• Smart Structures and Systems
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• 제24권5호
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• pp.641-648
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• 2019

The authors investigate the feasibility of applying a vision-based displacement-measurement technique in the characterization of a SMA damper recently introduced in the literature. The experimental campaign tests a steel frame on a uni-axial shaking table driven by sinusoidal signals in the frequency range from 1Hz to 5Hz. Three different cameras are used to collect the images, namely an industrial camera and two commercial smartphones. The achieved results are compared. The camera showing the better performance is then used to test the same frame after its base isolation. U-shaped, shape-memory-alloy (SMA) elements are installed as dampers at the isolation level. The accelerations of the shaking table and those of the frame basement are measured by accelerometers. A system of markers is glued on these system components, as well as along the U-shaped elements serving as dampers. The different phases of the test are discussed, in the attempt to obtain as much possible information on the behavior of the SMA elements. Several tests were carried out until the thinner U-shaped element went to failure.

• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 동아시아식생활학회지
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• 제15권2호
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2008년도 하계종합학술대회
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• pp.349-350
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• 2008

Average throughput estimation of EV-DO forward link is implemented on the basis of the serving coverage area per sector instead of time consuming and complicated Monte Carlo simulation. For the implementation of this analysis function in cell planning tool, $CellTREK^{(R)}$, developed by KT, both SNR vs. DRC mapping table and receiver sensitivity are suggested as the satisfying criteria to be satisfied above each threshold level simultaneously.

• 대한임베디드공학회논문지
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• 제14권2호
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• pp.71-78
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• 2019

As the capacity of SSDs rapidly increases, the amount of DRAM to keep a mapping table size in SSDs becomes very huge. To address a Demand-based FTL (DFTL) scheme that caches part of mapping entries in DRAM is considered to be a feasible alternative. However, owing to its unpredictable behaviors, DFTL fails to provide consistent I/O response times. In this paper, we a) analyze a root cause that results in fluctuation on read latency and b) propose a new demand-based FTL scheme that ensures guaranteed read response time with low write amplification. By preventing mapping evictions while serving reads, the proposed technique guarantees every host read requests to be done in 2 NAND read operations. Moreover, only with 25% of a cache ratio, the proposed scheme improves random write performance and random mixed performance by 1.65x and 1.15x, respectively, over the traditional DFTL.

• Journal of Nutrition and Health
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• 제40권1호
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• pp.89-96
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• 2007

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing $\chi^2-test$ using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette'(68.0%), 'health promotion with balanced diet'(22.0%), 'owing to extending school time'(6.0%) and 'demand of parents'(2.0%). Preschooler eat lunch at class (84.9%) and meal serving size was decided by teacher (79.2%). Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different (almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2-6 years (20.4 g) and less than 2 years (17.1 g) (p < 0.01). Spinach portion size was significantly different by teacher's working experience (p < 0.01). Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their experience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.

• 대한영양사협회학술지
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• 제13권2호
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• pp.138-156
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• 2007

The purposes of this study were to a) measure the service quality attributes of foodservice type such as school foodservice, hospital foodservice and business & industry(B&I) foodservice, managed by contract management company(CMC), b) compare with service quality attributes by CMC scale, c) analyze overall customer satisfaction(CS) by the foodservice type and the CMC scale, and d) identify the effect of service quality attributes on an overall CS by the foodservice type and the CMC scale. The questionnaires were handed out to 6,620 customers of 207 school, 38 hospital, and 86 B&I foodservices in 108 CMCs. The statistical data analysis was completed using SPSS Win(ver 12.0) for descriptive analysis, t-test, reliability analysis, and multiple linear regression analysis. From an analysis on service quality attributes, 'proper arrangement of table and chair at hall distribution(3.53)', 'operation of nutrition education(3.50)' were highly perceived to student, 'correctable serving(4.08)', 'serve at fixed distribution time(4.08)', 'kindness of serving employee(4.04)' were highly perceived to patient, 'employee's kindness(3.84)' were highly perceived to customer of B&I. In comparison of service quality attributes by CMC scale, most scores of large enterprise(LE) were significantly higher than small and medium sized enterprise(SME) in school foodservice, hospital foodservice and B&I foodservice. Overall CS levels were 3.53 out of a maximum 5 on B&I, 3.46 on school, and 3.44 on hospital and were evaluated differently CS score by CMC scale. Finally, regression results for the effects of service quality attributes on overall CS by each of foodservice type were identified significantly different service quality attributes by foodservice type such as school, hospital, B&I(p<.001) and by CMC scale. For considering the goal of enterprise on profit-making through CS and the needs of customer on CS at moment of truth(MOT), the findings should be applied to the CMC and the foodservice industry.

• 한국식생활문화학회지
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• 제23권1호
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• pp.33-40
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• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• 지식경영연구
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• 제24권4호
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• pp.131-152
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• 2023

스마트관광 도시의 핵심 분야 중 하나인, 스마트 모빌리티는 개인형 교통수단인 공유 자전거, 공유 킥보드를 비롯해 공유 자동차 서비스, 스마트교통 인프라 등 ICT 기술을 기반으로 진보된 모든 수단과 서비스를 포함하며, 기존 교통수단의 한계를 극복하고 사람과 물자의 이동을 개선한다. 관광객에게는 관광지 간 이동 시 저렴하고 이용하기 쉬운 교통수단으로 활용될 뿐만 아니라, 관광 경험 그 자체가 되어 여행의 질을 향상시키는 역할도 한다. 이 연구는 스마트 모빌리티의 관광적 측면을 포함한 '스마트관광 모빌리티'를 '정보통신기술을 기반으로 뛰어난 연결성을 갖추고, 공익성을 가지고 있으며, 스마트관광 도시에서 거주민과 관광객 모두가 교통수단으로 사용함과 동시에 관광 경험 그 자체가 될 수 있는 모빌리티'로 정의하였다. 그리고 관련 산업의 범위를 전문가 델파이 조사를 기반으로 규명하고, 스마트관광도시에서 어떤 경제적 파급효과를 낳는지 파악하고자 했다. 구체적으로, RAS 기법과 입지계수법을 활용하여 산업연관표를 업데이트하고, 스마트관광 모빌리티에 대한 투자 증대가 서울시의 전 산업에 미치는 영향을 살펴보았다. 그 결과, 2022년 한 해 동안 예정된 서울시의 스마트관광 모빌리티에 대한 약 28억 원 규모의 투자로 인해 전 산업에 걸쳐 약 41억 4천만 원 이상의 생산유발효과가 창출될 것으로 추정되었으며, 이로 인해 약 16억 6천만 원의 소득유발효과, 약 36억 1천만 원의 부가가치유발효과, 그리고 약 54명을 위한 일자리가 창출될 것으로 예상되었다. 이러한 결과를 통해 스마트관광 모빌리티가 첨단기술과 관광·운송 서비스의 단순한 결합이 아니며, 도시 내·외부의 다양한 산업과 이해관계를 연계하는 생태계적 관점에서 발전해야함을 강조한다.