• Journal of Digital Convergence
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• v.13 no.1
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• pp.515-523
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• 2015

This study investigated the history of Korean wedding styling, which has been the basis for today's wedding styling and analyzed wedding styling trends and characteristics. This study sought to explain how Korean wedding styling has evolved under the circumstances that wedding styling, which contains personal propensity, personality and identity, draws great attention from the world as well as from single women and is perceived as a fashion item The study results found the following: For nearly four decades since the 1960s, there have been specific changes in Korean wedding styles such as silhouette and color. Depending on customer personality, preferred styles clearly varied. In addition, favorite makeup, hairstyle and accessories have also changed over time. This study has verified changes in different wedding styling trends over time. Wedding styling has created a particular mood suitable to a bride's appearance or offered significant characteristics over time.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.7
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• pp.1015-1025
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• 2002

This study is aimed at investigating and developing the use and sizing system of the apparels listed in on-line and catalog shopping in Korea. This is a basic study for an apparel sizing system to be developed, which could be used to approach consumers more easily and provide improved fitness and accuracy in terms of size and style of apparels for fashion E-commerce. A survey was conducted among the consumers who are more than 18-years-old and purchased more than two times the apparels listed in on-line and catalog shopping of two selected catalog shopping enterprises, and its statistical results are analysed from 281 respondents' questionnaires. The results of the study are as follows: 1. According to the result of the survey on the use and sizing system of the apparels listed in. on-line and catalog shopping, the consumers who purchased once apparels continue doing so in the same manner. A catalog shopping is the most preferred form of shopping. The most dissatisfying part in purchasing apparels is a poor quality of 'texture', and the second biggest problem is about 'size'About 51.2 percent of the apparels were not worn or even returned, while the top reason for that is 'Inappropriate size' and 'color', and 'texture'comes next on the list. 2. According to the survey on the recognition-rate concerning common' body size, most respondents were aware of their height and weight, and So percent of respondents said that they were aware of their waist circumference. But, chest circumference and hip circumference were recognized only by 58.4 percent and 35.6 percent of respondents, respectively. 3. According to the survey on difference between men and women, the male consumers have less aware of hip circumference than the female counterparts. The females have much more dissatisfaction with apparel sizing system and show higher return-rate of purchased apparels than the males.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.2
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• pp.271-283
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• 2008

The purpose of this study is to provide information on how to improving wearing sensation and fit of boots-cut jean through analysis of the actual wearing conditions and dissatisfaction. In order to compile the information about dissatisfaction with the appropriateness of the fit of boots-cut jean, a questionnaire was administered to 150 females(between the ages of 20 and 39) living in Gwang-ju, analyzed using the SPSS WIN 12.0 program. Also, 6 blue jean manufactures were investigated, the study method was a interview about company present status, sizing system and pattern of boots-cut jean. The result of this study were as follow: 1. In wearing conditions, the 20's(51.6%) to 30's(69.1%) is found the best preferred jean is boots-cut style. The reason why consumers prefer boots-cut jeans with wearing fit does to seem charming bodyline of the adult female. 2. Body type groups by drop was classified with the usual waist, the thick waist, the thin waist. The differences among age groups, body type and so on were compared using the chi-square test. Dissatisfaction of the fit of the thick waist and the thin waist was higher than the usual waist. 3. Research on the production sizing system of 6 blue jean brands showed the total sizing system of each manufacture were $3{\sim}9$, they were reflected the sizing system of the korean Industrial Standards(KS K 0051). Therefore, it is considered necessary for boots-cut jeans pattern and sizing system for Korean consumer's body shape.

• Journal of Fashion Business
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• v.20 no.4
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• pp.110-127
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• 2016

The purpose of this study was to analyze the brand preference, the clothing pursuit benefits, and the purchasing behavior of Chinese women. A survey questionnaire was distributed to Chinese women in their 20s and 30s. The surveys period was from 9th January 9th to $21^{st}$ February 2016. The respondents were 343 Chinese women living in Henan. The collected data was analyzed by frequency analysis, factor analysis, t-test, one-way analysis of variance, and Duncan's multiple range of verification. The key results of this study are herein summarized. The brands examined, listed in order of preference, are Ochirly, Only, Zara, Uniqlo, La Chapelle, H&M, Peace bird, Vero Moda, JNBY, and The Basic House. The five most preferred brands were then selected and further analyzed. For purchasing, the design and price were considered to be important, while for product evaluation, importance was given to the style, price, quality, and color. Factors important in the clothing pursuit benefits were found to be price pursuit, trend pursuit, brand pursuit, individual pursuit, comfort pursuit, and quality pursuit. Also, clothing pursuit benefits depends on the average monthly income, monthly clothing purchasing cost, and the education level of the individual. Lastly, we observed that the sources and store selection made noticeable difference in clothing pursuit benefits.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.770-781
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• 2022

Korea's aging population is rapidly increasing, but there has been little research into senior-friendly foods. Therefore, this study aimed to provide basic data for the development of senior-friendly Home Meal Replacement(HMR) foods by conducting a survey among elderly and middle-aged persons highly likely to purchase senior-friendly foods in the near future. Study findings showed that the level of HMR purchase was higher among the middle-aged, many subjects preferred products requiring simple cooking, and a higher proportion of subjects purchased them offline. Five HMR selection attributes were identified, and dietary lifestyles were classified into four categories. Through a cluster analysis, 3 groups based on level of involvement were identified: high-level, mid-level, and low-level. Napping^® analysis showed that subjects classified food products into HMR and meal kits, and into products with a clear broth and products with a thicker broth. The study findings are expected to help suggest a differentiating approach in developing senior-friendly HMR foods.

• The Research Journal of the Costume Culture
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• v.31 no.1
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• pp.34-52
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• 2023

In this study, text mining was conducted on the product names of skirts, pants, shirts/blouses, and dresses to analyze the characteristics of keywords appearing in online shopping product names. As a result of frequency analysis, the number of keywords that appeared 0.5% or more for each item was around 30, and the number of keywords that appeared 0.1% or more was around 150. The cumulative distribution rate of 150 terms was around 80%. Accordingly, information on 150 key terms was analyzed, from which item, clothing composition, and material information were the found to be the most important types of information (ranking in the top five of all items). In addition, fit and style information for skirts and pants and length information for skirts and dresses were also considered important information. Keywords representing clothing composition information were: banding, high waist, and split for skirts and pants; and V-neck, tie, long sleeves, and puff for shirts/blouses and dresses. It was possible to identify the current design characteristics preferred by consumers from this information. However, there were also problems with terminology that hindered the connection between sellers and consumers. The most common problems were the use of various terms with the same meaning and irregular use of Korean and English terms. However, as a result of using co-appearance frequency analysis, it can be interpreted that there is little intention for product exposure, so it is recommended to avoid it.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.623-632
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• 2015

This study investigated sensory characteristics and cross-cultural consumer acceptability of sweet crispy chicken (Dakgangjeong) prepared with six types of Korean-style sauces among Korean and Chinese consumers. The main ingredient(s) of each sauce was soy sauce (SOY), Japanese apricot extract and soy sauce (JASOY), gochujang (SPICY), minced garlic (GARL), and ketchup (KET-I and KET-II); KET-I and KET-II were modified to possess ethnic Korean flavors. In general, Korean and Chinese consumers preferred all types of Dakgangjeong, except for GARL and SPICY, respectively. Least preferred products of each country had the lowest familiarity rating among consumers of the respective countries. Similar to previous studies, these results showed that familiarity is an important factor affecting consumer preference in a cross-cultural context. Particularly, it was found that higher familiarity of the product was not found to influence consumer to like a product, but rather low familiarity seemed to affect consumers to reject a product.

• Journal of agricultural medicine and community health
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• v.30 no.2
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• pp.183-204
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• 2005

Objectives: Immunization program is essential public health service under the national responsibility. One of the immunization service of national immunization program is advertising and public relation service, but research for that was rarely conducted. Therefore we conducted the survey for developing advertising strategy of immunization program in 21th century. Methods: Our study subjects were 242 health workers in immunization service department of 169 health centers and 1,193 carers who visited community health center for receiving immunization service of their children. The major questions were general characteristics of the subjects, perceived importance of immunization program, experience of advertising, knowledge and perception about immunization, and items about advertising strategy. Results: Frequently exposed materials in both health workers and carers were TV, community newspapers, and pamphlets. Health workers had high professional knowledges of immunization and carers had high perceptions for need and importance of immunization. Health workers preferred pamphlets and posters as advertising materials and carerers preferred TV and community newspapers. Both health workers and carers preferred green and yellow as advertising posters' color, active and healthy style of immunization advertising, and positive messages of campaign's slogans. Conclusions: Further researches should be conducted for precising long-term immunization advertising strategy in 21th century, and for this we need to develop advertising materials based on public needs and strategy, and evaluate the materials. The national immunization program should be activated throughout more investment of the budgets and human powers.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.259-269
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• 1999

The purpose of this study was to investigate the eating behavior, food preference and nutrition knowledge according to the body style of male college students. The subjects were 219 male students enrolled in University, Taegu. The data was collected by using a survey questionnaire and an anthropometric measurement. The results were summarized as follows: The mean height, weight and BMI of subjects were $173.8{\pm}8.7cm,\;65.8{\pm}7.9Kg,\;and\;21.9{\pm}2.4$, respectively. The subjects were divided into three groups according to the BMI: underweight group(<20); normal group(20-25); and overweight group(>25). One third of the subjects preferred to gain weight(33.8%); 47 subjects preferred to lose weight(21.5%); and the rest of the subjects satisfied their physique(44.7%). Most of subjects considered 'supper' as the most important meal during a day. Among the food items, the most frequently and evenly ingested item by subjects was 'Kimchi' : 'Ham and sausage' was the least preferred food among subjects. There was no significant difference in preference among three groups and almost half of the subjects had irregular meal time because of busy schedule. The preference for meat showed high score among underweight group; on the other hand, the preference for fruits and vegetables showed high score among overweight group. Usually subjects gained nutrition knowledge through media including newspaper, magazine and TV. There was no significant difference of the nutrition knowledge score among three groups. Based on these results, nutrition education program for the college student should be arranged in the classes.