• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.6D
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• pp.599-604
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• 2010

In this study, the value of travel time was estimated with reflecting the fuel cost according to travel distance. The main objective of this study is whether the addition of the fuel cost as a factor for route choice behavior is appropriate or not, through the stated preference survey. The route choice model was developed using SP survey technique with the consideration of level difference and the value of travel time, toll and fuel costs. Consequently, the fuel cost is identified as a main factor like travel time and toll cost in choosing routes from drivers' viewpoints. Nevertheless, since toll costs are recognized as out-of-pocket expenses whereas fuel costs as periodical expenses, it seems drivers are more sensitive to toll than fuel costs.

• Korean Journal of Organic Agriculture
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• v.16 no.2
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• pp.189-204
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• 2008

The objective of this paper is to analyze consumers' consumption behavior of environment-friendly mandarin and attributes of mandarin in Korea. It is also to measure consumers' marginal willingness to pay by the attributes of mandarin and to estimate the market-share by products of mandarin from the data surveyed by a survey research company. The questionnaires for consumers were given randomly by interview to 500 married women lived in Seoul and to 200 wholesaler in Seoul, Busan, Daegu, Kwangju. The conjoint analysis method was used to analyze consumers' preference and suggest several implications for the rational production and marketing policy of mandarin.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.726-735
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• 2015

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab is most suitable for fast food and sorted Japchebab, Gunmandu, Bulgogidubbab, Makjeok, Bibibguksu, and Musaengche, in descending order, regarding globalization of Korean food. Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.4D
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• pp.433-441
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• 2009

In the coming ubiquitous society, the importance of developing advanced public transportation systems (APTS) corresponding to individuals' needs and useful in their daily life is profound. In these regards, the study proposed new APTS services: Free internet access service and On-board real time traffic information service in public modes. A stated preference (SP) survey was performed to investigate individual's preference and willingness-to-pay (WTP) for the proposed APTS services. Multinomial logit models (MNL) incorporating the heterogeneity of respondents were developed to analyze individuals' preference and the difference of WTP. Some results of the study showed that the respondents' preferences were significantly different by in-vehicle travel times (30 min, 60 min) and their socioeconomic background. More respondents prefer new APTS services when invehicle travel time takes longer. For the housewife and self-employed group, the mean WTP for on-board realtime traffic information was higher than that of free internet access services, while for the company employees and students group, the mean WTP was similar in both services.

• Journal of Korean Society of Transportation
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• v.28 no.3
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• pp.99-107
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• 2010

Analyzing mode choice among transportation demand estimate procedures is complicated and understanding characteristics of travelers is also difficult. Generally, it is well known that traveler choose mode considering psychometric factors and characteristic besides socio-demographic indicators. Accordingly, many researches has investigated on methodology that can be applied in mode choice to reflect psychometric factor or specific preference. Latent Class Analysis among various studies is recognized as the theoretically potential approach. This study focuses on class segmented using latent class cluster to analyze impact that included psychometric factors and characteristics on mode choice. It also provides evidence that mode choice model for each class and mode choice model not considering latent class are different. This study based on citizen's stated preference and revealed preference on a new transit on the Han river shows that latent class cluster analysis is the potential approach considering latent preference.

• Proceedings of the KSR Conference
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• 2002.05a
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• pp.35-40
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• 2002

The Korean high speed railway system is scheduled to open sometime in 2004. To fulfill its duties, it is essential to view intermodalism in easy access to high speed railway station. To study travelers' choice of mode and to make improvements the transfer, a SP survey of 3628 was conducted in national level in the fall of 2001. An understanding of KTX passenger mode choice is crucial for station-related facility capacity planning. Development of main and regional high speed stations, as well as changes in the roadway and railroad transportation system for station access, will influence the relative demand for traveling by train from compel ing other transportation mode. The research described here was designed to derive a general overview of the basic travel patterns with an emphasis on intermodal transportation system.

• The Korea Journal of Herbology
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• v.38 no.5
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• pp.97-103
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• 2023

Objectives : These days many people tend to prefer spicy taste. The purpose of this study was to find out the relationship between prefer spicy and physical symptoms. Methods : We examined the subjective physical condition of patients who visited L/C clinic during the period between January and June 2023 by conducting a survey. The survey was completed voluntarily, and the anonymity and confidentiality of the research data were strictly protected, and it was stated that patients could withdraw at any time if they did not want to participate. Patients who refused to complete the survey and patients with limited capacity to give consent were excluded. The survey took about 10 minutes to complete. We analyzed 248 cases who answered the survey and found that 66 patients had a high spicy preference. Results : As a result, participants with high spicy taste preference tended to have general body symptoms such as fever, sweat, and thirst; digestive symptoms such as belching, constipation, bloody stools, and abdominal distension; genitourinary symptoms such as yellowish urine, urinary retention, white fluor albus, and premenstrual tension; and neuromuscular symptoms such as edema, blepharospasm, and cold hands. Conclusion : People who have general body symptoms, digestive symptoms, genitourinary symptoms and neuromuscular symptoms described above should try to eat as little spicy food as possible and make sure they get a good balance of the five flavors.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.54-64
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• 2011

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• Journal of Korean Society of Transportation
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• v.28 no.5
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• pp.77-87
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• 2010

In the last five years, Korea has supplied many more bicycle facilities than in the last several decades combined. However, have bicyclists increased in proportion to investment? If bicyclists are avoiding existing bicycle related facilities, including off-road bicycle facilities, it could be because suppliers did not consider bicyclists' preferences in their planning process. In this paper, the authors tried to understand the bicyclists' behavioral and route choice characteristics using stated preference surveys and a logit model, using commuting time in Daejeon Metropolitan City, Korea. The results show that nine factors affect the route choice behavior of bicyclists. In particular, bicyclists preferred sub-arterial roads to off-road, dedicated bicycle facilities in residential area. It means that bicyclists like a seamless bicycle route and that a buffer zone between car lanes and bicycle lanes or 50 km/h speed limits for cars are necessary for bicycle lanes that are not physical separated.