본 연구에서는 돌잔치 공간의 화훼장식에 대한 소비 자들의 성별 만족 요인과 디자인의 선호도 등 의식을 파악하기 위하여 성인 남녀 650명을 대상으로 설문조 사를 실시하였다. 그 결과, 돌잔치 공간에 화훼장식 디 자인이 잘 되어 있으면 소비자의 만족도가 향상되고 재방문 의도 또한 증가하였다. 남성의 만족도에 가장 큰 영향을 미치는 요인은 화훼장식 디자인의 조화와 색상이었으며, 여성의 경우에는 화훼장식 디자인의 스 타일과 구성이었다. 성에 관계없이 화훼장식의 위치는 테이블, 입구, 단상, 벽, 천정 순으로 선호하였으며, 식 물소재는 장미를, 화훼장식 디자인의 색상은 분홍색으 로 볼륨감 있는 화훼장식품을 선호하였다.

The seasonal occurrence of Riptortus pedestris Fabricius was investigated using pheromone traps baited with its aggregation pheromone in the fields with various crop composition (mixture culture of barley and hairy vetch in Asan, Chungnam, monoculture of hairy vetch in Yuseung, Daejeon) from mid-May to mid-July of seed gathering season in 2010. The invasion of R. pedestris into the experimental fields began to increase rapidly from late-June in which period hairy vetch and barley reach the beginning of seed formation stage. After seed gathering season in mid-July, the invasion rate of R. pedestris decreased, and the activity was continually observed till early-November. In addition to dominant R. pedestris species, 33 species of hemiptera including Apolyaus watajii, Dolycoris baccarum, Adelphocoris suturalis, and Yemma exlis were collected, which indicated abundant species diversity in the hairy vetch fields. In the laboratory, R. pedestris did not developed successfully to adult stage on food sources of hairy vetch, with decreasing survival rate after 4th instar and the failure of emergence to adult stage. Also, R. pedestris showed higher preference on soybeans than hairy vetch. Consequently, hairy vetch may be not true host for the development and survival of R. pedestris. It is considered that R. pedestris is a temporary visitor at the season of seed formation in hairy vetch fields

본 연구는 교량 중에 장대교량을 대표하는 현수교에 대한 설계 시 고려요소인 중앙경간과 새그비의 변화에 따른 경관선호도를 파악하고 경관선호도와 이미지요인과의 관계, 설계요소와 이미지요인과의 관계를 SD법을 적용하여 교량의 이미지 특성을 파악함으로써 경관적 환경을 조성할 수 있는 방안을 제시하는데 연구의 목적이 있다. 교량경관에 대한 경관적 선호도를 분석한 결과 교량의 중앙경간의 길이가 길어질수록 선호하는 새그비의 범위는 줄어드는 것으로 보아 중앙경간이 길어질수록 낮은 새그비를 선호하며, 중앙경간이 길어질수록 경관선호도가 높아짐을 알 수 있었다. 경관선호도와 이미지요인에서는 경관선호도가 높은 새그비의 속성에는 "안정성" "조형성" "심미성"과 모두(+)상관관계에 있지만 "조형성"의 영향이 미비하였다. 설계요소와 이미지 요인과의 관계에서는 중앙경간과 새그비의 요인에는 "안정성"이라는 요인과 더 관계되어 있었으며, 새그비가 낮아질수록 중앙경간이 길어질수록 "안정성"이 높게 평가되었다. 이 결과, 경관적으로 선호하는 이미지의 특성 중 "조형성"의 이미지 특성이 미비한 것으로 나타나 "조형성"의 이미지특성의 부각을 위해 중앙경간과 새그비의 비례요소가 아닌 균형과 대칭의 요소의 변화를 주어 보완실험을 하였다. 그 결과 3주탑현수교와 새그의 좌우대칭이 다른 현수교가 "조형성"의 이미지 특성이 더 부각되는 결과를 볼 수 있었고, 추후에 현수교의 경관설계를 할 때 비례요소뿐만 아니라 균형과 대칭의 요소도 고려하여 설계 시 반영하여야 할 것이다.

The middle school subjects were 65.8% girls and 34.2% boys. Seniors were most abundant at 56.3%. The most abundant location was Gyeonggi-do (54.7%), and 69.3% of subjects were living with 4?5 family members. Approximately 56% of the mothers had graduated from high school, and 58.1% were unemployed. The mother most often prepared the food (78.4%), fish was eaten mostly in the home, and taste was the most important factor (62.6%). The preferred home food menu was fish because it is healthy, and the main cause for disliking the school meal service was poor quality dishes compared to a home cooked meal. The acceptance and type of fish were proportional. Rice was the most favored dish to eat with fish and scored 3.97, the highest rank. Approximately 50% answered that fish was nutritious, and a significant difference was observed regarding the mother's educational background (p<0.05). Students who never had a lecture about fish answered that fish was not nutritious, which showed a significant difference with education (p<0.05). Approximately 44% of students ate fish 2?3 times per week, and male students showed a significantly higher intake of fish than female students (p<0.05). The poorly educated disliked fish the most, and the higher frequency intake of fish resulted in a significantly higher percentile (p<0.001).

The purpose of this study was to examine effects of perceived cosmetic brand personality on the preference of women consumer in 20～30's who started applying adult makeup and were sensitive to cosmetics and makeup techniques to provide domestic cosmetic brands with unique personality marketing resources. A questionnaire developed by researchers was used and 538 questionnaires were used for data analysis. Data was analyzed by SPSS PC(Ver. 16.0). Factor analysis, one-way ANOVA, and muliti regression analysis were done. The findings of this study were; Domestic cosmetic brands’ personality factors were aesthetics, performance, interest, competency, and boldness. In case of Isaknox, women consumers in 20-30's preferred it when they perceived its aesthetics, performance, and competency. They preferred Lacvert when they perceived its aesthetics and interest, while they preferred The Face Shop when they perceived its aesthetics, performance, and competency. They preferred domestic cosmetic brand was Hera most, followed by Laneige, Isaknox, Lacvert, and The Face Shop in a descending order. Also they preferred Laneige when they perceived its competency and Hera when they perceived its aesthetics and interest.

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

The purpose of this study examines women in 20s∼30s who start applying adult makeup and are sensitive to cosmetics and makeup techniques to understand the influence of overseas cosmetic brands’ personality on their preference to provide overseas cosmetic brands with unique personality marketing resources. The following summarize the findings of this study: first, overseas cosmetic brands’ personality factors were aesthetics, performance, interest, competency, and boldness. Second, among imported brands, the most preferred brand was Christian Dior, followed by Bobbi Brown, Chanel, SK-Ⅱ, and Estee Lauder. Third, the subjects preferred Chanel when they perceived its aesthetics, performance, and competency and Christian Dior when they perceived its aesthetics and performance and did not perceive its boldness as much. They preferred Estee Lauder when they perceived its aesthetics and competency and Bobbi Brown when they perceived its aesthetics, performance, and competency and did not perceive its boldness as much. In case of SK-Ⅱ, they preferred it when they perceived its aesthetics, performance, interest, and competency.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

The impotance of the color stimuli in foraging and host-finding by phytophagous insects are determined by various experiments. Since the lantern fly Lycorma delicatula (Hemiptera: Fulgoroidea) was first reported in Korea in 2006, damages on grapevine are growing annually. It is often observed that nymphs and adults of L. delicatula shift host plants several times during the course of the season. However, information about the dispersal behavior of L. delicatula is scarce. We conducted a series of three experiments to determine possible cues of visual orientation in L. delicatula. In the Light/Dark choice experiment, nymphs had a choice of light and no light conditions in the T-maze. In the color preference experiment, we measured the time spent in one of four colored lights: Yellow, blue, green, and white. In the UV experiment, more than 98% of 3rd and 4th nymphs had a choice of UV (395 - 410 nm) and white light conditions in the T-maze. As a result, 91% individuals in the 1st nymph stage before the first foraging oriented toward the light conditions. And after 7 days, 93% in 1st nymph choose the light arm. But only 63% in 2nd nymph chose the light and light preference was decreased by days. It represents that light response of L. delicatula could change among instars. In the color preference experiment, more than 60% of L. delicatula in 3rd and 4th nymph chose blue light. In the UV experiment, more than 90% of 3rd and 4th nymphs preferred the UV light to the white light. This result is suggested that nymphs are sensitive to light and oriented toward shorter wave light such as blue and green.

본 연구는 블랙컬러 패션소재에 대한 색채감성과 선호도를 조사하고, 소재의 구조적 특성, 색채특성 및 색채감성이 선호도에 미치는 영향을 분석한 것이다. 선행연구를 기초로 선정한 9종의 블랙 패션소재에 대해서 대학생을 대상으로 색채감성과 촉감 및 구매선호도를 평가시켰다. 평가된 자료는 빈도분석, 평균, 요인분석, t-test, Kruskal-Wallis검정, 상관관계 및 회귀분석을 실시하여 분석하였다. 블랙컬러소재의 색채감성을 요인분석 한 결과, 심플/클래식, 우아함, 현대적, 위엄성 등 4개의 요인이 추출되었다. 이러한 색채감성 요인은 소재의 종류와 성별에 따라 유의한 차이를 보였다. 즉 검정 벨벳소재는 이들 색채감성을 가장 잘 표현하는 소재로 평가되었으며, 남자 대학생이 여자 대학생에 비해 블랙소재가 더 심플/클래식하고 우아하며 현대적이라고 평가하였다. 이들 색채감성 요인은 소재의 구조적 특성 및 색채특성과 유의한 상관관계를 나타내었다. 한편, 블랙컬러 패션소재 중에서 촉감이 좋다고 평가된 소재의 경우 구매 선호도가 높은 경향을 보였다. 또한 블랙컬러 패션소재의 촉감과 구매 선호도에 영향을 주는 주된 변인은 색채감성인 것으로 나타났다. 따라서 블랙컬러 패션소재는 심플/클래식, 우아함, 현대적, 위엄성 등의 색채감성을 나타내었고, 색채감성은 선호도에 영향을 주는 주요 변인임을 알 수 있었다. 이러한 결과는 패션상품기획시 추구 이미지에 따라 블랙컬러소재를 차별화하여 활용할 수 있을 것으로 기대된다.

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

본 연구는 과학영재교육원의 지구과학영재들을 대상으로 좌/우뇌 활용 선호도에 따른 문제해결의 접근 방식에 관한 유형을 알아보기 위한 것이다. 지구과학 영재 16명을 대상으로 뇌활용 선호도를 알아보기 위하여 R/LCT, BPI를 실시하였고, 문제해결방식을 알아보기 위하여 S-CPST를 실시하였다. R/LCT에서 좌뇌 성향의 학생은 8명, 우뇌 성향은 7명, 중간 점수를 보인 학생은 1명이었다. BPI에서는 좌뇌 성향의 학생이 8명, 우뇌 성향은 8명이었다. S-CPST 에서 좌뇌 성향의 학생들은 먼저 구성 요소에 흥미를 갖고 그 특징을 탐색했다. 또, 숫자나 기호 등을 사용해 논리적이고 객관적으로 문제를 해결하는 반면 자신의 아이디어를 그림으로 표현하는 것을 어려워했다. 우뇌 성향의 학생들은 3단계문제해결방식을 나타냈다. 먼저 전체적인 형태에 관심을 갖고, 둘째, 각각의 구성요소 분석하고, 셋째, 이들을 종합하여 다시 전체로 조직하였다. 또, 직관적 패턴을 보고 문제의 해결 방법을 여러 가지로 제시하며 그림을 사용하여 구체화시켰다. 결과적으로 지구과학 영재들은 좌/우뇌 성향에 따라 서로 다른 방식으로 문제를 해결하였다. 따라서 보다 효과적인 지구과학 영재교육을 위하여 영재들의 좌/우뇌 성향을 고려한 교수학습방법이 요구된다.

본 연구에서는 기존의 전형성에서 긍정/부정이라는 정서적 방향성이 분명하게 이탈된 디자인을 활용한 제품에 대한 선호도와 구매의사에 성격이 어떤 영향을 미치는지를 알아보았다. 기존의 긍정적 전형성에서 부정적으로 이탈된 디자인 제품과 기존의 부정적 전형성에서 긍정적으로 이탈된 디자인 제품에 대한 참가자들의 선호도와 구매의사가 측정되었으며 여기에 미치는 개인 특성으로 외향성, 신경증, 심미적 성향이 측정되었다. 연구 결과, 참가자들은 부정적으로 이탈된 디자인 제품보다 긍정적으로 이탈된 디자인 제품을 훨씬 더 선호하였고 구매의사도 더 높았다. 부정적으로 이탈된 디자인 제품의 선호도에는 신경증이 유의미한 영향을 미쳐 신경증이 높을수록 부정이탈 디자인 제품을 더 선호하였다. 또한 부정이탈 디자인 제품의 구매의사에 대해서는 선호도와 외향성의 상호작용 효과가 나타났는데, 즉 내향적인 사람일수록 높은 선호도가 실제 구매의사로 이어질 가능성이 유의미하게 높았다. 반면 긍정이탈 디자인 제품에 대해서는 성격의 효과가 전혀 나타나지 않았다. 본 연구의 결과는 부정적인 정서를 유발하는 전형성 이탈 디자인 제품에 있어서는 개인의 성격적 특성이 선호도 및 구매의사에 중요한 역할을 함을 보여준다.

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

This study diagnosed difference of preference about demand performance with design of men's suit according to demographic characteristic and figured out Needs of adult man consumers for men's suit. This study is survey research. In order to collect data, a questionnaire was used. To analyze the collected data, fact analysis, χ2 test, ANOVA, Duncan's multiple comparisons and the rest were carried out with using SPSS 14.0. Result of this study could get as following. According to silhouette and color, there was difference to age, attainments in scholarship and preference according to job. Also young people preferred fitted-silhouette and in occasion of color, all of them preferred best black. It was no difference according to demographic characteristic in preferring pattern but preferred best solid on the whole. Demand performance of men's suit appeared by five main causes of design, practicality, comfort, appearance appropriateness, another person awareness and functional materials. And most main causes showed difference according to demographic characteristic.

The purpose of this study was to observe street fashion, to determine preferred design of jean and to analyze preferred jean styling based on types of jean pants design, toward 20s to 30s women. We observed outfits of jean styles on the street using photography method and conducted a survey to 400 females to get information of consumers. Four hundred questionnaires were analyzed using SPSS. As a result of street research, the majority of people were wearing jean pants with T-shirts, sandal/high heel shoes and totes. The results of market research showed that preferred jean styles were significantly associated with age and marital status. Preferred color of jean pants was also significantly associated with age variable. Current popular jean style was a skinny style. We evaluated results of styling with different jean pants, creating five different images. There was a significant relationship between age/marital status and styling image in different jean styles. In a bootcut style, age variable was significantly associated with different styling images. Generally, most of people responded cute/casual image styling was the best for the bootcut style. In skinny pants, there was a significant association between a residence area and a styling image. Modern/chic image styling with skinny pants was the most favored one. In cropped jean pants, marital status was significantly associated with styling image created. We realized that we can create different images through a styling.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.