• 디자인학연구
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• 제17권1호
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• pp.127-134
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• 2004

본 연구를 통해 e-business 웹사이트에서 사용자의 입력에 사용되는 어느 정도 표준화된 인터페이스 디자인들을 실험을 통해 비교하고 최적의 사용법을 알아내었다. 풀다운 메뉴, 텍스트 입력 창, 리스트, 라디오 버튼 등의 입력 디자인(도구)들이 실험에 사용되었으며 이들은 호텔 객실의 예약 웹사이트 시뮬레이션을 통해 비교되었다. 실험 결과 사용자의 입력 선택 사양이 4가지 이상인 경우 전문가에겐 텍스트 입력 창이 입력시간을 줄여주고 일반 사용자에게는 풀다운 메뉴가 사용성 측면에서 효율적임을 알 수 있었다. 단지 두 가지의 선택 사양이 존재할 경우엔 만족도, 유연성, 단순성을 고려했을 땐 리스트가 우수하며 사용 편의성 면에선 라디오 버튼이 최적의 인터페이스로 나타났다. 연구 결과를 사용자의 데이터 입력이 필요한 인터렉티브한 웹사이트의 디자인에 적용할 경우 경제적 효율과 사용성을 증대시킬 것이다.

• 한국콘텐츠학회논문지
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• 제6권5호
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• pp.170-177
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• 2006

본 논문은 단체급식소별 다양한 형태에 따라 사업소에서 근무하고 있는 영양사들의 개인특성과 급식소의 식사 제공수가 급식정보시스템의 메뉴관리 운용 효율성에 미치는 영향에 대한 연구이다. 특히, 다양한 단체급식소의 유형에 근무하고 있는 영양사들의 급식정보시스템의 활용정도는 급식소의 운영효율성에 영향을 주고 있으며 급식의 가장 중요한 요인중 하나인 메뉴관리요인 운영의 효율성에 미치는 영향에 대해 실증분석하려고 하였다. 연구결과는 다음 3가지로 정리되었다. 첫째, 급식소 영양사의 근무경력과 급식정보시스템 운영시 메뉴 관리업무요인에는 유의적인 결과가 있는 것으로 해석되었다. 둘째, 급식소별 식사제공(끼니)수의 차이는 급식정보시스템 운영시 메뉴관리요인에 유의적이지 않은 것으로 분석 되었다. 셋째, 급식정보시스템을 운영하는 영양사의 학력은 메뉴관리요인에 유의적인 것으로 해석되었다.

• 한국식생활문화학회지
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• 제14권1호
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• pp.1-15
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• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.906-909
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• 2015

2000년대 초반에 e-러닝 산업이 크게 발전하면서 초 중 고 및 대학교에 이르기까지 전자칠판시스템이 널리 보급되어 스마트 교육 환경이 구축 활용되고 있다. 전자칠판(IWB, Interactive White Board) 시스템은 자체적으로 판서 소프트웨어를 포함하고 있으며, 강사는 이러한 판서 기능을 이용해 전자칠판 상에 필기를 함으로써 교육 효과를 더 높일 수가 있다. 본 논문에서는 사용자의 활용 빈도가 높은 메뉴 버튼들만 화면상에 표출되고, 사용자의 판서 위치에 따라 이들 메뉴 배치가 동적으로 이동하는 판서 소프트웨어의 동적 메뉴 배치 기술에 대해 연구 하였다. 이러한 기술을 적용한 판서 소프트웨어 구현 결과 불필요한 사용자의 이동이나 화면 가림 없이 편리하게 판서 메뉴를 이용할 수 있어 향후 스마트 교육의 발전에 크게 기여할 것으로 기대된다.

• 산업경영시스템학회지
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• 제20권41호
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• pp.203-212
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• 1997

The interface of computer software has to promote human-computer interaction. The one quality of interface to promote HCI should be evaluted with regard to user's information processing. The usability of interface is one of the main components of it's quality, and it is straightforwardly concerned with learnability, especially when users want to use a software at the first stage. In this paper, word processors, wide spreadly used in OA environments is studied in respect to menu structure on the interface. An cognitive menu structure is suggested by user's conceptual network of the main functions of word processor. Two word processors is selected to compare with the cognitive menu structure and to evalute learnabilities by teaming model.

• 대한산업공학회지
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• 제36권1호
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• pp.52-58
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• 2010

The level of competition has reached the limits in cellular phone market and the cellular phone manufacture companies started to focus their solution in user interface. Design issues with controllability led the development and renovation of such products to the use of the touch-screen phone. Depending upon the readability, technical advances, portability and controllability, user satisfaction of touch-screen phones could vary significantly. In this research, the controllability was dealt in regard to various grip postures, in order to improve menu layout which fits for using the thumbs of both hands and a thumbs of single hand. Regression models are found to the suggest the location of buttons on the screen by redesigning the menu layout, it is expected to improve both controllability and satisfaction of the user. This result can be applicable not only to mobile phone design, but also to the design of various hand-held devices using a touch screen.

• 한국식생활문화학회지
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• 제23권1호
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• pp.41-47
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• 2008

Survey on the food intake status and health condition of the elerly over 65 years old living in Damyang Jeonnam was performed and meal menus for the pavillion were developed using local products. Allowance of the elderly less than 100,000 won was 45%. The local products of the area recognized by the elderly were bamboo shoot (30%) > bamboo (22.5%) > bamboo basket (12.5%) > do not know (15%) > green tea (10%) > rice(7.5%) > vegetable. In dental health, 52.5% of them had bad condition but 62.5% did not use denture at all. The most favorate foods were Korean (92.5%) and Chinese and Japanese were favored by 5%, and 2.5%, respectively. In percentage of eat-out and use of instant foods, 42.5% of them answered that eating-out chances were very rare and 62.5% answered that they do not use instant foods at all. Potassium intakes for the male and female elderly were significantly very low with values of 2579.2 mg and 2601 mg, respectively (p < 0.05). Calorie intakes for men were 1678.5 kcal, which was only 84% of RI and 1470.8 kcal for women (92%). Shortages of nutrition including calcium intake and others were very serious and the meal was not nutritionally balanced based upon the study of GMDFO. The menu for the elderly in busy farming season of the area were developed with the use of local products and the information from the study.

• 대한영양사협회학술지
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• 제7권3호
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• pp.227-236
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• 2001

The purpose of this survey was to investigate the status of dietitians' food service management in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. The most important item they consider was nutrition(42.5%), preferences(37.8%), budget(17.0%) in the menu planning. The standardized recipe was used in 92.8% of school dietitians. It turns out that 90% of them survey the price once per month, while twice per month for the cases having much more studnets or having longer career record. 70.8% use the computer program(Lunch) which was developed at Kyungnam, its use increases as longer as they have career record. 'Error occur' 75.7%, 'not knowing how to use' 13.6%, 'familiar with manual work' 7.8%, 'no computer' 2.9%, that's why they don't use the program. Food check up was done 82.5%. Amount of food after lunch was measured 'always' 67.6%, 'often' 30.0%, 'never' 2.4% and 'mostly by eye measure' 59.3%', 'always by scale' 22.7%, 'always by eye measure' 18.8%.

• 한국식생활문화학회지
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• 제20권1호
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• pp.1-14
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• 2005

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest $(3.97{\pm}0.65)$ for food preference, and vegetables ranked lowest for food preference $(2.46{\pm}0.68)$. Food preference in regard to cooking process indicated the highest preference was for fried foods $(3.80{\pm}0.68)$ and the lowest preference was for raw vegetables $(2.61{\pm}1.27)$ and namul $(2.85{\pm}1.13)$. Preference for taste ranked the highest $(4.30{\pm}0.91)$ but preference for looks recorded the lowest $(3.95{\pm}0.89)$. Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p<0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

• 한국컴퓨터정보학회논문지
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• 제19권9호
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• pp.151-160
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• 2014

최근 초고속 인터넷망과 컴퓨터를 보유한 기업들은 대량의 복잡한 정보를 처리하는 경영정보시스템을 이용하여 효율적으로 전사 업무를 처리하고자 한다. 이 과정에서 많은 메뉴(화면)들이 개발되어 사용되고 있다. 본 연구에서는 정보시스템이 다루고 있는 많은 화면들 간의 효율적인 이동이 가능할 수 있도록 사회연결망분석을 이용하여 메뉴 네비게이션을 설계하고자 하였다. 사회연결망분석의 대표적인 지수인 연결중심성, 매개중심성, 인접중심성 값을 이용하여 중요한 화면목록을 도출하여 정보시스템 메뉴로 개발하고, 이의 활용방안에 대해 고찰하였다. 본 연구는 메뉴들 간의 이동을 효율적으로 가능하게 하는 웹 메뉴 설계 디자인 및 관리에 대한 가이드를 제시하여 정보시스템을 전략적으로 운영할 수 있는 방안을 제시하였다.