and analyzed by regional group, size of complex, and arrangement plan of facilities. The complexes are located in two legions, Seoul and Gyounggi province. They were also sorted into three groups by size: less than 500 households, 500 to 1,000, and more than 1,000. Lastly, the complexes were categorized into three types: those where facilities are concentrated in or around a single building, dispersed into several places, and located in residential buildings. The results are as follows: Majority of the community facilities are established outdoor and, therefore, the indoor facilities are relatively more insufficient. Especially, there is a shortage of indoor gymnasium while the demand is increasing. It is partly because there is no regulatory guideline on indoor gym requirements in housing complexes. The resident satisfaction measurement shows significant comparison according to region and complex size. The level of satisfaction with garden/kitchen-garden, pond/fountain/streamlet is higher at the complexes in Gyunggi. The residents of larger complexes give positive feedback about spells facilities while those of smaller complexes are more satisfied with education-related facilities such as library and study. The measurement of resident needs shows significant comparison according to complex size and facility arrangement plan. The residents of smaller complexes are more in need of community facilities. In both regulatory standards and actual condition, community facilities are more insufficient at small complexes with less than 500 households.

• 한국식품조리과학회지
• /
• 제12권3호
• /
• pp.361-366
• /
• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• 한국의류학회지
• /
• 제30권8호
• /
• pp.1275-1287
• /
• 2006

This was to confirm the Web-SFAS and street Fashion trend 2005. Korea women's street fashion in 2005 S/S was analyzed by using the Web-SFAS(Street Fashion Analysis System) that was developed and completed in the earlier research. Total 270 women who were sensitive to the fashion were surveyed around in 5 nationwide cities and 9 commercial zones. The analysis results of the questionnaire and image survey in 2005 S/S for each commercial zone is shown as follows: 1. The sequence of care with most interest in producing fashionable shape is in the order of clothes>accessory>hair style>make up>shoes, and it was found that the proper reason for visiting the commercial zone is to meet with friends than shopping. 2. Most preferred item for tops were shirts and T-shirts, while for bottoms were blue jeans of denim material in various colors and designs. The color had the clear winner in white color with the pink or yellow line of colors preferred in all commercial zones. The blue jeans and skirt items were the most dominant with the preference on the blue color. The color and image were diversely favored with light, natural, modern, elegance and warm images. 3. The semi-formal image was preferred in women's street fashion, 2005 S/S in Apgujeong-dong, Hapseong-dong, Myeong-dong, Hongik University area, Dongseong-ro, and the active comfort casual image was preferred by womens in Seo-myeon, Nampo-dong and Sangnam-dong. However the retro image were represented in Daehak-ro specially. The tendency of street fashion for women had the difference of their own trends for each commercial zone, rather then the regional differences for each city with the conspicuous preference of color for the items.

• 한국수자원학회논문집
• /
• 제46권2호
• /
• pp.99-109
• /
• 2013

유역 환경에 대한 복잡성의 증가는 단일 의사결정자들이 의사결정문제의 모든 부분을 고려하는 것을 점점 더 불가능하게 만들기 때문에 불확실성은 더욱 증가하게 된다. 따라서 본 연구는 그룹의사결정기법을 사용하여 우리나라 공간적인 홍수 취약성을 정량화하는 접근법을 제시하였다. 개인의 선호도를 분석하기위해 Fuzzy TOPSIS를 사용하였고 개인선호도의 통합을 위해 Borda count, Condorcet 그리고 Copeland 방법을 사용하였다. 마지막으로 도출된 결과를 Fuzzy TOPSIS 및 TOPSIS의 결과와 비교하였고 스피어만 순위상관계수와 켄달의 순위상관계수, Emond와 Mason이 제시한 순위상관분석을 이용하여 순위의 일치성을 검토하였다. 그 결과 일부 지역의 취약성 순위가 큰 폭으로 역전되는 현상을 보였다. 그룹의사결정 개념을 반영하여 지역별 취약성을 산정할 경우 우선순위의 변동이 클 수 있으므로 홍수 취약성 산정시 본 연구에서 제시된 모델을 고려할 필요가 있다.

• 대한지역사회영양학회지
• /
• 제17권1호
• /
• pp.38-48
• /
• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.