• Korean Journal of Agricultural Science
• /
• v.47 no.3
• /
• pp.553-565
• /
• 2020

This study did an empirical analysis using consumer survey data to determine whether Taiwanese consumers' preference for the Korean Wave affects their preference for Korean dried persimmons. There were 158 effective respondents used for the analysis, and the effects of the Korean Wave was estimated using ordered logit regression. The main results of this study were as follows. First, females more preferred Korean dried persimmons compared to men. Second, it was found that the housewife variable had a statistically significant positive effect at a significance level of 1% indicating that the degree of preference for Korean dried persimmons was higher compared to other occupations. Third, when the main place for purchasing dried persimmons was a department store or a large discount store, the analysis result showed a positive effect at a significance level of 1%. Finally, the Korean wave effect was found to have a statistically significant positive influence at a 1% significance level. In particular, it is worth noting that as the Taiwanese consumers' preference for the Korean Wave increased, the preference for Korean dried persimmons increased, which could be useful information for companies wishing to export Korean dried persimmon products to Taiwan. As a promotional plan for revitalizing Korean dried persimmons in Taiwan, conducting promotional events in conjunction with the Korean Wave, such as K-pop contests, and promoting persimmons that reflect Korean traditional culture should be considered.

• Preventive Nutrition and Food Science
• /
• v.7 no.2
• /
• pp.207-214
• /
• 2002

Food preference of children may be determined by various lifestyle and environmental factors. This study evaluated the effect of rural or urban inhabitance, cooking methods, and frequency of exposure to vegetable dishes on the acceptance of vegetables by 452 fifth grade children. The subjects were students utilizing meal service in public elementary schools in Boryeoung-city, Chungcheong-nam-do (urban); Cheolwon-gun, Gangwondo (rural); or Pocheon-gun, Kyeonggi-do (suburban). A survey was used to determine the preference of students for 59 foods containing vegetables as a primary ingredient, and categorized by fat content (high, low, or intermediate). Children with working mothers and those living in urban areas tended to have less preference for vegetables than their counterparts in rural areas or with mothers who remained at home. Preference for vegetable foods was correlated with the frequency that vegetable foods were prepared by mothers. Vegetable dishes with a high fat content were preferred over those with low or intermediate fat content, except far soup. This study suggests that children who live in urban areas and whose mothers work outside of the home may be predisposed to nutritional deficiencies due to poor acceptance of vegetable foods, and that all children may be at risk for over-consumption of dietary fat, due to a preference for high fat foods.

• Journal of The Korean Association For Science Education
• /
• v.17 no.1
• /
• pp.103-113
• /
• 1997

The purpose of this study was to identify the preferable learning strategies in science learning and to find out the relationship between these strategies and scientific achievement of students in the secondary school. The learning strategies were tested with two categories, self-focused and work-focused learning. The four types of learning strategies in science learning were analyzed, and they were named to organization, monitoring, elaboration and memorization strategies, which were defined by GSSS test. In the self-focused learning, the organization and monitoring strategies were preferred to the elaboration and memorization strategies. Middle school students had a preference for memorization strategy (p=0.000), whereas high school students had a preference for monitoring strategy (p=0.015). In the case of organization strategy, female groups were preferable to male groups (p=0.027). In the second form of learning types, work-focused learning, the memorization strategy was the same preference as organization and monitoring strategies in the secondary school students, especially the male groups of high school students. The preference of elaboration strategy was relative lower compared with that of self-focused learning type. Middle school students had a preference for monitoring strategy (p=0.001), whereas high school students had a preference for elaboration strategy (p=0.001). The difference of each preference between male and female groups was not shown. From the analysis of correlation between learning strategy and scientific achievement, it showed that the monitoring strategy was commonly correlated with scientific achievement. In the self-focused learning, elaboration and organization strategies were correlated with scientific achievement in high school students (p<0.05). In the work-focused learning, memorization strategy was correlated with scientific achievement in middle school students, especially in male groups (p<0.05).

• Journal of the Korean Operations Research and Management Science Society
• /
• v.27 no.4
• /
• pp.111-126
• /
• 2002

This paper presents an interactive decision procedure to aggregate each group member's preferences when each group member articulates his or her preference information incompletely. An index, an indicative for the preference strength between alternatives, is derived to aid each decision maker to articulate preference information about alternatives. We develop a mathematical programming model that can establish dominance relations when the preference information about values of alternatives, attribute weights, and group member's importance weights are provided incompletely. Also, the preference relation between alternatives is to be considered in the model. Based on the preference strength measure and mathematical model, we develop an interactive group decision support procedure.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.731-737
• /
• 2005

The purpose of this study was to investigate the preference of the general public about Japanese foods. Self-adminitered questionnaires were collected from 217 residents in seoul and its vicinities. Data was analysed by chi-square test, t-test and one-way ANOVA. The preference of Japanese food was generally high except for the items. These was a significant difference in the average score of preference for each kind of Japanese food according to gender and age. Saengsunchobab, Saewootuegim, Gowangawhae, Yhachai tuegim, Naembiwoodong and kimchobab are highly preferred Japanese foods, whereas Domijiri, Moduemnaembi, Haesamchowhae and Mooneachowhae are poorly considered among the general public.

• Journal of the Korean Operations Research and Management Science Society
• /
• v.25 no.3
• /
• pp.109-124
• /
• 2000

For rational human value judgement and evaluation, provision of clear evaluation data, objective value judgement criteria, and properly generalized methods are required. For instance, this is true for software quality evaluation, and the measure of software quality and the weighting method of evaluation target directly affect final decisions. However it is not easy to find a generalized method for the software quality evaluation or product selection, because of its complex characteristics. In this paper, we apply the qualitative preference method based on quantitative belief functions to find a general weighing method for the software quality evaluation. In particular, the qualitative preference method, in which the differentiated preference expression is possible, is conceptually expanded for general applications in future. For this purpose, we hierarchically differentiate the strong preference relation from the weak preference relation, and show an example of quantification of software quality evaluation on different applications, by comparing the qualitative preference method with AHP. We believe that the application domain of this method is not limited to the software quality evaluation and it is very useful to apply this results to other SE areas, e.g., metric selection with different views and riority determination of practices to be assessed in the SPICE.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.328-338
• /
• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

• Journal of Animal Science and Technology
• /
• v.63 no.3
• /
• pp.614-625
• /
• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.262-273
• /
• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• Proceedings of the Safety Management and Science Conference
• /
• 2009.04a
• /
• pp.451-454
• /
• 2009

The main purpose of this paper is to analyze preference of consumers on mobile devices. Preference analysis was performed on five major brands with five aspects such as commercial image, price, design, function and durability. The result of this study will be helpful for manufactures of mobile devices.