• 대한지역사회영양학회지
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• 제25권4호
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• 한국식생활문화학회지
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• 제35권2호
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• pp.156-166
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• 2020

In this study, 594 questionnaires administered to men and women residing in the capital metropolitan area who work night shifts were analyzed in order to study the effect of health information cognition on healing needs in accordance with the type of food selection criteria of the night worker. The results of confirmatory factor analysis in deriving food selection type identified four categories, a safety seeking type, a food exploratory type, a habitual seeking type, and a rational type, and the cognition types on health information were classified into physical cognition and psychological cognition. The need for healing, which was the investigated factor, was found to have a high correlation between questionnaire items with high reliable consistency. The results of this study were as follows. First, the food selection types of safety seeking type and habitual food seeking type had significant positive effects on the cognitive level of physical health information, and food exploratory type and habitual seeking type had significant positive effects on the cognitive level of psychological health information. In addition, it was shown that food exploratory type and rational type had significant positive effects on healing needs. As a result of this study, it was found that the cognition level of physical and psychological information was different according to food selection type, and the higher the cognitive level, the higher the healing needs. In particular, the result that the level of psychological health information significantly affected healing needs signifies that there is a demand to develop programs and menus that satisfy various needs related to healing and recovery from fatigue. In addition, further interest and study on the health and healing of night workers are required.

• 대한영양사협회학술지
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• 제10권2호
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• pp.224-234
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• 2004

232 internet sites in Yahoo and Empas were monitored to analyze what good contents of nutrition information on line have for the internet searchers. As the sites on line were disappeared frequently, all the monitored sites were selected on April 25, 2003. 3 disciplined personnels analyzed the contents of the selected sites by using self-developed monitoring format. The results are as follows. Most of sites were administered by the marketing companies and only 8% by public institutions, associations and school. Especially, most of the contents of the sites by marketing companies were advertisement about their goods instead of nutrition information. Only 42.6% of sites indicated the sources of nutrition information. Only 10.3% of site administrators responded about on-line questions quickly within 1 day. Moreover, 46% of sites were not conformed their answering periods. On the other hand, 94.8% of sites offered more than 1 feedback methods. Monitors checked purposes offering on-line informations plurally. Leading purpose was for advertising and marketing their goods(59.5%) and 47% of them were opened for offering food and nutrition information. They offered various informations at the same time. More than half of the sites had the menus for food and nutrition information and connected sites, but the other half of them only advertised their own goods. Positive sides from monitored informations were as follows : 'communicating informations easily' (8.7%) / 'definite informations for daily living' (7.2%) / 'beneficial informations for nutritional management' (4.6%) / 'new informations' (2.1%). Negative sides of offered information were ‘not enough to give scientific basis and/or to simplify special evidences too much’(60.8%) / ‘to exaggerate the contents’ (41.4%) / ‘not to indicate the notice of side effect and/or to advertise that there are not side effect from using their goods’ (34.1%).

• 한국식품조리과학회지
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• 제32권4호
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• International Journal of Contents
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• 제7권2호
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• pp.26-31
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• 2011

People with obesity or over-weight need nutritional intervention to reduce their weight, because weight loss reduces the incidence rate of chronic diseases such as hypertension, type II diabetes, cardiovascular diseases and cancer in obese people. This study was to develop a system for individualized weight control program available both for wired and wireless internet users. This system is especially useful to users carrying wireless internet mobile device. If they input their physical information (height, weight and waist circumference) and mineral levels measured by hair tissue mineral analysis, the system provides evaluation of their health status and metabolic related functions such as endocrine and carbohydrate tolerance. Based on these evaluations, food menus are then offered to them to manage their health status and to improve their metabolic related physiological functions in a personalized way. The system also provides more information for recommended foods, such as nutritional information, food ingredients, recipes, and videos related to cooking. Bibimbap was selected as an example dish for customized contents for mobile web. Bibimbap is one of the most well-known Korean traditional dishes prepared with various kinds of ingredients including several different kinds of vegetables, meat, and egg so that it is a low calorie dish as well as a well-balanced diet. Therefore, this system developed in this study allows the mobile users to access web site through wired wireless internet everywhere and provides a customized content to the users to manage their weight and finally to achieve a desirable weight.

• 대한영양사협회학술지
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• 제11권3호
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• pp.353-364
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• 2005

The informations concerning knowledge, value and consumption pattern for rice foods of elementary schoolchildren (630 boys and 550 girls in 5th or 6th grade) were investigated in Changwon and Gimhae of Gyeongnam province. They were asked based on knowledge, one’s value and intake frequence of rice foods by questionnaries. Menus for 3 days including 2 weekdays and 1 weekend day were taken from 136 students (77 boys and 59 girls) in two Elementary Schools in Changwon and Gimhae to know intake reality of rice product. The purpose of this survey was to find the way of encouraging rice intake and preference which now seemed to be low because of simplified, westernized eating habits, and to provide basic information needed for inheriting and improving our traditional cooked rice centered eating culture. The results are summarized as follows. The knowledge of rice was positively correlated to the one’s value (r=0.365, p<0.001) and the preference (r=0.132, p<0.001), the one’s value was positively correlated to preference (r=0.409, p<0.001). The score of knowledge for rice was 12.8 points out of 20, the girls get points(13.12) significantly higher than the boys (12.53) (p<0.01). One's value about rice foods was 37.35 points out of 50 what is relatively high. They have eaten cooked rice type food for 2.24 times per day. Both boys and girls in Changwon and Gimhae area were having cooked rice type food significantly more during weekdays compared to weekends (p<0.001) by 3 days food record. According the results, we can see the possibility that schoolchildren can be encouraged to eat more rice foods by nutritional education to go with the development of various programs.

• 한국식생활문화학회지
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• 제29권2호
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• pp.163-177
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• 2014

This study aimed to investigate the perception, consumption, and acceptability of convenience mealsin low-income female elderly attending a lunch program at a community well fare center. Using in-depth interviews, qualitative data were collected 11 elderly females ($62.5{\pm}11.2y$) living in Seoul. Participants tried to eat various foods in small-portionsat home, although they ate out what they were offered. Elderly females preferred lunch box-type meals containing a bowl of rice served with toppings, gruel, or Bibimbop due to the growing unavailability of cooking or preparing a meal. Side-dish type convenience mealswere also preferred among elderly females since boiled rice can be easily prepared according to individual preferences. In addition, participants preferred healthy foods. Convenience meal planning and production, appropriate kinds of foods, cooking methods, menus, and packaging should be selected based on the elderly's functional atrophy in chewing, swallowing, digestion, and metabolic diseases. Furthermore, food preferences and comfort foods among the elderlyneed to be identified and characterized. Therefore, more information, including bite size, cutting size, and food texture, should be provided to understand and develop convenience meals for the elderly.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2005년도 춘계종합학술대회
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• pp.1030-1033
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• 2005

기존의 임베디드 시스템 장비는 간단한 메뉴화면, 배경화면 등의 디스플레이 환경을 제공하였다. 하지만, 임베디드 시스템 장비의 사용범위가 점차 확대대고, 사용자의 요구가 증가되면서 멀티미디어 콘텐츠 및 동영상의 지원 여부가 장비의 주요 성능으로 부각되고 있다. 하지만 기존 임베디드 시스템 장비에서는 소프트웨어로 디스플레이 환경을 구현하므로 멀티미디어 콘텐츠 및 동영상 지원에 대한 충분한 데이터 전송 대역을 확보하기 어려우며 메인 프로세서의 실행에 많은 부담을 주어 시스템 성능을 저하시키는 주요 원인이 되었다. 본 논문에서는 임베디드 시스템에 적합한 OLED/TFT-LCD 컨트롤러 모델을 제안하고 이를 Verilog-HDL을 이용하여 설계하여 기존의 임베디드 시스템 장비의 디스플레이 성능과 비교 평가한다.

• 한국정보처리학회논문지
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• 제6권12호
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• pp.3577-3588
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• 1999

본 논문에서는 범용 가상교육 시스템을 설계하고 구현하였다. 본 시스템은 운영자, 교수, 조교, 학생 등 이용자 권한에 따라 메뉴 및 제공 서비스를 차별화 하였다. 학생, 교수간의 긴밀한 상호작용을 도모하기 위해 공지사항, 강의록, 자유게시판, 질의응답, 레포트함, 자료실, 전자메일, 메모 등 다양한 형태의 서비스를 제공하며, 이용자의 수업 참여를 반영한 출석/성적처리 기능을 지원한다. 또한 소집단 학습과 토론의 활성화를 위해 자동 조 편성 및 조별 토론 기능을 제공하며, 시스템에 로그인과 동시에 해당 이용자가 아직 조회하지 않은 공지사항이나 강의록, 그 밖의 운영자 동보 메모 등을 개별적으로 알려주는 자바 애플릿 메모창도 특징적이다. 시스템 내부를 살펴보면 템플릿 개념을 적용하여 서비스 클라이언트 개발 과정을 HTML 디자인 부분과 프로그래밍 부분으로 분리하였으며 각 서비스 DB 서버 개수를 조정하여 iterative 서버의 과부하 문제를 해결하였다.

• 융합신호처리학회논문지
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• 제19권4호
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• pp.180-185
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• 2018

홀로그램 기술과 ICT 기술의 접목을 통해 우수한 제품과 서비스가 가능한 소상공인의 경쟁력을 확보하는데 도움을 줄 수 있는 플로팅 홀로그램 기반 인터랙티브 사이니지 시스템을 개발하였다. 개발된 인터랙티브 사이니지 시스템은 소상공인의 홍보와 마케팅에 저비용으로 활용 가능하며 3D 홀로그램 영상으로 메뉴를 소개하고 사용자의 손동작에 반응하는 다양한 콘텐츠 제공도 가능하다. 개발된 시스템은 립모션 인식 범위가 좌우 60cm, 150도 내 반경에서 10개의 손가락 움직임을 초당 290프레임 속도로 감지할 수 있는 것을 확인하였다. 또한 립 모션 오브젝트의 물리적 접촉 실험을 통해 립모션 기기 가까이서 사용자의 동작 인식을 호버 존과 터치 존으로 기능 영역을 구분하여 가상 터치 기능이 정상적으로 동작하는 것을 확인하였다.