The Sasang constitution typology was analyzed through SCAT2 and a specialist to examine the correlation between the Sasang constitution and dietary pattern, and the difference in BMI and food preference according to Sasang constitution was determined. The Sasang constitution typology of the subjects was classified by SCAT2 and a specialist. Seventy-four subjects were screened by SCAT2 (SC), and 18 of them were judged by the specialist (SP). The results of SCAT2 and the specialist were consistent in 13 subjects (SS). BMI and food preference among these groups were compared. The concordance rate of SCAT2 and the specialist classification was 72.2%. The BMI in SC was significantly lower in the order of Taeeumin, Soyangin, and Soeumin, but no significant difference was observed between Taeeumin and Soyangin in SP and SS. To analyze the preference of food and the constitutional suitability, the ‘Yin-Yang food preference index’ was developed and compared with the data classified by constitutional food according to existing ideological medical theory. As a result, there were 33 food items that matched in the SP-SS, which was more than that in the SC-SP (4 items), SC-SS (6 items), and SCSP- SS (4 items). Twenty-four of the 33 matched food items were consistent with the existing constitutional food data. In conclusion, SCAT2 is a very useful tool for Sasang constitutional research, but for more objective research, it is recommended that subjects who show consistent results by different methods be targeted.

본 연구는 친환경적이고 감성적인 패션상품의 색채기획을 위한 자료를 제공하고자 수행되었다. 쪽과 괴화로 복합 염색 후 무매염 견직물과 4종의 매염제(Al, Cu, Fe, Zn)를 처리한 견직물에 대하여 색채특성을 측정하였다. 또한 복합염색 후 매염처리된 연두색 견직물에 대하여 여대생을 대상으로 색채감성과 색채 선호도를 조사하였으며, 색채 특성과 색채감성이 색채 선호도에 미치는 영향을 분석하였다. 쪽/괴화로 복합염색된(무매염) 견직물은 선 염색한 쪽 농도가 10 g/ℓ이면 녹색, 쪽 20 g/ℓ을 사용하면 청록색을 나타내었으며, 4종의 매염제를 사용하여 처리시 거의 모든 경우 연두색을 나타내었다. 연두색을 나타내는 복합염색된 견직물 10종의 색채감성을 요인분석한 결과, 유쾌성, 품위성, 편안성 요인으로 분류되었으며, 이러한 색채감성은 쪽 농도와 매염제의 종류에 따라 대부분 유의한 차이를 보였다. 또한 복합염색된 연두색 견직물의 색채특성과 색채감성요인 간에는 대부분 유의한 상관성을 보여, L＊값, b＊값, C＊값이 크고 a＊값이 작을수록 유쾌성과 편안성 감성을 더 강하게 느끼며, L＊값이 작고 a＊값이 클수록 품위성 감성을 더욱 느끼는 것으로 나타났다. 따라서 쪽과 괴화로 복합염색하고 매염처리한 연두색 견직물의 색채감성요인을 예측변수로 활용할 수 있는 색채 선호도 예측 회귀식이 제안되었다.

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having “a good reputation” and a high possibility for “globalization” were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in “because it is ‘colorful’, ‘prepared sincerely’, ‘plated neatly’, ‘fresh’ and ‘comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

갈색날개매미충은 발육단계별로 선호하는 기주에 차이가 있었다. 약충기간에는 수목류에 서식하기 보다는 바람과 비 등의 환경적 요인에 의해 바닥으로 떨어진 약충들이 1년생 초종부터 관목류에 이르기 까지 다양한 식물체를 섭식하였으며 특히 공주시 팔봉산 산림 속의 경우 노린재 나무, 노박덩굴, 화살나무, 엄나무, 두릅나무, 때죽나무, 멍석딸기, 복분자, 산딸기, 상수리나무, 산수유, 싸리나무, 자귀나무, 조록싸리, 철쭉, 영 산홍을 선호하였다. 성충 출현 이후 홍성군 용봉산 조사에서 산란전기간의 성충은 주로 해바라기, 달맞이꽃, 까마중을 가장 선호하였고 산란기에 접어 들면서 이들 해바라기, 달맞이꽃, 까마중 같은 1년생 초종에서의 거의 볼 수 없었고 대부분은 산란을 위하여 수목류나 관목류의 목본류로 이 동하는 양상을 보였다. 공주시 팔봉산 조사에서 산란기주는 주로 병꽃나무, 가죽나무, 갈참나무, 개모시, 고욤나무, 대추나무, 때죽나무, 매실나 무, 벚나무, 조팝나무, 산딸기, 버드나무, 산철쭉, 층층나무 였다. 갈색날개매미충의 산란정도, 산란수, 성충수는 산림 속 음지보다는 양지에서 월 등히 밀도가 높았으며 산란정도와 산란수의 경우 고도에 따른 차이는 없었으나 성충수는 고도가 낮을수록 발생량이 많았다. 본 결과는 갈색날개 매미충의 발육단계별 선호기주에 관한 보고로서 특정 시기에 선호하기는 기주를 선발하였고 이러한 결과는 추후 갈색날개매미충 유인트랩식물 개발에 도움을 줄 것으로 기대된다.

본 연구는 대학생 소비자의 선호 감성을 반영한 패션소재기획에 도움을 주고자 수행되었다. 8종의 데님소재를 대상으로 색채 특성과 역학적 특성 등의 객관적 특성을 평가하였으며, 데님소재의 색채 선호도, 주관적 감각, 촉감 선호도를 대학생을 대상으로 조사하였다. 또한 데님소재의 색채 선호도와 촉감 선호도가 데님 슬랙스의 구매 선호도에 미치는 영향을 파악하였다. 데님소재의 색채 선호도는 데님소재의 개별 시료에 따른 유의한 차이를 보였다. 대학생들은 데님소재의 색채특성 중 -b*값과 C값이 낮게 측정된 남색(PB)의 데님소재를 선호하였다. 데님소재의 역학적 특성 중에서 마찰계수 평균편차(MMD), 마찰계수(MIU), 기하학적 거칠기(SMD) 등의 표면특성과 전단 히스테리시스(2HG5) 등의 전단특성은 주관적 감각에 중요한 영향을 미치는 요인이었다. 한편, 데님소재의 촉감 선호도는 개별 시료에 따른 유의한 차이를 보였다. 폴리우레탄이 혼방된 데님소재에 대한 촉감 선호도가 높게 나타났으며, 면섬유 100%로 구성된 상대적으로 두껍고 무거운 데님소재의 촉감 선호도는 낮았다. 또한 촉감 선호도에 영향을 미치는 주관적 감각은 평활감, 유연감, 경량감 등의 순이었다. 데님 슬랙스에 대한 구매 선호도는 모두 평균 4점 이상의 점수를 나타내어 선호하였다. 데님소재의 색채 선호도와 촉감 선호도는 데님 슬랙스 구매 선호도에 영향을 미쳤는데, 색채 선호도가 더욱 영향을 주었다.

Considering that the effectiveness of ads varies according to the credibility of consumers, it is necessary to establish data regarding consumer credibility in relation to online reviews. To conduct a successful study on the marketing strategies of online reviews, it is also necessary to analyze the relationship between credibility and the various factors that influence the purchase intentions of consumers. Therefore, this study attempted to examine the relationship between consumer trust of on-line reviews, brand preference, ads credibility, and purchase intentions in relation to cosmetics. The study was conducted through a normative descriptive survey method using stimuli and a self-administered questionnaire. Analysis of the structural equation model was conducted for the data analysis. The results revealed that consumer reliance on online reviews of cosmetics influences brand preference, credibility of brand ads and purchase intentions. The results also revealed that consumers’ on-line reviews, brand preference, and trust of brand ads are important factors for increasing the purchase intentions. The mediation effect of brand preference and brands’ ads credibility were found in the process where on-line reviews exercise an influence on the purchase intentions. It was also found that brand preference has a stronger influence on purchase intention than credibility of brand ads. It was discovered that the credibility of on-line reviews directly influences purchase intentions more than indirectly influences. Considering the results of this study, programs that encourage customers to post on-line reviews, and strategies to promote brand preference by targeting groups that exhibit high trust in online reviews would be recommended.

This study aims to gather precise information on the real fabric color and texture, and purchasing intention of mobile shoppers buying clothes. Eighty volunteers participated in the sensory test on three smartphones with four colors and two fabricssmooth taffeta and hairy doeskin. This study carried out the posteriori test using the one-way ANOVA and Duncan test by SPSS21.0. In the analysis’ results of color preference, there were no differences among the four colors of taffeta between the smartphones, but different preferences between the red and yellow doeskin exist. In the case of the Samsung phone, which has an immense color distortion, the red fabric has a low color preference. In contrast, on the Apple phone yellow fabric had the highest preference because of its brightness. The Apple phone also has the highest purchasing intention of yellow colored taffeta, which is similar to the color preference results, although the real fabric has the opposite result. For doeskin, the real red and blue colored fabric has the highest purchasing intention. The Samsung phone has the biggest color mismatch with the real fabric. It also has the lowest purchasing intention of red taffeta fabric, while the LG phone has the lowest purchasing intention of blue fabric. Using the paired comparison method of the similarity between ‘real’ fabrics and the mobile version of fabric colors has a low similarity on all four colors of taffeta and doeskin fabrics. Therefore it can be concluded that phones do not represent the ‘real’ fabric color.

목적: 본 연구는 대상자 별 선호하는 착색렌즈 착용 전과 후에 근거리 시지각 능률의 변화에 대하여 알아보고자 하였다. 방법: 안질환이 없고, 굴절이상도 -5D 이하, 교정시력 1.0 이상인 남녀 20명(21±1.41세)을 대상으로 실시하였다. 컬러닥터(Vom Co. Korea)를 통하여 선호하는 색상렌즈는 선정하였고, 일반무착색안경과 착색안경 착용 후 근거리 시지각 능률을 각각 측정하여 변화를 비교하였다. 근 거리시지각 능력은 읽기능력을 평가하는 독서읽기능력과 근거리 효율 평가로 구분하여 실시하였고 근거리 효율 평가는 실 꿰기(1)와, 검정쌀 고르기(2)로 구분하여 실시하였다. 실험결과는 Origin 6.0 프로그램을 사용하여 독립표본 T검정을 시행하였고, p값이 0.05이하일 때 유의한 결과라고 평가하였다. 결과: 읽기능력은 부분에서는 무착색안경 착용 시 평균 68.65±18.84초, 착색안경 착용 시 60.58±17.89초로 평균 8.06±15.35초 감소하여 착색안경을 착용 시 독서읽기능률이 통계적으로 유의한 향상을 보였다 (p=0.001). 근거리 효율 평가(1)에서는 무착색안경 착용 시 123.47±32.05초, 착색안경 착용 시124.95±29.53초로 평균 1.47±14.99초 증가하여 착색안경 을 착용 시 시간은 증가하였지만 통계적으로 유의한 차이가 없다는 결과를 보였다(p=0.67). 근거리 효율 평가(2) 부분에서는 무착색안경 착용 시 28.95±28.94개, 착색안경 착용 시 31.84±31.84개로 평균 2.89±4.91개 증가하여 착색안경 착용 시 능률이 증가하였고 통계적으로 유의한 결과를 보였다(p=0.0108). 결론: 읽기능력부분은 착색안경 착용 시에 시간이 감소하여 능률이 증가하였다. 그러나 근거리 작업능력 실 꿰기 실험에서의 결과 값은 시간 증가로 능률이 저하하였지만 통계적으로 유의한 차이는 없었다. 반면 근거리 작업능력 부분 검정 쌀 고르기 실험에서는 60초당 발췌한 개수가 향상 되었다. 위의 3가지 연구를 통해 선호하는 색상안경을 착용하였을 때 근거리 시지각 능률이 대체적으로 향상됨을 알 수 있었다.

Indiscriminately installed signboards are messy in out of harmony with the urban environment. In such a case, improving signage project is needed to improve significantly the urban environment. Signboards are installed to give good perceptional effect through communication with the customer. Also, Signboards are designed to make harmonize well with the urban environment because signboards are installed in virtually every place, such as the residential environment, the natural environment, the commercial environment of the city. The design of signboards should consider functional elements as a perceptual media and the user interface communication in order to provide customers with various services such as traffic information and life safety. In this study, we analysis design and functionality the customer is seeking, and suggest design elements of signboards which can well harmonized with the urban environment.

본 연구에서는 인체 친화적이고 환경 친화적인 패션제품 소재기획을 위한 기초 자료를 제시하고자 수행되었다. 이를 위해서 4종의 섬유소 소재를 대상으로 염색조건을 달리하여 천연 쪽 염색을 실시하여 색채특성과 색채감성을 평가하였으며, 이러한 특성이 선호도에 미치는 영향을 분석하였다. 쪽 염색된 직물은 모두 중, 저명도와 저채도의 남색(PB)을 구현하였다. 이들 직물의 색채특성은 섬유종류와 염색조건에 따라 유의한 차이를 보였다. 쪽 염색된 직물에 대한 색채감성은 스포티 감성, 클래식 감성, 내추럴 감성 등 3가지 요인으로 분류되었다. 이러한 색채감성은 섬유종류와 염색조건에 따라 부분적으로 유의한 차이를 나타내었다. 또한 쪽 염색 직물의 색채특성과 색채감성 요인 간에는 부분적으로 유의한 상관관계를 보였다. 쪽 염색 직물의 색채 선호도에 영향을 주는 요인으로는 색채감성 요인 중에서 클래식 감성과 스포티 감성, 색채특성에서는 L*값인 것으로 나타났다.

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 Jeonjusi, 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.

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

이 연구는 완전 기생성 침입종인 미국실새삼(Cuscuta pentagona)의 기주선호도와 기생부위를 야외현장과 기생유도 실험 통하여 확인하여 이들 식물의 기주다양성을 알아보고 잠재적인 위해성을 제시하고자 시도하였다. 미국실새삼의 기생은 구상나무와 신갈나무와 같은 목본성 식물종(12.1%)의 목질화가 되지 않은 소지나 잎에서도 관찰되었다. 미국실 새삼의 기주식물종은 국화과에 속하는 종이 가장 많았고, 과내 차지하는 기주식물종의 비율은 사초과, 마디풀과 그리고 콩과 등의 것에서 높았다. 기생 유도 실험을 통해 미국실새삼은 1종을 제외한 모든 식물에 기생할 수 있음이 확인됨으로 써 이 침입식물의 분포의 제한 요인은 분산과정이라는 것을 알 수 있었다. 기주식물의 감염된 부위는 줄기와 잎 두 곳에서 대부분 나타났고, 드물게 잎이나 줄기에만 나타나기도 하였다. 이 연구로 12개 과의 기숙식물 45종(12개 과의 초본식물 33종과 목본식물 12종)을 새롭게 추가하였다. 그 중에는 조와 같은 농작물뿐만 아니라 멸종위기야생식물 6종에도 기생하였고, 특히 후자의 경우에는 미국실새삼의 기생으로 식물체가 고사까지 당하는 경우도 있었다. 이는 미국실새삼이 잠재적으로 야생식물에게도 확산될 가능성이 높다는 것을 의미한다.

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer’s to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.