• 동아시아식생활학회지
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• 제16권6호
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• pp.787-794
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• 2006

The purpose of this study was to investigate the interests in food and nutrition information of internet users, and find the major problems associated with the use of internet information. Of 660 internet users, including 152 professionals, 127 white-collars, 130 college students, and 29 others, 66.4% had accessed the internet to obtain information. Of the subjects, 71% had used the internet to obtain nutrition information, 91.3% of which answered that they would keep using the internet for this purpose. The area of greatest interest and need of the professional users, in relation to nutrition information from the internet, was 'recipe and menu' (p<0.001). Whereas, the white-collars were most interested in nutrition information for 'diet for weight control' and 'diet'(p<0.001). Students were most interested in nutrition information related to 'diet' and 'diet for weight control'(p<0.001). Due to the variety of interests and applications of different users, there is a need to develop specialized nutrition information sites for internet users to easily obtain reliable and valuable information.

• 한국인터넷방송통신학회논문지
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• 제11권2호
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• pp.89-94
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• 2011

오늘날 정보통신 기술의 지속적인 발전에 따라 다양한 커뮤니케이션 기기의 사용이 증가하고 있으며 그에 따라 제공되는 기능 및 서비스의 양이 증대되고 있다. 그러나 대부분의 커뮤니케이션 기기들은 정보 획득 및 서비스 사용을 위해 계층적인 메뉴구조, 순차적 검색의 비효율적인 탐색구조만을 제공하고 있기 때문에 효율적인 정보의 획득을 위한 연구가 필요한 시점이다. 본 연구에서는 정보기기의 접근성 및 활용성을 향상시키기 위해 버스 정보안내 단말기(BIT)를 대상으로 지능형 사용자 인터페이스의 일환이라 할 수 있는 적응형 사용자 인터페이스를 설계하고 적용한다. 본 연구에서 적용하는 AUI는 불특정 다수를 위한 AUI로 이용자들의 과거사용 기록을 토대로 결정된다. 본 연구의 결과는 BIT의 사용 측면에서 접근성 및 활용성을 향상시킴으로 대중교통 이용 발전에 조그마한 한 축을 담당할 것으로 기대된다.

• 대한인간공학회지
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• 제36권1호
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• pp.37-52
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• 2017

Objective: The present study developed a user-centered 3D virtual liver surgery planning (VLSP) system called Dr. Liver to provide preoperative information for safe and rational surgery. Background: Preoperative 3D VLSP is needed for patients' safety in liver surgery. Existing systems either do not provide functions specialized for liver surgery planning or do not provide functions for cross-check of the accuracy of analysis results. Method: Use scenarios of Dr. Liver were developed through literature review, benchmarking, and interviews with surgeons. User interfaces of Dr. Liver with various user-friendly features (e.g., context-sensitive hotkey menu and 3D view navigation box) was designed. Novel image processing algorithms (e.g., hybrid semi-automatic algorithm for liver extraction and customized region growing algorithm for vessel extraction) were developed for accurate and efficient liver surgery planning. Usability problems of a preliminary version of Dr. Liver were identified by surgeons and system developers and then design changes were made to resolve the identified usability problems. Results: A usability testing showed that the revised version of Dr. Liver achieved a high level of satisfaction ($6.1{\pm}0.8$ out of 7) and an acceptable time efficiency ($26.7{\pm}0.9 min$) in liver surgery planning. Conclusion: Involvement of usability testing in system development process from the beginning is useful to identify potential usability problems to improve for shortening system development period and cost. Application: The development and evaluation process of Dr. Liver in this study can be referred in designing a user-centered system.

• 한국식품조리과학회지
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• 제32권5호
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

• 정보교육학회논문지
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• 제17권2호
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• pp.225-232
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• 2013

현재 학교현장에서는 스마트 교육이 실시되고 있는데, 다양한 스마트기기에서 실행되는 교과 수업과 관련된 콘텐츠가 부족하며 이를 위해 지속적인 교사 연수와 학습자의 앱 개발 교육이 필요하다. 그러므로 본 논문은 초등 6학년을 대상으로 스마트기기 뿐 아니라 PC에서도 실행가능하고 파워포인트와 유사한 사용자 환경인 스토리라인 저작도구를 활용하여 초등 과학 6학년 1학기의 내용을 중심으로 게임형 웹앱 형태의 콘텐츠 제작 교육 프로그램을 개발 및 적용하였다. 교육후 저작도구 사용의 편리성, 학습 콘텐츠 제작 활동 만족도, 지속적인 사용여부 등을 조사한 결과. 영어 메뉴의 어려움에도 불구하고 스마트 교육용 콘텐츠 제작 활동에 흥미를 가졌으며 지속적인 앱 개발 교육 및 활동에 참여하기를 원했다.

• 한국의상디자인학회지
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• 제18권1호
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• pp.191-203
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• 2016

The 3D virtual fitting system is a new and very efficient system replacing real fitting in apparel industry and on-line shopping. It is a win-win system for both of consumer and manufacturer which not only reduces design and production time but also resolves consumer's complaints by checking the wearing image beforehand. It is a must-have item in the future. The purpose of this study is to analyze sizing menu, terms, and current status and to figure out problems of avatar sizing programs which substitute human bodies in virtual fitting. We chose three existing outstanding programs in domestic and global market, compared and analyzed the program, manual, and terms that are used in avatar sizing, and investigated the strengths, weaknesses, problems of options and terms and finally suggested an alternative terms. The revealed problems are as follows: each program supports various avatars ranging from male to female, from child to adult, and from oriental style to western style. The image of the avatar could be changed through the options for hair style, shoes and accessories. But we found out some problems. The avatar body types are far from actual human body types, avatar sizing menus and item terms are different from program to program, and terms not yet standardized. Cooperative efforts of industry and academy on standardization of sizing menus and terms should be emphasized for the virtual fitting system to be widely used like the other computer graphic programs or word editors.

• 한국식품조리과학회지
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• 제29권4호
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• 대한예방한의학회지
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• 제18권2호
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• 대한토목학회논문집
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• 제12권4호
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• pp.157-165
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• 1992

데오돌라이트를 이용한 정밀측량시스템인 IMS가 개발되어 기계구조물의 정밀측량에 사용되고 있다. CMM(Coordinate Measuring Machine)과 같은 종래의 기계적 정밀측정장비에 비하여 측량대상물의 크기와 모양에 거의 제한이 없으며, 대상물이 설치되어 있는 현장에서 측량을 실시할 수 있다는 장점이 있으며, 또한 자료의 실시간 표현이 가능하여 대상물에 대한 관측과 위치수정을 동시에 수행할 수 있다는 장점도 가지고 있다. 본 논문에서는 IMS의 구성과 기능에 관한 고찰과 더불어, 새로이 개발된 소프트웨어의 수학적 모델이 제시되었는데, 그 모델은 해석사진측량에서의 광속조정법을 IMS의 특수성에 맞게 변형한 형태이다. 관측에서의 단계별 진행방법이 설명되었고, 그 배경 및 해석사진측량 기법과의 차이에 대하여 논의되었다. 데오돌라이트 외부표정요소와 대상물 공간좌표의 초기치를 더욱 근사(近似)하게 계산할 수 있는 새로운 IMS Calibration의 방법도 제시되었다. 대상물 관측전에 광속조정접을 적용하여 데오돌라이트 외부표정요소와 대상물 공간좌표의 초기치를 산출하도록 하였으며, 측량작업이 완료된 후 광속조정법을 이용하여 결과치를 재보정할 수 있게 하였다.

• 디자인학연구
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• 제18권1호
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• pp.215-222
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• 2005

지식과 정보가 중심이 되고 있는 현재에 인터넷을 이용한 정보획득은 매우 중요한 일이라고 할 수 있다. 고령화가 진행이 되고 있는 우리나라에서 노인들이 보다 쉽고 편하게 인터넷을 이용할 수 있다면 정보를 공유, 이용하여 노년 이후에 새로운 사회 참여의 가능성과 함께 자아 개발, 여가 선용의 기회를 가질 수 있다. 본 연구에서는 현황조사와 문헌연구를 통하여 노인을 대상으로 실험을 실시할 프로토타입을 개발하여 노인들을 대상으로 실험을 하고 심층면접을 통하여 쇼핑페이지에 있어서 노인 계층을 위한 웹 인터페이스디자인의 가이드라인을 제시하였다. 노인 계층의 인터넷 사용 활성화를 위해서는 보다 커다란 시각적 요소의 사용과 단순화된 정보의 구조, 쉬운 마우스의 조작에 의한 네비게이션이 요구된다고 할 수 있다. 인터넷 사용인구의 증가와 함께 높은 연령층의 사용자도 증가하는 현 추세에서 노인들을 위한 웹 인터페이스디자인의 가이드라인이 적용이 된다면 노인 계층의 사용자는 보다 편의성이 강화된 웹사이트에서 쉽게 정보를 획득할 수 있을 것이다.