• Journal of The Korean Association of Information Education
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• v.18 no.1
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• pp.101-110
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• 2014

The upcoming 'creativity society' beyond the knowledge information era requires 'knowledge producers' being capable of expressing their own ideas creatively, rather than 'knowledge consumers'. These days, in the computing environment, physical computing tools which support learners' productive activities beyond their simple function of operating computers are emerging. Among them, Raspberry Pi is exemplary. The computing PC worthy $35 is economic and supports implementation of interactive physical system through the H/W and programming control to detect and respond to the analog world. As a fundamental study of educational application of Raspberry Pi at elementary school and Raspberry Pi, this work was to look into characteristics, advantages and disadvantages, and application examples of the computing tool. Also this researcher conducted a survey with teachers in field to investigate the suitability of Raspberry Pi as a tool in the category of 'understanding of information devices and to explore their awareness of Raspberry Pi. As a result, it was analyzed that Raspberry Pi was a learning tool to support about 74% of educational contents and that teachers showed positive replies in all categories of the survey of their awareness.

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.152-160
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• 2017

The purpose of this study is to propose a space design plan for brand experience that can enhance consumer satisfaction and brand awareness by conducting a survey on the consumer satisfaction with space expression methods in an eyewear flagship store. Through theoretical review, brand experience was defined as the 'process and outcome of experiences caused by stimulations associated with the brand in a series of processes. After reviewing previous studies, 5 elements of brand experience such as the sensory, emotional, behavioral, cognitive and relational experiences were extracted. Upon deriving a checklist through these elements, a survey was conducted. The analysis of the survey showed that the process composed of cognitive experiences that promoted to remember the brand was intensively expressed in spaces. Thus, the results of this study are as follows. First, the process composed of cognitive experience should be applied with a higher priority to increase brand awareness, and such a process accompanied by the behavioral and sensory experiences. Second, beyond a simple visual experience, various senses such as olfactory and auditory senses should be stimulated, and behavioral experience provided as an experience factor. Third, brand image and sales spaces should be composed under a single theme with a connectivity. Fourth, in external spaces, the curiosity of consumers should be stimulated with a theme matching the brand image. Fifth, it was found that the visitor satisfaction was higher when formative elements consisted of not only static but also dynamic features. Sixth, among the elements of brand experience, emotional experience should be improved to complete the 'process and outcome of experiences'. It is considered that further studies are needed, which expand the cases of eyewear flagship stores not only in Korea but also overseas, and propose more specific plans and design strategies through in-depth interview methods in the future.

• The Journal of Fisheries Business Administration
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• v.43 no.3
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• pp.89-106
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• 2012

This study estimated the size of ornamental fish market as the basis survey for the development of the ornamental fish industry in Korea. It presents improvement projects agendas for the development of the Korean ornamental fish industry by investigating the challenges of the ornamental fish industry and consumer awareness. First, looking at the size of the ornamental fish market, calculated on the basis of survey results, the size of ornamental fish market is analysed as 231.8 billion won. The actual ornamental fish market is presumed to be much larger than this considering unclear gross sales from e-commerce and group sales, goods excluded from the ornamental fish export, expensive ornamental fish transaction from smuggling are missing. Ornamental fish industry and consumer awareness survey results can be described as follows: First, revenue structure of the ornamental fish market depends on a handful of expensive purchasing group rather than on low-cost consumption group. Second, many members of the ornamental fish producers, wholesalers, road shops are small-scale. Third, the sale of aquarium fish and aquarium fish related supplies in road shop have different market structures. Fourth, ornamental fish consumption is in the ongoing recession. Fifth, ornamental fish industry hopes for expansion of distribution and Research & Development. Sixth, satisfaction of ornamental fish consumers is generally low. As described above, ornamental fish industry in Korea are vulnerable in the market structure and industry is small and the consumer's satisfaction degree is staying in the 'normal' level. If current state will continue, future consumption can be reduced. It is necessary to increase the competitiveness by using various method including reorganization of the structure of the ornamental fish industry even though it is hard to reach conclusion only with the results of the survey.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.643-654
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• 2016

The purpose of this study was to investigate the purchasing behavior and selection attributes for Home Meal Replacement (HMR) and to identify the selection attributes affecting purchasing frequency and purchasing costs of married women living in a city. Among 837 questionnaires distributed to HMR married women consumers, 752 complete questionnaires (89.8%) were analyzed. The younger married women group showed higher frequency of purchasing HMR than the older age group. The 20s and 30s age groups showed higher purchasing costs for HMR than the 40s and older age groups. A higher proportion of employed married women purchased HMR three or more times per week and spent an average of more than 20,000 won per purchase in comparison with unemployed married women. HMR selection attributes were classified into five factors: 'taste and sanitation', 'economic efficiency', 'health and nutrition', 'convenience', and 'reliability and awareness'; mean scores of these factors' importance levels were 4.28, 3.93, 3.59, 3.54, and 3.50 out of 5 points, respectively. The importance level of 'taste and sanitation' factor was significantly greater as married women's age decreased. However, the importance level of 'health and nutrition' factor was significantly greater as married women's age increased. The results of the logistic regression analyses indicate that the 'taste and sanitation' and 'health and nutrition' factors affected frequency of purchasing HMR. The 'reliability and awareness' factor had the most significant impact on cost per purchasing HMR. Therefore, a product differentiation strategy according to married women's age and employment status should be applied. Product qualities and brand value should be improved to enhance competition in the HMR market.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.133-140
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• 2013

The purpose of this study was to investigate perception and awareness of yaksun and willingness to eat yaksun in the future, and to examine the factors affecting intake behavior of yaksun of adults in Daegu and Gyeongbuk region. The data were collected in April, 2011 through a self-administered questionnaire. Chi-square test, t test, and binary logistic regression were conducted by SPSS Windows V.19.0. The results were as follows. Almost sixty-six percent of the respondents answered that they knew yaksun. The perception level of yaksun for the intake respondents was higher than that of non-intake respondents. Additionally, many respondents agreed to varied menu development and convenient-food development of yaksun. Intake respondents showed higher level of agreement for the varied menu development of yaksun than non-intake respondents. On the other hand, four fifths of the respondents showed that they would be willing to eat yaksun in the future. The level of willingness to eat yaksun in the future for the intake respondents was higher than that of non-intake respondents. Additionally, the respondents who knew yaksun showed higher level of willingness to eat it than those who did not know it. Finally, the result of binary logistic regression analysis for intake behavior of yaksun showed that gender, educational level, and the awareness of yaksun were significant. On the basis of these results, not only the promotion of yaksun to consumers but also the development of convenient foods, varied menus for different age groups, and menus with cheap prices are needed to raise yaksun popularity.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.6
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• pp.3742-3752
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• 2015

This study aims to examine and analyze consumers' perception level and purchase behavior of organic clothing goods with. According to their purchase experience of organic clothing goods, it was found that organic textile products for women like sanitary pad were most and purchase frequency of organic clothing goods was mostly once. Among reasons to purchase organic clothing goods, 'for my health' was most. Non-purchase reason was mostly 'I don't know what organic goods are'. Therefore, there were significant awareness differences of organic clothing goods in "health efficiency" between the purchasing group and the non-purchasing group. In addition, there were significant awareness differences of demographic characteristics and organic clothing goods in sex, age, and "health efficiency" of related major items and in "high quality recognition" and "health efficiency" of residential areas.

• Journal of Fashion Business
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• v.13 no.3
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• pp.12-24
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• 2009

This paper aims to investigate if a total of 266 college students from Yanbian, China, and Korea's Jeonnam Province are satisfied with their face and body type, and to find out an image-development method, depending on body characteristics. For this, a questionnaire survey using the 5-point Likert Scale was conducted, and an SPSS program has been used for data analysis. Besides the descriptive analysis, crosstab analysis, t-verification, and frequency analysis have been conducted. As body shape, posture, costume, accessories and makeup play an important role in image formation, this paper intends to form positive ego through exact awareness of the body shape by providing base data to a set image-development strategy. Then, the result has turned out as follows: First, in terms of the body index (i.e., Rohrer index), both Korea's Jeonnam Province and China's Yanbian college students were included in a category of the mean value. In terms of satisfaction with their body shape, on the contrary, China's China's Yanbian college students were higher than Korea's Jeonnam Province college students. Second, male China's Yanbian college students were slightly higher than female China's Yanbian college students in terms of satisfaction with their facial shape. However, the male students showed no big interest in facial care. Third, in terms of facial shape, an egg-shaped face was the most preferred in both China's Yanbian and Korea's Jeonnam Province college students, followed by an inverted triangle-shaped face in China's Yanbian college students and a diamond-shaped face in Korea's Jeonnam Province college students, showing significant difference ($p{\le}.001$). Even though both college students live in Northeast Asia, their preference on facial shape turned out to greatly differ, which indicates their different social environments. This paper will be helpful in global marketing for college students who are the major consumers in the future as Korean-Chinese exchange increases.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.191-202
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• 2023

Food upcycling has emerged as an effective approach to sustainably utilize the food waste generated within the food supply chain. This review article examines upcycled food with respect to its definition, consumers' knowledge and perception on it, and the process by which by-products from the food supply chain are utilized for the creation of upcycled food products. The definition of upcycled food varied among manufacturers, research institutions, and the Upcycled Food Association, depending on the specific values and objectives of each sector. This has resulted in the use of different keywords to highlight the distinctive characteristics of their respective interpretations of upcycled food. This review also summarizes the various consumer traits that can influence the awareness and acceptance of upcycled food, encompassing functional, empirical and emotional, symbolic and self-expressive, and economic benefits. Additionally, the review presents strategies to utilize by-products produced in large quantities in Korea, while also addressing the control of hazardous components to ensure biological or chemical safety and the changes in nutritional value that may occur during the utilization of these byproducts.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.588-604
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• 2023

This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.