• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.189-200
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• 1996

This study was carried out with 1030 students of Seoul National University to investigate the relationship between residences and food habits of college students. The results obtained were as follows. 1) Food habit scores of the students living in dormitories and in boarding homes with cooking facilities were significantly lower than those of other students, especially with regards to the balance of five basic food groups and skipping breakfast. 2) Energy intake of students living in the boarding homes with meals were low. Students in the boarding home also showed low intake of calcium and iron, whether meals were provided or they had cooking facilities. 3) Cafeteria meals on campus showed better nutritional values than meals at home, or restaurants around the campus. But students were not satisfied with campus cafeterias, because the food items were monotonous, they had long waiting service lines, preferred foods were limited, dishes were not clean, and stated of hygiene did not seem satisfactory. Nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students. (Korean J Community Nutrition 1(2) : 189~200, 1996)

• Proceedings of the Korea Contents Association Conference
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• 2007.11a
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• pp.846-848
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• 2007

Recently, the most of website is supporting RSS with increasing the interest regarding web 2.0. RSS-reader is collecting the contents of RSS formats which are provided from the various web site and it is software application that assist users easily to getting the last update of area of interest without visiting a corresponding web site. In this paper, we developed RSS reader through Ajax which is an asynchronous method, JSP/Servlet which is a dynamic scripting language. We made them support both RSS format 1.0 and 2.0. Additionally developed fluid Ajax based menus, categories and functions of user-friendliness.

• Journal of Korea Multimedia Society
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• v.11 no.10
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• pp.1460-1470
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• 2008

As the performance of recent mobile systems increases, a vector graphic has been implemented to represent various types of dynamic menus, mails, and two-dimensional maps. This paper proposes a hardware accelerator for open vector graphics (OpenVG), which is widely used for two-dimensional vector graphics. We analyze the specifications of an OpenVG and divide the OpenVG into several functions suitable for hardware implementation. The proposed hardware accelerator is implemented on a field programmable gate array (FPGA) board using hardware description language (HDL) and is about four times faster than an Alex processor.

• Computational Structural Engineering
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• v.8 no.1
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• pp.161-172
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• 1995

An Integrated processing system for finite element structural analysis has been studied. It is designed to control integratedly the preprocessing, the execution and the postprocessing of a finite element structural analysis program on Windows. It becomes a better graphic user interface(GUI) for the concurrent representation of various inputs and outputs through the dialog-type on multi-windows by the multi-tasking and the object linking and embedding(OLE). Data input can be done easily through menus, dialog boxes and automatic stepwise inputs on the multiple windows, and then output results can be seen with input data on the same screen. Efficiency and validity of the system were examined by solving several numerical examples.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Proceedings of the Korea Contents Association Conference
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• 2004.05a
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• pp.529-534
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• 2004

KISTI has intended to provide domestic researchers of chemistry and materials with the Inorganic Crystal Structure Database free of charge. Therefore, we construct the database and develop new web-based information searching system with the use of the ICSD data licensed by the FIZ Karlsruhe, Germany. We organize several menus possible to search the structure of crystal in a variety of ways on the web and the search results show not only numerical data of the structure of crystal but also the graphic of X-ray diffraction pattern and the 3-dimension structure of crystal. The data will be updated continuously and the searching system will be improved in order to provide researchers with information easily and swiftly.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.755-762
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• 2003

The purpose of this research which, surveyed target hospitals, was to evaluate job operations by surveying the influences of Quality Improvement (QI) activities in various divisions related to a decrease in their back-up orders. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows Before QI there were 147 cases of back-up orders ; after QI there were 83 cases, decrease of 64 cases. This was 44%, less than the projected goal of 50%. For each item, there was a decrease of 40 nurse cases, 9 patients and patron cases,9 test surgery deliverly cases and 5 doctor cases after QI. The registering of midnight meals was not shown after QI, due to the Order Communication System (OCS) settlement. After performing QI, the average manual operation per month was reduced from 840 minutes to 498 minutes, of which the difference was 342 minutes, and the average of 342 minutes per month could be used for the peculiar operation of each division. This QI activity provided a good opportunity for establishing cooperation among divisions in providing meals to patients through interactions among divisions. It was recognized that these interactions were effective only when medical services were achieved through organized cooperation among divisions. Among the 7 items included on the patient satisfaction questionnaire, “satisfaction with offered menus” (p<0.01) showed significantly higher scores before QI. However “satisfaction with meal times” (p<0.01) showed significantly lower scores before QI.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.58-67
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• 2020

In this paper, the maintenance training manual of EV vehicle was produced by utilizing digital twin technology and various sensors such as IR-based light house tracking and head tracker. In addition, through digital twin technology and VR to provide high immersiveness to users, sensory content creation technology was secured through animation and effect realization suitable for EV vehicle maintenance situation. EV vehicle maintenance training manual is 3D engine programming and real-time creation of 3D objects and minimization of screen obstacles and selection of specific menus in virtual space in the form of training simulation. In addition, automatic output from the Head Mount Display (HUD), EV vehicle maintenance and inspection, etc., user can easily operate content was produced. This technology development can enhance immersion to users through implementation of detailed scenarios for maintenance / inspection of EV vehicles" and 3D parts display by procedure, realization of animations and effects for maintenance situations. Through this study, familiarity with improving the quality of education and safety accidents and correct maintenance process and the experienced person was very helpful in learning how to use equipment naturally and how to maintain EV vehicles.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.2
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• pp.339-346
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• 2021

In this paper, we implemented an interface that provides a better food ordering mechanism and enables real-time selection of recipe ingredient ratios for customized food orders from global customers. Providing appropriate food to global customers by arranging a selection of menu on the order system screen that shows the basic ratio of each recipe ingredient and provides a customized recipe ingredient composition ratio by configuring a recipe graph without a system for simply selecting and ordering food menus. By enabling interaction, it allows users to provide customized services through the ratio adjustment of various recipe ingredients in the food menu ordering device