• Fashion & Textile Research Journal
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• v.14 no.1
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• pp.83-89
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• 2012

Recent rapid development of computer, information communication and Web service technologies is exerting considerable effects on all industrial areas. As such digital technologies are also introduced to the clothing and fashion industry and create 'virtual garment environment' consisting of 3D virtual bodies, virtual garments and virtual try-on systems, consumers are now able to try virtual garments on their virtual body online. This study was conducted in order to analyze consumers' tendency of clothing purchase using 3D virtual simulation technology, which is increasing attention throughout the world, and to propose strategies on the development of virtual try-on technology for activating apparel online shopping. The subjects of this study were men and women aged 18 or older living in the North Carolina State, U.S., and a questionnaire survey was conducted with them on their tendency of apparel online shopping and their preference for real garments and virtual garments. According to the results of this study, consumers' awareness of apparel shopping using virtual try-on was still low. Moreover, in the results of surveying consumers' purchase preference for real garments and virtual garments, preference was highest for real garment (P), which was followed by virtual garments OA, OB and BB. Based on the results of this study, for the activation of apparel online shopping using virtual simulation technology, it is considered necessary to provide services implementing virtual try-on similar to consumers' actual try-on. This requires further active research and technology development on virtual try-on simulation using digital technologies.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.217-227
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• 2001

The purpose of this research was to investigate the difference in fabric preference of formal wear attire between the Korean and American female consumers. For such purpose, fabrics which were used in the womens formal wear market of Korean(n=25) and U.S.A.(n=25) in the 1999 spring/summer season were collected from different fabric converters of the two countries. The respondents were comprised of 50 Korean and 50 U.S.A. female volunteers in the age group of 20s and 40s. A 5 point Likert Scale was used to evaluate the degree of the \"like\" preference of fabrics. T-test and Spearmans rho statistics were conducted for data analysis. The followings are the results. 1. Korean 20s and American 20s preferred Korean fabrics but Korean 40s and American 40s preferred U.S.A. fabrics. 2. Generally, the 20s preferred greyish or tone down color, whereas the 40s preferred both greyish and colorful fabrics. 3. Koreans preferred melange colored fabrics as well as solid color fabrics. 4. Americans liked knit fabrics as well as woven fabrics for formal wear and 20s liked compact density fabrics compared to the 40s age group.age group.

• Nutrition Research and Practice
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• v.12 no.6
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• pp.527-534
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• 2018

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.

• Journal of Korean Society of Transportation
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• v.18 no.6
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• pp.63-75
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• 2000

Stated Preference (SP) data has been regarded as more useful than Revealed Preference (RP) data, because researchers can investigate the respondents\` Preference and attitude for a traffic condition or a new traffic system by using the SP data. However, the SP data has two bias: the first one is the bias inherent in SP data and the latter one is the attrition bias in SP panel data. If the biases do not corrected, the choice model using SP data may predict a erroneous future demand. In this Paper, six route choice models are constructed to deal with the SP biases, and. these six models are classified into cross-sectional models (model I∼IH) and dynamic models (model IV∼VI) From the six models. some remarkable results are obtained. The cross-sectional model that incorporate RP choice results of responders with SP cross-sectional model can correct the biases inherent in SP data, and also the dynamic models can consider the temporal variations of the effectiveness of state dependence in SP responses by assuming a simple exponential function of the state dependence. WESML method that use the estimated attrition probability is also adopted to correct the attrition bias in SP Panel data. The results can be contributed to the dynamic modeling of SP Panel data and also useful to predict more exact demand.

• 제어로봇시스템학회:학술대회논문집
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• 2004.08a
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• pp.1987-1992
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• 2004

A Variable Structure Model Reference Adaptive Controller (VS-MRAC) using state Variables is proposed for single input multi output systems. . The structure of the switching functions is designed based on stability requirements, and global exponential stability is proved. Transient behavior is analyzed using sliding mode control and shows perfect model following at a finite time. The effect of input disturbances on stability and transients is investigated and shows preference to the conventional MRAC schemes with integral adaptation law. Sliding surfaces are independent of system parameters and therefore VS-MRAC is insensitive to system parameter variations. Simulation is presented to clear the theoretical results.

• Journal of Pharmaceutical Investigation
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• v.21 no.4
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• pp.223-230
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• 1991

The structural specificity and the chemical dynamics between ${\beta}-cyclodextrin$ and aspirin were studied by FT-IR UN, $^1H$ NMR. $^{13}C NMR$. and FAB-MS spectroscopy in solution and solid state, A stable solid inclusion complex was prepared by the recrystallization method, From the spectral changes of the host and guest molecules, orientational preference for binding in the cyclodextrin cavity was determined.

• International Journal of Contents
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• v.14 no.4
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• pp.51-56
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• 2018

This study was conducted to explore the relationship between personality characteristics and mood in the selection of media content. Using meta-analysis, this study analyzed past studies regarding media content selection in television program. The results of this research showed that the preference of a given media content would depend on the viewer's mood, personality characteristics and the interaction between personality characteristics and mood states. The secondary data of television programs supported the association.

• The Journal of Economics, Marketing and Management
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• v.4 no.2
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• pp.33-47
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• 2016

The second decade of the current century has witnessed a sharp rise in the total number of mobile users across the globe. Mobile device ownership rather defines our daily lives and even identities. India has emerged to become one of the largest markets for smartphones. India is an emerging economy with a lot of uniqueness: particularly, it has one of the most tech literate young consumers in the world and that its cultural fabric is extremely collective. This study looks into some issues related to the proliferation of smartphones among the Indian youth.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.139-145
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• 2000

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged $10{\sim}60$ in kyung-nam area participated in this survey. Except people aged $20{\sim}30$, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p<0.001) And women$(4.3{\pm}0.9)$ liked better fresh prepared kimchi than men$(4.2{\pm}1.0)$, men$(4.0{\pm}0.9)$ liked better fermented kimchi than women$(3.9{\pm}1.1)$.(p<0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p<0.05) People aged $10{\sim}20$ and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged $10{\sim}20$, but as age grow up, the preference of kakdugi became lower.(p<0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged $10{\sim}20$ disliked. Also subjects aged $10{\sim}20$ disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged $20{\sim}30$ disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p<0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men$(106.4{\pm}74.0)$ were more than women$(96.9{\pm}69.5)$(p<0.05)