본 연구는 데이터 리터러시 수업에 적용된 데이터 가치의 유형을 체계화하고, 실제 수업 사례에서 각 가치가 드 러나는 양상과 가치 간 구조적 관계를 규명하고자 하였다. 국내외 학술 데이터베이스를 체계적으로 검색하여 P RISMA 권고안에 준거한 단계적 스크리닝을 통해 26편의 문헌을 선정하고, 귀납적 코딩 및 전문가 협의를 거쳐 정보적, 교육적, 과학적, 예측적, 경제적, 사회적, 윤리적, 의사결정 지원, 협력적, 혁신적, 통합적 가치의 11개 데이터 가치 유형을 도출 하고 조작적으로 정의하였다. 확정된 가치 체계를 초·중·고 학생 대상 데이터 리터러시 수업 사례 39편에 적용하여 분 석한 결과, 과학적 가치와 윤리적 가치가 약 90%에서 출현하여 핵심 축을 이루었다. 사회적, 의사결정 지원, 통합적 가 치는 수업에서 다루는 가치의 수가 많아질수록 동반 비율이 높아졌지만, 예측적, 경제적, 협력적 가치는 선택적으로 나 타났다. 가치 쌍 네트워크 분석 결과, 과학적-윤리적 가치의 결합이 가장 강하게 나타났고, 사회적 가치는 의사결정 지원 및 통합적 가치와 함께 출현하는 경향을 보였다. 본 연구는 데이터 가치의 유형과 구조를 제시한 점에 의의가 있으 며, 데이터 기반 교육 정책 수립과 교육 현장의 데이터 활용 활성화를 위한 기초 자료로 활용될 수 있을 것으로 기대 한다.

2022년 우리나라의 합계출산율이 0.78명으로 역대 최저를 기록했다. 그러나, 한 국의 최저 출생률 상황에서도 유아용품 시장은 성장하고 있는 특이한 양상을 보이고 있다. 좋은 제품을 원하는 부모의 소비 욕구와 경제적 합리성을 고려한 양육자의 소비 특성은 유아 용품 시장의 양면성을 나타내는 것이다. 그러나 이에 대한 연구는 미비하기에, 본 연구는 유아 용품 소비자의 양면적 특성을 분석하여 소비가치가 태도와 구매 의도에 미치는 영향을 살펴 보고자 하였다. 특히 유아용품 브랜드 유형을 중저가와 프리미엄으로 분류하고 이에 따른 소비 가치와 소비자 행동 간의 상관관계를 조사하여 시장에 유용한 시사점을 도출하고자 하였다. 본 연구에서는 프리미엄 유아용품 브랜드와 중저가 유아용품 브랜드의 양면적 소비자에게 미치는 영향을 탐색하였고, 주요 결과는 다음과 같다. 첫째, 유아용품의 소비가치는 일반적으로 태도에 긍정적인 영향을 미쳤다. 둘째, 사회적 가치는 유아용품의 소비가치 중에서 통계적으로 유의미한 영향을 미치지 않았으나, 프리미엄 유아용품에서는 사회적 가치가 태도에 긍정적인 영향을 미치지만, 중저가 유아용품에서는 부정적인 영향을 미친것으로 나타났다. 셋째, 중저가 유아용품은 기능적 가치의 중요성이 높았다. 넷째, 프리미엄 유아용품과 중저가 유아용품 간의 제품 구매를 통한 감정적 만족도에는 큰 차이가 없었다. 다섯째, 유아용품 구매 시 대다수의 소비자가 이성적 가치와 감정적 가치를 복합적으로 고려하는 양면적 소비자로 나타났다. 실무 적으로는 프리미엄 유아용품과 중저가 유아용품의 차이에 대한 이해를 통해, 사회적 가치에 대한 브랜드 전략의 중요성과 중저가 유아용품에서는 기능성 강조가 효과적일 것임을 강조 하였다. 본 연구를 통해 유아용품 시장의 동향과 소비자 행동에 대한 깊은 이해를 제공하여 기업 들이 효과적인 전략 수립에 기여할 것으로 기대할 수 있다.

Introduction In recent times, mass customization strategy has been actively adapted even in the food service industry, which provides services wherein consumers select the main ingredients of the food they order according to their preference. In this study, we examine the effect of mass customization strategies perceived by consumers in the food service industry. We also includes the external and internal environmental factors stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Evidence shows that consumers’ perceived value is high for mass customization in food consumption service compared to food service for a fixed menu. The findings further suggest that this effects of mass customization on consumer perception is moderated by social influence (group vs. individual) and food type (utilitarian vs. hedonic). Theoretical Development Recent research in the field of mass customization has demonstrated that the advantage of designing consumer’s own products is in increasing consumer's perceived benefits while engaging in the customization of tangible products. These studies have shown that the mass customization provides consumers with a utilitarian value due to the purchase of optimized products that meet their individual needs and various values that are embedded in the customization process, such as hedonic value, self-expressive value, and creative achievement (Merle, Chandon, Roux, & Alizon, 2010; Yoo & Park, 2016), and that this value recognition leads to positive attitudes and behavioral responses such as high willingness to pay (Franke, Keinz, & Steger, 2009; Schreier, 2006), purchase intent, and loyalty (Yoo & Park, 2016). However, whereas research on mass customization focusing on tangible products has been actively conducted, research in the field of intangible services, is still lacking in two respects. First, there has been very little discussion of the effectiveness of mass customization strategies in the food service industry. Specifically, based on the stimuli-organism-response (S-O-R) framework, which states that environmental stimuli (S) lead to the formation of a customer perception (O) that induces consumers’ behavioral responses (R) (Mehrabian & Russell, 1974), existing research focused on the relationship of customer’s behavioral response to mass-customized food service (S-R relationship) (Kuo & Cranage, 2010; Wolf and Zhang, 2016), failing to embrace S-O relationship that focuses on how mass customization differs from a standard system in terms of how consumers perceive value. Considering that mass customization services can be regarded as a form of customer engagement strategy (Chathoth et al., 2014; Chathoth et al., 2016), it can be assumed that mass customization in services can induce positive consumer perception. Second, little research has yet examined situational factors that affect consumer response in purchasing mass customization of products/service. Considering that service environments play a significant role in service delivery by strengthening customer perceptions and retention (Baker, Parasuraman, Grewal, & Voss, 2002; Sherman, Mathur, & Smith, 1997), it is necessary to identify the internal and external environmental factors that limit or enhance consumers’ perceived value of the mass customization for effective implementation of the mass customization strategy. The aim of the present research is to empirically examine the effects of mass customization on consumer responses. It is hypothesized that consumers’ perceived value might be high for mass customization in food consumption service (compared to food service for a fixed menu) (H1), which is consistent with previous literature on consumer responses to mass customization in tangible. Furthermore, the current research further includes various environmental stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Based on the assumption that (a) people's choice of consumption is affected by the expectations of how others evaluate their decisions (Ariely & Levav, 2000; Calder & Burnkrant, 1977) and that (b) consumers are more concerned about social norms and therefore make similar choices to blend in resulting in uniformity at the group level (Tice, Butler, Muraven, & Stillwell, 1995), it is expected that consumers sometimes feel compelled to refrain from choosing favorites because of how they expect to be perceived by others, hindering consumer’s benefits of mass customization. In addition, there are two food types based on the goal of consuming food: utilitarian food and hedonic food (craving for sweetness, e.g., desserts) (Wansink, Ittersum, & Painter, 2004; 2005). In pursuing the hedonic goal, the consumer tendency to engage in various behaviors is strengthened by the desire to express one’s personality to others (Ariely & Levav, 2000; Ratner & Kahn, 2002). Accordingly, in the present research, we explore the perceived value of mass customization moderated by social influence (H2), and food type (H3). In this model, social influence (group vs. individual), which is the factor outside the scope of customizing process, is regarded as an external variable and food types (utilitarian vs. hedonic), divided according to the purpose of food consumption, as an internal variable. Method We used a 2 (customization: low vs. high) × 2 (social influence: individual vs. group) between subject experiment conducted on the subjects regarding two types of food service: utilitarian food (main course) and hedonic food (dessert). We assigned 208 participants randomly to one of four conditions. Participants were asked to imagine they were visiting the high customized restaurant with their colleague together (vs. alone) that provide high customized service (vs. low customized service) and saw a menu for a food item. Modified from Kuo and Cranage (2010) study, two level of customized menu scenarios were used in this study. In the high customization scenario, participants are told that they were in a restaurant where they were offered to customize their dishes with choices of ingredients. In the low customization condition, participants were told that they were in a restaurant where they ordered among fixed menu items. Based on pretest result, we used pasta, which is entrée for the utilitarian food, and use ice-flake, which is dessert for the hedonic food. After reading the scenario, participants provide their perceived value of mass customization ratings of the service process. Results and Conclusion First, an analysis of variance (ANOVA) revealed a significant effect of mass customization demonstrating that on perceived value, participants who read mass customization service condition had a higher perceived value on their food than participants in the fixed menu condition (H1). Second, in order to examine whether social influence (H2) and food type (H3) moderate the effect of mass customizatino on consumer perceptions, a moderated moderation model was performed a bootstrapping procedure with 5000 samples using the PROCESS model 3 (Hayes, 2016). The result revealed a significant three-way interaction effect among level of customization (high vs. Low), social influence (group vs. individual), and food types (utilitarian vs. hedonic). As the level of customization increases, the overall perceived value increases; however, it is confirmed that, when making decisions about food in a group situation, there are restrictions on perceiving the value that the consumer can customize and feel as compared to the individual situation. Finally, impact of social influence on the perceived value of customization is moderated by food type (hedonic vs. utilitarian). In other words, in hedonic food consumption situation, the modeartion effect of social influence on the perceived value of customization is weakened. Consumers are more likely to appreciate the process and consider it more palatable when they use mass customization service in restaurant. However, when people are conscious of the presence of others, the act of selecting food ingredients according to one’s own preference is restricted. Therefore, even if customized food is ordered in the presence of the group, its perceived value will be as lower than that of a fixed menu. In addition, when people use mass customization service in hedonic food consumption situations, regardless of group influence, they perceive that the value of customized menu is higher than that of the fixed menu. We expect that the study findings and framework will provide practical and theoretical implications such as the development of theories on food service situations, as well as aid restaurants in establishing marketing strategies. In addition, identifying internal and external environmental factors that limit consumers’ perceived value of mass customization will enable restaurants to find a suitable menu composition method to enhance and maintain customers’ perceived value and build a promotional strategy accordingly.

본 연구는 가축의 기호성을 향상시키기 위하여 개발된 삼차망, 무망 등 망이 퇴화된 청보리 품종(계통)의 수확시기별 생산성과 사료가치를 검토하여 청보리 생산, 이용 및 육종에 유용한 정보를 얻고자 일반망인 영양보리, 삼차망인 유연보리, 유호보리, 익산449호, 익산456호, 무망인 익산448호 등 6품종(계통)을 공시하고, 각 품종별로 출수 후 20일부터 5일 간격으로 5회에 걸쳐 수확하여 생산성 및 사료가치를 분석한 결과는 다음과 같다. 출수기는 삼차망

본 시험은 2002년 9월부터 2004년 12월까지 충남대학교 농업생명과학대학 내 부속 초지시험포장에서 수행하였다. 공시초종은 청예웅 호밀(Koolgrazer)과 헤어리베치(Common)를 공시하여 주구로 호밀 단파, 호밀 80%+헤어리베치 20% 혼파, 호밀 60%+헤어리베치 40%혼파 및 헤어리베치 단파 등의 4 파종유형과 세구로 수잉기, 출수기, 개화기 및 유숙기 등의 4 수확시기를 두어 분할구배치법 3반복으로 시험하였으며, 얻어진 결과는 다음과

This study was conducted to investigate the effects of the pasture types and the leveling methods of winding slope land for seedbed on the runoff, soil loss, botanical composition, dry matter yield of forage and economical value at the Experimental Field

This study was conducted to investigate the mixed seeding of 5 forage barley varieties (youngyang, yuyeon, dami, wooho, soman) with 1 malting barley variety (hopum). Yield of the mixed seeding was compared with each single seeding and variety combinations. Yield of mixed seeding combination was higher than each single seeding. In mixed seeding of ‘Youngyang’ and ‘Hopum’ (50% and 50% ratio), ‘Yuyeon’ and ‘Hopum’ (70% and 30% ratio), ‘Dami’ and ‘Hopum’ (50% and 50% ratio), ‘Wooho’ and ‘Hopum’ (50% and 50% ratio) were higher yield of dry weight than yield of other mixed ratios. Most of all, mixed seeding of ‘Dami’ and ‘Hopum’ were high yield mixed seeding (ratios of 50% each other). In generally, the yields of barley mixed seeding with malting barley ‘Hopum’ were high production. The forage quality of mixed seeding combination was higher than any each single seeding. ‘Youyeon’ 50% and ‘Hopum’ 50% ratio was more higher