본 연구에서는 제품 이미지에 대한 선호 반응에 있어서 뇌의 반응 패턴의 특징을 파악하고, 피험자가 동일한 대상에 대하여 직관적으로 평가한 선호도 결과와 비교 분석하였다. 첫 번째 실험은 하나씩 별도로 제시된 제품 이미지에 대하여 느끼는 인상을 파악하기 위하여 뇌파 측정을 통한 쾌적도를 산출하였다. 두 번째 실험은 피험자가 모든 제품 이미지를 일시에 비교하며 선호도를 직접 평가하도록 하였다. 첫 번째 실험을 ‘독립적 인지 반응’이라 하고, 두 번째 실험을 ‘상대적 인지 반응’이라고 할 때 그 반응의 특성은 다음과 같다. ‘독립적 인지 반응’에서는 자신의 경험에 의해서 축적된 정보와의 비교에 의하여 절대 가치로서의 감정 상태 를 표현하게 되며, ‘쾌’ 또는 ‘불쾌’라고 하는 감정이 절대적 가치로서 지속된다. ‘상대적 인지 반응’에서는 이미 지를 인지하는 단계에서 비교되는 다른 이미지 정보와의 상대적인 감정 상태를 표현하게 되며, 이때에는 ‘진정’ 이나 ‘흥분’에 해당하는 감정 상태가 상대적 가치로 작용한다.

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.

본 연구는 남성소비자들의 패션라이프스타일 유형에 따른 넥타이 문양디자인 선호도와 구매 의도를 파악하고자 하는데 그 목적이 있다. 남성소비자들의 패션라이프스타일 유형은 '유행 지향', '보수 전통지향', '과시적 브랜드 지향', '개성 지향', '실용 지향', '패션 무관심' 형으로 분류되었다. 각각의 패션 라이프스타일 요인들을 군집 분석하여 남성소비자들의 패션라이프스타일에 따른 집단을 '개성 추구', '실용 & 브랜드 추구', '보수 전통 & 개성 추구', '유행 추구', '패션 무관심' 집단으로 구분하였다. 남성소비자들의 패션라이프스타일 유형에 따라 넥타이 문양 선호와 구매 의사에는 차이가 있는 것으로 나타났다. '실용 지향'형은 '무지단색', '원', '페이즐리'의 넥타이 문양을 선호하는 경향이 있는 반면, '꽃' 문양은 선호하지 않는 것으로 나타났다. '보수 전통지향', '과시적 브랜드지향', '실용 지향'형은 '줄', '체크'의 넥타이 문양을 선호하는 경향으로 나타났고, '유행 지향', '과시적 브랜드지향', '개성 지향'형은 '무지단색', '꽃', '동물'의 넥타이 문양을 선호하는 것으로 나타났다. '유행 지향'형은 '무지단색', '꽃', '동물'의 넥타이 문양에 대한 구매 의사가 있는 반면, '실용 지향'형은 '원' 문양에 대한 구매 의사가 있는 것으로 나타났다. '실용지향'형은 '원' 문양에 대한 선호 및 구매 의사가 동시에 있었고, '유행 지향'형 역시 '무지단색', '꽃', '동물' 문양에 대한 선호 및 구매 의사가 동시에 있는 것으로 나타났다. 반면, '보수 전통지향' 및 '과시적 브랜드 지향'형이 '줄', '체크' 문양에 대한 선호가 높았으나, 구매 의사는 '페이즐리' 문양에 있는 것으로 조사되어 선호하는 넥타이 문양과 구매하고자 하는 문양 간에 차이를 보였다.

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of 36.3±8.4 year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was 3.08±1.49 out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was 3.72±1.35 out of 5, showing moderate willingness for improvement of Korean rice cake.

The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and 2 test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and 2 test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was 2.82±1.59 out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.