• 복식
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• 제62권4호
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• pp.69-80
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• 2012

This research aims at the contribution to globalize and modernize the traditional Korean image by comprehending the taste of design that domestic college students have for traditional feminine head ornaments and subsequently elaborate the development of cultural products that are related to these decorative objects. In regards to this research method, the examination on the traditional feminine ornaments was followed through a review of literature and precedent studies and a survey was conducted on the preference about them. After the adoption of final valid responses, an analytical method, PASW 18.0, was used for frequency analysis, technical analysis, reliability, and regression analysis. The results were as follows. First, in the category of tendency analysis for the application of traditional feminine headpiece in fashion cultural products, it was revealed that a taste for the design that meet the satisfaction for both trend and practicability was prominently prevalent. Also, the design that express the individual characteristic was taken as a preferred option. Second, in the preference for the design of traditional feminine headpieces in fashion cultural products, the result indicated that the modern type was preferred in the form of re-creation as long as those products deform the tradition. As for the selective taste for patterns, their preference came in the order of plant, animal, and geometry-abstract types. Especially, for the case of plant and animal patterns, the reinterpreted design of modernized shapes were opted rather than a simply recopied format of the conventional type of the feminist head ornament. Third, for the category of item selection to apply the feminine head ornament in order to design the fashion cultural products, it turned out that people preferred the application to accessory rather than clothing. Lastly, it was found that rarity, harmony with other fashion goods, pattern, and design should be considered when the traditional motif was used for cultural products.

• 대한지역사회영양학회지
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• 제8권1호
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• pp.62-70
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• 2003

This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%) . The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were fumed out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. 'STAR' items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for 'PLOWHORSE' menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for 'PUZZLE' items to be changed in the menu combination, improve recipe, and promote menu. The last DOG' items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

• 약학회지
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• 제59권1호
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• pp.23-28
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• 2015

Everyone has own color preference and the color preference can affect human psychology in various good or bad ways. Especially patients with chronic diseases often have depressed mood to take pills for their disease treatment. Therefore we evaluate the possibility of their color preference to pharmacotherapy in good way which increases the compliance of pharmacotherapy. We performed this study by a Questionnaire survey for total 150 agreed patients at K University hospital from Aug 7 to Sep 30, 2014. Questionnaire survey was performed to choose color of providing color kit (11 different color range kit) depend on each 16 questions which asked the patient characteristics, health condition, general color preference, color preference for medicine and expectation for drug compliance. In results, most preferred color was blue (20%), whereas disliked color was black (30%) in general life. However, most preferred color for pill was white (32%), for syrup was also white (31%) or orange (28%), and for vitamin was yellow (47%). When we asked the possibility of increasing compliance, if the current taking pill color will be changed for your preference color like a candy bar, 50.4% of respondents marked 4 or 5 of like-scale expressing positive opinion on it. In conclusion, compliance is very important to succeed the treating disease and may apply the psychologic application such as each patient color preference for drug compliance in the future.

• 한국초지조사료학회지
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• 제13권1호
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• pp.43-48
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• 1993

본 시험은 방목이용 초지에서 액상구비(액비) 시용시 가축기호성과 초지 이용효율을 증진시키고자 액비 시용시기를 방목직후(평균 목초 초장 7.5cm), 방목 후 5일째(13.6cm), 방목 후 10일째(18.5cm), 방목 후 15일째(23.5cm)로 달리하고, 액비무시용구를 대조구로 하여 실시되었다. 연간 액비 시용량은 40㎥/ha로 봄철 2회, 여름철 1회, 가을철 1회로 4회 균등 분시하였으며, 전 시험구에서 연간 시비량은 질소 280, 인산 200, 칼리 240kg/ha으로 동일하였다. 방목은 육우 육성우로 목초 초장 30∼35cm일 때 실시하였으며. 1991년도와 199B년도 2개년간 수행되었다. 목초의 초장과 건물수량, 그리고 조단백질 생산량, 조단백질, 조지방, 조섬유, 가용무질소물 및 조회분 함량 등 사료가치는 처리간 차이가 없었다. 가축기호성(1-9)은 액비무시용구와 방목직후 액비시용구에서는 평균 7.8로 가장 높았으며, 그 다음은 방목 후 5일째(7.3), 방목 후 10일째(6.9) 순이었고, 방목 후 15일째 액비시용구는 5.5로 아주 낮았다. 초지이용률에서도 액비무시용구와 방목직후 액비시용구에서 각각 평균 77%와 76%로 가장 높았으며, 그 다음은 방목 후 5일째(74%), 방목 후 10일째(71%) 순이었고, 방목 후 15일째 액비시용구는 60%로 크게 낮았다. 이상의 결과로서 방목이용 초지에서 가축의 기호성과 초지의 이용효율 증진을 위한 액비시용적기는 방목 후 5일 이내(초장 13.6cm 미만)였으며, 늦어도 방목 후 10일 이내(초장 18.5cm 미만)에는 액비를 주어야 효과적이었다.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1785-1793
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• 2009

Meal service menu for the elderly on busy farming season in Hongchun, Gangwon was developed and applied using seasonal foods from local crops. Acceptance of each menu right after the meal service was investigated while unit cost and leftover of each menu were also monitored. Acceptance of the staple food in Menu 4 showed the highest value with a score of 8.97.and side dishes of Menu 4 were greatly prdferred with a score of 8.69(p<0.05). General preference on menu was the highest at Menu 4 scoring 8.87(p<0.05). The amount of leftover for a special meal of Menu 3 was 75.80 g, which was the highest (p<0.05). Males left the least of Menu 4(30.82 g) whereas females did of Menu 2 (10.63 g, p<0.05). The foeld application of preference and satisfaction, and the small amount of leftover of the supplied meals.

• 한국식생활문화학회지
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• 제21권2호
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• pp.116-123
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• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• 감성과학
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• 제11권3호
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• pp.375-385
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• 2008

본 연구에서는 인간의 제품에 대한 이미지 연상과 관련된 인지 반응 특성을 파악하고, 제품 선호도 및 경험과의 상관관계 분석을 목적으로 하였다. 이를 위하여, 휴대폰과 제안형 제품사진을 실험자극으로 선정하여, 연상되는 감성어휘를 표현하는 실험과 각 제품사진의 선호도를 평가하는 실험을 진행하였다. 실험 결과로부터 두 가지 결론이 도출되었다. 먼저, 사용 경험이 있는 제품에 대한 언어적 지각 반응에서는 비유 언어와 정서적 이미지의 표현을 혼용하며 선호도 수준이 높아짐에 따라 정서적 표현의 적용이 많아진다. 두 번째는, 제품의 비사용 경험은 선호도와 관계없이 인지 대상을 단지 지각적으로 이해하고 자신의 일반적 경험 정보와 유사성을 고려하여 대응시키는 반응을 유발한다.

• 대한인간공학회지
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• 제31권4호
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• pp.525-531
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• 2012

Objective: The aim of this study is to investigate learnability of gestures-commands pair when people use gestures to control a device. Background: In vision-based gesture recognition system, selecting gesture-command pairing is critical for its usability in learning. Subjective preference and its agreement score, used in previous study(Lim et al., 2012) was used to group four gesture-command pairings. To quantify the learnability, two learning models, average time model and marginal time model, were used. Method: Two sets of eight gestures, total sixteen gestures were listed by agreement score and preference data. Fourteen participants divided into two groups, memorized each set of gesture-command pair and performed gesture. For a given command, time to recall the paired gesture was collected. Results: The average recall time for initial trials were differed by preference and agreement score as well as the learning rate R driven by the two learning models. Conclusion: Preference rate agreement score showed influence on learning of gesture-command pairs. Application: This study could be applied to any device considered to adopt gesture interaction system for device control.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2011년도 추계학술대회
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• pp.695-716
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• 2011

In the future, smartphone convergences are not only based on the on/offline integration, but also with the integration between mobile communications and broadcasts. Therefore, there is a need to search for new direction of mobile device that enables variety user applications that are different from the existing size and application issue. The aim of this reserch is to improve user interface of smartphone's functional attribute. The survey results in this paper showed that the most preferable attribute of smartphone among the 8 was the wireless internet 25.3%, followed by messaging 20% and application 19.8%, which totaled to 62.5%. But the samples used were mostly limited to those aged 20 through 30. So the results are not considered as a representative preference of all smartphone users, and should be considered otherwise before materializing them to a product. Therefore, for the more liable results the further research should be conducted to gather data from a variety of users of all ages, and the functional attribute should be analysed through QFD.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2004년도 추계학술발표대회 논문집
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• pp.169-172
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• 2004

The purpose of this study was to identify the searching method and application of intoner design trend of interior designer. The questionnaire survey were used. The subjects of questionnaire survey were 50 interior designers in 6 interior design firms. Frequency, percentage, and cross-tab were used for data analysis. The major results were as follows. 1) Interior designers thought that consumers visiting at apartment model house were concerned about interior design trend and aware of interior design reflected trend. So interior designer gave expression to interior design trend. And they needed information about interior design trend and consumer's interior design preference. 2) Interior designers found interior design trend or consumer's preference from some exhibition or fair, journal, and internet materials. 3) Interior design trend was mainly expressed in living room design. And Interior designers utilized finishing material and color in expression of interior design trend.