• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.164-185
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• 2006

This is a study on preference and memory of TV commercials for food service products and on the processes of relevant attitudes and purchasing activities. The results of this study showed that the higher preference for commercials, the higher rate of memory and that a business with high preference for commercials had all of six variables in the process of purchasing behaviors at the high mean. In conclusion, a food service provider should consider preference to make efficient commercials for consumers in implementing commercials; such preference for commercials may be favorable for attitudes toward brand and commercials as well as for the future memory of the commercials, which have immediate effects on the future purchasing behaviors.

• Journal of Korean Elementary Science Education
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• v.24 no.2
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• pp.103-110
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• 2005

The purpose of this study was to investigate the relation between the learning styles and science process skills of students of the gifted class in elementary school. Subjects were forty-eight students of the gifted class who are in the fifth grade studying at the gifted class of S elementary school in Bucheon, M and Y elementary school in Incheon on learning styles and science process skills of students. Learning Style Profile (LSP) was used as instrument to survey learning style of students of the gifted class which was developed by NASSP, and consists of four categories (cognitive skills, perceptual response, orientation and teaming preferences) and twenty-four subscales. The results of this study were as follows: 1. In the learning styles test, students of the gifted class have higher scores of spatial skill, sequential processing skill, persistence orientation, manipulative preference, temperature preference and afternoon preference than general class students, but they have lower scores of discrimination skill and lighting preference, and there were statistically significant difference. 2. In science process skills test, there were statistically significant difference between students of the gifted class and general students. 3. In the correlation between the learning styles and science process skills, there was positive correlation of observing skill with spatial skill and manipulate skill of cognitive skill domain. For classifying skill, there was positive correlation with visual perceptual response, but was negative correlations with auditory and emotive perceptual response of perceptual response domain and with evening preference and verbal risk orientation of study preference domain. For measuring skill, there was positive correlation with sequential processing skill of cognitive skill domain. For formulating hypotheses, there was controlling variables, there was positive correlation with sequential processing skill and simultaneous processing skill of cognitive skill domain, and with verbal-spatial preference and early morning study preference of study preference domain. When planning and managing the gifted class, it will be beneficial and effective to consider the meaningful relations between the elements of loaming style and science process skills in order to improve science process skills.

• Korean Journal of Human Ecology
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• v.10 no.4
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• pp.399-409
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• 2001

The purpose of this study was to evaluate the preference of image for modern application of Korean traditional patterns. A survey was conducted using the random selection among female undergraduate students in Daegu city. The degree of interest and preference in Korean traditional style or something like that measured by 5 scale method. And then they were classified into two groups which were interest/non-interest group, and preference/non-preference group. The image of Korean traditional patterns consisted of semantic differential scales. Frequency, percentage and mean were analyzed, for difference of groups t-test was analyzed. The results were as fellows; 1. For the degree of interest for Korean traditional patterns, it was showed that 53.8% of total respondents took interest and about 40.4% of them had preference for traditional patterns. the correlation coefficient of the degree of interest and preference was 0.782(p<0.01) and showed that the positive correlation was high. 2. Among 20 kinds of Korean traditional patterns, the degree of preference for the patterns of plants and nature was quite high whereas that for the patterns of geometrical things was low relatively. 3. It was evaluated that pattern of nature was fresh, refined and womanly image generally. It was evaluated that pattern of plants was womanly, fresh, weak, light and soft image and that of animals was heavy, splendid, high-class, manly, strong and positive image. It was evaluated that pattern of geometrical things was the most refined image and high-class, rigid and strong. 4. The statistical significance of mean between interest/non-interest group was showed statistically in the patterns of clouds, mountains, lotus, apricot, orchid, dragon, phoenix and bogey. In case of pattern of orchids, the degree of preference was most different between interest/non-interest group. 5. The pattern of plants showed the most different evaluation for images between interest/non-interest group. For refined/old-fashioned polar adjective images, the interest group evaluated the pattern of plants more refined. 6. For pattern of orchids, the difference of degree of preference between preference/non-preference group was most remarkable in Korean traditional patterns. 7. The pattern of geometrical things showed the most different evaluation for images between preference/non-preference group. For warm/cool polar adjective images, the preference group evaluated the pattern of geometrical things cooler.

• Journal of the Korean Society for Library and Information Science
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• v.46 no.3
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• pp.5-34
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• 2012

The purpose of this study was to investigate the characteristics of preference books according to the children's personality types. For this study, the analytical criteria of preference books was made through literature review and investigated the contents of the borrowed books of 6th grade students collected from 3 elementary school libraries. This study found that the characteristics of preference books differ according to the children's personality types. Based on the results of this study, new reading education programs according to various personality types are expected to be developed.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• Journal of Global Scholars of Marketing Science
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• v.16 no.4
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• pp.75-95
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• 2006

This study attempted to determine the influence of organizational structure on the novelty preference for corporate meeting destination choice. The three dimensions of structure incorporated were formalization, centralization and complexity. A total of 75 corporate meeting planners drawn from public listed services organizations were involved. The main method of data collection was questionnaire survey and multiple regression analysis was employed as the main statistical technique. The results revealed that both formalization and centralization were negatively correlated with novelty preference while complexity was positively correlated. However, only complexity contributed significantly to the prediction of novelty preference for corporate meeting destination choice. The main implication of this study is pertaining to the segmentation and targeting of the corporate meeting market. This study helped in bridging the gap between tourism marketing and organizational research. It also contributed by developing the measurement for novelty preference from the context of experiential marketing.

• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.797-810
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• 2023

The shape of the male beard to be examined in this study was set as a mustache. This study used frequency analysis and cross-tab analysis to conduct T-test and one-way variance analysis using 300 final responses from the questionnaire that presented preference and non-preference reasons and demographic characteristics along with preference and non-preference options to measure the likability of whiskers. As a result of the study, there were differences in men's preference and non-preference for each beard formulation, and the level of difference was statistically significant between the male and female groups and the age group. In addition, it was found that each group category showed a difference in the reasons for judging likes/dislikes by beard form. There are differences in preference and non-preference according to men's beard formations, and it was confirmed that there are various differences according to perceptual characteristics in the main reasons for favorability and dislike, which are the basis for judgment. Through these results, academic and practical implications were presented in the field of beauty.