• Title/Summary/Keyword: purchase frequency

검색결과 684건 처리시간 0.032초

피부건강에 대한 인식과 관리에 관한 연구 -피부미용 전공과 비전공 여대생을 중심으로- (A Study on Skin Health Knowledge and Treatment -The case of female college students major and non-major in skin care-)

  • 최성임;권영낭;이계영
    • 한국산학기술학회논문지
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    • 제13권7호
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    • pp.2886-2894
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    • 2012
  • 본 연구는 서울소재 대학교에 재학 중인 여대생을 대상으로 피부미용전공과 비전공 여학생들의 피부건강관리의 관심도와 피부상태, 인식 및 관리 행위의 차이점 및 관련성을 파악하고자 하였다. 전공자들과 비전공자들의 대한 비교 분석은 동일한 생활권에서 궁극적으로 전문 학습과 비 전문학습의 일반적인 상태에 대한 지식과 행위를 의미하는 것으로, 연구결과는 다음과 같이 나타났다. 전공 여대생이 비전공 여대생에 비해 피부건강에 대한 관심도가 높은 것으로 유의미한 차이가 있었다(p<.01). 피부미용 전공 여대생은 복합성 피부, 비전공 여대생은 건성 피부가 많은 것으로 유의미한 차이를 보였다(p<.05). 피부 관리 실태에서 색조화장 후 전공여부에 따른 이중세안 정도, 각질 정리 횟수, 마사지나 팩 관리횟수, 선크림 사용 항목에서 각각 유의미한 차이가 있었다(p<.01, p<.001, p<.01, p<.01). 오백식품 및 인스턴트식품의 영향정도와 수분섭취 항목에서 각각 유의미한 차이를 보였다(p<.001).(p<.05). 화장품 사용은 다양한 채널을 통해 효율적인 구매를 하는 경향이었으며, 탁월한 기능이 있을 때는 경제적 부담이 있어도 구입 의향 항목에서 적극적인 성향인 것으로 유의미하게 나타났다(p<.001). 본 연구의 결과는 피부미용 산업 및 교육 분야에 기초자료로 활용되고자 하였다.

브래드포드법칙과 그 응용에 관한 고찰

  • 이경호
    • 한국도서관정보학회지
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    • 제8권
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    • pp.127-154
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    • 1981
  • Today's complicated society with a rapid change needs more objective and accurate data for the better managerical decisions and the prospect for the future other than the intuition or subjective experience by men themselves. These data can't be extracted without the analysis of actual data by a n.0, pplying any of mathematical techniques. One of these mathematical techniques, called bibliometrics has been newly developed in the field of library and information science to extract the objective data for the better services through the library operations. The Beadford's Law, one important law in bibliometrics has provided rather scientific and objective basis on the more valid building of library collection within the constraints of budget. The purpose of the study is to investigate the theory of the Bradford's Law, to clarify the possible areas of its a n.0, pplication, and to discern some problems in doing so. The results of the study can be summarized as follows; (1) There is certain difference between the graphical formulation and verbal formulation of Bradford's Law. But this law is very useful for the field of library and information science, owing to the flexibility of the a n.0, pplication of the law in the field. (2) The minimal nucleus can consist of a single periodical only if j, the number of relevant papers in the most productive journals is greater than Z/2. On the other hand, if j is less than or equal to Z/2, then the minimal nucleus will consist of 2 or more periodicals. (3) It is possible to design the most compact selection of scientific periodicals covering any specified percentage P among the total periodicals by using the formulation, log n=Plog N+(1-P)logs, or Nlog N/s=P center dot N log N/s. (4) If there is need to provide all the articles needed by users the given budget, the library can purchase the proper number of journals, by using the formulation, f center dot AN=An+PN (log N/s-logn/s). (5) In the building of the library collection based on the decreasing ratio of use, the library can subscribe to the proper number of journals according to the satisfactory degree of the need, by using the formulation, f=Nu+uNlogN/S-uNlogn/s / nNlogN/s = 1+logN/m /logN/s (6) If the order of valuable journals is decided according to the frequency of being cited, the order can't always represent the value. (7) The evaluation criteria for the journals with high value, but less cited should be made a further study.

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스쿠버다이빙의 교육 서비스품질과 고객만족 및 재구매의사의 관계 (The Relationship between Educational Service Quality, Customer Satisfaction and Repurchase Intention of Scuba Diving)

  • 신명수;오경아;박성준
    • 한국응용과학기술학회지
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    • 제36권4호
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    • pp.1327-1337
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    • 2019
  • 본 연구는 스쿠버다이빙의 교육 서비스품질과 고객만족 및 재구매의사의 관계를 연구하는데 그 목적이 있다. 서울 소재의 스쿠버다이빙장의 스쿠버를 모집단으로 선정하고 비확률 표본추출법 중 편의추출법(conven-ience sampling)을 사용하여 총 200부의 설문지를 배포하였다. 이 중 불성실하게 응답되어졌다고 판단한 46부의 설문지를 제외하고 총 154부의 자료를 유효표본으로 사용하였다. 자료처리방법은 SPSS18.0 프로그램을 사용하여 빈도분석, 탐색적 요인분석, 상관관계 및 다중회귀분석을 실시하였다. 본 연구결과는 다음과 같다. 첫째, 교육 서비스품질과 고객만족의 관계를 분석한 결과 교육 서비스품질 중 시설(β=.349), 프로그램(β=.340)이 만족에 영향을 미치는 것으로 나타났다. 또한 교육 서비스품질에 대한 고객만족의 설명력을 살펴보면, 교육 서비스품질의 전체 변량 중 약 47%의 설명력을 갖는 것으로 나타났다. 둘째, 교육 서비스품질과 재구매의 관계를 분석한 결과 교육 서비스품질 중 비용(β=.215), 프로그램(β=.442)이 재구매에 영향을 미치는 것으로 나타났다. 또한 교육 서비스품질에 대한 재구매의 설명력을 살펴보면, 교육 서비스품질의 전체 변량 중 약 53%의 설명력을 갖는 것으로 나타났다. 셋째, 고객만족과 재구매의 관계를 분석한 결과 만족(β=.555)은 재구매에 영향을 미치는 것으로 나타났다. 또한 만족에 대한 재구매의 설명력을 살펴보면, 전체 변량 중 약 55%의 설명력을 갖는 것으로 나타났다.

약선죽(藥膳粥) 메뉴개발을 위한 인식조사 - 대전지역 노인을 중심으로 - (A Survey on the Perception of Gruel as Medicated Juk for Menu Development - Focusing on the Elders in Daejon area -)

  • 김정은;장우심;지명순
    • 한국식품조리과학회지
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    • 제30권2호
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    • pp.219-227
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    • 2014
  • The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.

여대생의 성격에 따른 구두 스타일의 감성과 선호도 (Sensibility and Preference of Shoes Style According to Personality of Female College Students)

  • 정소연;이인희;김지수;나영주
    • 감성과학
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    • 제18권3호
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    • pp.81-92
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    • 2015
  • 본 연구는 성격 유형과 연령별, 유행혁신성에 따른 구두 스타일 선호와 감성에 대해 연구한 것으로 실증적 연구를 통해 이를 규명하고자 하였다. 본 연구는 편의표본 추출방식의 설문조사를 통한 연구를 하였으며 여대생 224명을 대상으로 조사하였다. 구두 스타일을 선정하기 위하여 구두 종류를 사전적 분류와 인터넷 검색을 이용하여 현 여대생들에게 착용이 적합한 총 8개 구두를 선정하였다. 성격유형은 MBTI 간략척도를 본 연구에 맞게 수정하여 사용하였다. 감성척도는 선행연구를 통해 검증된 감성척도를 수정 보완하였으며 SPSS통계분석 결과는 다음과 같았다. 첫째, 구두 스타일에 따라 선호와 감성에는 유의한 차가 있었으며 대응분석 결과, 구두의 감성은 4~5가지로 묶일 수 있었다. 둘째, 여대생의 성격유형별로 몇 가지 구두에서 선호와 감성의 유의한 차가 있었다. 셋째, 유행 혁신성에 따른 구두의 선호와 감성의 유의한 차가 있었으며 구매횟수에 따른 구두의 선호도에 유의한 차가 있었다. 본 연구결과를 통하여 소비자의 특성 및 유행이 급격하게 변화하는 구두시장에서 생산자, 소비자 모두에게 유용한 효과적인 정보 자료로 사용 될 수 있을 것으로 기대한다.

경남지역 초등학교 영양사의 영양교육 실시현황 및 인식조사 - 공동관리 여부와 경력을 중심으로 - (Nutritional Education Status and Recognition of the Importance of Elementary School Dietitians in the Gyeongnam Area)

  • 허은실;양한라;윤현숙;이경혜
    • 대한지역사회영양학회지
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    • 제7권6호
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    • pp.781-793
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    • 2002
  • This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N=183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents' experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

옴니채널의 지각된 편리성과 유용성이 옴니채널 사용과 소비자-브랜드 관계에 미치는 영향 (Omnichannel's Perception Effect on Omnichannel Use and Customer-Brand Relationship)

  • 임덕순;한상설
    • 유통과학연구
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    • 제14권7호
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    • pp.83-90
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    • 2016
  • Purpose - This study focuses on new type distribution channel that named as Omnichannel. Omnichannel is developed from Multichannel which is used in many distribution channels to buy or selling goods. Omnichannel basically needs an Information and Communications Technologies(ICT) to use, so researcher conduct a Technology Acceptance Model(TAM) to research model. Customer-brand relationship was used as dependent variable to focus on the role of Omnichannel. Research design, data, and methodology - The subject of this study is customer who purchase goods or service through omnichannel. Based on the literature from the preceding research analysis of TAM and customer-brand relationship, this study was constructed by the reference to previous studies, final research model design for figure out casual relationship among perceived ease of use, perceived usefulness, omnichannel use and customer-brand relationship. From 2016 February 3 to March 17, questionnaire survey targeted customers who use online and offline channels. 273 questionnaire survey had conducted, then, 252 survey data were available for empirical analysis. Researcher provide descriptive statistics for checking generality. Cronbach's alpha value was used to check the reliability of data. Exploratory factor analysis was used for purification of values and eigenvalue checking. After EFA, Confirmatory factor analysis was used to prepare structural equation modeling with executing structural equation modeling for confirming hypothesis which developed by researcher. Results - The main results of this empirical study are as follows. First, omnichannel's perceived ease of use has positive significant effect on perceived usefulness(estimate: 0.579). Moreover, omnichannel's perceived ease of use and perceived usefulness has positive significant effect on omnichannel use(estimate: 0.325,0.648). Second, using omnichannel has positive significant effect on brand-customer relationship(estimate: 0.521). Every hypothesis adopted as researcher designed. This study found out the intermediate relationship between perceived ease of use and omnichannel use by investigating hypothesis. Conclusions - Base on the empirical result, this study confirmed that TAM theory perceived has relation with omnichannel. First, factors of TAM has positive effect on omnichannel use, so it highlights the important role of customer based interface and usefulness. Especially, perceived usefulness has high indirect influence on ease of use and use of omnichannel. It seems that when customers try to decide use or not use omnichannel, customers focus on percept benefits from omnichannel. Thus, a provider should applicate attractive price table, accurate product or service information and high switching cost strategy to emphasize the usefulness of omnichannel. Second, using omnichannel enhances the relationship between customers and brand, because there are more time and frequency to serve customers. It is important because good relationship between customers can increase the future's financial performance through word of mouse, positive brand image and loyalty to brand or company. Finally, despite of empirical result and implications, this study has limitations. First, there are only a few previous studies about omnicahnnel, so literature reviews are restricted. While set up the factors which can affect the use of omnichannel, next study should be considered with broader theories or models(ex: contingency theory). Second, omnichannel has developed from multichannel, so comparative analysis is needed between these methods because there is a possibility about different forte character of each distribution system on customer's consuming patterns.

우유(牛乳) 및 유제품(乳製品)의 소비행동(消費行動0에 관(關)한 연구(硏究) (Consumption of Milk and Milk Products)

  • 최선혜;모수미
    • Journal of Nutrition and Health
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    • 제9권1호
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    • pp.16-24
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    • 1976
  • To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

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스쿠버다이버의 안전지식에 미치는 영향요인 (Factors Influencing on Safety knowledge of Scuba divers)

  • 강경순;엄동춘;백홍석
    • 한국산학기술학회논문지
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    • 제12권10호
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    • pp.4403-4410
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    • 2011
  • 스쿠버다이버의 다이빙응급과 관련된 안전지식 수준과 안전지식에 영향을 주는 요인을 파악하기 위하여 본 연구를 시도하였다. 본 연구는 서술적 조사연구로 스쿠버다이버 179명을 대상으로 2010년 10월 17일부터 2011년 6월 17일까지 시행하였다. 수집된 자료는 SPSS PASW Stastistics 18.0 Program으로 분석하였다. 스쿠버다이버의 다이빙응급과 관련된 안전지식은 2.07(${\pm}0.54$)점(점수 범위는 1점~4점)이었으며, 추위대처에 대한 안전지식($2.42{\pm}0.64$점)점수가 가장 높고, 상승 시 폐의 과팽창에 대한 안전지식($1.83{\pm}0.70$점)점수가 가장 낮게 나타났다. 다중회귀분석결과 변수선택 후 회귀모형에 대한 수정된 $R^2$ 값이 0.567로 회귀모형이 56.7%로 적합하며, 안전지식은 연령(${\leqq}29$세), 스쿠버다이빙 참여기간(${\leqq}11$개월)과 참여빈도(1회/월), 장비(모두구입, 일부대여) 및 동기(취업) 등이 안전지식에 영향을 주는 요인으로 나타났다(p<.05, p<.001). 결론적으로 국가적인 차원에서 운영 관리하는 교육프로그램 개발과 관리감독이 필요하다.

학교급식 식재료로서 지역 농산물, 고품질농산물과 신선편이 채소의 이용현황과 필요에 관한 연구 - 경기지역 초.중.고등학교를 중심으로 - (Food Materials for School Foodservices on High-quality Products, Local Products and Fresh-cut Products - Dietitian's Choice in Elementary, Middle and High Schools in Gyeong-gi Province -)

  • 강희윤;정은희;이승교
    • 한국지역사회생활과학회지
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    • 제20권3호
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    • pp.397-411
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    • 2009
  • The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

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