• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• Journal of Ecology and Environment
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• v.47 no.4
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• pp.200-210
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• 2023

Background: Cambaroides similis is an endangered candidate species living in the stream of South Korea. Freshwater crayfish is known to decline rapidly not only domestically, but also internationally. Its decline is projected to be further exacerbated due to climate change. Understanding physical characteristics of the habitat is crucial for the conservation of an organism. However, comprehensive data regarding the distribution and physical habitat characteristics of C. similis are currently unavailable in South Korea. Thus, the objective of this study was to ascertain preferred ranges for water depth, current velocity, and streambed substrate of C. similis using Weibull model. Results: In this study, C. similis was found at 59 sites across 12 regions in South Korea. Its optimal water depth preferences ranged from 11.9 cm to 30.1 cm. Its current velocity preferences ranged from 9.8 cm s^-1 to 29.1 cm s^-1. Its substrate preferences ranged from -5.1 𝜱_m to -2.5 𝜱_m. Median values of central tendency were determined as follows: water depth of 21.4 cm, current velocity of 21.2 cm s^-1, and substrate of -4.1 𝜱_m. Mean values of central tendency were determined as follows: water depth of 21.8 cm, current velocity of 22.0 cm s^-1, and substrate of -4.4 𝜱_m. Mode values of central tendency were determined as follows: water depth of 21.7 cm, current velocity of 20.1 cm s^-1, and substrate of -3.7 𝜱_m. Conclusions: Based on habitat suitability analysis, physical microhabitat characteristics of C. similis within a stream were identified as Run section with coarse particle substrate, low water depth, and slow current velocity. Due to high sensitivity of these habitats to environmental changes, prioritized selection and assessment of threats should be carried out as a primary step.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.178-186
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• 2017

As a marine city, Busan has the largest factory of fish cake. Busan also has many brands about Busan fish cake. So, this study was conducted on Busan residents to investigate their awareness and preference of Busan fish cake for age-specific purposes. 239 copies of the questionnaire were selected as research subjects, and the SPSS 18.0 was used for frequency analysis, chi-square distribution, analysis and regression analysis. The results were as follows. First, it showed that the brand name of Busan Fish cake has a high preference. Second, there was a high preference for frying. In particular, it turned out to be the most preferred in their 20s. Third, it showed that people in their 60s liked fish cake best. Fourth, in twenties, it turned out to be the largest shopping mall in instant fish cake store. In the linear regression analysis, reliability of brand name "Busan fish cake" appeared to affect preferences. The traditional value of Busan fish cake appeared to affect preferences.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.312-319
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• 2011

We investigated the eating habits and food preferences of middle school students to provide material for establishing dietary and nutritional education at the elementary level. We questioned 270 male and female students attending certain middle schools in the Daegu area about their eating habits and food preferences. Eating habits were found to be most regular for students in families where only one parent worked and irregular for students in families where both parents worked. There was a positive correlation between a higher level of academic education of the father and the frequency of consumption of instant foods. There was also a positive correlation between a higher level of academic education of the mother and the frequency of snack consumption. Male students had a higher preference for consuming animal foods than did female students. Students that lived in extended families tented to have a higher preference for vegetable foods. On the other hand, students that lived in nuclear families and students that lived in families where both parents worked preferred snacks more. Based on these results, parental employment and academic education level influences the eating habits and food preferences of middle school students.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.336-344
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• 1999

This study was carried out to investigate the eating behaviors and the preferences of industrial workers in Korea. This survey was conducted from May 20 to June 20, 1998 by constructed questionnaires and the subjects were 364 males and 588 females. The results obtained were summarized as follows: 1) The subjects who didn't have breakfast regularly were 41.7% because they didn't have enough time to eat. The main type of breakfast were cooked rice. 2) The subjects who used the company cafeteria were 60.5% and men used the company cafeteria more than women. The most favorite side dishes by the subjects were roasted foods and next side dishes were seasoned foods. There were not significantly different the kinds of favorite side dishes between men and women. The main reason that the subjects preferred to a specific side dish was 'delicious'. 3) Foods and dishes that the subjects could approached frequently and easily made the eating habits changed. The most favorite meal types of the subjects were Korean foods because those were good taste for the subjects. The favorite snacks by men were ramyon and those by women were rolled rice(Gimbab). 4) The pan-fried foods(Jun) were the most favorite food in the cloudy day and the salads were the most favorite food in the sunny day. The most favorite taste of the subjects were light and clear tastes and next favorite taste of the subjects was salty tastes. This study shows that the eating habit of industrial workers could be changed by easily and frequently approached food and weather. In addition, the lacks of time was main reason that the subjects couldn't have regular breakfast. Therefore, it needs to develop the desirable programs and diet menus to consider the situation of the industrial workers and weather.

• Journal of the Korean Institute of Intelligent Systems
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• v.19 no.4
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• pp.499-503
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• 2009

Y. R$\acute{e}$ball$\acute{e}$ [11] discussed the representation of necessity measure through the Choquet integral criterian. He also consider a decision maker who ranks necessity measures related with Choquet integral representation. In this paper, we consider a decision maker have an "ambiguity"(say, interval-valued) necessity measure according to their Choquet's expected utility. Furthermore, we prove two theorems which are weak Choquet integral representation of preferences with a monotone set function for interval-valued necessity measures and strong Choquet integral representation of preferences with an interval-valued utility function for necessity measures.

• The Korean Journal of Food & Health Convergence
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• v.9 no.6
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• pp.21-26
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• 2023

Purpose: This study aims to explore how the modern foodservice industry reflects consumers' rapidly changing taste preferences and health consciousness. In particular, it looks at how companies such as Yakult Korea are expanding their business to meet diverse consumer demands and how traditional and exotic tastes are driving the growth of the sauce market. Research methods: this study was conducted through market analysis, consumer behavior research and case studies. Sales data, consumer purchasing patterns and product development strategy case studies of sauce products in domestic and global markets were investigated to analyze the impact of taste and health harmony and storytelling on brand value. Conclusion: The foodservice industry is meeting consumer expectations for health and taste harmony by developing innovative products that satisfy the senses and adopting marketing strategies through strong storytelling. The success of exotic sauce products in particular reflects consumers' desire for diversity. Implications: the findings suggest that the foodservice industry must continue to innovate to meet consumers' health and taste expectations. They also reveal that product storytelling plays an important role in enhancing brand value. This requires a strategic approach to long-term brand growth and market differentiation. Companies need to reflect these changes in consumer buying behavior.

• Korean Journal of Ecology and Environment
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• v.55 no.2
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• pp.145-155
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• 2022

Koreoleptoxis nodifila (Martens, 1886) is an endangered species only living in the central and north streams of South Korea. However, there is a lack of information on physical habitat characteristics of K. nodifila. We aimed to determine preference ranges for water depth, current velocity, streambed substrate of K. nodifila. The weibull model was used to estimate the habitat suitability based on distribution of individual abundance by physical factors. Optimal depth preferences ranged from 0.53~17.17 cm, current preferences ranged from 48.40~81.03 cm s^-1 and substrate (𝜱_m) preferences ranged from -4.36~ -2.26. Median values of central tendency were determined as follows: water depth 16.73 cm, current velocity 65.23 cm s^-1, substrate -3.51. Mean values of central tendency were determined as follows: water depth 21.32 cm, current velocity 65.65 cm s^-1, substrate -3.63. Mode values of central tendency were determined as follows: water depth 5.17 cm, current velocity 64.77 cm s^-1, substrate -3.24. Based on the habitat suitability analysis, the microhabitat types of K. nodifila were determined as riffle and coarse-grained streambed.

• Journal of Korean Elementary Science Education
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• v.26 no.1
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• pp.1-11
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• 2007

The purpose of this study was to investigate interaction patterns and characteristics of small group discussions during elementary school science classes. Four heterogeneous groups were formed according to preferences and non-preferences, consisting of male and female students. Verbal interactions during small group discussions were audio and videotaped, transcribed and analyzed. The interaction frequency of each group was compared in terms of their cognitive and affective aspects. The results in terms of the cognitive aspect showed that there were no significant differences in the frequency of interaction between preference and non-preference groups' verbal behaviors. However, the quality of interaction was superior and the number of high level types of interaction were more frequent in the preference group. From the affective perspective, both groups of students exhibited a positive attitude in the preference group and a negative attitude in the non-preference group. The differences of interaction between the male and female student's groups were that in the case of the female group, the frequency and the quality of interaction was higher. Moreover, in contrast to male students, female students revealed satisfaction and favorable attitudes in their non-preference group because they felt more a acceptable atmosphere and attitude in that group. These results suggest that the interactions of the preference group are more interactive and elaborate in nature than those of the non-preference group.