• Journal of the Korea Society of Computer and Information
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• v.15 no.9
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• pp.77-85
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• 2010

As various convergency products have been actively developed, the study on user interface has been conducted a lot, and for more specific direction, users' experience-oriented user interface from user-oriented studies is recently developed. Such a tendency aiming to focus on product development to express users' emotion, the next step in the user-oriented development had difficulties in an objective approach, so the data based on previous users' experiences were presented as the basic data to establish user interface design process with grounds and design direction, and therefore it is available to show more specific and objective grounds. From this perspective, such psychological variables showing users' experiences like age and job are studied through surveys of users at the development of products, and products according to the variables are released. On the other hand, the products considering psychological difference distinguishing users' experiences as the cultural cap are not progressed yet. Despite the understanding of cultural difference, its decisive grounds are hard to distinguish like age, and job. Therefore, the cognitive concept about how to design menu information structure according to accident types that can be considered regarding user interface design among theoretical backgrounds about cultural difference. As the category according to the range of things among accident types, it is divided into analytical type and relational type to conduct a test on similarity and relations about the representative digital TV's menu information of the convergency product. As the result, analytical type and relational type showed difference and this study aims to use menu information concept considering this difference as explanatory variables of the users' experience-oriented development.

• Journal of Korea Multimedia Society
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• v.23 no.1
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• pp.85-92
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• 2020

This paper analyzes the design and usability of maternal notebook mobile application and suggests the improvement direction of the application. The researcher compared and analyzed the functions of maternal notebook applications, conducted user interviews and expert evaluations. The conclusions of this study are the use of appropriate information volume, proportional screen division focusing on main functions, the use of GNB format of main menus, the prohibition of double menu configuration, the use of color consistent with the image of the service, the use of few font sizes, the use of appropriate colors in typography, the use of rich icons with uniform design, card format, list format, but also timeline and infographic forms that make rich user interface design. Maternal notebook application research is expected to be an important reference for research on similar mobile applications with complex functions such as information provision, user history, and community, along with improved research in healthcare design.

• Educational Technology International
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• v.10 no.2
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• pp.29-61
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• 2009

The purpose of this study was to design an inquiry supporting tool on wiki based collaborative learning and to investigate the effect of the inquiry supporting tool. Eight design principles were selected and more specified design strategies were made from the literatures. The first system with the first-round design principles was developed and implemented in an actual classroom. After the first field study, researcher found a few drawbacks of the system. The second system was implemented in the classroom again. Finally developed wiki-based inquiry supporting tool system is unique in that it allows instructors to design their own CSCL inquiry activities, and it has intuitive menu tabs showing inquiry learning processes.

• Transactions of the Korean Society of Automotive Engineers
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• v.3 no.1
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• pp.20-32
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• 1995

Springs for vehicle suspension control the vibration of a car and influence on the ridability, safety, and life of a car. In the paper, the computer aided design program has been developed, which design the leaf spring shape from the given specifications using basic theory and the expert's knowledge, and the design results are checked by the analysis theory in order to increase the accuracy, and feed back to the design input. For the purpose of easy use, this program consists of pull-down menu and interactive input mode. To prove the effectiveness of this program. two springs, of which one is symmetric, other asymmetric, are designed and analyzed, and the outputs are compared to the experiments. Considering the tolerance of the given specifications, the results are good.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• Journal of the Ergonomics Society of Korea
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• v.26 no.4
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• pp.65-73
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• 2007

This study evaluated the short message service (SMS) and multimedia message service (MMS) usability of mobile phones and wireless internet services by performance failure rates and flowcharts that adopted the concept of state diagrams. Forty-eight participants who had an experience of using mobile phones were recruited by posting an advertisement on websites for the experiment. They carried out both SMS and MMS tasks with the mobile phones of LG Cyon and Samsung Anycall as well as the wireless internet services of LGT ez-i, KTF magicN, and SKT NATE. In general, Cyon had the lower performance failure rate than Anycall for SMS, and ez-i had the lowest performance failure rate than the other services for MMS. More specifically through the workflow analysis, most participants used hot keys to take 7-8 steps to send a SMS including a symbol and had a difficulty in typing the symbol. They also took 10-11 steps to send a MMS after taking and attaching two pictures. Anycall, magicN, and NATE had significantly large error and failure rates due to the limited option of the menu paths that users could take and poor compatibilities of menu names and between menu and navigation keys. This study showed the possibility of use of flowcharts for systematic and specific usability evaluation methods and found the causes of performance errors and failures with mobile phones and wireless internet services to provide insight into their design.

• Journal of Korean Institute of Industrial Engineers
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• v.35 no.2
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• pp.141-149
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• 2009

As the number of personal computers installed in vehicles increases, a touchpad often used in a labtop computer can be used for the control of an in-vehicle information system (IVIS). Using a touchpad to control the system allows the user to select among large amount of information with a single touch of dragging. For safety and convenience of a driver, the touchpad could be placed on a steering wheel. This research is designed to calculate the most efficient Control-Response Ratio (C/R ratio) for the menu interaction of a touchpad on a steering wheel. Since the menu pointer's rate of movement and proper C/R ratio is determined by the amount of selected information, the amount of displayed information and the movement of a menu pointer was chosen to be independent variables. The dependent variables are a user's preference and task completion time. Two factor full factorial within subject design was used 16 subjects. The investigation revealed that the amount of selected information increased with increasing C/R ratio. The movement of the pointer became slower as the amount of information increased. The best C/R ratio was calculated for each amount of information and preference regression of the user's preference was drawn accordingly. Through this research, the automobile interior designer can benefit from the guidelines suggested for the touchpad control.

• Journal of Community Nutrition
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• v.8 no.2
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• pp.102-106
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• 2006

The purposes of this study were to investigate the effects of the popularity of menu items in nutrient consumption of school-aged children participating in a School Breakfast Program. The weighed plate waste method was used to determine the nutrient intake of students. The nutrient intake was evaluated based on the popularity of the menu item, gender, and grades. The average intakes of all nutrients except energy, fiber, and sodium were well within the goals. Actual nutrient intake varied based upon the popularity of $entr{\acute{e}}es$ and the popularity of menu items was a main effect in nutrient content of meals. When the most popular $entr{\acute{e}}es$ were served, school-aged children's energy intake and School Breakfast Program participation rate increased. Saturated fat and sodium intakes also were higher than the goal when the most popular $entr{\acute{e}}es$ were served. The significant main effect was grades for total fat (p < 0.05) and calcium (p < 0.05), which was qualified by the two-way interaction between gender and grades for saturated fat (p < 0.05), protein (p<0.1), iron (p<0.01), vitamin C (p<0.01) and carbohydrates (p<0.001). Gender itself was not a significant main effect. Based on the findings, the suggestions for educating school-aged children on more healthful breakfast food choices and reformulating recipes for the popular $entr{\acute{e}}es$ are made. (J Community Nutrition 8(2): 102-106, 2006)

• Journal of the Ergonomics Society of Korea
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• v.29 no.6
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• pp.907-914
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• 2010

Cognitive model, that is cognitive architecture, is the model expressed with computer program to show the process how human solve a certain problem and it is continuously under investigation through various fields of study such as cognitive engineering, computer engineering, and cognitive psychology. In addition, the much extensive applicability of cognitive model usually helps it to be used for quantitative prediction of human Behavior or Natural programming of human performance in many HCI areas including User Interface Usability, artificial intelligence, natural programming language and also Robot engineering. Meanwhile, when a system designed, an usability test about conceptual design of interface is needed and in this case, analysis evaluation using cognitive model like GOMS or ACT-R is much more effective than empirical evaluation which naturally needs products and subjects. In particular, if we consider the recent trend of very short-end term between a previous technology development and the next new one, it would take time and much efforts to choose subjects and train them in order to conduct usability test which is repeatedly followed in the process of a system development and this finally would bring delays of development of a new system. In this study, we predicted quantitatively the human behavior processes which contains cognitive processes for menu selection in touch screen interface through ACT-R, one of the common method of usability test. Throughout the study, it was shown that the result using cognitive model was equal with the result using existing empirical evaluation. And it is expected that cognitive model has a possibility not only to be used as an effective methodology for evaluation of HCI products or system but also to contribute the activation of HCI cognitive modeling in Korea.

• Korean Journal of Community Nutrition
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• v.23 no.5
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• pp.411-423
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• 2018

Objectives: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. Methods: Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association. Results: The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 'whole grains', 3 'refined grains', 2 'sugars', 9 'vegetables', 3 'starchy vegetables', 2 'fruits' and 1 'high sugar fruits'. The protein food group includes 3 'plant protein foods', 3 'animal protein foods (low-fat)', and 1 'animal protein foods (high-fat)'. The fat food group consists of 2 'oils and nuts' and 1 'solid fats'. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber. Conclusions: The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.