• 동아시아식생활학회지
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• 제21권6호
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• 한국식품조리과학회지
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• 제29권4호
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• 한국컴퓨터산업학회논문지
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• 제9권5호
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• pp.223-228
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• 2008

엑셀이 자료 통계 분석에서 매우 편리하고 유용한 도구가 될 수 있음을 보여주기 위하여 지하철 이용객 자료로 가설을 검정하는 사례 연구를 시행하였다. 양적 자료는 엑셀의 기술통계량 메뉴에 의하여, 질적 자료는 히스토그램 메뉴에 의하여 기술되었고, 변수들간의 관계성 검정은 회귀 분석 메뉴에 의하여, 차이 검정은 T검정 메뉴에 의하여, 요인 검정은 분산배치법 메뉴에 의하여 전문적인 결과를 얻을 수 있었다. 엑셀만을 이용하여 자료 입력, 관리 및 통계 분석 결과를 편리하게 수행할 수 있는 사례가 되었다.

• 대한영양사협회학술지
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• 제10권3호
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• pp.272-283
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• 2004

This study was conducted to develop menugen program: Korean recommended menu planning and search based on internet to promote self sufficiency of food in Korea. This program manipulate menu and search 432 Korean recommended menus which have been developed in combination of population characteristics of 9 age level, 3 residential areas, 3 income groups, four seasons and male or female. Clients can select the high self sufficiency recommended menu by inputting their age, residental area, income, season and sex in using Menugen program. MenuGen can analyze nutrients and compare with Korean Recommended Allowance about clients' menu based on their age and sex. It can access the food, dish and menu databases. And also client can use MenuGen program for menu planning and analysis nutrients. Client's menu data can be store, delete, modify and print through MenuGen too. It will be able to read the nutrition analysis data of the foods, the dishes and the menu. Therefore it provides convenient user interface to not only users but also dietitians and nutritionists, who take charge of making a menu, and experts in the field of food and nutrition. MenuGen will help the nutrition policy accomplishment and the food self-supply rate improvement of the nation with use of menu drawing up program of internet base.

• 대한인간공학회지
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• 제26권2호
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• pp.103-112
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• 2007

This study was designed to validate Spreading Activation Theory (SAT) for an evaluation methodology for menu structure through Eye-Tracking approach. When a visual search is on the way, more eye fixations and time are necessary to visually process complex and vague area. From the aspect of recognition, well-designed menu structures were hypothesized to have fewer numbers of fixations and shorter duration because well-designed menu structures reflecting the users' mental model would be well matched with the product's menu structure, resulting in reducing the number of fixations and duration time. The results show that the shorter reaction times for SAT had significantly fewer numbers of fixation and shorter duration time as the hypothesis for this study stated. In conclusion, SAT was proved to be an effective evaluation methodology for menu structure with the eye tracking equipment. In addition, using SAT instead of the real performance experiment would be useful for designing user-centered systems and convenient information structures because SAT was proven to be the theoretical background for design and evaluation of menu structures.

• 한국콘텐츠학회논문지
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• 제9권4호
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• pp.72-80
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• 2009

디지털 컨버전스 시대에 접어듬에 따라 디지털 텔레비전 수신 모듈의 폭발적인 수요에 맞추어 사용자의 편의성을 강조한 디지털 TV GUI가 중요해지고 있다. 본 논문에서는 HDTV MPEG 수신 모듈의 구동을 위한 메뉴 선택 방식의 GUI를 설계하고 구현했다. 이는 기존의 유저 인터페이스가 가지는 단점들을 극복하고, 사용자에게 보다 친숙하고 편리함을 제공할 수 있는 구조를 가지고 있다. 메인 메뉴를 구성하기 위한 윈도우를 생성하고 메뉴 항목들을 $1{\times}3$ 구조로 화면의 상단에 배치하였다. 그리하여 메인메뉴와 서브메뉴 그리고 하위 메뉴를 한 개의 화면에 표시되도록 구성하였다. 그리고 새로 제작한GUI스타일과 아이콘을 적용함으로써 메뉴 선택 방식의 GUI를 완성하였다.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2009년도 학술대회
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• pp.1053-1058
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• 2009

기존의 수동적인 TV를 보는 방식에서 벗어나 원하는 시간에 원하는 컨텐츠를 골라 볼 수 있는 디지털케이블 TV (DCATV)와 IPTV는 많은 가정에서 호응을 얻고 있고 그 발전 가능성은 더욱 커지고 있다. 본 연구는 20대 사용자들에게 적합하고 사용하기 편리한 VOD메뉴 구조와 새로운 메뉴 스타일을 제안하는 데 있다. 이를 위해 우선 휴리스틱 분석을 통해 예상 문제점을 파악하였다. 이를 바탕으로 나온 문제점을 검증하고 개선하기 위해 반복적인 사용성 평가를 실시하였다. 더불어 선호도 조사를 통해 메뉴스타일 및 GUI요소를 제시하였다. 그 결과, VOD메뉴 구조의 오류를 개선하고 사용자들이 인식하기 쉬운 메타포, 컬러, 아이콘 등을 포함한 새로운 메뉴스타일을 제안하였다. 즉, VOD 카테고리는 의미가 명확한 것끼리 그룹핑 되어야하고 그룹핑이 모호한 것들은 그냥 두어야 한다. 그리고 메뉴스타일은 방식의 새로움 보다는 사용 편리성이 사용 경험자들에게는 더 중요한 요소라는 점을 발견하게 되었다. 본 연구는 차후 디지털 케이블 방송 메뉴를 개선할 때 기초 자료가 될 뿐만 아니라, 다른 방송 메뉴를 설계할 때 참고 자료로 활용 될 수 있을 것이다.

• 한국식생활문화학회지
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• 제18권5호
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• 한국정보시스템학회지:정보시스템연구
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• 제26권3호
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• pp.295-312
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• 2017

Purpose Consumption behaviors of consumers have changed with the widespread use of the Internet and smart phones, and accordingly online marketing activities are becoming ever more prevalent. Yet, the domestic food-service industry has yet to offer an Omni-Channel order system that encompasses a online, offline, and mobile interface. Also, a multilingual menu ordering service for foreign tourists is not yet available. Therefore, if an order service system accessible online and offline which could provide multi-language services were implemented, the satisfaction of the service provider and domestic and foreign customers would be maximized. Design/methodology/approach By designing an electronic menu based on open an OS and providing electronic menus in offline stores, we have completed the design of a linked order system which would be available everywhere (online, offline, and mobile). The CMS was developed to integrate these three mediums and the entire operator was designed to receive basic information and statistical information about the merchants, or store operators. Also, a multilingual term dictionary containing menu information for foreign tourists was made into a database so that foreign tourists who are having difficulty in communication can use it more easily. Findings We have made it possible for customers to use the order service without distinction between online, offline, and mobile platforms, and have proved that it is a more efficient and convenient service for customers as well as operators. Nevertheless, as an initial model, the implemented system has limitations on the execution of the payment support method in the electronic menu board and in the management division of the CMS. In case of commercialization, it is necessary to make an alliance of efforts to attract initial franchises. Through further supplementation, we expect the online and offline connection-types martservice system will maximize the satisfaction of both operators and customers alike.

• Applied Microscopy
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• 제24권4호
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• pp.115-122
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• 1994

A computer program has been developed to analyze easily the Kikuchi pattern which is useful in obtaining the crystallographic data of materials. This program can simulate the Kikuchi patterns for 14 Bravais lattice by using the matrix algebra. Convenient menu system was also added to enhance the applications of the program. That is, by varying the tilting angle, camera length (RADIUS) and $S_{max}$ in the menu, various Kikuchi patterns can be obtained. The simulated patterns, then, can be compared with the experimentally-obtained Kikuchi pattern to examine validity of simulation.