• The Journal of the Korea Contents Association
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• v.9 no.1
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• pp.23-29
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• 2009

This paper presents a capacity estimation of a storage system accumulating all data sensed during the lifetime of an individual human being. The calculation assumes modern data compression and data collection schemes based on wearable or implanted devices under ubiquitous environment. More than 76% of the storage area is found to be used for video data storage of common TV image quality. The remaining storage area is for data from other sensing organs including audio, taste, olfactory and tactual systems in addition to indexing information. Total storage area of around 600 tera bytes is needed to cover 100 years of human life including his fetal period.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.19-30
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• 2007

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.05a
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• pp.346-348
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• 2022

Media Contents Recommendation Web Service (service name 'mobodra') is a web service that analyzes media types and genre tastes for each user and recommends content accordingly. Users select some of the works randomly provided on the web when signing up for membership and analyze their tastes based on this. Based on this analysis, preferred content for each user is recommended. In this paper, we implement a content recommendation algorithm through item-based collaborative filtering. When the user's activity data or preference is re-examined, the above process is executed again to update the user's taste.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.37-46
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• 1991

The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisers by addressing nutrition and health. Nine franchisers (3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisers but nutrition and variety of menu were being considered least. Hamburger chain franchisers showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44,1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%, 45.7% of snack selected by consumers had more calories than needed for a meal.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.254-254
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• 2017

This study evaluated the grain quality of local brand rice from 6 major rice exporting countries which are anticipated to export their rice to Korea. Recently, with the end of the postponement of rice import tariffs in 2014, Korea is in a very easy environment to import foreign rice. Therefore, the quality evaluation of local brand rice in those countries is needed to secure the quality competitiveness of Korean rice, also to protect the rice industry in Korea. We provided total 38 local brand rice from USA(7), China(16), Australia(4), Thailand(3), Vietnam(5) and India(3), and 2 imported brand rice through MMA from USA and China to find out the status of the grain quality for each country. For the quality evaluation, we analyzed the physicochemical properties, milling and palatability-related characteristics. The amylose content on country average ranged from 24.4(India)~16.2%(Thailand). The protein content was 6.66% by overall average, and was higher in order of India(7.86), Australia(6.80), Vietnam(6.61), Thailand(6.59), China(6.28), USA(5.82). In Toyo glossiness value, it ranged from 75.7~45.2, and the figures in USA and China were the highest level. The head rice ratio ranged from 95.2~72.4%, and the figures in Thailand, USA and China were distinctly high. When we analyze the palatability of boiled brand rice with Chucheongbyeo as check variety by expert panelists, several rice brands from USA and China showed equal or better scores in shape, smell, taste, stickiness, texture and overall score, although most rice brands showed a tendency to decrease significantly in the taste characteristics compared with Chucheongbyeo. From the above results, it can be seen that the grain quality of USA and China rice is very competitive when imported into Korea. The results will provide basic information for the quality control of foreign rice which will be imported into Korea in the near future, also for the quality information which could be applied on the development of high-quality Korean rice varieties. Continuous monitoring about the foreign brand rice is advisable to improve the quality competitiveness of Korean rice.

• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.389-397
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• 2019

As the usage of e-cigarettes and its effects on health harms receive attentions, the debate over regulating e-cigarette industry's' social media marketing has been heated. While the industry has aggressively employed social media marketing such as YouTube, little research has examined what kinds of e-cigarette information is delivered to Korean viewers through YouTube. This study investigated the presence of product-related information and health harm information in the videos, and the characteristics of YouTube creators. The proportion of female creators was smaller than male creators, but more than female smoking rates. The results showed that product-related information such as taste, design and convenience was mentioned more than half the videos, but health ham was mentioned less. Videos which mentioned convenience and design tended to not mention health harm. These results could be used to support the current regulation approach over e-cigarette YouTube marketing.

• The Journal of Information Technology
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• v.8 no.3
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• pp.117-129
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• 2005

The topic of this study is a survey research about the economic recognition related to economic ethics and information literacy of students(6,779) extend from elementary school to university. First, for the ability to use computers, it is recognizing that 49.6% of students are normal, 38.6% are superior, and 12.8% are inferior. In part of class, it tends to recognize that it is the superior as the level of school is the lower excepting middle school students. Second, we can find great difference between male students and female students related to purpose of using internet, 79.8% of male students are using computer to play game or entertainment(1), search data or knowledge(2), chatting or massenger(3), 70.1% of female students are using internet to search data or knowledge(1), chatting or massenger(2) and meeting of similar taste. Third, it shows a tendency that the economic activity using internet or cell-phone increases faster as the level of schools is higher. In detail, they primarily use buying or settlement of products(63%), purchasing internet service(20.9%). Fourth, for using illegal CD, not only they didn't feel guilty in all levels of schools, excepting university students, it is showed that the trust of intellectual poverty right is weaker as the level of schools is higher. So, it is becoming serious problems. It seems a task which should be supplemented through economic education of schools in the future.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.233-243
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• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.576-578
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• 2019

VIRTUAL REALITY is a technology that enables users to experience environments that are difficult to experience, such as games, medical care, defense, and manufacturing industries. In this study, we propose the development of contents that can utilize the virtual reality technology to taste the destinations to travel in advance and to select the places to travel. Generally, when you decide on a destination, use the website or booklet to search for information about the destination. In recent years, applications that recommend travel destinations have also been developed and utilized. However, if information about travel destinations is implemented as a virtual reality, it will be possible to obtain more reliable and realistic information. Like Google Maps VR, you can show the globe as a whole, zoom in or out, and click on a keyword to recommend a tourist destination that matches the keyword. It uses internet browsing cookies to automatically display tourist attractions according to user's interest.

• Journal of Internet Computing and Services
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• v.6 no.5
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• pp.73-83
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• 2005

This paper proposes both a novel tactile human-computer interface method and an improved algorithm for the wearable PC. Under the condition of Ubiquitous computing, the next generation PC aims at effective representation and integration of colors, brightness of light. sound, odor, taste and feelings. Also, it aims at human being centered man-machine interface. In spite of various functions of the wearable PC, for the convenience of possessing, hardware platform for the wearable PC should be small-sized and light weighted one. The main problems of making small sized PC are user interfaces, like keyboard, monitor and so on. The traditional user interfaces have critical limitations for reducing their size. In this paper, we propose a novel user input method and improved algorithm to constructing small sized, light weighted and wearable PC. And, we verify the effectiveness of suggested method and algorithm compared to the traditional algorithm.