• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.180-190
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• 2011

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

• 전자공학회논문지 IE
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• v.46 no.2
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• pp.22-32
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• 2009

In this article, the protection system on wireless mobile communication circumstance for the information providers and the users is recommended. Because of its usefulness and convenience, the users of the wireless mobile communication are growing explosively. However, the function of protecting data systems is not secured enough so, personal information may disclose to the outside, regardless of one's intention. Therefore, the contents protection system, which can provide information to the user or hide it depending on user's identity, is suggested. If so, the providers and the users can trust each other for interchanging information, also the users may safely use contents menu whatever they want by doing simple certification process.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.222-232
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• 2016

Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were '50-100 mL' (n=66, 12.7%) for elementary school and '100-150 mL' for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.25 no.2
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• pp.165-187
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• 2014

This study aimed to analyze users' behaviors to use mobile services of academic libraries by indirectly observing users' experiences based on their diaries. Ultimately, this study intended to contribute to the development of mobile services in academic libraries by helping academic libraries understand users and their needs of mobile services. For this, diary method was conducted with 20 students at two academic libraries. These participants should report detailed process and thoughts immediately after using mobile library services at least once a day during a week. Totally 137 diaries were collected. And then this study conducted a content analysis to figure out what information needs they had, whether or not the needs were solved, what menu they selected, and what steps and gaps they got. In addition, on the basis of the findings, this study suggested further steps for improving mobile services at academic libraries.

• Management & Information Systems Review
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• v.31 no.3
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• pp.75-95
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• 2012

The purpose of this study is to examine the effect of electronic trade's web site usability on the user satisfaction and customer royalty. In order to accomplish the purpose of this study, a research model was established and obtained the results as follows, First, navigation, information structure characteristic, communication has statistically significant effect on user satisfaction. It means users think more important the convenience, approachableness than web site design, visually menu to the information. Also, it represent communication with user is important factor to use web site. Second, user satisfaction has significant influence on customer royalty. This result signifies the user satisfaction of e-trade site is enhanced by support for convenience, reliability, smoothly communication and eventually affect thr revisiting intention of web site

• Journal of the Korean Dietetic Association
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• v.23 no.3
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• pp.285-299
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• 2017

This study was conducted to compare the perception and fast food usage patterns of adults classified by age in Busan. The survey was conducted from April 15 to June 15, 2017 by questionnaires and the data were analyzed using SPSS 24.0 Overall, 74.1%, 58.1%, 40.7%, 20.3%, 29.7% and 17.9% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s, respectively, consumed fast foods more than once a week. Additionally, 66.0%, 52.5%, 25.7%, 16.0%, 22.9% and 11.7% of individuals in their 20s, 30s, 40s, 50s, 60s, and 70s, respectively, preferred fast foods. There was a significant difference in the basis for choosing menu among the groups, with 'preference' and 'price' being most important to those in their 20s and 30s, on the other hand 'preference' and 'companion' being most important to members of other age groups. As their age increased, individuals spent less money on fast food. Overall, 81.5%, 59.9%, 50.0%, 40.1%, 46.3%, and 28.4% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s thought that fast food was a suitable substitute for a meal. Age affected the substitutability of fast food for a meal (P<0.001). Additionally, the ratio of individuals in their 20s and 30s that skipped breakfast was higher than in other age groups. In addition, age showed a significant positive correlation with obesity and dietary attitude, whereas it showed a negative correlation with nutrition knowledge, use frequency, perception degree and preference. Nutrition knowledge and dietary attitude showed no relationship with preference. These results imply that a nutrition education program should be developed and conducted to induce subjects to manage their dietary habit and develop healthier dietary patterns.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.3D
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• pp.441-450
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• 2011

Recent construction projects consist of large and complex facilities, which project management information system (PMIS) is used for managing construction cost and schedule. The ministry of land, transport and maritime affairs (MLTM) is using a continuous acquisition and life-cycle support (CALS) system for managing the public construction projects. This study attempts to survey some problems of the CALS system in practical application, and then suggests the new functions to improve practical application of the CALS system. All functions in each menu were analyzed in the practical application aspect. All projects ordered from MLTM should use the CALS system as a PMIS, but the practical application is limited in partial functions and special working group. And the utilization of system is focused on simple tasks and report process. One of main reason is that the system is using numerical data rather than graphical data. This study suggests new functions and a visualized management method that can improve the practical applicability using a 4D object in each current functions.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.823-835
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• 2010

The research aimed to measure the efficiency of using multi stores in a foodservice company using by DEA (data envelopment analysis) which is a new management science technique. The study also attempted to identify relevant variables affecting DEA efficiency in order to suggest methods for improving efficiency. The data were collected from 148 contract foodservice operations, which were operated in similar fashion in October 2009. The DEA efficiency was calculated as an output-oriented BCC Model. Sales, and CSI (customer satisfaction index) were used as output variables whereas food cost, labor cost, and management expense were used as input variables to calculate the DEA efficiency. Operation process variables of the unit consisted of the were consist of ratio of regular employee, ratio of housekeeper, meal counts, meal price, food cost per meal, contract period, number of menu items, forecasting accuracy, order accuracy, inventory turnover, use of processed food, deviation of food cost, number of new menus, and number of events. According to the BCC score and profitability, units were classified into four groups: High efficiency-high profitability (HEHP), High efficiency-low profitability (HELP), Low efficiency-high profitability (LEHP), and Low efficiency-low profitability (LELP). The HEHP group contained 54 units, which mostly contracted management fee type and had a high meal price. The units were also very large and, served three meals. Twenty of the units were operated with high labor cost: most of these were factories and hospitals. The LEHP group contained 20 units, that were mainly office stores of large scale and medium price. Fifty-four LELP group had a low meal price. A high performance group must have high efficiency, profitability, and satisfaction. The BCC score was over 0.969, the meal price was over 4,116 won, the food cost was over 2,077 won, and meal counts per month were over 10,212 meals.

• Journal of Biomedical Engineering Research
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• v.15 no.3
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• pp.333-340
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• 1994

Laboratory information system (LIS) is a key tool to manage laboratory data in clinical pathology. Our department has developed an information system for routine hematology using down-sized computer system. We have used an IBM 486 compatible PC with 16 MB main memory, 210 MB hard disk drive, 9 RS-232C port and 24 pin dot printer The operating system and database management system were SCO UNIX and SCO foxbase, respectively. For program development, we used Xbase language provided by SCO foxbase. The C language was used for interface purpose. To make the system use friendly, pull-down menu was used. The system connected to our hospital information system via application program interface (API), so the information related to patient and request details is automatically transmitted to our computer. Our system interfaced with two complete blood count analyzers (Sysmex WE-8000 and Coulter STKS) for unidirectional data transmission from analyzer to computer. The authors suggests that this system based on down-sized computer could provide a progressive approach to total LIS based on local area network, and the implemented system could serve as a model for other hospital's LIS for routine hematology.