This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were 137.98±6.79cm 32.69±6.09kg, in the 4th grade, 144.11±6.91cm, 36.88±7.60kg in the 5th grade and 151.52±7.47cm, 42.68±8.06kg in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p〈0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

문명의 발전과 산업화된 경제 구조, 인구의 밀집 현상이 두드러진 도시는 무분별한 개발로 인해 녹지 환경이 턱없이 부족하고 대기의 질은 나 날이 악화되고 있다. 더구나 지구 온난화로 인한 전반적인 자연환경의 변화로 인해 대륙의 사막화는 점점 가속도를 내고 있으며 이웃한 중국의 산업화 과정에서 발생되는 미세먼지는 어떠한 안전장치도 없이 국내로 무차별적으로 유입되고 있다. 대기의 오염으로 외부 공기로 환기를 시 키는 것이 더 이상 안전할 수가 없고 사람들이 실내공간에 머무르는 시간이 많아짐에 따라 식물을 매개체로 하는 복지원예사가 다양한 프로그 램에 도입한 식물의 공기정화능력을 알리고 이를 적극적으로 현장에 반영해보고자 실내식물의 선호도와 인식조사를 20~60대 성인 100인을 대상으로 NASA(National Aeronautics and Space Administration)가 선정한 실내 공기 정화식물 50종의 사진을 제시하여 조사하였다 가정 내 가장 많이 보유하고 있는 식물은 상위는 산세베리아>인도고무나무>헤데라>행운목>스파티필>쉐프렐라홍콩야자>아레카 야자> 관음죽>벤자민 고무나무 순이었고, 향후 구입 의사가 높은 식물은 행운목>산세베리아>인도고무나무>아레카 야자>안스리움>벤자민 고 무나무>관음죽> 대나무 야자-세이브리지>알로에베라>스파트필름 이었다. 실내식물을 구입할 때 우선적으로 고려하는 사항으로는 유해 물질 제거능력>재배 관리의 용이성> 미관상의 아름다움이나 향> 가격 이었다. 실내 식물이 미치는 영향은 정신건강 3.18점(5점만점), 실 내환경 3.25(5점만점)으로 정신건강보다는 실내환경에 영향을 미치는 것으로 조사되었다. 이러한 조사 결과를 바탕으로 복지 원예사가 프로그램을 개발하고 진행할 때 식물 선택에 있어 식물이 가진 환경 정화기능과 인간의 심신 에 끼치는 영향에 대한 이해를 잘 전달될 수 있도록 프로그램을 개발하여야 할 것이다. 녹색식물을 쉽게 접할 수 있게 되어 정서적인 안정감 과 편안함을 회복함은 물론이고 보다 개선된 환경을 고루 누릴 수 있기를 기대한다. 현대를 사는 우리가 당면한 대기오염 문제와 피폐한 정 신을 복원하기 위해서 이제 실내식물은 선택이 아니라 필수가 되어야 할 것을 제언하는 바이다.

This study analyzed the questionnaire of 279 participants which counted 26 cases out of total 305 participants. It is organized to find out the influence of indoor-plants for green interior of psychological effect, general awareness and the color or shape of indoor-plants in dining/living area to the preference of consumers and emotional image. 74.6% of participants had the experience of purchasing the indoor-plants for green interior. As the result of general awareness of green interior, the most important factor when the green interior was organized was the shape of plants and the most selected possible amount of investment to the installation was less than 100,000 won which is not high enough. As the result of investigation on participant’s awareness of effect of indoor-plant, 99.3% of participants which was the highest portion answered ‘Indoor-plants improve the psychological stability’ from the selection of five kinds of indoor-plant’s effects. More than 50% of participants showed high interests to the green interior in dining/living area as they selected ‘Preferred’. Decoration of cut-flower and eruption are preferred as the design of dining area. The preference order of 5 types of colors for green interior was white> green> pink> yellow> red and showed significant difference. As the result of investigation on color sensitivity of green-interior area with Standard Deviation method, white and green stimulus group highly shows the emotion of “Clam” and “Comfortable”. In addition, red and pink stimulus group feels hard the emotion, “Fancy”. Cut flower decoration was highly preferred when living area is decorated with 76.6%. Also, there was significant difference in the shapes of green interior in living area with the order of horizontal> round>vertical. According to the result of study on emotional difference with green interior of living area with Standard Deviation, horizontal way has “Calm”, “Comfortable” while vertical provides “Heavy” and “Strong”. This study tries to provide the useful and positive possibility of design direction and improvement of consumption of indoor green-interior by understanding of psychological effect and awareness of indoor-plan.