• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.31-41
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• 1988

The purpose of the present study was to test the behavior of dietary life, the preception of body image and the attitude of body weight control of the subjects, and to imagine difference of value evaluation about thirteen foods. the subjects were 570 high school students who were living in Seoul. The results can be summarized as follows: 1. In selecting actual and ideal body sizes from a series of five outline drawings of female figures that ranged form 20% underweight to 20% overweight, 64% of the subjects selected overweight drawing s as their actual sizes, and 85.1% of the subjects selected underweight ones as the ideal sizes. 59.3% of the subjects had a desire to lose weight, 20.8% to gain weight. Those who think they are thinner than standard body weight were more satisfied with their body sizes than those who think they are fatter than that. Most subjects (79.8%) were concerned about their weight control, and the majority of them (36.1%) began to take concerns about it in their high school days, through the conversation with their friends about their body sizes. 2. In this study, thirteen foods were chosen as samples; rice, bread, salad, milk, cola, cider, juice, duck-bok-ki, chocolate, batterfriend foods, chinese noodles, cookies, fruits. Most of them evaluated foods on the basis of the taste. They valued fruits over any other foods as least fattened food, while they thought of such foods as rice, cola, cider, ice-cream, chocolate, batter-fried food, chinese noodles as fattened foods.

• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.1
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• pp.73-85
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• 2019

The purpose of this study was to discover the effects of clothing involvement and risk perception, which can influence risk reduction behavior. The subjects of this study were young male consumers living in Seoul and Kyunggi-do who had purchased fashion products from an Internet shopping mall. Questionnaires were collected from July 1, 2018 to July 8, 2018 and 300 questionnaires were used in the data analysis. The data was analyzed utilizing a factor analysis, a regression, ANOVA and a Duncan-test. The results of this study were as follows. Clothing involvement factors influenced various risk perceptions and risk perception influenced risk reduction behaviors. Among the various risk perception factors, psychological risk was the most important factor, which was influenced by clothing involvement factors. The usage of media was the most important factor, which was influenced by various risk perception factors. Finally clothing involvement and risk perception influenced risk reduction behaviors. Among the various risk reduction factors, the usage of media was the most important factor, which was influenced by clothing involvement and risk perception factors.

• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.183-192
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• 2012

This study aims at expressing the correlation of 'creativity' and 'emotional intelligence' in cartoon expression learning through literary research and correlation analysis. Analyses were made on each sub-factor for the self emotional intelligence evaluation and the creativity evaluation made by experts through cartoon expressions by elementary school students, who are the learners. Studies on preceding research showed that creativity and emotional intelligence had a correlation and that it is common preception that higher creativity is equivalent to higher emotional intelligence. However, results of correlation analysis in this study showed that while there is a relation between creativity evaluation and emotional intelligence in cartoon expression learning, not all factors were correlated. Furthermore, the results of emotional evaluation of the upper and lower group learners did not show similar results in the creativity evaluation. Through this study, it can be said that for emotional intelligence and creativity factors, finding the appropriate emotional intelligence development method would be the way to enhance creativity. Therefore, in order to develop creativity through cartoon expression learning, systematic research should be performed for extracting the relative emotional intelligence factors.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.466-478
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• 1999

A significant gap can exist between what customers expect in foodservice and what service providers deliver to customers. Reducing the gap and enhancing service quality plays a key role in increasing customer satisfaction and repurchase intentions. The purpose of this study was to investigate the personal and operational characteristics that affect the customer perceptions of service quality, to analyze the overall satisfaction and repurchase intention of customers, and to study the service quality gap between customer and foodservice provides. 427 customers and 278 foodservice providers in 82 fast food and family restaurants were surveyed. T-test, ANOVA, Correlation Analysis, and Multiple Regression were used for statistical analysis, The results of this study were as follows: 1) Among the personal characteristics of customers, sex affected the preception of 'General Management' and 'Reputation', and the expense per person showed a correlation with service quality. 2) Among the operational characteristics, the type of restaurant, months since opening, and the number of seats had a significant impact on service quality, while the seat turnover rate showed a negative correlation with service quality. 3) Among the human resource characteristics, the proportion of part-time employees had a negative correlation with service quality, and in general, the training program for full-time employees led to a higher degree of customer perception of service quality. 4) Six dimensions of service quality accounted for 38.39% of customer satisfaction in Multiple Regression. 5) The overall satisfaction of customers willing to repurchase was significantly higher than that of the non-repurchase customers. 6) The operational characteristics explained over 35% for the service quality gap among the customers and the service providers in Multiple Regression.

• Archives of design research
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• v.16 no.3
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• pp.329-340
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• 2003

The purpose of this study is to provide the methods of harmony in color combination of environmental color for apartment in order to improve the image of the urban landscape. For this study, apartment in Iksan City was selected is a sample and twenty two apartments were analyzed. This framework of this study is A. Hard and L. Sivik's color combination model based on Natural Color System. This study examines various theories on environmental color perception and new approaches to color aesthetics, and tries to present perceptual properties that can be applied to environmental color design First, the principle of color harmony feeling in based on nuance and tone. Therefore, to control brightness and chromaticness with are related with nuance is important in color combination. Second, the aesthetic experience in color preception can be defined as a combined effect of similarities and differences of color attributes. Third, color harmony theory is one of the areas that can be benefit a great deal from and interdisciplinary approach, add empirical study such as this can be used as a basis for environmental color design and evaluation.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.167-177
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• 2013

The environmental considerations should be taken into full consideration in order to make the use of ground space as comfort and efficient as that of ground space. The visual environmental factors which provide visual informations in underground spaces where the environmental information can be acquired only by the surroundings expand their role as affordance for wayfinding. This study focuses on the visual performance evaluation of wayfinding factors on the subway transfer station platform and aisle as major space for movement in four subway transfe stations and analyzes the material, pattern, color, and lighting provided by the visual environment in underground space as directional marked label, regional differentiation and sign system. The results of this study comes are as follows. First, As to the directional marked label at the subway platform and transfer aisle, following patterns are colors, finishing materials and lighting for the sake of safety and convenience, And regional differentiation, following colors are patterns for the space division. Finally sign system which practically provides the most information, however, it is most insufficient to be a space-preception element. Second, According to the type of platform structures, such as an island platform and a separate platform, the main areas of and necessity for the space-perception elements may bring about changes. Third, these four stations that has been analyzed for this study, lighting, compared with color, finishing material and pattern, has been highly insufficient to be a perception element.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• Management & Information Systems Review
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• v.34 no.2
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• pp.79-95
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• 2015

The purpose of this paper is to evaluate the effects of perceived risk and brand attitude on licensing brands comparing with non-licensed brands(virtual brand). Data was collected through a self-administered questionnaire in quasi-experimental design setting. I designed the experimental setting that there were two virtual companies to sell the luxury bags(symbolic goods) or cruise tour(experiential goods) and to launch their goods with own brand or licensed brand. The experimental groups were composed of women consumers who were familiar with consuming experiential goods and symbolic goods. Results from the experiment suggest that consumer's perceived risk on brands gives a negative impact on brand attitude. And congruence in goods types and licensed brand values leads to difference in the level of perceived risk. In experiential goods, brand licensing from famous and experiential brands can reduce perceived risk. But in symbolic goods, brand licensing effect which reduces the perceived risk is less effective than in experiential goods. This findings suggest that brand licensing may lower the level of consumer's perceived risk, but incongruity in goods type and brand value may result in strategic failure.

• Fashion & Textile Research Journal
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• v.18 no.2
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• pp.184-193
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• 2016

This study investigates the recognition and preference of functional textile material about outdoor clothing widely used in the current fashion market. The study targeted 216 males and females in their 20s to 50s who wear outdoor clothing as casual wear. To analyze data, frequency analysis, cross tabulation analysis and ANOVA were conducted with the SPSS 21.0 statistical package. The results are as follows. First, recognition of functional textile material of outdoor clothing showed that 20s was the lowest preference and all age groups preferred lightweight textile material. In information recognition of functional outdoor clothing, 40s showed the highest recognition, while 20s showed the lowest recognition. Second, 40s and 50s preferred functional material to 20s and 30s. In particular, 40s and 50s preferred clothing items with water vapor permeability & water repellent material to 20s and 30s. All age groups preferred insulation material jumpers, water vapor permeability & water repellent material jumpers and stretch pants. Third, reasons for purchasing functional material clothing was: design for the age group 20s and 30s versus health and function for the age group 40s and 50s. It is necessary to develop functional clothing products based on exact consumer information and preferences.

• Journal of Korean society of Dental Hygiene
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• v.15 no.1
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• pp.73-79
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• 2015

Objectives: The purpose of this study was to investigate the factors influencing on the denture satisfaction in the low income elderly people. Methods: The subjects were 143 elderly people from 60 to 75 years old wearing dentures and receiving consistent follow-up in the public health center in Busan. A self-reported questionnaire was filled out by the elderly people from February 1 to March 1, 2013. The questionnaire consisted of denture satisfaction, social variables, and psychological variables. Data were analyzed by ANOVA and multiple regression analysis using SPSS 18.0. The sociodemographic characteristics included gender, age, and chronic diseases. The recognition of oral health included pronunciation, denture maintenance, mastication ability, and education for denture care. The questionnaire was measured by Likert 5 scale. Results: Gender, chronic disease, denture care instructions, and the self-preception of the oral health after denture treatment were closely correlated with denture satisfaction(p<0.001). Age and the number of repairs were very important factor to denture satisfaction(p<0.05). Elderly women were more satisfied with denture than men and those who had no chronic diseases tended to be more satisfied with denture. Those who received oral care instructions were more satisfied with the denture than those who did not. The younger age group and no repairing prosthetic group tended to be more satisfied with the denture. Conclusions: It is important to provide the denture management services to the low income elderly when they demand the services. The national dental health policy must be focused on connection of the elderly people denture services with the public health center.