• The International Journal of Costume Culture
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• 제5권3호
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• pp.204-212
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• 2002

The purpose of this study is to find out relationships among Gender Body Ideology, and clothing preferences. Subjects consisted of 75 female elementary school students, 64 female high school students, and their mothers(139) who are currently residing in Daejeon, Korea. The research was a ex-post facto relational study and the instruments for the study were GBI, genderlogy and 24 clothing stimuli for measuring clothing preferences. The reliability and validity of the measuring instruments were verified by results of judge group analysis and pre-tests. The factor analysis of GBI emerged 4 major factors in Being dimension, and 4 major factors in Doing dimension. Medium low correlations existed between the two GBI dimensions, and genderlogy was correlated specially with the Being dimension. Two GBI dimensions and genderlogy effected on preferences and Possessions of some selected design elements, however, GBI showed higher Predicting power for clothing preference.

• Asia Marketing Journal
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• 제25권1호
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• pp.3-14
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• 2023

This research examines how consumer preferences for products are affected by attribute resemblance, which refers to the degree to which a product is similar with other products that are being evaluated together. It is expected that the influence of attribute resemblance on attitude and choice is moderated by attribute familiarity, which is tested in three empirical studies. Studies 1 and 2 examine the effects on the attitude toward the product and show that the positive influence of attribute resemblance on attitude is stronger when attribute are less (vs. more) familiar. Study 3 tests the effects on choice for which attribute resemblance can have a negative influence because of the increase in the competition with similar options. For choice, the attribute resemblance has a positive influence when attributes are less familiar but has a negative influence when attributes are more familiar.

• 동아시아식생활학회지
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• 제25권5호
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• Asian Pacific Journal of Cancer Prevention
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• 제16권6호
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• pp.2269-2276
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• 2015

Colorectal cancer (CRC) is now common in Thailand with an increase in incidence over time. Health authorities are planning to implement a nationwide CRC screening program using fecal immunochemical test (FIT) as a primary screening tool. This study aimed to estimate preferences and acceptance of FIT and colonoscopy, explore factors influencing the acceptance, and investigate reasons behind choosing and rejecting to screen before the program was implemented. Patients aged 50-69, visiting the primary care unit during the study period, were invited to join this study. Patients with a history of cancer or past CRC screening were excluded. Face-to-face interviews were conducted. Subjects were informed about CRC and the screening tests: FIT and colonoscopy. Then, they were asked for their opinions regarding the screening. The total number of subjects was 437 (86.7% response rate). Fifty-eight percent were females. The median age was 58 years. FIT was accepted by 74.1% of subjects compared to 55.6% for colonoscopy. The acceptance of colonoscopy was associated with perceived susceptibility to CRC and family history of cancer. No symptoms, unwilling to screen, healthy, too busy and anxious about diagnosis were reasons for refusing to screen. FIT was preferred for its simplicity and non-invasiveness compared with colonoscopy. Those rejecting FIT expressed a strong preference for colonoscopy. Subjects chose colonoscopy because of its accuracy; it was refused for the process and complications. If the screening program is implemented for the entire target population in Thailand, we estimate that 106,546 will have a positive FIT, between 8,618 and 12,749 identified with advanced adenoma and between 2,645 and 3,912 identified with CRC in the first round of the program.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 2008년도 추계학술대회 및 정기총회
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• pp.179-190
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• 2008

Consumers earn a number of points for every purchase and then they can exchange a specified number of points for a desired reward in a typical loyalty program. The immediate payoff of their effort given as points is not the real reward they actually care about. It is merely an instrument (or medium) which has no value in itself. In a real world, consumers frequently choose the option with a bigger medium even though the economic value of the option is not changed by the medium. We call it 'medium effect'. In this study we explored if the size of medium affects on consumers' preferences. For this we controlled the reward options with three types of medium (small, medium, big) and measured the magnitude of preference difference among the three types of reward options. In addition, we manipulated comparability of reward options with wine and gas discount coupon. We confirmed that choosing one of two wines was easier than that of the two gas coupons. 164 respondents were allocated into three experimental groups and one control group. In three experimental groups, the ratios of the focused reward option's medium to the compared reward option's medium were different. For example, the focused reward option has 10 million points whereas the compared reward option has 10 million points for 1 million won purchase amount in the first group. Then each respondent was asked to choose one of two loyalty programs (focused program vs. compared program) in two different conditions (comparability between reward options: easiness vs. difficulty). To compare the medium effects among the experiment conditions we used chi-squares tests. The empirical results show the medium effect increases and then decreases as the ratio of reward mileages/points to purchase amount increases. Additionally, they let us know that comparability of alternatives affects on the medium effects depending on the ratio of reward mileages/points to purchase amount.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.105-108
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• 2007

거창과 서울에 거주하는 소비자로 20대부터 60대까지 남녀 280명을 대상으로 MA 필름으로 포장한 포장구 사과와 포장하지 않은 대조구 사과의 신선함, 단맛, 신맛, 향미, 아삭거림, 씹힘성, 구매의사에 대한 기호도를 조사한 결과 20대에서 신선함, 아삭거림, 씹힘성과 구매의사에서 대조구보다 포장구의 기호도가 유의적으로 높게 나타났다. 30대는 신선함, 신맛, 향미, 구매의사에서 40대는 향에서, 50대에서는 단맛과 향에서만 대조구보다 포장구의 기호도가 유의적으로 높게 나타났다. 그리고 60대에서 신선함, 향미, 구매의사에서는 대조구보다 포장구의 기호도가 유의적으로 높게 나타난 반면, 단맛, 신맛, 아삭거림에서는 포장구보다 대조구의 기호도가 유의적으로 높은 것으로 나타났다. 모든 연령에서의 대조구와 포장구 사과의 기호도는 맛의 특성 중 신선함(p=0.0011), 향미(p=0.0002), 구매의사(p=0.0018)에서 유의적으로 포장구가 높게 나타났고, 단맛, 신맛, 아삭거림, 씹힘성에서는 기호도 차이가 나타나지 않았다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• 한국조경학회지
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• 제31권4호
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• pp.74-81
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• 2003

The need for insect and mite resistant turfgrass cultivars arose because of problems associated with pesticide use. Representative cultivars and genotypes of 18 warm-season turfgrass [Zoysia japonica Steud., Z. japonica${\times}$Z. metrella hybrids, Z. japonica${\times}$Z. tenuifotia hybrids, Z. matrella (L.) Merr., Cynodon dactylon (L.) Pers., C. dactylon${\times}$C. transvallensis hybrids, Paspalum notatum Flugge., P. vaginatum Swartz., Stenotaphrum secundatum (Walt.) Kuntze, Eremochloa ophiuroides (Munro.) and Buchloe dactyloides (Nutt.) Engelm.] and 20 cool-season turfgrasses [Poa pratensis L., Festuca arundinacea Schreb., F. rubra L., F. rubra var. commutata Gaud., F. ovina var. duriuscula L. Koch. Agrostis tenuis Sibth., A. palustris Huds., and Latium perenne L.] were evaluated for host resistance to feeding by the Spodoptera depravata (Butler) in the laboratory. Two experiments were set up in the laboratory using 8.5cm diameter${\times}$4.0cm deep plastic petri dishes as larvae feeding chambers. In experiment 1, one neonate larvae were place on the grass in each dish and the dishes were arranged with 5 replicates each within an environmental chamber maintained at $25^{\circ}C$ and 15h light: 9h dark Larval survival and larval weights at 7d and 14d, pupal weights, and days to pupation were compared among turfgrasses. In Experiment 2, 4cm sections of all grasses were oriented equidistant from each other in a pattern resembling the spokes of a wheel. Five one neonate larvae were introduced to the center of each dish. Dishes were immediately placed in an environmental chamber held at $25^{\circ}C$, 15h light: 9h dark Larvae were allowed to feed for 24h. Damage was rated from 0(no damage) to 9(completely consumed) were made for eachturfgrass. Resistance as antibiosis (high mortality, slowed growth, and least preference) was identified in Z. japonica${\times}$Z. tenuifolia hybirids ‘Emerald’, Z. japonica${\times}$Z. metrella hybirds ‘Miyako’ and Eremochloa ophiuroides (Munro.). Cool-season turfgrasses tested were susceptible to feeding by Spodoptera depravata (Butler).

• 한국식품조리과학회지
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• 제21권4호
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.