• Journal of the Korea Society of Computer and Information
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• v.6 no.2
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• pp.157-162
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• 2001

Internet shopping mall is done commercial trade in particular web sites, and zoomed with an important means of trade for the next generation. When users visit shopping mall, the best objective is determined to users by of offering satisfaction and pleasant experience. Therefore. this paper was selected a menu list as an evaluation factor to emphasize a usage convenience of internet shopping mall, and executed a performance and a subjective satisfaction evaluations on a screen design and a structure design. The results of all the performance and the subjective evaluations for the screen design were shown the shortest search times on left type of the main-menu and vertical type of the medium-menu. In the structure design, it was shown that users were the highest satisfaction in type that search product and shopping cart procedure were firstly processed, and the procedure of a shopping membership and paying a bill were secondly processed at the same screen with regard to a comprehensibility and convenience of purchase procedure. It was shown that the user prefered the shopping mall web site to analogy with the real purchase procedure

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.349-364
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• 2024

Purpose: This study used the Analytic Hierarchy Process to evaluate the relative importance of the factors that school nutrition teachers and dietitians consider during menu planning for school foodservices across various educational levels. Methods: An online survey was conducted from December 2023 to January 2024. The hierarchical structure for school foodservice menu management was developed through content analysis, consisting of five high-level categories and 3-4 low-level factors. Questionnaires were distributed to 395 nutrition teachers and dietitians from kindergarten, elementary, middle, and high schools nationwide. One hundred and sixty-six responses were received, resulting in a 42.0% return rate. These responses were analyzed using Microsoft Excel and SPSS Statistics. Results: The most commonly referenced sources for school foodservice menu planning were 'menus obtained from websites' (19.4%). The most significant challenge encountered was 'incorporating students' preferences' (18.6%). In the hierarchy of categories considered for school foodservice menu management, 'employees and facilities' ranked highest (0.2347), followed by 'preference' (0.2312), 'nutrition balance' (0.2027), 'cooking process' (0.1726), and 'food materials' (0.1588). Within each category, the top-ranked factors were 'employees' cooking skills' (0.3759), 'students' preferences' (0.4310), 'dietary reference intakes' (0.4968), 'foodservice hygiene' (0.4374), and 'food costs' (0.4213). The study also compared the relative importance of factors according to the educational levels, and the top-ranked factors were the same across all educational levels. In particular, 'students' preferences', 'dietary reference intake', and 'food costs' aligned with the top three challenges in school foodservice menu planning. Conclusion: Enhancing working conditions for school foodservice employees and developing menu planning methods that accommodate students' preferences are necessary. These findings will provide foundational data for future school foodservice menu management strategies.

• Journal of the Korea Society of Computer and Information
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• v.15 no.7
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• pp.49-55
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• 2010

The analysis of menu preference by different users is one of the important issues in mobile interface design. Current mobile phones do not provide any functionalities to customize the user interface based on use history after they are released by manufacturers or mobile carriers. Though a number of functions are loaded into mobile devices, all the menus are uniformly presented to users regardless of menu preference, and it becomes a reason to decrease the usability of mobile interface. To improve this limitation, this paper suggests how to apply 3D visualization methods to mobile interface, depending on menu use history. In addition, for performance evaluation, 3D mobile interface system was implemented using 3D visualization methods such as depth, transparency, and animation. Finally, experiments for performance evaluation were performed in order to measure and compare menu search times.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.114-120
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• 2008

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.763-768
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• 2009

사용자 중심의 인터페이스를 설계하기 위해서는 작업 환경에 따른 사용자의 작업 특성 및 이와 관련된 인지 과정에 대한 분석이 선행되어야 한다. 하지만 손가락을 직접 사용하는 새로운 작업 환경인 터치스크린을 적용하는 다수의 기기들은 바뀐 작업 환경에 대한 고려 없이 마우스나 키보드 등의 입력 방식에서의 메뉴 구조를 그대로 따르고 있어 사용자에게 불필요한 움직임 및 인지적 과정을 야기시켜 사용성의 저하를 가져오고 있다. 이에 본 연구에서는 터치스크린에서의 한 손가락 작업 환경의 물리적 특성 및 이에 따른 사용자들의 보다 단순한 인지 과정을 고려한 동적인 메뉴 구조를 제안하였다. 그 결과 사용자들은 동적인 메뉴구조에서 보다 빠른 작업 수행 경향을 보였으며, 인지적 과정에 있어서도 그 시간이 적게 소요되는 경향을 보였다. 본 연구 결과, 터치스크린 환경에서의 작업 특성 및 인지 과정을 고려한 동적인 메뉴 구조는 정적인 메뉴 구조보다 일반적인 사용자 중심의 메뉴 기반 인터페이스를 설계하는데 유용하게 쓰일 것으로 보인다.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• Journal of Distribution Science
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• v.16 no.3
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• pp.13-21
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• 2018

Purpose - This study examined the effect of the importance of selective attribute of HMR(Home Meal Replacement) on customers' satisfaction and repurchase intention which is rapidly increasing with the changes of demographic, social and cultural trends as well as the influence of on and offline shopping channel moderating role. Research design, data, and methodology - Based on the research of previous studies, it assumed the selection attributes of HMR products were price, convenience, menu, freshness. With 231 surveyed questionnaires, this study was conducted by AMOS 21.0 and the SEM(structural equation model) was used as statistical method for examining the hypotheses in this study. Results - The analysis showed that price, convenience, and freshness had a significant effect on satisfaction, whereas menu did not affect satisfaction and the effect of satisfaction on repurchase intention was statistically significant. However, the results were different depending on the on and offline shopping channel for customers to buy HMR products. Price, menu and freshness are affected by online shopping, meanwhile convenience is more influenced by offline. Conclusions - This study analyzed the effect of selection attribute of HMR products on the satisfaction, repurchase intention, and the influence of each shopping channel, and provided practical implications.

• Genomics & Informatics
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• v.6 no.2
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• pp.64-67
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• 2008

The Korean Rice Ds-tagging lines Database (KRDD) is designed to provide information about Ac/Ds insertion lines and activation tagging lines using japonica rice. This database has provided information on 18,158 Ds lines, which includes the ID, description, photo image, sequence information, and gene characteristics. The KRDD is visualized using a web-based graphical view, and anonymous users can query and browse the data using the search function. It has four major menus of web pages: (i) a Blast Search menu of a mutant line; Blast from rice Ds-tagging mutant lines; (ii) a primer design tool to identify genotypes of Ds insertion lines; (iii) a Phenotype menu for Ds lines, searching by identification name and phenotype characteristics; and (iv) a Management menu for Ds lines.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.359-366
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• 2008

This study has two section, one is design and development of website, the other is evaluation of website quality. The website was designed to have three web contents, Nutrition education for women's health, Food information for women, and Menus for women's health. In nutrition education for women's health, women were divided by healthy women, pregnant and nursing women, and patients. In Food information for women, I offer food information for the purpose of inducing women to have food intake for healthy lives. In Menus for women's health, 299 menus were selected by preference evaluation and menu evaluation. The website was developed through this study. The main menu consists of 3 web contents of nutrition education for women's health, food information for women, menus for women's health and this site also contain Q & A. In the quality valuation process by a group of experts, all respondents highly esteemed the quality of the website used inthis study reward grading in higher than 3 points (in general).

• Proceedings of the KSR Conference
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• 2008.06a
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• pp.1531-1535
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• 2008

The Tester of Autonomous station control system is a system which can test the main function of Autonomous station control system through the data field. The purpose of this paper is to meet the system requirements and design a main function, menu and user interface using Use-case. The main function is a time-deadline test, a schedule broadcast test, a route control test and a version-up test, etc. The design of Autonomous station control system tester plays a primary role of the important document for the upcoming future system development of the tester.