• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.35-52
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• 2023

This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a 'taste-seeking group', an 'economy-seeking group', 'a convenience-seeking group', and a 'health-seeking group'. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The 'health-seeking group' was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the 'health-seeking group' (p<0.01). The 'economy-seeking group' had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the 'health-seeking group' showed the highest satisfaction with a score of 3.76, while the 'convenience-seeking group' ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the 'economy-seeking group', fresh ingredients (16.2%) in the 'convenience-seeking group', and nutritive (17.3%) in the 'health-seeking group', as well as for the convenience of purchase in the overall groups. Taken together, 'taste' and 'convenience' were the most important factors for all groups, while 'nutrition of food' and 'addition of condiments' scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.95-113
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• 2016

This study was undertaken to better understand the utilization practice of mass media, and to suggest the food and nutrition information provided to mass media by researchers on the utilization, satisfaction, and demand of acquired nutrition information. The provision of cooking methods and menu introduction related to the training subjects at the same time as when food nutrition information is discusse by mass media, including TV and internet, would be helpful to enhance the acquisition and utilization rates of the information among the public. It was found that food nutrition information should be activated for general public using objective and professional public institutions or web-pages so as to resolve dissatisfaction levels felt by the public with regard to exaggerated claims. At the same time, it is required to continue to maintain interesting and various information supply highlighting the characteristics of mass media when performing food nutrition information. In addition, it is also necessary for media practitioners concerned to investigate thoroughly and improve any inconvenient factors that the public experiences when they receive the nutrition information through the mass media.

• Journal of the Korea Computer Industry Society
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• v.5 no.9
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• pp.1101-1110
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• 2004

In the first quarter of 2004, there were about 1 billion 348 million mobile phone users worldwide with a penetration rate of only 29%. Korea ranks among the highest in the use of mobile communication, having over 36 million mobile phone subscribers with a mobile phone penetration rate of 75% as of May 2004. Since the introduction of wireless Internet service in May 1999, the number of subscribers rose to 34.5 million with 95.3% of the total mobile phone subscribers using wireless Internet services in May 2004, largely due to continued investments by telecommunication service providers, improvement of mobile handsets (color and digital camera phones) and implementation of policies on mobile number portability. In the Korean wireless Internet market, there are many user complaints since the service providers are competing with each other through TV commercial sales and phone discounts rather than improving their call quality, services and billing systems. therefore there is a growing need to improve the billing systems through means such as the implementation of reasonable payment plans according to consumer use, development of a wireless Internet billing system that can predict the number of users and establishment of pricing standards for controlled data (head, tail, etc...) as well as menu information by testing the texts. multimedia, video and other types of content provided by the three major mobile communication companies. The purpose of this study is to promote wireless Internet services and protect user rights by proposing a reasonable way to improve the billing systems for wireless Internet services after conducting a comparative analysis of file size and billing data of each of the service providers through a verification test on a packet billing system for wireless Internet services.

• Journal of the Korean Society for information Management
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• v.35 no.3
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• pp.287-309
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• 2018

As coming Senior-Shift age, senior users are regarded as one of the importance user groups in the library. This study is to find the usage patterns and needs of libraries and digital libraries by 152 seniors and to compare with young-old age (baby boom generation) and elderly age. As a result, total seniors visited regularly and preferred political & social, religion & philosophy, and history & geography. While the baby boom generation are using the economy & finance, art & culture compared to the older. And the baby boom generation visit for self-development and the older visit for leisure purposes. Secondly, If the search fails, the baby boomers control the results themselves, while the older is more turn to the librarians. It can be described as the need for a librarian exclusively responsible for the senior. Thirdly, senior have difficulties in access and use of search aided tools or functions. Therefore, this study suggested that it is necessary to build an intuitive interface using the help and menu descriptions for senior who have poor access to convenience and define functions.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.63-75
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• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.50-55
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• 2011

This paper describes methodology which enables user in order to play multiplex channel media at realtime to augment a various advertisement effect efficiently. This method implemented from the computer environment where DirectX SDK, DirectShow and MS Visual Studio 2008 etc. are established. This media player have or hide the menu interface for reads the media. The experimental data which are used in the media player is mostly video. We added the area where has the function of Banner Ticker and GIF Animation in the media player in order augmenting an advertisement effect. All medias come to separate with video and audio by Splitter. Then that respectively execute Decoder and Render. Also the media player are possible video mixing using an alpha channel. This paper used VMR-9 of DirectShow for this. The player which sees to use multiplex channel, to remake the various medias simultaneously. Therefore, this player which sees advertisement effect of the form which is various positively in the users, has the advantage which is the possibility to recognize. This paper use tried the media player using experimental data and compare the existing media player and the media player which proposes from functional differences for an advertisement effect.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.147-152
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• 1979

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.

• Korean Journal of Remote Sensing
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• v.14 no.4
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• pp.376-391
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• 1998

Images from satellites will have 1 to 3 meter ground resolution and will be very useful for analyzing current status of earth surface. An image processing system named GeoWatch with more intelligent image processing algorithms has been designed and implemented to support the detailed analysis of the land surface using high-resolution satellite imagery. The GeoWatch is a valuable tool for satellite image processing such as digitizing, geometric correction using ground control points, interactive enhancement, various transforms, arithmetic operations, calculating vegetation indices. It can be used for investigating various facts such as the change detection, land cover classification, capacity estimation of the industrial complex, urban information extraction, etc. using more intelligent analysis method with a variety of visual techniques. The strong points of this system are flexible algorithm-save-method for efficient handling of large size images (e.g. full scenes), automatic menu generation and powerful visual programming environment. Most of the existing image processing systems use general graphic user interfaces. In this paper we adopted visual program language for remotely sensed image processing for its powerful programmability and ease of use. This system is an integrated raster/vector analysis system and equipped with many useful functions such as vector overlay, flight simulation, 3D display, and object modeling techniques, etc. In addition to the modules for image and digital signal processing, the system provides many other utilities such as a toolbox and an interactive image editor. This paper also presents several cases of image analysis methods with AI (Artificial Intelligent) technique and design concept for visual programming environment.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.556-563
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• 2019

This study was conducted to improve the use experience of elderly people in fast food kiosks which are actively utilizing 'un-tact' technology. First, the Kiosk design analysis criteria were discussed through literature research. Then, the UI screens of McDonald's, Lotteria and Burger King, which are currently serving kiosks in Korea, were divided into colors, layouts and buttons. Next, the usability evaluation and survey of the elderly revealed problems with the interface design of the current kiosk. As a result, older people do not recognize buttons without an outline as buttons, and errors occur when layout changes or when viewing is complicated. In addition, horizontal navigation and vertical layout menus were error-free, and the design of buttons was error-free with the same color for the same function. Research shows that the Kiosk UI design is preferred by older people. First, buttons in the form of outline or solid are recommended. Second, vertical binding of buttons combined with images and text is recommended. Third, the screen layout should be consistent with the direction of view flow and manipulation, and should avoid increasing the number of menus and information. Fourth, page navigation is recommended in horizontal form and menu arrangement is vertical form. Finally, buttons that perform the same function are efficient for buttons to use the same color, and for different functions, applying a complementary colors can reduce confusion.