• Proceedings of the KSRS Conference
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• 2004.10a
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• pp.668-670
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• 2004

Taipei Water Management Office (TWMO) is one of the eleven district offices in Water Resource Agency. Water management is the top priority to be pursued both on daily management and long-term management at TWMO. There are five departments to perform a wide range of tasks in addition to water management. All management prescriptions are simply to provide sustainable clean water for about four millions population in Taipei. TWMO has gone through 16 years experience of development and implementation of GIS in water management. The objectives of this paper are to provide the major ingredients of successful and operational GIS for water management. The five departments at TWMO have performed tasks such as city planning, construction management, forest management, land use enforcement, soil and water conservation, water quality monitoring and protection, garbage collection, and sewage disposal management. Data base creation was one of the major jobs to be done. Update of data base has to be done on a daily basis. Computers, its peripheral, and software are essential for GIS developed at TWMO. Know-how and technical skill on computers and GIS for every technician are contributing significantly such that GIS can be implemented on most of jobs performed at TWMO. Implementations of GIS have been pursued by application modules on a task-oriented basis. Application modules are simple, easy to use, and menu driven with only Chinese. Web-based and mobile GIS are the new components that make water management at TWMO stay on the right course. To solve problems encountered in water management by GIS at TWMO can be easily and user-friendly may be the most important experience.

• Journal of the Korea Society of Computer and Information
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• v.16 no.12
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• pp.197-204
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• 2011

In this paper, There is a study of a smartphone-based App for e-learning when the process control of manufacturing. First, That is obtained the control limit lines after inputted by the measured data and able to look up the assignable causes and then can display those causes. A User of this App can access the record about assignable causes using the record menu and can use with an e-Learning tool. Because that were provided in the form of a control process theory and bulletin announcements. Helped to exchange information. In addition, the user's guide how to use this App. The result of this process control is provided by charts. The alarm message to the alertsymbol, depending on the level of color clearly was designed to UI which displays the results. After the questionnaire responses with respect to satisfaction of Utilization and satisfaction of the learning experience. The Utilization' satisfaction results Appeared that 82% of the participants were satisfied. And The learning's satisfaction results Appeared that 90% of the participants were satisfied.

• Journal of The Korean Association of Information Education
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• v.7 no.3
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• pp.285-298
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• 2003

According to the operation guide book concerning the educations of Information Communication, Art for Primary and Middle school issued by Ministry of Education, Korea, 2001, it revealed many things as to an Spread Sheet's paradigm, that is, as to an useful program in Science, Practical course, Moral, Physical education and Society. However it can be said that the existing Spread Sheet is more or less unconvenience to use for pupils. Because most of pupils generally feel constrained to the functional formula and also when a complicated menu of Spread Sheet would be made the most of it. Moreover, from a certain point of view, it is somewhat too difficult to use the program as they feel intuitionally taking a look at it. This very thesis in order to support a part of probability and statistics for pupils were observed sincerely.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Journal of Bio-Environment Control
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• v.3 no.1
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• pp.28-35
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• 1994

An expert system, Watermelon Disease Expert System (WDES), was developed in this study using HCLIPS which allows input and output in Korean. WDES could diagnose 8 diseases and 1 physiological disorder frequently occurring on watermelons grown in greenhouses. The knowledge base of WDES consisted of 35 ‘IF -THEN ’rules and the forward chaining was used to make inferences. Help menu providing information on the nature of questions in text and image forms was included for users to answer questions without difficulty. Watermelon growers and researchers have validated the system and proved possibility of its practical use. In order to facilitate the practical use of WDES by watermelon growers, the knowledge base of WDES needs to be improved by including more detailed information on various diseases and disorders and restructuring rule bases.

• Journal of Digital Convergence
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• v.16 no.11
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• pp.465-470
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• 2018

This study investigated how layouts can be arranged to improve the user experience in response to changes in the size of responsive webs in a multi - device environment. The layout elements of the responsive web are largely divided into a header, a main concept image, a main content, a sub-content, and a footer. As the screen becomes smaller, the use of drawers and the menu of the scrolling menus rather than the vertical menus will help improve the user experience. The main concept image should be consistent and not lose readability through the use of system fonts. The main content and the sub content should be prevented from being long in the vertical scroll, and the card UI, the table list and the grid list could be alternatively presented for this purpose. Another problem with vertical scrolling is that the placement of user-selectable menus, such as more or new content corrections, is helpful in improving the user experience.

• Journal of the Korean Dietetic Association
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• v.29 no.3
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• pp.140-156
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• 2023

Children are very sensitive to exposure to heavy metals such as mercury which can accumulate in the body. Exposure to even low concentrations of such metals is reported to be very harmful to health. An evaluation of the mercury content of meals in public elementary schools could provide information which could be used to reduce this level. Two public elementary schools were selected from 16 cities and provinces. The meals provided were analyzed in the third week of spring, summer, fall, and winter. The average mercury allowance per meal was calculated using the provisional tolerable weekly intake (PTWI) established by the government. The number of instances of excess content observed was compared by region based on the mercury allowance per meal, and the frequency of use of mercury-containing marine products that cause the excessive levels was identified. The results of analyzing a total of 575 menus revealed that the use of marine and processed marine products with a high mercury content was more in the coastal areas. The mercury content in school meals was also higher in coastal areas than in inland areas. Conversely, in inland areas, the frequency of intake of marine products and marine products with a high mercury content was low, and the amount of mercury intake in school meals was also correspondingly low. In conclusion, this study intended to provide information that could be used to make school meal menus safer. This data can be used to replace school meal menus with high mercury content in coastal areas with menus with low mercury content.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.20 no.4
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• pp.51-65
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• 2009

This study attempted to investigate users' information needs in an educational research library, which delivers web-based digital reference services to library users, by analyzing reference questions asked by remote users. A total of 242 questions from two electronic bulletin boards was examined in terms of 6 types of questions asked and 23 subareas of education. The study found that 56.1% of reference questions on the library bulletin board were pure reference questions in curriculum, textbooks and teaching & instruction. Suggestions for effective use of digital reference services were made: easy access to menu services, use of web forms, development of digital reference systems providing search functions and response functions.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.