• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 한국조리학회지
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• 제13권4호
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• pp.80-91
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• 2007

The purpose of the study is to investigate how customer reward programs that are provided strategically to develop customer favors are assessed by customers, if they affect customer loyalty and what effect using membership card(how many possess and use it) takes. The findings from the study can be summarized as follows. Firstly, customer loyalty showed high when shared value and convenient value are felt for preference and referring effect and when shared value and allied value were felt for revisit. Secondly, when the number of cards in possession was a lot, high customer loyalty existed. Thirdly, when the number of cards in use was a lot, the customer loyalty was high. The customer's awareness of values, e.g. economic, shared, use, convenience and allied values, put a very meaningful positive effect on loyalty, i.e. preference, referring effect and revisit. The more the number of food service provider's' membership cards in use and in possession was, the higher customer loyalty was. This implies that continued development of business partners and quality control are critical for various benefits and shared value of the customer reward pro-grams and service upgrade.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.8-16
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• 2009

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

• 유통과학연구
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• 제13권9호
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• pp.47-57
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• 2015

Purpose - The aim of this paper is to investigate the explanatory power of the Pecking-order theory (the cost of financing increases with asymmetric information) among Korean retail firms from the perspective of debt capacity. According to the Pecking-order theory, a firm's first preference is to use internal funds for its capital needs, its next preference is the issuance of debt, and its last preference is the issuance of equity; this is due to the information asymmetry problem between existing shareholders and investors. However, prior empirical studies, such as Lemmon and Zender (2010), argue that the entire sample test for the Pecking-order theory could be misleading due to the different levels of debt issuance capability of each of the individual firms; in fact, they confirm that the explanatory power of the Pecking-order theory improves after taking into account the differences in debt capacity of the U.S. firms they examined. This paper implements a case study approach among Korean retail firms to examine the relationship between debt capacity and the explanatory power of the Pecking-order theory in Korea. Research design, data, and methodology - This study uses the sample of public retail firms on the Korea Composite Stock Price Index (KOSPI) from the time period of 1990 to 2013. We gather related financial and accounting statements from the financial information firm WISEfn. Credit rating information is provided by the Korea Investor Service. We employ the models of Lemmon and Zender (2010) and Son and Kim (2013) to measure a firm's debt capacity. Their logit models use the rating dummy variable as a dependent variable and incorporate other firm characteristics as independent variables to estimate debt capacity. To test the Pecking-order theory, we adopt variants of the financing deficit model of Shyam-Sunder and Myers (1999). In the test of the Pecking-order theory, we consider all of the changes in total debt obligations, current debt obligations, and long-term debt obligations. Results - Our main contribution to the literature is our confirmation of the predicted relationship between debt capacity and the explanatory power of the Pecking-order theory among Korean retail firms. The coefficients on financing deficits become greater as a firm's debt capacity improves. This is consistent with the results of Lemmon and Zender (2010). The coefficients on the square of the financing deficits are also negative for the firms in the largest debt capacity group, which is also consistent with the predictions in prior literature. Conclusions - This study takes a case study approach by examining Korean retail firms. We confirm that the Pecking-order theory explains the capital structure of retail firms more appropriately, after taking into account the debt capacity of each firm. This result suggests the importance of debt capacity consideration in the testing of the Pecking-order theory. Our result also implies that there has been a potential underestimation of the explanatory power of the Pecking-order theory in existing studies.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• 패션비즈니스
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• 제4권1호
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• pp.59-72
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• 2000

China adopted a free market economy system and entered into the WTO(World Trad Organization). It has now emerged as one of the most promising markets in the world for the near future. The purpose of this study was to investigate in Chinese and Korea college female students's clothing behavior for fitness and to suggest basic informations for high quality clothing merchandising for China. The subjects in this study were 430 college female students, aged from 18 to 24 living in Beijing(215) and Seoul(215). The survey were taken from June to July, 1999. SAS(Statistical Analysis System) is used for frequency, percentage, average, standard deviation, $x^2$-test. The results of this study are as follows. Examination on the Korean and Chinese preference of clothing behavior showed that Korean and Chinese have different preference for skirt, slacks, jacket and has different sensibility of the items of clothing behavior. The Chinese students prefer individual, feminine costume behavior, and fitted clothes to loose fitted skirt and slacks. Korean student want to lower waist position for all items. It is needed to different merchandising project for clothing in China.

• 대한본초학회지
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• 제31권4호
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• pp.43-51
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• 2016

Objectives : This study was conducted with objectives of comparatively investigating effects of original Kyungokgo and Iksuyongjingo plus Sparassis crispa which is gamibang of Kyungokgo on antioxidant improvement, immunity improvement, and sensory evaluation.Methods : Total phenol and DPPH scavenging activity were measured to determine antioxidant improvement of original Kyungokgo and Iksuyongjingo plus Sparassis crispa. While, blood and serum study were conducted and effect on the cytokines were observed from the immunosuppressed rat induced by methotrexate (MTX). Control group was administered with a drinking water, Kyungokgo group was administered with a original Kyungokgo 200 mg/kg, and Iksuyongjingo plus Sparassis crispa group was administered with a Iksuyongjingo plus Sparassis crispa 200 mg/kg for 20 days. Further, intensity and preference evaluation were performed as sensory evaluation.Results : It was observed that Iksuyongjingo plus Sparassis crispa significantly increased total phenol and DPPH scavenging activity, proving that these can improve antioxidant activities. In the immunosuppressed rat, Iksuyongjingo plus Sparassis crispa significantly decreased IL-2 level, significantly increased Il-10 level, and significantly increased neutrophils, RBC, HGB, and HCT levels, indicating that it is effective in increasing immunity. Further, Iksuyongjingo plus Sparassis crispa significantly improved intensity and preference in the sensory evaluation.Conclusions : From the above results, it is concluded that Iksuyongjingo plus Sparassis crispa which is gamibang of Kyungokgo can act effectively on improving antioxidant activity and immunity, and can attribute convenient intake by improving diet preference.

• 한국의류산업학회지
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• 제16권3호
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• pp.469-475
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• 2014

This study's goal was to obtain basic data about the functional gowns of health care providers. 828 health care providers, including 150 doctors, 224 dentists, 202 nurses, 61 physical therapists and 191 medical technicians, living in Seoul and Daejeon areas, participated in this survey. A questionnaire was created using 15 items about the current health care providers' gowns. 15 items were consisted of 3 parts; satisfaction rate and activity (part 1), preference the details of medical gown (part 2), and personal information (part 3). In this study, "wearer activity" was the main concern for them and the majority of respondents, regardless of their age and type of work, preferred the V neckline, short gown length (waist line), loose sleeves and anti-bacterial textiles. Only the doctors preferred the full sleeves, whereas, the others preferred short sleeves. The younger health care providers showed a slightly higher preference for the slim type gown, while the older providers preferred the straight type. In this study, most health care providers were not satisfied with their current gowns, except dentists. Physical therapist answered the highest score of dissatisfied for current wearing medical gown among the all health care professionals. The 20's answered the highest score of dissatisfaction among the all generation.

• 적정기술학회지
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• 제7권1호
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• pp.2-25
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• 2021

본 연구에서는 일반적으로 협동 로봇의 스킨으로 사용될 수 있는 고분자 재료 선정 및 기계적 특성 검사를 진행하고, 각 재료에 대한 성별 선호도 설문조사를 진행하였다. 조사는 20~30세의 근무자 225명(남: 124명, 여: 101명)을 대상으로 작업 중 로봇과 가장 많이 접촉하는 어깨, 팔꿈치 별로 선정된 Dragon-skin, Ecoflex, 및 polydimethylsiloxane(PDMS)에 대한 성별에 따른 선호도 조사로 진행하였다. 설문은 각각 설문자들이 느끼는 재료에 대한 인식 단단함, 끈적임, 익숙함, 선호도 4종류로 구분하여 진행되었고, 단단함과 끈적임은 각각 재료의 변형률과 접촉각으로 측정되었다. 선호도 조사 결과, 여성은 변형률이 작은, 더 단단한 재료를 선호하는 반면, 남성은 변형률이 큰 부드러운 재료를 선호했다. 성별에 따른 선호도와 관련하여 재료의 특성을 평가한 결과, 여성은 끈적임이 낮고 변형률이 낮은 Dragon-skin을 선호하는 경향이 있는 반면, 남성은 끈적임에 관계없이 변형률이 높은 Ecoflex를 선호하는 경향이 있음을 확인하였다. 따라서 이러한 결과는 협동 로봇 스킨 제작을 고려할 때 재료 선택에 기준이 될 것으로 보인다.

• 대한교통학회지
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• 제28권4호
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• pp.119-128
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• 2010

통행자의 통행수단선택행태는 개인의 사회경제적 속성과 수단의 속성뿐만 아니라 통행자 개인의 잠재된 통행행태 즉, 통행행태적 선호도 역시 큰 영향을 미친다. 통행수단선택행태에 특정한 영향을 미치는 잠재통행행태를 수단선택모형에 반영한다면 비관측요인에서 기인하는 오차를 크게 줄일 수 있고, 통행행태에 대한 다양하고 보다 합리적인 해석이 가능하다. 본 연구에서는 한강 수상대중교통 도입에 따른 수단선택행태조사 자료를 활용하여 잠재변수를 정의하고 새로운 수단에 대한 분석이 가능한 RP/SP 결합모형을 구축하였다. 잠재변수는 행태설문조사자료를 기반으로 요인분석을 통해 계량화하였다. 모형구축결과 통행자들의 잠재된 통행행태는 수단선택행태에 유의한 영향을 미치고, 잠재변수를 반영한 경우 모형의 적합도가 향상되었다. 또한 잠재행태 관점에서도 RP/SP 결합모형이 SP모형에 비해 합리적인 것으로 분석되었다.