• 한국의류학회지
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• 제22권4호
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• pp.493-502
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• 1998

The purpose of this study was to compare consumers' evaluation, evaluation criteria and preference factors, complaint factors on domestic brand apparel with consumers' responses on foreign brand apparel. 498 subjects were gathered through convenience sampling method and, for data analysis, mean, t-test, ANOVA, Duncan test, Factor Analysis were conducted. The results are as follows; 1. Among the purchasing groups of domestic/foreign brand apparel, there were significant differences in apparel evaluation according to fabric, style, sewing, versatility, match, washability and color. 2. Among the purchasing groups of domestic/foreign brand apparel, there were significant differences in apparel evaluation criteria according to price, match, brand name, washability. 3. Purchasers of domestic brand apparel preferred soft and light fabric, fabric of good tactility, simple and sophisticated style whereas purchasers of foreign brand apparel preferred soft and light fabric, fabric of high quality, elegant and sophisticated style. On apparel color preference, there were significant differences among the purchasing groups of domestic/foreign brand apparel. 4. The differences in complaint factors of apparel among the purchasing groups of domestic/foreign brand apparel were due to factors such as high quality and variety of fabrics, colors, items, styles.

• 한국의류산업학회지
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• 제17권4호
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• pp.604-612
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• 2015

This study investigates preferred bicycle wear designs that can satisfy active senior consumers. A survey was conducted on 50-60's women who periodically rode bicycles. The results indicated a preference for slim designs and red colors. Jacket designs preferences were for a tight fit for size tolerance, stand collar style, and elastic band details for cuff styles. Pants design preferences were for a whole band waist belt type with a tight fit style such as leggings in pants silhouette, zipper details on the side line and ankle length. They also preferred styles with pads attached to underpants in the pad style and the part of the back waist in the pocket position. The survey showed four kinds of jacket design drawings on an ordinal scale rating. Results indicated a preference for set-in variation jackets with the red and gray color combination. Finally, we demonstrated bicycle wear design suggestions. The jacket applied different armhole line colors connected to the sleeve to make the waist slimmer; in addition, stretchable material helped improve armpit part functionality.

• 한국식품조리과학회지
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• 제15권5호
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• pp.524-532
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• 1999

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams, Kui, Tangs, cutlets and Tangsuyuks. There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.

• 한국의류산업학회지
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• 제3권4호
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• pp.337-343
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• 2001

This study was purposed to see how men's hair styles of Japan had changed throughout history and results of the study was as follows. There are such evidences as topknots in its primitive styles and wooden combs that several hair styles were tried already in the primitive Jomon Period. In the Yayoi period, bare topknot style without crowns and Mizura style in which hair drop down both ears were popular. In the period of ancient burial mounds, Mizura style was dominative style and varied its form and shape according to classes and status. In the Aska and Nara era, topknot-in-the-crown style in which hair bound in one as in continental style and put in crown or hood, which style was influenced by the Sui and the Tang periods of China. Since the Heian period, topknot-in-the-Ebosi style, binding style, and Karawa style as well as topknot-in-the-crown style came in sight and Sakayaki style became popular in the Kamakura and Muromachi periods. In the Momoyama period, Chasenmage style and Ichomage style were spread widely. In the early Edo era, Wakashumage style and Yaromage style as well as Ichomage style were preferred. In the middle of Edo era in which form and shape of topknot was more distinct symbol of class, status and job than in any other period, Tachmach style under the influence of the Punkin and Honda modes. Sonno style was popular in the late Edo era. There was a drastic disappearance of topknot style by the hair-cutting order during the Meiji Restoration period and civilized hair style of the Jankiri style, a kind of dishevelled hair style without making a topknot was in fashion and continued to the present.

• 감성과학
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• 제19권4호
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• pp.71-82
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• 2016

시대가 급속히 변화함에 따라 남성의 라이프 스타일, 개성, 가치관 등이 다양하며 과거에 비해 남성복에 대한 기호도 변하였을 뿐만 아니라 또 남성복 시장이 증대되었고 전에 없던 새로운 스타일이 많이 등장하였으나 활발한 여성복 감성 연구와 달리 남성복의 스타일에 따른 감성 연구는 미비한 실정이다. 이에 20대 남성들이 주로 착용하는 스타일을 7가지 대표 자극물로 선정하고 자극물로 제시하여 각 스타일에 대한 소비자의 감성을 조사하였다. 스타일 1 (정장), 스타일 2 (라이더재킷+스키니 팬츠), 스타일 3 (블루종+스트레이트 팬츠), 스타일 4 (박시한 가디건+하프 팬츠), 스타일 5 (야전상의+스트레이트 팬츠), 스타일 6 (루즈핏 재킷+스키니 팬츠), 스타일 7 (야구점퍼+스트레이트 팬츠) 등 남성복 스타일에 따른 감성의 차이를 조사하였으며 성별에 따른 남성복에 대한 관심과 지식정도 차이를 비교하였고 남성복의 선호와 실제착용 간에 차이가 있는지 분석하였고 라이프 스타일 유형에 따른 선호하는 스타일을 측정하였다. 그 결과는 다음과 같다. 첫째, 남성복은 다양하고 세분화되었고 남성복에 대한 관심과 지식은 남성이 여성보다 높게 나타났다. 둘째, 남성복에 대한 감성은 스타일에 따라 유의한 차이가 있었지만 이는 성별에 따라 다르지 않았다. 셋째, 20대가 가장 선호하는 선호스타일과 실제로 즐겨 입는 착장스타일 간에는 차이가 존재하였는데, 일치하는 비율은 66.1% 이었고, 불일치하는 경우는 33.9% 이였다. 선호도와 실제 착용도가 가장 높은 것은 스타일 3 이었으며, 가장 선호되지 않고 착용되지 않는 것은 스타일 5 이었다. 넷째, 내향적보다 외향적 라이프 스타일을 지닐수록 더 다양한 스타일에 대하여 선호도를 나타내었다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• 공학교육연구
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• 제14권1호
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• pp.40-45
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• 2011

본 연구는 협동학습에서 팀 프로젝트를 수행하는 공대생들을 대상으로 창의적 문제해결스타일 및 갈등관리유형이 팀 수행 성적과 어떤 관련성이 있는 지를 파악함으로써 공대생들의 문제해결능력과 갈등관리를 위한 커뮤니케이션능력 증진프로그램을 구성하는데 도움이 되는 기초정보를 제공하기 위해 수행되었다. 팀 수행 성적이 상, 하위 30%에 해당하는 집단 간에 창의적 문제해결스타일의 두 가지 차원(변화에 대한 지향, 의사결정의 중심)에서 유의미한 차이가 나타났다. 상위권은 대개 개량스타일(76.7%)과 과제중심스타일(65.1%)에 해당된 반면, 하위권은 혁신스타일(72.2%)과 사람중심스타일(86.1%)에 해당되었다. 갈등관리유형의 경우, 상위권은 경쟁논리형(22.8%)과 순응타협형(17.7%), 하위권은 순응타협형(20.3%)과 방임체념형(12.7%)이 가장 많았다. 마지막으로 본 연구의 제한점과 후속연구를 위한 제언이 논의되었다.

• 한국조리학회지
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• 제23권7호
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• pp.149-158
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• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.

• Asian-Australasian Journal of Animal Sciences
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• 제24권6호
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• 가족자원경영과 정책
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• 제16권1호
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• pp.85-101
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• 2012

This study aims to identify the propensity to consume and housing characteristics according to life cycle as the main independent variable. It also tries to understand the consumption power and housing style of each cycle and analyze whether there are differences between each life cycle, ultimately aiming to match the propensity to consume and housing style with each cycle. For empirical analysis, on and off-line surveys of 488 people were collected and analyzed by cross analysis, factor analysis and analysis of variance. The prime research findings are as follows: First of all, factor analysis on propensity to consume showed four main sub-factors as rational consumption, conspicuous consumption, trend consumption, and status consumption. Secondly, current and preferred housing styles ranked from modern, natural, casual, classic and romantic, which proved that people are currently housed in preferred housing styles. Thirdly, in case of housing-related characteristics of life cycles, the size of the house increased as the levels progressed, and then decreased at level 6 when the children grew into adulthood. The majority of the population was paying a monthly rent, a few were leasing, and a very few owned their housing. 58% were living in apartments, but in levels 1-2, more were living in row houses and high-rise residential buildings, while in level 6 it was detached houses. Fourthly, the propensity to consume according to life cycle tended to shift from conspicuous and trend-based consumption to rational consumption as the cycles progressed. Fifthly, the preferred housing styles were modern and natural styles, regardless of life cycle. These study results can be applied to product development and marketing activities based on their accurate analysis of customers' needs, which can thus bring further customer satisfaction.