• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.35-52
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• 2023

This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a 'taste-seeking group', an 'economy-seeking group', 'a convenience-seeking group', and a 'health-seeking group'. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The 'health-seeking group' was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the 'health-seeking group' (p<0.01). The 'economy-seeking group' had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the 'health-seeking group' showed the highest satisfaction with a score of 3.76, while the 'convenience-seeking group' ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the 'economy-seeking group', fresh ingredients (16.2%) in the 'convenience-seeking group', and nutritive (17.3%) in the 'health-seeking group', as well as for the convenience of purchase in the overall groups. Taken together, 'taste' and 'convenience' were the most important factors for all groups, while 'nutrition of food' and 'addition of condiments' scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.38-49
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• 2010

This study investigates quality improvement of pork-rib that is sold as a popular menu item in a family restaurant. It attempts to search the relation between pork-rib sauce and pork-rib through the sensory evaluation, physicochemistry properties and physical properties of pork-rib sauce. As a result, sensory preference of pork-rib and its sauce in TGIF restaurants was highest. The color of the pork-rib sauce was darker, and high salinity and low sweetness were preferred. As for viscosity, concentrations which are not thick were preferred. Also, sauce offered with pork-rib was closely related to pork-rib, so pork-rib menu in a family restaurant would be much preferred if the kinds of sauce become diversified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.300-308
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• 2014

The purpose of this study was to investigate the night eating habits of middle schoolers. A total of 705 middle school students residing in Gyeonggi were surveyed about their dietary habits related to night eating. Among the total subjects, 59.9% (n=422) had night eating more than once a week and were classified into a night eating group (NEG). The main reason for night eating was hunger (79.1% of NEG) and the highest proportion of night eating was related to food purchased by family (39.3% of NEG). Most of the NEG had night eating in their home with family members, and the time with highest frequency of night eating was between 10 p.m. and 11 p.m.. About 33% of the NEG went to bed within an hour after night eating and 69.2% of the NEG did not report any change after night eating. The most common factors considered when choosing a night eating menu, in order of frequency, were taste, hygiene, and amount. The favorite items on the night eating menu were frozen desserts, fresh fruits, chicken, fruit juice, Ramen, pizza, and Jajangmyeon. The most frequent menu choices were fresh fruits, frozen desserts, Ramen, chicken, yogurt, and fruit juice. The NEG had higher scores for picky eating (P<0.01), overeating (P<0.01), salty eating (P<0.01), and irregular meal times (P<0.001) compared to the non-NEG. Consequently, the NEG had more dietary problems than the non-NEG and their night eating behaviors were related to family habits. Night eating was mainly dominated by a diet of carbohydrates and fats, and the intake frequency and preference for foods with low nutritional value were high; thus, a practical and systematical nutrition education is required. Seasonal and comparative studies on night eating status according to various times and amounts of night eating are also required.

• Food Science and Industry
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• v.50 no.4
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• pp.82-91
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• 2017

The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.70-70
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• 2003

본 연구에서는 대학급식소의 성공적인 운영과 소비자들의 만족도를 향상시키기 위하여 서울지역의 5개 대학교에 재학중인 남녀 대학생 500명을 대상으로 대학급식소의 음식에 대한 중요도와 수행도, 서비스에 대한 기대도와 인식도를 5점척도로 측정하였다. 음식의 품질에 대한 중요도는 ‘음식의 맛’이 4.39로 가장 높았고 ‘가격’(4.21), ‘음식의 간’(4.17), ‘메뉴의 다양성’(4.14), ‘음식의 온도’(3.96), ‘음식의 양’(3.81), ‘음식의 외관’(3.61)순으로 나타났다. (중략)

• The Optical Journal
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• s.122
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• pp.56-57
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• 2009

국내 디지털카메라의 대중화와 함께 '1인 1카메라' 시대에 살고 있다. 최근에는 일반인들도 부담 없이 DSLR(디지털일안반사식 카메라)를 구입할 만큼 사진에 대한 관심은 높아져만 간다. 그러나 콤팩트 디카에 비해 DSLR카메라는 각종 메뉴화면과 조작버튼이 다양하여 처음 사용자들에겐 여간 부담이 아닐 수 없다. 이럴 때 디지털 카메라 제조사 브랜드들이 마련한 교육 프로그램에 관심을 가져보면 어떨까. 자신이 부유한 카메라 기종에 보다 특화된 촬영법을 배우고 싶다면 해당회사에서 운영하는 포토스쿨을 이용해 보자. 무료 혹은 실비로 전문 강좌를 들을 수 있는 장점이 있다.

• 한국HCI학회:학술대회논문집
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• 2008.02a
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• pp.559-563
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• 2008

The purpose of this paper is to introduce a multimodal interface for mobile phones and to verify its feasibility. The multimodal interface integrates multiple input devices together including speech, keypad and motion. It can enhance the late and time for speech recognition, and shorten the menu depth.

• Proceedings of the Korean Information Science Society Conference
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• 2002.04b
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• pp.700-702
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• 2002

학습지도안은 교사와 학습자의 학습활동을 효과적으로 진행하기 위한 조직적이고 구체적인 수업 진행 계획을 의미한다 이러한 학습지도안을 위한 시스템으로 학교현장에 보급된 '교무업무지원 시스템'의 '교수-학습' 메뉴와 웹을 통한HTML 형식과 파일 형식의 학습지도안 공유가 이루어지기도 한다. 그러나 교무업무지원 시스템은 데이터의 형태를 다양하게 할 수 없으며 공유를 할 수 없는 단점이 있다. 또한 HTML 형식과 파일을 공유하는 방법은 다른 형태의 문서로 재사용하기 어렵고 유연성이 떨어진다는 단점이 있다. 본 연구에서는 데이터와 프리젠테이션을 분리함으로써 데이터의 재사용을 높이고 하나의 데이터 소스를 이용하여 다양한 프리젠테이션을 가진 수 있는 XML을 이용한 웹기반의 학습지도안 활용 시스템을 제안한다. 이로써 XML을 이용한 학습지도안 문서의 한 번의 입력 작업으로 데이터의 변통 없이 XML의 적용만으로도, 교사와 학생의 요구에 맞는 여러 형태의 학습 자료로 활용할 수 있도록 만든다

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2017.11a
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• pp.8-10
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• 2017

지상파 UHD 방송은 시청자에게 기존 HD 방송화면보다 4배 더 선명한 영상 서비스를 제공하며, 광대역 통신망과 결합한 홈포탈(Home Portal) 서비스를 통해서 다양한 부가서비스를 지상파 방송과 함께 제공할 수 있다. 본 논문에서는 지상파 UHD TV 방송과 연계된 360도 가상현실(VR; Virtual Reality) 부가서비스 시스템과 이를 효과적으로 시청하기 위한 사용자환경을 제안한다. 방송의 ESG(Electronic Service Guide)를 통해 시청자는 VR 부가서비스임을 확인하고 스마트 단말기 또는 HMD(Head Mount Display) 등을 이용하여 마치 현장에 있는 듯한 체험을 즐길 수 있다. 제안한 부가서비스는 앱 형태로 스마트 단말기에 설치하여 실행하며 지상파 UHD TV의 ESG 정보로부터 프로그램 편성과 VR 지원여부를 확인한다. 이를 통해, 실시간 방송 뿐 아니라 VOD 형태로 제공되는 다양한 비디오 및 오디오 콘텐츠를 극장에서 보는 것과 같은 빅스크린 모드, 360도 VR 모드, 오디오 청취모드 등 다양한 시청환경에서 감상할 수 있다. 제안한 사용자 환경은 게임엔진을 기반으로 개발되어 가상의 시청 공간에서 장소를 이동하며 영상, 음향 등 미디어 콘텐츠를 감상할 수 있다. 전용컨트롤러를 이용하면 다양한 인터액티브 콘텐츠를 효과적으로 운용하여 감상할 수 있으며, 일반적으로 통용되는 VR 기기 제어 모드도 지원하여 HMD나 일반 스마트 단말기 어느 것을 이용해서도 용이하게 사용자 메뉴를 선택할 수 있다. 제안된 시스템의 시제품은 IBC 2017 및 평창 ICT 체험관을 통해 발표되었다.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.463-474
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• 2014

Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.