• Journal of KIISE:Computer Systems and Theory
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• v.33 no.9
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• pp.650-657
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• 2006

The music is a part of our daily life in these days. And when the people listen to the music, they are affected by the context. However, previous researches on the music recommendation system have the problem that they didn't consider the proper contextual information efficiently. They only used the content-based filtering or the method to use musical metadata (genre, artist, etc.). Recently, there are some researches about the music recommendation system which applies the status(temperature, humidity, etc.) of environments. But, it is difficult to be accepted by the contextual information. Therefore, we propose the music recommendation system that is dynamically applied by the contextual information as well as the metadata in the previous researches. And the system can provide users with the music that they want to listen to, and then the users can be more satisfied. Also, the services can be improved by the feedback of the users. In order to solve this problem, the context-information for selecting a music list is defined and the music recommendation system is designed by using the content-based filtering method. The system is suitable for the user's taste and the context. The music recommendation system we are proposing uses an OSGi framework in the home network. As a result, the satisfaction of users and the quality of services will be improved more efficiently by supporting the mobility of services as well as the distributed processing.

• Fashion & Textile Research Journal
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• v.20 no.5
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• pp.556-568
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• 2018

In this study, we surveyed the current status and sizing system of the custom dress shirts sold through online shopping, compared with the sizing system of the ready-made dress shirts. We tried to collect the information needed to make the well fitted dress shirts for middle-aged men from this study. The 17 online custom dress shirt brands were selected and the sales type, sales price, design options and size options of each brand were analyzed. The sizing systems of online custom dress shirt brands were compared with the sizing system of the 10 ready made dress shirt brands. The result showed that online custom dress shirts brands offered a variety of design options and size options to meet the consumers' individuality, taste and demand for good fit. In the ready-made brands, all 10 brands were using the same size notation system. In the same size designation, the difference in product size among the ready-made brands showed a tendency to be smaller than the online custom brands. The online custom brands had the different size notation system among brands. The size notation, the number of size designation and the size interval were different for each brand. Also, in the online custom brands, the product size among brands differed from each other in the same size designation. Therefore, the standardized size information and sizing system for middle-aged men that could be used as criteria when making the product size and pattern design in online custom brands were needed.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.677-688
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• 2018

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.303-311
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• 2010

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.335-344
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• 1996

This study was to investigate consumer recognition on food label of food package. The results of this study were as follows: 1. when shopping for food, the items considered the most were taste of family, food safety, nutrition and price, respectively. 2. 95.5% of respondents confirmed of the food label of food package when shopping for food. The items confirmed the most on food label were expiration date, manufacture date, manufacturer, food additives and nutrition, respectively. 3. 85.3% of respondents did not satisfy on the food label of food label of food package. 43.6% of respondents demanded food additives more detailed. 28.2% of respondents demanded nutrition information more detailed. 28.2% of respondents demanded food function more detailed. 4. The food which respondents satisfied on food label most were snack '||'&'||' cookies, nuddle, spices, can '||'&'||' bottled food, instant food, processed meat foo, frozen food and imported food, respectively. 5. The group with the most hphrases falling in the top rank was nutrition/calories. The phrases in the nutrition/calories group scored in the top rank were 3 "positive" nutritional characteristics(addition of vitamins, addition of DHA, high dietary fiber) and 5 "nagative" nutritional characteristics(no sugar, low sugar, low calories, low salt and low cholesterol). The group with the most phrases falling in the third rank was ingredient. The phrases in the ingredient scored in the third rank were add of food additives. 6. 55.5% of respondents did not know Recommended Daily Allowance(RDA) information and 61.9% of respondents did not understand the nutrition declaration(content) of food package but 65.7% of resspondents understood the nutrition claim of food package. From these result, respondents were more affected by nutrition claim than by nutrition declaration on food package when shopping for food.ood.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Journal of the Korean Society for Library and Information Science
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• v.48 no.4
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• pp.71-90
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• 2014

This study aims at examining the ways which a school librarian uses SNS when performing tasks and the use of SNS with the features of the task and the organizational system run by one person affect task performance. In this study, for objective explanation of the interrelation among a librarian's tasks and the use of SNS and performance, the model of a Librarian's Task-SNS Technology Fit was suggested through the combination of the Technology Acceptance Model and the Task-Technology Fit. Based on the result of the survey analysis, their utilization of SNS is not just limited to personal taste nor interferes with their work. Rather, it enhances task performance owing to the characteristics of the tasks or the organization such as the organizational system run by one person.

• Agribusiness and Information Management
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• v.10 no.1
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.7
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• pp.842-848
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• 2020

Music markets have entered the era of streaming. In order to select and propose music that suits the taste of music consumers, there is an active demand and research on an automatic music genre classification system. We propose a method to improve the accuracy of genre unclassified songs, which was a lack of the previous system, by using a generative adversarial network (GAN) to further develop the automatic voting system for deep learning music genre using Softmax proposed in the previous paper. In the previous study, if the spectrogram of the song was ambiguous to grasp the genre of the song, it was forced to leave it as an unclassified song. In this paper, we proposed a system that increases the accuracy of genre classification of unclassified songs by converting the spectrogram of unclassified songs into an easy-to-read spectrogram using GAN. And the result of the experiment was able to derive an excellent result compared to the existing method.