• Preventive Nutrition and Food Science
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• 제8권4호
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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.

• 한국조리학회지
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• 제12권3호
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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.

• 한국초등과학교육학회지:초등과학교육
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• 제24권2호
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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.

• 한국생활과학회지
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• 제10권4호
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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.

• 한국문헌정보학회지
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• 제46권3호
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• pp.5-34
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• 2012

본 연구에서는 성격유형별로 좋아하는 책들의 특성이 무엇인지를 밝혀내기 위하여 작품의 분석기준을 만들어 제시하고, 그 기준으로 성격유형별 선호도서의 내용을 분석하여 특성을 밝히고자 한다. 이 목적을 위하여 문헌연구를 통하여 분석기준을 만들고, 이 기준에 따라 초등학교 도서관 3개관을 대상으로 6학년 학생들이 대출한 도서를 선정하여 분석하였다. 연구결과, 성격유형별로 선호하는 도서의 양상이 뚜렷하게 나타났다. 이 연구에서 밝혀진 결과는 어린이들의 성격유형에 따른 새로운 독서교육 프로그램을 개발하는데 유용하게 사용될 것이다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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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.

• 한국식품영양과학회지
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• 제26권6호
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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.

• 한국조리학회지
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• 제13권3호
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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.

• 마케팅과학연구
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• 제16권4호
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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.

• 한국응용과학기술학회지
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• 제40권4호
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• pp.797-810
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• 2023

본 연구는 수염에 대한 호감도 측정을 위해 선호 및 비선호 선택지와 함께 호감/비호감 사유 판단 문항 및 인구통계학적 특성 문항을 제시한 설문지의 최종 응답 300부를 표본으로 하여 인구통계학적 특성을 알기 위하여 빈도분석을 하였고, 선호도의 차이를 분석하기 위하여 Cross-Tab(교차분석) 분석을 거쳐 T-test와 일원 분산분석을 하였다. 연구 결과, 남성의 수염 조형별 선호도 및 비 선호도에는 차이가 있었으며, 그 차이 수준은 남녀 집단 및 연령대 집단 간에 통계적 유의성을 보였다. 추가로, 각 집단 범주마다 수염 조형별 호감/비호감 판단 사유에서도 차이를 보이는 것으로 나타났다. 또한, 남성의 수염 조형에 따른 선호도와 비 선호도는 차이가 있으며, 그 판단 근거인 호감도와 비호감도의 주된 이유에서도 지각자 특성별로 다양한 차이가 있음을 확인하였다. 이러한 결과를 통해 이용 및 미용 학문 연구에 시사점을 제시하였다.