• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.10a
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• pp.97-100
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• 2004

It is now very important that we have to explore the excellency of Korean traditional foods and to hand down the taste of it to the next generations, because the shapes of the foods or the foods themselves are fading out on the ground that the western style of foods are spreading very widely. However, the realistic research about the foods are very slight and the data of the systemic investigation and excavation about the Korean traditional foods are very short. In addition to this, we are need to investigate, excavate, and accumulate the data for the foods when there are persons who has some experience about how to cook and know-how about the actual foods in order to prepare the international reservation for [an agreement of biological diversity], which was signed at Riu, Brazil. The research is done at the province of Chungchung from March to December, 2001. We observed the foods of the province, separating it into Chungchun-namdo and Chungchung-bukto. We collected the kinds of foods by the questionnaire or the field investigation, and we studied the historical evidence for them conferring the books about the foods( for instance, Whang, Hae-Sung and others). And we took the pictures on the process of making foods that the initiate experts are demonstrating. The kinds of traditional foods in Chung-buk were 158 foods, of which main dishes were 42 including Pyogo busutbap, and side dishes are 93 including Guysan-chu-tang, and preferences were 26 including Chik-bu-kku-mi, based on the conference books. However, our excavation and investigation shown that traditional foofs of Chung-buk were 95 kinds, of which main dishes were 18 including Keingsengi-ju, and side dishes were 44 including Jinip-kimchi, and preferences were 33 including Gamtto-gaetteok. However, the questionnaire shown that the kinds of traditional foods of Chung-nam were 342, of which main dishes were 53 including Kukijasun-bibim-bap, and side dishes were 202 including Kkokgeial-teonjang-kuk, and preferences were 90 including Hodu-kawja. However, our excavation and investigation shown that the traditional foods of Chung-nam were 90 kinds, of which main dishes were 8 including Ssuk-bap, and side dishes were 64 kinds including Hobak-geikukji, and preferences were 21 kinds including Yeohyangchia.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.762-771
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• 2016

This study examined determinants of diversity in cultural consumption among people in their 20s. The main results are following; firstly, this study explored determinants of diversity in nine cultural consumption. The results showed that diversity of cultural consumption was determined by three factors such as current interests in cultural fields, content preferences based on broadcasting genres, and income. Although current interests in cultural fields and content preferences based on broadcasting genres were positively correlated to cultural consumption, income was negatively correlated. Next, this study examined diversity in cultural consumption in terms of two separate orientations such as highbrow and mass cultures. The results showed that diversity of highbrow culture was determined by current interests in cultural fields, content preferences based on broadcasting genres and income. Also, diversity of mass culture was determined by current interests in cultural fields, content preferences based on broadcasting genres and education period for classic music including opera and chorus.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.155-162
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• 2013

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, 'like (47.2%)', 'fair (30.7%)', and 'dislike (22.1%)' were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, '1~2/week (44.9%)', '3~4/week (33.7%)', and 'everyday (10.2%)' were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), 'crustacea (4.34)', 'mollusk (4.21)', and 'processed food (4.11)' were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of 'grilling' and 'frying' seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of 'sometimes' than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, 'improvement of taste (39.3%)', 'various kinds of seafood (20.1%)', and 'variable cooking methods (18.5%)' were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.373-379
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• 2020

The purpose of this study is to investigate the factors affecting change in consumers' consumption tendency and the perception of aged meat. This study compared 2012 and 2019 results from beef consumer surveys. The importance of quality judgment criteria, taste determinants, and the perception that marbling is harmful to health were analyzed using regression analysis through the backward elimination method. As a result of the analysis, it was determined that the importance had increased for recognizing freshness, juiciness, tenderness, and ripening period, and for knowing that marbling was harmful to the health. Also shown was that the intention to purchase aged meat had an influence on whether the consumer favorably perceived the freshness, tenderness, and ripening period. This study analyzed how consumers' consumption tendencies changed to cope with these changes in consumer preferences. The basic data of the research analyzed consumption propensity, the intention to consume beef, and what factors influence the perception of mature meat. It is thought that there is a need to raise awareness about aged meat for diversification of consumer preferences and rational production and consumption in the future.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.659-665
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• 2012

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.9
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• pp.141-146
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• 2015

Recently, people are consuming more fermented food for its health benefits. When we think of fermented food, skate comes to mind. However, there are different preferences depending on the degree of fermentation. Thus, if there is a system that shows the degree of the fermentation on skate, people can eat according to their taste. This paper proposes a design of skate fermentation monitoring system for consumer taste using the smart RFID tag. The proposed system consists of the RFID tag, $NH_3$ sensor, reader, and server. In order to confirm the usefulness of the proposed system, we performed experiments on the skate fermentation. The proposed monitoring system can show the skate fermentation at 4 grades: None, Low, Medium, and Strong. With the smart RFID tag, we successfully estimated the skate fermentation.