• 디자인학연구
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• 제16권1호
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• pp.229-240
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• 2003

주거공간의 질적 만족도 향상과 거주자의 다양하고 개성있는 요구에 효과적으로 대응하기 위한 방안으로서 계획된 이 연구는 개인주택과는 달리 다수의 불 특정인을 대상으로 디자인되어야 하므로 다양한 평면계획을 세리 건설하기보다는 보편적인 디자인으로 계획할 수밖에 없는 공동주택(아파트)의 한계점을 극복해 보고자 하는 시도이다. 이를 위하여 조사대상자 360명을 선정하였고, 실 거주자의 선호도를 파악했던 선행연구에 의해 검증된 아파트 실내이미지 유형과 MBTI라고 하는 성격유형검사와 연계하여, 조사대상자의 성격유형에 따라 실내이미지 선호가 달라지는가를 알아보았다. 이러한 연구 결과는 거주자가 요구하는 실내공간의 이미지 특성 및 이에 따른 각종제품에 대한 선호를 예측, 공급할 수 있게 하여, 아파트에서 살기를 원하는 거주자의 만족도를 높이는데 기여할 것으로 사료된다.

• 대한영양사협회학술지
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• 제19권4호
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• pp.356-372
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• 2013

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.

• 한국경영과학회지
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• 제23권3호
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• pp.63-73
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• 1998

The paper deals with interactive multiple criteria decision making procedure when decision maker (DM) specifies her or his preference in incomplete ways. Usually DM is willing or able to provide only incomplete information, because of time pressure and lack of knowledge or data. Under incomplete information on utility and attribute weight, the pairwise dominance checks result in strict or weak dominance values. Considering only strict dominance values sometimes fails to Prioritize alternatives because of fuzziness of preference information. Further there exists some information loss useful if used, otherwise. In this paper, we consider the outranking concept which implies the willingness of DM's taking some risk under the least favorable situation because she has enough reasons to admit the results. By comparing the magnitude of net preference degree of alternatives which is defined by difference between outrankings and outranked degree of each alternative, we can prioritize alternatives.

• 한국가정과교육학회지
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• 제8권2호
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• pp.15-28
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• 1996

The purpose of this study is to investigate the family life participation and to analysis its related variables focusing on comparisons of male and female in the secondary students. The questonaire included school environmental variables, family environmental variables, the preference degree of Home Economics, sex role attitudes and the family life participation. The participants were 600 middle and high school students but the final data used on this study were 559. For the statistical analysis of this study, fequency, mean, Cronbach’s ${\alpha}$ coefficient, one way ANOVA, t-test and multiple regression were calculated. The results of this study were summarized as follows；1) The degree of family life participation was a little higher than middle level. While the highest participation degree was family activities participation, the participation degree of household work, communication and decision-making, leisure activities were low. 2) The variables that influence on the family life participation were the level of living and preference degree of Home Economics for both male and female.

• 한국콘텐츠학회논문지
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• 제9권11호
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• pp.407-415
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• 2009

본 연구는 PPA를 이용한 레저스포츠 선호도와 참여도를 규명하기 위하여 2009년 수도권의 만 19세 이상 성인을 연구대상으로 설정한 다음, 유의표집법으로 250명을 표본추출 하였다. 수집된 자료는 SPSSWIN 16.0을 이용하여 신뢰도분석, 대응표본t검증, PPA 분석기법 등의 방법이 활용되었다. 결론은 다음과 같다. 첫째, 레저스포츠 선호도와 참여도는 차이가 있다. 1사분면인 '중점개선' 종목은 윈드서핑, 스킨스쿠버, 수상스키, 요트 등이며, 2사분면인 '노력지속' 종목은 골프, 라켓볼, 스노보드, 스키, 낚시, 등산 등이다. 3사분면인 '개선요망' 종목은 워터슬래드, 카트, 열기구, 스카이다이빙, 오리엔테어링, 행글라이딩, 모형비행기, 서바이벌게임 등이며, 4사분면인 '현상유지' 종목은 트레킹, 산악자전거, 인라인스케이트, 래프팅, 사이클링 등이다. 둘째, 사회인구통계학적 특성에 따라 레저스포츠 선호도와 참여도 중점개선 종목은 차이가 있다. 성별에 따라서는 여자 집단에서 요트 선호도와 참여도간의 차이가 크며, 연령에 따라서는 20대 연령층에서 윈드서핑, 스킨스쿠버, 수상스키, 요트 선호도와 참여도간의 차이가 크다. 학력에 따라서는 대졸이상 집단에서 윈드서핑 선호도와 참여도간의 차이가 크며, 직업에 따라서는 전문자유직 집단에서 윈드서핑, 스킨스쿠버, 요트 선호도와 참여도간의 차이가 컸다.

• 한국식품영양과학회지
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• 제20권5호
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• pp.440-446
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• 1991

야생나물의 이용실태를 설문지를 이용하여 421명의 여성을 대상으로 조사하였다. 설문지에 제시한 159종의 야생나물중에서 잘 알고 있는 나물의 수눈 평균 22종, 조금 아는 나물은 16종, 모르는 나물이 97종이었고, 조사대상자의 1/4이 42종의 나물을 알고 있었다. 어린순을 먹는 나물의 평균 31종으로 가장 많고, 그 다음이 잎으로 20종, 주기 8종, 뿌리 6종으로 조사되었고, 생 것으로 이용하는 나물의 평균 15종, 익혀서 이용하는 나물이 평균 50종이었으며, 야생나물의 단백한 맛을 즐기고, 영양성분이 있다고 생각하는 나물이 37종으로 나타났다. 나이, 교육수준, 거주지에 따른 야생나물의 이용실태와의 관계에서는 나이가 많을수록 알고 있는 나물와 수, 이용도, 직첩채취율이 높고, 기호도와 전망도는 낮아졌다. 교용수준과의 관계에서는 학력이 낮을수록 알고 있는 나물의 수, 이용도, 직접채취율, 기호도가 높았고, 전망도는 낮았다. 거주지와의 조사애서는 농촌에서 나물의 이용도, 직접채취율, 기호도가 높았고, 전망도는 낮았다. 통계적으로는 나이와 야생나물의 아는 정도, 구입방법이, 교육수준과는 아는 정도, 이용도, 구입방법, 기호도, 전망도가, 거주지와는 야생나물의 이용도, 구입방법, 기호도, 전망도가 유의성 있는 관계가 있는 것으로 조사되었다.

• 대한지역사회영양학회지
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• 제27권1호
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Asia Marketing Journal
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• 제14권4호
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• pp.167-188
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• 2013

In today's society with its emphasis on unlimited information access, control of available information about high-technology products is often vital to their success. When a product is released, consumers may initially be attracted through information about its remarkable internal and external features. They may also perceive a degree of congruence between their own personalities and the product image as more information becomes available over time. Consumers' changing impressions of the product may influence personality congruence negatively or positively. These changes and their effects on preference for high-technology products are the focus of this paper. A survey was given to a sample of 206 students at K University to investigate the degree to which consumer behavior can be influenced by personality congruence. The need for clear and definite product knowledge in this process and the effect of product information on preference were also investigated. Three analyses were conducted. The results of Analysis 1 showed the influence of personality congruence on preference for high-technology products. Judgments about personality congruence were based on non-compensatory rather than compensatory information processing. The respondents considered certain aspects of a product's personality rather than the product as a whole when making preference decisions. The results of Analysis 2 indicated that when less information was available about a product, consumers who perceived high personality congruence with the product tended to have higher preference for it compared to those who perceived low personality congruence with the product. On the other hand, when consumers were given more information, no difference was observed in the impact of personality on preference between perceived high and low personality congruence. Lastly, the results of Analysis 3 showed that when consumers with high need for closure (NFC) perceived high congruence between their own personalities and a product, objective information regarding the product was not used in decision-making: instead, judgments about the product were based on perceived personality congruence. On the other hand, high-NFC consumers who perceived low personality congruence between themselves and the product tended to require more information about the product in order to give it a positive evaluation. In contrast, low-NFC consumers who perceived high personality congruence felt comfortable with large amounts of information. For low-NFC consumers who perceived low congruence, the level of information had no influence on preference.

• 한국의류산업학회지
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• 제7권2호
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• pp.211-217
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• 2005

The purpose of this study is to analyze the image evaluation and the preference of tailored jacket focused on the variation of the length according to the body type and the degree of satisfaction with the body of middle-aged women. For this study, twenty seven different types of tailored jacket were designed with some variation of their silhouette, the length and the collar's figure on three hundred and twenty three middle-aged women ranging from 35 to 50 years old. There was a significant difference in the image evaluation and the preference of tailored jacket according to the body type of middle-aged women. The women of the body type I evaluated that tailored jackets of the long length were more attractive, graceful, and active, soft and preferred the style, and the women of the body type II and III, them of the middle length. The women of the body type I evaluated that tailored jackets of the short length were more attractive, graceful, active, soft and preferred the style. Also there was a meaningful difference in the image evaluation and the preference of tailored jacket according to the degree of satisfaction with their bodies. As satisfied with their face size, they thought tailored jackets of the long length were more attractive, graceful and active, soft and they preferred the style. As satisfied with the girth of the hip, they evaluated the short/long tailored jackets were more attractive, graceful and active, soft and they preferred the style. As satisfied with their height they valued the long tailored jacket was more attractive, graceful and active, soft and they preferred the style.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.378-388
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• 2010

연구는 중국을 방문하는 한국인 관광객들의 중국에 대한 친숙도가 관광지로서 중국에 대한 선호도, 위험지각, 중국 방문시 선호하는 관광활동에 미치는 영향을 조사하였다. 본 연구에서 제시한 연구과제들을 검증하기 위해 중국으로 여행을 떠나기 전 인천국제공항에서 대기하고 있던 한국인 관광객들을 대상으로 설문을 진행하였다. 설문조사 결과 총305개의 유효한 설문지가 최종적으로 수집되었다. 분석 결과에 따르면, 중국에 대한 친숙도는 관광지로서 중국에 대한 선호도에 긍정적인 영향을 미치는 것으로 나타났다. 또한, 친숙도는 중국에 대한 일부 위험지각영역과 부정적인 관계를 가지는 것으로 나타났다. 마지막으로, 친숙도는 중국 방문시 선호하는 관광활동 중 역사 자연지역 방문과 영향관계에 있는 것으로 밝혀졌다. 본 연구의 결과는 친숙도가 관광객들의 다른 지각변수들을 이해하기 위한 중요요인이라는 점을 입증하고 있다.