• Korean journal of food and cookery science
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• v.28 no.3
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• pp.337-347
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• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

• Science of Emotion and Sensibility
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• v.24 no.3
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• pp.61-70
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• 2021

Because the educational significance of reading activities for growing children is so great, the importance of reading cannot be overemphasized. While the reading volume of elementary school students in Korea is very high, as they go up to middle school, the reading volume falls rapidly. This study examined a more effective way to resolve this middle school reduction in reading volume. Middle school freshmen were surveyed on their reading habits and preferences in the sixth grade of elementary school, after which the groups were divided into two groups based on their averages; groups with high/low reading habits and groups with high/low reading preferences). Participants also wrote reading reports for six weeks, kept a record of the days of the week they read for more than 20 minutes, and noted down the time they read in minutes. It was found that 75% of participants did not read one book a week when in the sixth grade of elementary school and it was confirmed that reading many books and liking to read were elements that had different dimensions. For example, about 35% of the participants said they liked books but rarely read them. It was also confirmed that the reading habits formed in elementary school were a strong variable that affected the number of days that and the reading time of middle school students rather than the reading preferences formed in elementary school. This study concluded that a subjective attitude toward reading and actually reading were completely different problems, which suggested that 'habits' could have a greater influence than 'preferences' when performing tasks to achieve goals.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.165-171
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• 2008

The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.

• Fashion & Textile Research Journal
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• v.25 no.6
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• pp.725-731
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• 2023

With the development of technology, many changes have emerged in how consumers acquire information without restrictions on their location and time. As changes and interest in digital platforms increase, beauty industry applications are being developed in order to attract customers. Therefore, this study has provided the empirical data necessary for the development and advancement of beauty applications in the future by analyzing preferences for makeup applications according to age. The method of this study involved searching for makeup applications that had been downloaded more than 100 million times through the Google Play Store between October 11, 2020 to November 3, 2020. Four applications were identified: YouCma Makeup, YouCam Perfect, Beauty Plus, and Sweet Snap. The surveyed functions were tested on 100 people in their teens, 20s, 30s, and 40s, with a similar profile of 100 people in their teens, 20s, 30s, and 40s surveyed from January 3, 2022 to April 23, 2022. The functional preferences of the application were investigated, and the results were analyzed through frequency analysis. The results are as follows: the application that received the greatest preference for features by age was YCM, which was found to have subdivided functions that provide users a wider range of choices and more detailed work when compared to other applications which enable photo retouching.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• Journal of Korean Biological Nursing Science
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• v.15 no.4
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• pp.184-192
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• 2013

Purpose: The purpose of this study was to analyze the characteristics and preferences related to a smoking cessation program among college students to help college students quit smoking. Methods: This study used a cross-sectional survey to analyze collected data from 324 college students who had a positive reaction to a urine nicotine test. Collected data were analyzed with descriptive statistics using SPSS 20.0. Results: The smoking amount per day of the participants was 4.1 pieces, and the average smoking period was 5.2 years. The mean of the CO level in exhaled air of the participants was 8.95 ppm. Their urge to smoke increased after a meal or while drinking alcohol. Most students wanted to quit smoking. Half of them were in a preparation phase to quit. Students wanted their willingness and determination to be reinforced (48%), and wanted to learn about specific smoking cessation methods (33%) through a smoking cessation program. Most of the students (60%) wanted an online program to help them quit smoking. Conclusion: To help students quit smoking, a online program that strengthens their determination to quit, and which contains specific methods to help them is needed.

• Journal of Fashion Business
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• v.23 no.6
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• pp.64-75
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• 2019

This study analyzed the clothing color preferences of elementary students and the colors of clothes actually worn at school in terms of hue and tone. The sample consisted of 385 students enrolled at a public elementary school in Seoul. In this study, 120 color cards were used to guide the hue and tone. Descriptive statistics and chi-square analysis were used to analyze the data. The results were as follows. First, the most preferred clothing colors were achromatic, purple blue, red, and blue, while the most preferred tones were vivid, and pale. Second, the largest percentage of top colors worn at school were achromatic and vivid tones, while the largest percentage of bottom colors at school were achromatic and dark tones. Third, elementary boys preferred vivid and strong tones, while girls preferred pale and vivid tones. Fourth, students at higher grades preferred deeper and darker tones compared with students in lower grades.

• Information Systems Review
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• v.14 no.3
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• pp.115-129
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• 2012

A matchmaking system is a type of recommender systems that provides a set of dating partners suitable for the user by online. Many matchmaking systems, which are widely used these days, require users to specify their preferences with regards to ideal dating partners based on criteria such as age, job and salary. However, some users are not aware of their exact preferences, or are reluctant to reveal this information even if they do know. Also, users' selection standards are not fixed and can change according to circumstances. This paper suggests a new matchmaking system called Decision Tree based Matchmaking System (DTMS) that automatically adjusts the stated standards of a user by analyzing the characteristics of the people the user chose to contact. AMMS provides recommendations for new users on the basis of their explicit preferences. However, as a user's behavioral records are accumulated, it begins to analyze their hidden implicit preferences using a decision tree technique. Subsequently, DTMS reflects these implicit preferences in proportion to their predictive accuracy. The DTMS is regularly updated when a user's data size increases by a set amount. This paper suggests an architecture for the DTMS and presents the results of the implementation of a prototype.