• Title/Summary/Keyword: acceptability

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A Study on the Influence of the Acceptability of Tax Expenditures to the Improvement of Healthcare (우리나라의 의료서비스 증진에 영향을 미치는 조세감면 수용성에 관한 연구)

  • Kim, Kwang-Yoon;Jeon, Jang-Sik
    • Korea Journal of Hospital Management
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    • v.4 no.2
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    • pp.330-353
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    • 1999
  • It is needed for human-being to get the better healthcare and to be educated well for happiness. In korea, they have had less interest in the healthcare than the education. In this study, the role of taxes was surveyed for the improvement of the healthcare. Many articales on the tax system of the healthcare were investigated. And it was searched also what is the key factors of tax expenditures for the improvement of the healthcare. Through a survey to the staffs of medical services, tax experts, the receiver of medical services and tax officiers, the gap of opinions in each group and the factors of tax expenditures were analysed. The findings of this study are as following: Firstly, For the improvement of the healthcare the acceptability of tax deduction is needed. Secondly, is found that there is a meaningful difference between the staffs of medical services and tax officiers in the acceptability of tax expenditures.

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Effects of Microground Coffee on the Quality Characteristics and Acceptability of Instant Coffee supplemented with Probiotics (프로바이오틱스가 보강된 인스턴트커피의 품질 특성과 기호도에 미세분쇄 원두커피가 미치는 영향)

  • Lim, Sang Ho;Han, Sung Hee;Ko, Bong Soo
    • Culinary science and hospitality research
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    • v.24 no.1
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    • pp.140-150
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    • 2018
  • In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

Acceptability of a Freeway Travel Reservation Strategy (고속도로 통행 예약제의 수용성 분석)

  • Chung, Younshik;Song, Taijin;Kim, Youngho;Kang, Seong-Cheol
    • KSCE Journal of Civil and Environmental Engineering Research
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    • v.31 no.1D
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    • pp.25-32
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    • 2011
  • The objective of this study is to propose a new strategy, called "freeway travel reservation strategy", to mitigate freeway traffic congestion by using advanced traffic technologies and traffic demand management policies, and to analyze its acceptability. Motorist surveys were carried out to accomplish the acceptability analysis. As a result, 73% of respondents agreed with the proposed strategy, and an increase in the inconvenience for using freeway during the major Korean Holidays, in the age, in the number of family members, and in household income resulted in higher acceptability. Additionally, married or female respondents tended to have higher acceptability. Such results can be practical for developing policies to successfully operate the proposed strategy in the future.

Milk and Dairy Intake and Acceptability in Fifth- and Sixth-graders in Hwaseong, Korea (초등학생의 우유와 유제품 섭취와 기호도 -경기도 화성시 일부 초등학생 5~6학년 대상으로)

  • Rhie, Seung Gyo;Lee, Eun Kyoung
    • The Korean Journal of Community Living Science
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    • v.26 no.3
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    • pp.499-509
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    • 2015
  • Efforts to have children consume milk continue across the world for the sufficient supply of calcium and protein. This study examines the frequency and amount of dairy milk and the recognition, acceptability, and knowledge of milk and dairy products by considering fifth- and sixth-graders in Hwaseong, Korea. The acceptability of milk and dairy products measured based on a five-point Likert-type scale was assessed to determine its correlations with breakfast frequency, the frequency of milk intake, and milk knowledge. According to descriptive statistics, 47% and 53% of the subjects were fifth- and sixth-graders, respectively, 53% and 47% were male and female, respectively, 45.3% and 51.2% had mothers in their thirties and forties, respectively, and 57% had working mothers. Breakfast frequency was 5.2 and 5.3 times per week, and milk and dairy intake was 4.6 times. The milk knowledge score was 5.3 out of 10 points. The average daily intake of milk was a cup (55.1%), and a vast majority preferred white milk (68.6%). Ice cream bar type (4.49 points) and cone type (4.48 points) showed the highest acceptability, and breakfast frequency was positively correlated with white milk and cheddar cheese (p<0.01). Daily milk intake frequency was positively correlated with white milk and fortified milk. Milk knowledge was positively correlation with white milk, fortified milk, functional yogurt (p <0.05), fermented milk, and cheese (p<0.01). The higher the breakfast frequency, the more likely the intake of white milk (p<0.01). An increase in milk intake increased milk knowledge (p<0.05). The higher the level of knowledge, the more likely the intake of fortified milk and the frequency of milk intake. These results suggest that school lunch milk may increase awareness and milk intake through continuing education in milk knowledge. High acceptability scores for white milk, fortified milk, and fermented milk indicate their suitability for school milk consumption.

Quality and Sensory Characteristics of Bechamel Sauce with Ginseng (Panax ginseng C.A. Meyer) Seed (인삼씨를 첨가한 베샤멜 소스의 품질 및 관능적 특성)

  • Hong, Woo Pyo
    • Culinary science and hospitality research
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    • v.23 no.4
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    • pp.135-143
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    • 2017
  • This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

A Qualitative Study on Attitude, Acceptability, and Adaptation for Home-delivered Meal Services in the Korean Elderly from the Perspective of Life Context (질적 연구를 통한 삶의 맥락적 관점에서의 노인의 도시락 및 밑반찬 배달 서비스에 대한 수용 태도 및 적응에 대한 이해)

  • Hwang, Ji-Yun;Kim, Bokyoung;Kim, Kirang
    • Korean Journal of Community Nutrition
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    • v.19 no.5
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    • pp.459-467
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    • 2014
  • Objectives: The purpose of this study was to suggest the strategies for improvement of home-delivered meal services for the elderly, to identify reasons for recipients to get started with the services and to evaluate the attitude, acceptability and adaptation of recipients to the services from the perspective of life context. Methods: The data was collected through face-to-face in-depth interviews with eighteen low-income elderly recipients of home-delivered meals and analyzed using a qualitative research method. Results: The results were deduced as four themes which comprised of long-term vulnerable socioeconomic contexts resulted in entry to the services, conflicting acceptability to the services, passive adaptation to taking the services, and positive practices to cope with supplement free meals or other services. The service participation was initiated because of a combination of prolonged, vulnerable socioeconomic contexts, including poverty and unexpected life events such as diseases, disability, living alone, aging and unemployment. With regard to taking the services, conflicting acceptability was observed: positive aspects including saving living cost and good quality of meals, and negative aspects including lack of a tailored service and feeling of stigma. Although the recipients needed an individualized service, they did not express their needs and demands for the services and they accepted the unavailability as an accustomed, prolonged vulnerable socioeconomic context. With regard to lack of tailored services, either self-solution such as modification of eating patterns or community-based network and services were used. Conclusions: We suggest that a system to concretely identify recipients' attitude, acceptability and adaptation for home-delivered meal services should be developed in the establishment of a tailored nutrition support system for the low-income elderly.

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

  • Orozco, Daniela;Alarcon-Rojo, Alma Delia;Chavez-Mendoza, Celia;Luna, Lorena;Carrillo-Lopez, Luis Manuel;Ronquillo, Oswaldo
    • Animal Bioscience
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    • v.34 no.10
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    • pp.1674-1683
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    • 2021
  • Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

The Relationship between National Identity, Threat Awareness, and Multi-cultural Acceptability - Moderating Effect of Living in Ethnic Places - (국민정체성과 위협의식, 다문화수용성의 관계에 관한 연구 - 외국인 밀집지역 거주여부의 조절효과를 중심으로 -)

  • Park, Seoyeon
    • Journal of the Korean Regional Science Association
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    • v.35 no.1
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    • pp.19-31
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    • 2019
  • This study examines the effect of national identity and threat awareness on the multi-cultural acceptability and whether contact theory actually work. For the analysis, this study used '2013 Korea General Social Survey' data and compared two groups divided according to whether or not they live in ethnic places using structural equation modeling. The empirical analysis shows that national identity does not have a direct effect on multi-cultural acceptability, and threat awareness has a full mediating effect between national identity and multi-cultural acceptability. In addition, the negative effect of the threat awareness on multi-cultural acceptability was greater in groups living in ethnic places. The findings suggest that multi-cultural awareness education is necessary to reduce the threat awareness toward foreigners, and that community-level programs are needed to prevent and coordinate conflicts arising from contact between foreigners and Koreans.

Effects of Perceived Waiting Time on Waiting Acceptability, Emotions and Satisfaction in Taiwanese Restaurants: Focusing on the Moderating Effect of Waiting Satisfaction

  • LIN, Yi Chun;HAN, Youngwee
    • The Korean Journal of Franchise Management
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    • v.12 no.2
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    • pp.51-60
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    • 2021
  • Purpose: Waiting occured frequently in the service industry. Because waiting time is perceived as a loss by customers, perceived waiting time affects positive and negative responses to restaurants. If the waiting time is perceived as long, the waiting receptivity to accept the wait may also decrease. Therefore, restaurant stores need to increase waiting satisfaction so that customers can feel the waiting time shorter. Therefore, in this study, the effect of perceived waiting time and waiting satisfaction of customers visiting Taiwanese restaurant companies on waiting acceptability, emotions (positive and negative emotions) and satisfaction is investigated. Research design, data, and methodology: This study examines the structural relationship between perceived latency, waiting satisfaction, emotion, and satisfaction. To verify the purpose of this study, a research model and hypothesis were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All configurations were measured with multiple items tested and developed in previous studies. Data collected from 407 Taiwanese restaurant customers were analyzed using SPSS 22.0 and SmartPLS 3.0 programs. Confirmatory factor analysis was performed to measure the reliability and effectiveness of the measurement tool. Structural model analysis was performed to validate the study model. Results: The study results are as follows. Perceived waiting time was found to have a positive effect on negative emotions. In addition, it was found that waiting acceptability had a negative effect on negative emotions, and had a positive effect on positive emotions and customer satisfaction. Positive emotions were found to have a significant positive effect on customer satisfaction. Also, waiting satisfaction was found to have a positive effect as a moderating variable on the relationship between perceived waiting time and waiting acceptability. Conclusion: According to the results of this study, perceived waiting time was found to have a negative effect on eating out consumers. However, if the waiting time is satisfied, waiting time will increase the waiting time acceptability. Therefore, if customers are satisfied with the waiting environment by improving the quality of the waiting environment, it will be possible to establish a marketing *strategy* that stimulates the positive effect of the perceived waiting time.

Evaluation on the Consumer Preference of Low-Sodium Korean Food (저나트륨 한식 메뉴에 대한 소비자 기호도 평가)

  • Boo, Goun;Paik, Jae-Eun;Bae, Hyun-Joo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.1
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    • pp.115-122
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    • 2017
  • This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson's correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.