• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.39-49
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• 2017

Opening of a new economic paradigm in the transition to the Fourth Industrial Revolution, the human capital engaged in industry or occupation based on individual creativity is called creative workers. The workers of this kind regards 'quality of place', known as amenity, as an important factor in choosing a residential area. This paper analyzes how the effect of city amenity influences on residential preference of creative workers in comparison with production workers. First, as of 2014, the total number of creative workers are 5.73 million (23.2% of the total workforce), and more than half (58.6%) are concentrated in Seoul and Gyeonggi area. Second, the excess residence rate of the creative workers (number of residents/number of jobs) is high in metropolitan areas. Third, when comparing with workers in productions sector, the selection of residence location for creative workers are significantly influenced by certain city amenities such as education. The outcome of analysis is expect to be utilized as a preliminary work for making policies which promotes number of creative workers at the regional level.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.17 no.4
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• pp.76-85
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• 2018

This study aims to analyze citizen's preference of rail station lifts(stairs & Escalation) and estimate the user benefit of Escalation, Also it includes how high is the height of the entrance ramp when citizens want to set up an escalator. 89 percent of subway users prefer escalators and said escalators are needed for stairs higher than the double-deck stairs. Especially It is higher for the age older than 30 and woman. Therefore, personnel characteristics and facility characteristics should be considered in relation to escalator installation. Based on the multiple logistic model, WTP(Willing to pay) was estimated at 34.37 won in a survey conducted to estimate practical user benefit(physical side) of escalator.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.49-62
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• 2003

Breakfast consumption is important for nutritional balance in all population groups. The objective of this study is to seek healthy Korean with continuous traditional breakfast consumption of rice. One thousand participants who go to work or school every morning were selected by stratified method and interviewed by regional home extension workers in 24 cities, Kyeonggi province, Korea. The questions included breakfast eating habits, perceived health status,and food preferences for breakfast. The students (70.5%) were composed with elementary (17.2%), middle school(15.7%), high school(16.5%), and university(21.l%)students. The rest 29.5% were workers. The recognized importance of eating breakfast was negatively correlated with the perceived health status. It means that lowering health status made them recognize the importance of breakfast. Workers had more boiled rice with side dishes for breakfast(58.6%) than students (40.2%). The reasons of selected items for breakfast were habit (28.5%), and health (14.6%). The propensity of convenience and preference was more frequent in male workers than male students. For breakfast, ready-to-eat food (rice-roll or rice ball, retort rice, and fast-food) preferred more in middle & high school students, but boiled rice with side dishes was preferred more in workers. Boiled rice with divers cereals was selected for main dish in workers, however boiled rice only in students if obliged. We suppose the problem in next decade would be skipped breakfast in regular attendance position. For breakfast with ready-to-eat rice or something to eat in short time, students and workers should be educated to those who are too busy to eat breakfast for the enhancement of human resources.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.547-555
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• 2003

Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this study is to investigate the differences in rice preference and breakfast patterns between the subjects have breakfast regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, middle, high school and college, and company workers from 24 cities of Kyeonggi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9％) were under the age of 20. Although 86％ of the subjects considered eating breakfast good for health. only 46.4％ of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a week. The proportion of subjects hiving no breakfast were 9.3％ of male and 12.2％ of female subjects. The main reason for not having breakfast was due to the limited time. For their breakfast 85％ of the HB ate boiled rice with the side dishes. More subjects in SB (27.8％) preferred the boiled rice with various grains for breakfast than those of HB (21.8％). The subjects in HB (65.5％) preferred boiled plein rice more than those of SB (56.9％). In cases they must have breakfast, 47.7％ of the subjects wanted rice with the side dishes,24.2％ preferred rice ball or rice roll with laver, 10.5％ preferred a rice beverage. More subjects in HB (59.8％) wanted rice with side dishes than those in SB (36.9％). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specially to increase breakfast eating frequencies of SB through saving time and effort. (Korean J Community Nutrition 8(4) : 547∼555, 2003)

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.746-755
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• 2009

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.34 no.3
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• pp.205-225
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• 2023

The Study is to investigate information resources recognition of collection development policy that is a key element of Gwangju representative library. 68 Librarians, 98 library users and 20 libraries responded the questions of information resources. The fields of the questions are media, subjects and levels of information resources. The results of the research are as follows. First, the correlation coefficients between librarian group's preference and need is lower than that of the user group. Second, information resources for the knowledge-disadvantaged has low preference and need but the actual usage rate was high. Third, Librarians need to transfer historical paper and books, historical objects, technical reports and journal articles to the representative library. Fourth, information resources about philosophy have middle preference, low need and the resources have low need for transfer to representative library. Fifth, local historical resources and administrative policy resources has low usage rate high need for transfer to representative library. Sixth, the level of public library in Gwangju is 1.837 and the expectative level of Gwangju representative library is 3.325.

• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.5
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• pp.82-91
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• 2007

Currently, bridges are regarding as the structure with formative, scenic and environmental values more than their function as simple passageways. Because an attempt to work on the diversity of the bridge types and installation of the large structures on bridge are part of the project of the regional amenity enterprises, a study that harmonizes bridges with landscape is needed at this point in time. This background can influence the direction of bridge landscapes that considers local features by analysis of visual preferences on a bridge simulated scene. The results were as follows: analyzing the change of the simulated landscape image, forest landscape are damaged by the input of a bridge which was natural, harmonic and intimate. On the other hand, when a bridge was inserted into the ocean landscape, it was thought to improve the ocean landscape, especially, upper part form of arch bridge various or suspension bridge were improved in polished and various image. The insertion of a bridge into an urban landscape change from a negative image to a beautiful, harmonic and attractive image. The intimate, harmonic and natural image of a rural landscape was damaged by inserting a bridge. As analysis result about change of landscape preference by input of bridge, there is difference between before and after as input the bridge, and bridge influences as main object in the simulated scene. Visual preference was the highest in the ocean landscape, and the lowest in the suspension bridge in the rural landscape. The complicated shape of bridge follows on the background type difference certainly appear. Thee simulated scene preference except the urban landscape of the simulated scene fell generally Especially, fall of preference of girder bridge in the forest and ocean landscape, suspension bridge in the rural landscape appeared notedly.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.359-367
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• 2019

As a strategy for strengthening local competitiveness, efficient use of regional assets is becoming more and more important. The key to regional identity and competitiveness is local assets. The purpose of this study is to derive the priority region for development by evaluating local assets. The analysis methods used in this study are Geographic Information System analysis, Big Data Trend analysis, and Analytic Hierarchy Process analysis. To assess the potential of local assets, the preference of assets, historical value, cluster of resources, wide-area transport accessibility, and population density were set as analysis indicators and itemized weights were applied using AHP to reflect the importance of each item. As a result of analyzing Yeongju city in Gyeongsangbuk-do, eight major points such as Buseoksa Temple, Sosu Seowon, Huibangsa Temple, Punggi Hot Spring Resort, Punggi Station, National Center for Forest Therapy, Yeongju east region and Museom Village were derived.