• Fashion & Textile Research Journal
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• v.14 no.1
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• pp.83-89
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• 2012

Recent rapid development of computer, information communication and Web service technologies is exerting considerable effects on all industrial areas. As such digital technologies are also introduced to the clothing and fashion industry and create 'virtual garment environment' consisting of 3D virtual bodies, virtual garments and virtual try-on systems, consumers are now able to try virtual garments on their virtual body online. This study was conducted in order to analyze consumers' tendency of clothing purchase using 3D virtual simulation technology, which is increasing attention throughout the world, and to propose strategies on the development of virtual try-on technology for activating apparel online shopping. The subjects of this study were men and women aged 18 or older living in the North Carolina State, U.S., and a questionnaire survey was conducted with them on their tendency of apparel online shopping and their preference for real garments and virtual garments. According to the results of this study, consumers' awareness of apparel shopping using virtual try-on was still low. Moreover, in the results of surveying consumers' purchase preference for real garments and virtual garments, preference was highest for real garment (P), which was followed by virtual garments OA, OB and BB. Based on the results of this study, for the activation of apparel online shopping using virtual simulation technology, it is considered necessary to provide services implementing virtual try-on similar to consumers' actual try-on. This requires further active research and technology development on virtual try-on simulation using digital technologies.

• Journal of Environmental Science International
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• v.24 no.5
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• pp.689-697
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• 2015

Based on the survey of 4 universities in Tai' an by questionnaire survey and interviews, this study acquired and analyzed the college student users' activity type, utilization frequency, retention time, companion, preference for landscape design style, the importance of the courtyard space's environment and landscape, as well as correlations between primary attributes and activity characteristics of student users. The weight of the university teaching area's courtyard space evaluation index was obtained by Analytical Hierarchy Process. The results indicated that nearly 60% college students select to study and to rest alone as the main activity type, 80% students' utilization frequency is at least two times or more a week. In addition, the relative weight of plant landscape is the highest in the 2nd class indexes of space garden landscape, and its value is 0.113; the relative weight of cleanliness is the highest in the 3rd class indexes of space environment quality, and its value is 0.143. Therefore, it should be attached much importance to constructing the environment and landscape for studying and relaxing, and the factors of cleanliness and plant landscape etc in the further design of courtyard space are taken into full consideration.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.6D
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• pp.791-799
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• 2008

To build the system which has high utilization and usefulness for users, it is necessary to know the information type and use-demand that the use want. The purpose of this study is to forecast the preference and demand of utilization for bus information when bus information is offered through cellular phon. The accomplishments of this research are as follow : Firstly, importance on the level of individual factor and the value of change's figure can be evaluated, using preference analysis on bus information by conjoint analysis. Secondly, by establishing the use-demand model bus information using binary logit model, influence factor on whether or not the use of the user. Finally, ordered probit model was built by use behavior model in payment per call or per month of potential user of bus information. Through call times and sensitive analysis by payment methods, elasticity point, optimal payment fee, and use probability was analyzed. This study make application as basic to efficient bus information policy and to improve use rate of bus information in future because this study make it possible to get preference analysis, use-demand analysis and estimation of optimal payment fee which is reflecting various requirement in use of bus information user.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.804-811
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• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.

• Journal of Environmental Science International
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• v.23 no.6
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• pp.1121-1130
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• 2014

This study aims to find the perception and utilization of the citizen about the dryness watch warning (DWW) among special weather reports. For this we have made up a descriptive questionnaire including the perception, utilization of special weather reports. Using the SPSS 17.0 program, descriptive statistics, t-test, ANOVA and Scheffe test were used to analyze the collected data. The results are as follows; The perception of DWW is measured by 4 point Likert scale and the average is $15.97{\pm}3.70$ (percentile=57.0). This value shows that the awareness level is not that high and according to the occupation, college students show the lowest awareness and housewives show the highest awareness. According to the age, the teens and twenties show the lowest awareness and fifties and sixties show the highest awareness. Although the perception of the teens and college students are rather poor, there were many positive answers that it is necessary to establish the advanced disaster prevention plan according to the questionnaire about the utilization of DWW. Therefore, if we come up with an effective plan to improve the perception than we can expect a large-effect in terms of fire and forest fire prevention. The perception of DWW can be improved by providing weather information and weather related education program on TV or internet which have the high level of preference. Also, it is necessary to provide online and offline program of advertising education and disaster management education through the weather forecast bureau which is the host organization of delivering weather information.

• Korean Journal of Social Welfare
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• v.60 no.3
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• pp.129-150
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• 2008

This study examined the factors affecting service utilization of elderly residential care among long term care services recipients during long term care insurance pilot project period in Korea. Help-seeking Behavior model developed by Andersen and Newman(1973) was used to analyze the factors affecting their utilization residential care service among 1,939 long term care services recipients. Frequency and Decision Tree Regression analysis on SPSS 13.0 used. Analyses show strong significant factor is service preference(predisposing factors), and then significant factors are enabling factors such as co-residence type, household income. According to this results, need factors such as cognition disorder, problem behavior, ADL and IADL disabilities are affecting utilization behavior of elderly residential care services. These findings provide implications and suggestions about how long term care service system would be settled in Korea. And these finding provide information about target-efficient long term care continuum system to policy makers and helping professionals.

• Fashion & Textile Research Journal
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• v.15 no.5
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• pp.704-712
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• 2013

Contemporary young men are consumption-oriented, pursue ideal male images displayed in commercials, and are highly interested in fashion, beauty, and appearance. This metrosexual tendency(which values appearance) is largely influenced by mass media. This study examines how men's media information utilization influences appearance awareness and metrosexual tendency as well as how these two variables influence cosmetics consumption and fashion product consumption behavior. The results are as follows. First, metrosexual tendency consists of four dimensions: fashion involvement, pursuit of individuality beyond sexuality, cognition of fashion taste, and preference of a high quality product. The sum of variance is 65.594%. Second, media information utilization influenced metrosexual tendency and metrosexual tendency influence cosmetic consumption, brand-sensitive consumption and commercial-sensitive consumption; however, it did not affect price-sensitive consumption. Third, media information utilization affected appearance awareness; however, appearance awareness did not affect metrosexual tendency. In conclusion, appearance management behavior for men in their 20s is clearly affected by media. This phenomenon is caused by the metrosexual desire to express identity through fashion. Men in their 20's do not take care of their looks because of the social perception of appearance (as related to showing off their competence or pursuit of social success); rather, they have a desire to express their individuality and personally enjoy grooming and maintaining their appearance. Therefore, we can expect increased beauty and fashion expenditures.

• Journal of Families and Better Life
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• v.7 no.2
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• pp.95-107
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• 1989

In this study one aspect of consumer behavior in household equipment utilization was investigated the pattern, frequency, rate of washer use and their relation to the following factors a) Washer related factors : extent of the presence of desired characteristics, the evaluation of washer's intrinsic features and related household facilities. b) Psycho-social factors : attitude of energy conservation, preference & ability to wash by hand, standard of washing of the respondent homemaker. c) Socio-demographic factors : age, education level and employment status of homemaker, house-hold income, the presence of children under seven years, size of family, the presence of a paid help. The subjects of this study were 286 homemakers with washer in Seoul. Analysis methods were used to fuequency, one-way ANOVA, Gamma test, Pearson's Correlation Coefficient, t-test and multiple regression of SPSS program. The major findings are the following; 1) The pattern, frequency, rate of washe use appeared various in every household. 2) Extent of the presence of desired characteristics was very low and respondents evaluated their washer's intrinsic features moderate. 3) The pattern of washer use was affected by the evaluation of washer's intrinsic features, preference & ability to wash by hand, wife's employment and household income. The frequency of washer use was affected by family size and preference & ability to wash by hand. The rate of washer use was affected by extent of the presence of desired characteristics, the evaluation of washer's intrinsic features and preference & ability to wash by hand. Therefore, washing by hand is major substitute for washer. If more desired characteristics are added to washer, intrinsic features are improved, and maintenance costs are reduced or household income is raised, every houshold with washer will use washer more than washing by hand in washing ask so that it may gain more utility from washer.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.