• 한국의류산업학회지
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• 제6권3호
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• pp.367-376
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• 2004

The purpose of this study is to analyze the image evaluation and the preference of tailored jacket focused on the collar's figure according to the body type and the degree of satisfaction with their 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 middleaged women. The women of the type 1 evaluated that portrait lapel collar were the most fascinating, elegant and active, tender and they preferred that style. The women of the type 2 evaluated that breast lapel collar were the most fascinating, elegant and active, tender and they preferred that style. The women of the type 3 evaluated that breast lapel collar were the most fascinating, elegant and active, tender and they preferred that style. The women of the type 4 evaluated that waist lapel collar were the most fascinating, elegant and active, tender and they preferred that style. 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 breast/portrait lapel collar were more attractive, graceful and active, soft and they preferred that style. As satisfied with weight they regarded portrait lapel collar as more attrative, graceful and active, soft and they preferred that style. In this study we found that the middle-aged women evaluated the tailored jacket which was looking esthetic and fitting their body types, as the most attrative, elegant, active, and tender clothing and they prefered that kind of tailored jacket.

• 한국식생활문화학회지
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• 제14권3호
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

• 동아시아식생활학회지
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• 제25권2호
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• Animal Bioscience
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• 제36권8호
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• pp.1274-1284
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• 2023

Objective: Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable. In the current study, consumers' purchasing preferences affected by marbling and perception of quality were evaluated in a survey study. Furthermore, consumers' preferences for degree of doneness were investigated using both survey and consumer panel studies. Methods: The study was carried out in two phases. Firstly, a survey was conducted in Adana Province, Turkey to collect data related to the attributes affecting consumers' meat purchase decision and consumers' degree of doneness preferences. In the second phase, boneless ribeye was used to investigate consumers' degree of doneness preferences in a consumer panel. In addition, proximate analyses of the samples were conducted. Results: The survey study using pictures of marbling illustrations indicated that higher degrees of marbling might be considered too fatty to be purchased by consumers. Consumers' perceptions regarding the relationship between marbling and beef quality further indicated that marbling might not be acknowledged as a cue of a higher quality meat. Nevertheless, the results of the importance of some attributes related to intrinsic and extrinsic quality cues showed that consumers were looking for the cues that indicated not only quality but also safety of the meat during meat purchase. The results of both survey and consumer panel studies revealed that consumers might prefer higher degrees of doneness while consuming meat since a majority of the consumers' preference of degree of doneness was at least well done. Conclusion: This study revealed that consumer purchasing preferences might vary between countries regarding marbling and perception of quality. Furthermore, higher degrees of doneness could be the preference of these consumers. Thus, further studies are needed to increase consumer satisfaction in these countries.

• 동아시아식생활학회지
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• 제3권1호
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• pp.51-59
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• 1993

This study was surveyed by 430 subjects about the recognition degree and the preference for cooking method in western food. 1. The recognition degree about the western food was higher in men than women. 2. The preference for fish cooking mehtod was high in men than women in baking method in oven. 3. The preference for meat cooking method was higher in men than women in baking method in oven. 4. The content to be improved in western food was 67.6% in $\ulcorner$Proper taste in Korean$\lrcorner$. Wastern cook should be improved properly in Korean tasting.

• 대한가정학회지
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• 제34권4호
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• pp.265-278
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• 1996

This study was designed to examine the level of middle-aged wives' buying tendency of foreign appliances and the degree of their satisfaction, as well as to examine socio-demographic variables, psychological variables and their influences on buying tendency and post-purchase satisfaction. 318 middle-aged wives residing in Seoul and Pusan were questionnaired. Major finding are as follows: 1) Middle-aged wives' buying-tendency of foreign appliances proved more than middle-point. 2) Variables that affect buying-tendency are four: income, education level, preference for expensive goods, preference for well-known labels. 3) Variables that affect post-purchase satisfaction of foreign appliances are four: imcome, husband's occupation, preference for expensive goods, buying tendency.

• 한국조경학회지
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• 제18권1호
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• pp.69-79
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• 1990

This study intends to define the concept of human scale and visual preference which is frequently being used by environmental designers, and to explore the dimension of buildings and courtyards which is perceived as "human scale" and "visually preferable" by users (college students). As the subjects of this experiment were college students, "human scale" and "visual preferenoe" that were professional terms must be changed to understandable and compatible concept. The compatible concept for human scale was defined as the degree of friendliness and comfort, and that for visual preference was declined as the degree of like or dislike. The subjects thought that buildings with the height of 2.73 ∼5. 83 storides, the length of 27.44∼44.00m and the height ratio of 1.81 ∼5.41 were in human scale, and that buildings with height 2.60 ∼ 6.00 stories, the length of 25.7∼55.00 and the height ratio of 1.32∼6.41 were visually preferred. The block game used in this study was Proved to he a reliable and valid experimental method.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.631-641
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• 2003

The purpose of this study was to investigate the effects of preschool children's taste preferences on their intake of nutrients and the degree of dental caries. The subjects were 126 preschool children (boys 62 and girls 64) in Daegu area. Their taste preferences and food intake were investigated and their teeth were also examined. The energy intake of boys (1550 kcal) were significantly higher than that of girls (1441 kcal). Daily dietary intakes of nutrients-except niacin and vitamin C-were higher than those of RDA. Vitamin B$_1$ intake of the group preferring a salty taste was significantly lower than that of the other group (p<0.05). Vitamin B$_2$ intake of the group preferring a salty taste was significantly higher than that of the other group (p<0.05). Vitamin C intake of the group preferring a hot taste was significantly higher than that of the other group (p<0.05). The group with a preference for sweet had more experiences of dental caries and more decayed teeth than the other group, but which is not significant. The experiences of dental caries were negatively correlated with protein intake (p<0.01). The decayed teeth were negatively correlated with energy and protein intakes (p<0.01). Our data suggested that taste preferences are associated with vitamins intake and the degree of dental caries in preschool children. It means the sweet preference increased the experiences of the dental caries.

• 한국의류산업학회지
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• 제11권1호
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• pp.147-155
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• 2009

This study has been made to examine the basic information, the preferences of material quality, and the demand performance of clothing for underwear materials between atopic patients and non-patients. The measurement tool was a questionnaire. For statistical analysis of data, crosstabs, ${\chi}^2$-test, t-test and ANOVA through SPSS for Windows(version 14.0) were used. The results obtained are as follows. The degree of the basic knowledge about clothing materials indicated that women was higher than men. The material decision method and the most considering part in case of selecting underwear products showed difference between men and women. The preference factors for underwear material quality were drawn with the five factors of sense of weight/pliability, lustering/see-through, tactility, and sense of cold and warmth. The preferred underwear material showed difference according to gender, existence and nonexistence of atopic determatitis, and degree of strength of skin itching caused by clothing materials. The demand performances of clothing in case of selecting underwear were drawn with the four factors of hygiene/practicality, skin protection, quality of materials, and aesthetic attribute. The demand performance of underwear showed difference according to gender, existence and nonexistence of atopic determatitis, degree of strength of skin itching caused by clothing materials.

• Journal of Nutrition and Health
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• 제21권4호
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• pp.223-231
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• 1988

This study was disigned to observe the pattern of food preference, desire, and intake frequency of children in Pusan area to establish basic data for school lunch program. The children in a public school with school lunch program in Pusan area, were asked the food preference, desire, and intake frequency of the 30 food items given on questinnarie. The subjects also recorded the food intake for 3 days with the mother's help. The results of this study are summarized as follows. 1) The total numbers of items taken per day per children were increased with advancing grades. The numbers were 27, 33 and food items for 2nd, 4th and 6th grade respectively. 2) The degree of preference, desire and intake frequency were also increased with higher grades for most given foods except cakes, seaweeds and beans. 3) Boys showed the higher intake frequency than girls for most food items. The girls, however, showed higher preference for cakes and cookies than boys. 4) There was a significant positive correlation between food preference and desire, however, a significant correlation was not found between preference and intake frequency, and between intake frequency and desire.