• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.551-552
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• 2021

인공지능 기술의 발달로 현대사회 사람들은 일상생활에 편리함을 제공받고 업무의 효율성과 생산성이 향상되었다. 대한민국 보육교사들은 수많은 업무로 인해 근무시간 대비 휴식시간과 점심시간이 턱없이 부족하다. 본 논문에서는 보육교사가 일일이 아동들의 사진을 분류하는 업무에 편의성을 제공하여 보다 많은 휴식시간을 보장받고 활용할 수 있도록 전이학습을 통한 아동 이미지 자동 분류 시스템에 대해 기술하고자 한다. 이 시스템을 통해 분류된 아동들의 사진을 매년 제작하는 유아 포토북 제작에도 활용할 수 있을 것으로 기대된다.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.1088-1091
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• 2011

최근 대중화된 무선 유비쿼터스 환경으로 출퇴근, 점심시간, 여가 시간 등 자투리 시간을 활용하여 소셜 네트워크, 게임, 동영상 시청, 쇼핑, 학습, 필요한 정보 등 다양한 콘텐츠들을 모바일기기를 이용하여 즐기는 사용자가 급증하고 있다. 본 논문은 모바일 환경에서의 수열 문제 풀이에 대한 학습 효과를 검증하기 위해 여러 종류의 수열 문제들로 구성된 기능성 게임을 아이폰과 안드로이드 기반으로 설계 및 구현하였다. 또한 저장된 수열 게임 이용자의 기록 데이터베이스 내용을 대상으로 사용자들의 분포와 이에 따른 학습 효과를 분석하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.940-944
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• 2006

The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.

• The Journal of the Korea institute of electronic communication sciences
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• v.8 no.3
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• pp.505-515
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• 2013

Schools where adolescents spend most of their time should develop a variety of activity programs to encourage them to participate in more physical activities in physical education time, break time, lunch time, and after-school time. To support the direction, educational policy and students and parents' perception on physical education should be changed, and organized plans should be developed through cooperation with experts of communities.

• Korean Journal of Microbiology
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• v.41 no.3
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• pp.188-194
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• 2005

To assess microbiological indoor air quality in schools, concentrations of viable airborne microorganisms were monitored at classrooms and corridors of 3 middle or high schools in Ulsan. Airborne microorganisms were sampled at various situations during a semester (class-hour, lunchtime, after school) and during a vacation with an impaction-type air sampler. During the semester, the number of bacteria was the highest at lunchtime in corridor with an average of $1,111\;MPN/m^{3}$ and lowest at class-hour in corridor with an average of $132\;MPN/m^{3}$. During the vacation, the bacterial concentrations at classrooms and corridors were only $5{\%}$ and $27{\%}$ of the values during class-hours of the semester, respectively. Among the colonies tested, $60{\%}$ were identified as relatively harmless Micrococcus species and $12{\%}$ were Staphylococcus species. During the semester, the average values of fungal concentrations at each situation ranged from 105 to $213\;MPN/m^{3}$, and the values during the vacation were $32\;MPN/m^{3}$ at classrooms and $83\;MPN/m^{3}$ in corridors. Fungal genera such as Cladosporium, Penicillium, and Aspergillus were identified from the colonies. The obtained data can be considered as a step to set a guideline for bioaerosols in indoor environment of schools.

• The Journal of the Convergence on Culture Technology
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• v.8 no.5
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• pp.597-602
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• 2022

In construction sites, many accidents occur without supervisors during night work, early work, and lunchtime work outside of regular working hours. The purpose of this study is to measure the safety level of workers and to provide basic data for preventing accidents during vulnerable times by analyzing the opinions of expert groups on working conditions. Working conditions were divided into four areas: basic conditions, physical environment, social environment, and physiological factors. After examining the correlation between the priority considerations determined by Analytic Hierarchy Process (AHP) and the safety level of workers investigated in advance, management plans for each factor was derived.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.404-413
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• 2013

This study was conducted to assess the dietary habits and behaviors of college students in the Northern Gyeonggi-do Region(Republic of Korea). To accomplish this, a survey was conducted to investigate the preference, intake frequency and menus of breakfast, lunch, dinner and snacks by male and female students. Most male and female students had irregular breakfasts with the main reasons for skipping a meal 'not enough time' (47.3, 45.5%) and 'irritating' (19.0, 21.9%), respectively. The principal breakfast menu for both was 'rice and side dishes'. The lunch time for male and female students was regular, and the lunch cost made up most of their spending money. The snack time of male and female students was mostly 'between lunch and dinner'. The snack menus of male and female students were 'cookies' (25.8, 19.0%), 'drinks' (18.0, 14.4%), and 'breads' (16.9, 13.2%), respectively. For male students, the reasons of snack intake were 'hunger' (46.1%), 'boredom' (15.7%), and 'habitual' (9.0%). For female students, the reasons were 'hunger' (28.2%), 'habitual' (22.4%), 'boredom' (15.5%). Half of the college students had regular delivery foods for reasons of 'hygiene', 'taste', and 'nutrition' in the order and in consideration of being the elderly. The facility foodservice was also used half of the college students for the reasons of being 'economic' (30.9, 22.6%), and 'liberated from preparing meals' (21.4, 23.8%), respectively. Both male and female students were found to have less knowledge of the facility foodservice in the elderly. Based on these results, greater efforts should be made to provide meaningful information regarding the dietary habits and behaviors of college students, especially, when elderly.

• Journal of Nutrition and Health
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• v.55 no.5
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• pp.587-600
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• 2022

Purpose: This study was performed to analyze customer needs for the operation of unmanned food stores on a university campus. Methods: A total of 329 responses were collected from customers who had purchased food at the stores. Statistical analyses were conducted using the SPSS program for frequency analysis, χ2-test, t-test, one-way analysis of variance, and Duncan's multiple range test. Results: On average, the overall satisfaction score for lunch and the eating location was 3.91 out of 5 points. Overall satisfaction was significantly higher for home cooking, and lower for eating at convenience stores (p < 0.001), and the score for eating with family was significantly higher than for eating alone or with friends (p < 0.001). On average, the intention to use an unmanned store received a score of 3.98 out of 5 points, while 'home cooking (3.76)' was significantly lower than other eating locations and eating at 'convenience stores (4.38)' was significantly higher than other eating locations (p < 0.05). The desired time of use for unmanned food stores was 'lunch (54.1%)', 'dinner (46.2%)', and 'afternoon snack (41.9%)', and the desired foods were 'doshirak (62.0%)', 'sandwich (56.2%)', 'fruit cup (54.4%)', 'salad (51.7%)', and 'kimbap (50.5%)'. There were significantly more opinions that single-person households would use unmanned food stores for dinner more than family households (p < 0.05), and significantly more willingness to purchase fruit cup (p < 0.05). The average prices (Korean won) that the subjects were willing to pay for the purchase of food were 4,991 for doshirak, 3,403 for salad, 2,745 for fruit cup, 2,609 for sandwich, and 2,235 for kimbap. Conclusion: For the successful operation of the unmanned food stores on the university campus, the store manager should grasp the customer's needs in real-time and establish an effective marketing strategy.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.01a
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• pp.289-290
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• 2022

본 논문에서는 약을 제 시간에 복용할 수 있도록 도와주는 스마트 약통 서비스를 개발한 결과를 보인다. 라즈베리파이, 자석감지센서, LED, AI스피커와 외부서버를 결합한 구조로 개발하였으며, 사용자는 약을 복용하였는지에 따라 AI스피커를 통해서 약 복용 여부를 물어볼 수 있고 LED를 통해서 아침, 점심, 저녁의 시간에 따라 복용해야 하는 약을 표시해 줄 수 있도록 하였다.

• Journal of Korea Game Society
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• v.14 no.6
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• pp.79-88
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• 2014

In this research, we investigated how interactive digital serious games could be used in traditional, offline, school classrooms. We asked four teachers from four different schools to use a job training serious game in their traditional job training curriculum and the teachers used the game in anyway they intended. As a result, the two main ways to integrate gaming into traditional curriculum were gaming within the curriculum and gaming outside the curriculum, although both methods were used to support the main curriculum. When the game was used outside the curriculum, teachers almost always had the students play the game during the computer lab class. Students also played games voluntarily during recess and at home. The factors that affected how the game was used were teacher, student, and location and accessibility of the computer.