• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.30-40
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• 2016

This study analyzed the attention concentration tendencies of one(1) subject who showed convergent exploratory acts actively through the gaze-brainwave measurement experiment of cafe space images and our research findings are as follows. First, the areas of interest (AOIs) that the subject gazed visually by paying attention to it and concentrating on it at a cafe space include counter&menu area, sign area, partition area, image wall area, stairs area, and movable furniture area, and built-in furniture area: seven areas in total. Second, conscious gaze frequency appeared the highest in counter&menu area, and conscious gaze appeared more later than in initial times. Third, conscious gaze pattern was divided into the zone that explored various areas dispersely (distributed exploratory zone) and the zone that explored between particular areas concentratedly (intensive exploratory zone). Fourth, as a result of analyzing the brainwave attention concentration, it was found that the attention concentration in prefrontal lobe (Fp1, Fp2) and frontal lobe (F3, F4) rose to a higher level in the zone of 15 to 16 seconds and this time zone was considered to be a zone where gazing at counter&menu area was very active. In addition, the attention concentration appeared higher in the initial zone than in the later zone, among the entire experimental time zones. Finally, as a result of analyzing the changes in activation by brain portion of the SMR wave expressed when maintaining the arousal and attention concentration, it was found that the right prefrontal lobe and the frontal lobe became activated in the time zone when the intensive exploration of "counter&menu area" and "movable furniture${\leftrightarrow}$built-in furniture area" had occurred and the time zone when the intensive exploration of "image wall${\leftrightarrow}$partition area" and "counter&menu${\leftrightarrow}$sign area" had occurred.

• Journal of Korean Library and Information Science Society
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• v.37 no.4
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• pp.463-482
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• 2006

In this study we analyzed contents in terms of contents, menu, and labeling system to support the functions of children's library websites as an access tool to its contents. As a result, the main menu structure consisted of 15 categories that are commonly provided by 31 existing children's websites. Second, first-level categories consisted of total 57 categories under 15 main menu categories. The results showed that the contents in children's website design should consider the goals and function of children's library. Also the study implied that the contents provided by the site should use consistent and standardized menu structure and labels.

• Journal of the Ergonomics Society of Korea
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• v.23 no.4
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• pp.9-21
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• 2004

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

• International Journal of Human Ecology
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• v.13 no.1
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• pp.171-181
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• 2012

The effect of nutritional information on healthier menu choices have been reflected in previous research and nutrition policy efforts. This study further examines the relationship between healthy menu choices and three consumer characteristics - Future Orientation, Regulatory Focus, and Need for Cognition. A $3{\times}3$ experimental design was used with varying food types (burger sandwiches, sub sandwiches, and salad dressing) and the degree of nutritional information (no information, total calories only, and full nutrition information). It was found that having more nutritional information, and individuals with Future Orientation and Promotion Focus were associated with the choice of healthier menus. More specifically, those with high Consideration of Future Consequences and with Promotion Orientation switched their choices to the healthier ones with the provision of nutritional information.

• Journal of Digital Contents Society
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• v.11 no.4
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• pp.445-452
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• 2010

This paper deals with the exploratory study & experimentation for foundation & theoretical base of menu structuring & design improvement of digital media (IPTV, Digital cable TV) service players. Digital media service providers had been offered many cases of menu structure since their service launched. Researcher set a research topic which verification of eye tracking velocity when media user feels with perceived ease of design and the familiarity. Researcher arrives at a conclusion through as stated above experiment that vertical type of menu and horizontal type of menu are differentiated from the contents characteristics. Research conclusions & implications are strong theoretical base with digital media service players when they planning and designing their service structuring.

• Journal of the Ergonomics Society of Korea
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• v.28 no.4
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• pp.147-154
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• 2009

The tactical computer is currently being developed and installed in armored vehicles and tanks for reinforcement. With the tactical computer, Korea Army will be able to grasp the deployment status of our forces, enemy, and obstacles under varying situations. Furthermore, it makes the exchange of command and tactical intelligence possible. Recent studies showed that the task performance is greatly affected by the user interface. The U.S. Army is now conducting user-centered evaluation tests based on C2 (Command & Control) to develop tactical intelligence machinery and tools. This study aims to classify and regroup subordinate menu functions according to the user-centered task performance for the Korea Army's tactical computer. Also, the research suggests an ergonomically sound layout and size of main touch buttons by considering human factors guidelines for button design. To achieve this goal, eight hierarchical subordinate menu functions are initially drawn through clustering analysis and then each group of menu functions was renamed. Based on the suggested menu structure, new location and size of the buttons were tested in terms of response time, number of error, and subjective preference by comparing them to existing ones. The result showed that the best performance was obtained when the number of buttons or functions was eight to conduct tactical missions. Also, the improved button size and location were suggested through the experiment. It was found in addition that the location and size of the buttons had interactions regarding the user's preference.

• The Journal of the Korea institute of electronic communication sciences
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• v.15 no.3
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• pp.573-578
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• 2020

Recently, as competition in the food industry intensifies, restaurants offering unusual foods are increasing. However, the information provided by the menu is limited to the ingredients and prices of the foods, which does not help the guests choose the menu. In order to solve this problem, this paper proposes a food menu guidance system using augmented reality technology. The proposed system combines augmented reality technology and video content to provide information about food on the menu as a video. Therefore, it provides more realistic and vibrant images than the existing menu board provides food information in a simple image format. In addition, the proposed system is expected to be applied to tourist attractions, museums and galleries as a new type of guidance system beyond the limitations of text and image-oriented brochures.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• Archives of design research
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• v.16 no.2
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• pp.395-404
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• 2003

As scenario-based design is expanded to various fields of design, it is introduced to HCI(Human Computer Interaction) in order to figure out user information & tasks. However, scenario based design methods that is focused on collecting scenarios regarding users'needs, is mainly utilized conceptual design stage for system itself. There is a gap between users'need scenarios to interface design of HCI system. In this study, web survey is suggested as scenario based interface design method in order to connect scenario collecting to task specification and to menu structure design of home-network controller. The degree of users'need for specified tasks was verified to various kinds of users through web survey and it decideddepth and order of menu structure. Tasks also was categorized to situation mode and users can make their own menu structure by selecting menu contents or even mode itself, because degrees of need for specified task situation were varied by lifestyle of user group. Finally, it is found that web survey method can be applied to collect and database various scenarios of. various users when a questionnaire is well designed for collection.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.782-790
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• 2016

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.