• 교육녹색환경연구
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• 제5권1호
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• pp.11-21
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• 2006

This study tried to search the defferences between color designer's intentions of the exterior color design in elementary school design and the students' recognitions. I made a questionare for the elementary school students who are in the 3 schools which are located in the north Kyung-Gi Do. I got the some conclusions as follows. First, the elementary students have different recognitions of the exterior color of the school from coloer designers' intentions. Second, with fixing the Hue, changing the Value and Chroma, the students have more preferances than before. And they have more preferances in high value higher than N8, and they have more preferance lower than 4 in chroma. But in chroma, they have highest preferance in existing status which are low chromas. Therefore, when exterior color designing in elrmentary school design, designer must consider high value higher than N8, and low chroma lower than 4.

• 복식
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• 제25권
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• pp.119-132
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• 1995

The purposes of this study were to consider the aesthetic side in the clothing positively, search the relationships of the preferance and the aesthetic factors in the general costume of body form, analyze consumer's characters against the value evaluation factors. Stimuli and questionaries were used in this study. The stimuli were twelve color photographs on clothed bodies differing in the degree of beauty and function. The scales were chosen to measure variables refering to sundry records, prediminary exam-ination. The following null-hypothese were estabilished for this study. Ⅰ. Viewer's preferance for the general 4 costumes of body forms will haved significant relationship with aesthetic factors of clothing Ⅱ. Value evaluation factors of clothing will be significantly different according to the vari-ous viewer's characters. Data were abtained from 160 females stu-dents. The data were analyzed by using spsspc+ program-correlation coefficient, one-way ANOVA and scheffe-test. The results were as follows. Ⅰ. The viewer's preferance for general 4 costumes of body forms has significant re-lationship with aesthetic factors of clothing Ⅱ. Value evaluation factors of clothing are significantly different according to the various viewer's characters.

• 대한가정학회지
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• 제47권8호
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• pp.109-117
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• 2009

This study was conducted to investigate the uses of Aster scaber. The survey methodology employed was a questionnaire, which was used to interview 272 (37.8%) males and 448(62.2%) females from the Seoul and Kyunggido areas. The main results are as follows: 40-50 years old like and eat Aster scaber more frequently than 10-30 years old. The most popular reason provided for the preferance of Aster scaber was good health benefits. People indicating a dislike for Aster scaber had generally fewer previous experiences of eating this plant. Respondents who regularly ate healthy foods preferred prepared Aster scaber to others foods(p < .001). The main purchasing place was traditional markets and supermarkets. The main cooking method was boiling with addition of seasoning. Aster scaber was purported as having the following characteristics "low calories and thus great as diet food'(4.03), 'ability to prevent adult disease'(3.95), 'high in vitamins and minerals'(3.89), and 'high fiber content which prevented constipation'(3.85). However, it was not associated with 'astringent taste'(3.51) and was regarded as 'fat accumulation restrainer and remover of heavy metal'(3.53). Recognition and eating experience was low for Aster scaber kimchi and rice bread, bread, sauce and Aster scaber added health drinks. However opinion of its taste was regarded highly.

• 한국가정과교육학회지
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• 제6권2호
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• pp.73-83
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• 1994

The purpose of this study is to investigate understanding and preferance in 28 kinds of traditional korean food of middle school boys and girls. The data for this study were collected in a survey conducted from 25th August to 8th September in 1993 in Seoul and Jeonju. Questionnaires were completed by 409 students: The results are as follow. The students have preception(75.8%) and favor (82%) about traditional korean food. And they do not take very often without ceremonial and traditional-holyday, because the cooking method and process are sophiscate and difficult(76.5%) However, they want that korean tradtional food should success, keep and develope the cooking apparatus and simplifing cooking method.

• 한국식품조리과학회지
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• 제15권4호
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• 한국가정과교육학회지
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• 제7권1호
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• pp.133-148
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• 1995

Recently, childhood obesity is increasing in Korea mainly due to westernized dietary pattern. The purpose of this study is to investigate diet pattern(habit and behavior), nutritional knowledge and taste favor in normal and obese children. We carried out anthropometries and self questionaire about life style among the 5th-grader in elementary school(88 boys, 102 girls) in Seoul. The results are as follows : Physical conditions are boys’average hight and weight 142.0cm, 37.5kg ; and girls’143.7cm, 35.6kg. BMI are normal group 38.7% and abnormal group 61.3%(obese 24.2% underweight 16.1% overweight 14.0% very underweight 7.0%) A great part of obese children live in apartment house(79.5% of obese children in southern Seoul; 60.2% in northern Seoul). Obese parents have obese children. Diet behavior, diet pattern, food habit and food preferance of children are similar to their parents, especially their mothers. Preferance in taste of children follows in order of hot, sweet and mild. Especially obese children favor sweet taste more than others. The 61% of them are interested in weight control. Their nutritional knowledges are poor(4.9/10). They like more westernized food(hamberger) than korean food(In-jul-me).

• 한국식품조리과학회지
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• 제18권6호
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• 대한영양사협회학술지
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• 제3권1호
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• pp.23-29
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• 1997

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than $T_3$ and $T_2$ at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for $T_3$ over $T_0$, $T_1$, $T_2$.

• 한국수산과학회지
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• 제2권2호
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• pp.161-172
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• 1969

Ten experimental tuna long line fishing operations were performed with the long lines A and B, in combination casting orders of BA and AB. The long line B differs from A in its additional main line length per basket and its greater depth of submersion (Table 1). The BA casting order results in an AB hauling order, so that the long line B is casted at an earlier time of a day and fishes for a longer period than A line (fig. 2). The number of fish caught was divided into subclasses in order to be subjected to $x^2-tests$ (Table 2). The first series of $x^2-tests$ were calculated using the hooking rates of two subclasses with other factors pooled (Table 3). The second series of $x^2-tests$ were calculated to obtain the interactions between two subclasses when other factors differed (Table 4). Attention was paid to the extremely small interactions as well as to the large interactions in order to find out whether a factor functions in the same way or in a contradictory way when the other factors involved differ. The test result is summarized in Table 5. The relationship between the hook casting time (relative to the sunrise time) and the hooking rates reveals the feeding behavior of particular species (fig. 3) A high hooking rate for yellowfin tuna shown in the period from one hour before sunrise to the moment of sunrise suggests that they feed actively in that period. Their poor hooking rate on earlier casted hooks suggests that they do not feed well under conditions of darkness and that they feed best while the hooks are sinking. Furthermore it is likely that yellowfin tuna maintain a shallow depth in the daytime, for the $x^2$ interaction between the line casting order BA and AB shows their persistant preferance of the long line A regardless of line casting order. Bigeye tuna show their feeding behavior under conditions of darkness, and show a preference for the sea's deeper layer. Alepisaurus borealis (Gill) show their feeding behavior under conditions of darkness more significantly than the bigeye tuna and their preferance for deep layers is also more significant. Marlins (mainly Makaria mazara) show a feeding behavior which is similar to the yellowfin tuna. The author emphasizes that certain variations of the hooking rates in relation to the line easting time were caused by an inadequate fishing depth as well as by the fish preference for a particular feeding time. When the part of the line casted in pre-dawn hours and hauled in the pre-sunset hours show a significantly lower hooking rate than other parts of the line, then it is concluded that tile hooks settled in a sea layer too deep for feeding.

• 한국식품영양학회지
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• 제14권4호
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.