• Journal of agricultural medicine and community health
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• v.29 no.2
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• pp.287-301
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• 2004

Objectives: The development of internet programs for smoking cessation was motivated to quit smoking in the large group of smokers. This personalized program consisted of tailored message to consider the smokers characteristics, and contain the informations on the outcomes of smoking cessation and the skills to be used in the quit attempts. The purpose of this study was to develop the internet management program and information push-delivery system for smoking cessation to encourage the personal intention to quit smoking. Methods: We conducted in 3 steps as developing push service to encourage intention of smoking cessation, analyzing problems of smoking cessation program through the pilot test and suggesting improvements by implication stages. Results: This program is delivered for 30 days. if the participants do not fail to quit smoking. The contents consisted of 13 stages which were divided on starting period. practical period, maintenance period and success period. And push service afforded the tailored message to participants using their e-mail. According to the evaluation of pilot test, the problems of internet information push-delivery service for smoking cessation were the over-tasks per visiting time, recording style of participants, difficulty of terms and sentences, lack of visual effects, absence of follow-up module and unsuitable link with main homepage. Improvements were divided on 3 stages by implication period. The first stage included the immediate improvements as improving link with homepage, modifying menu of smoking information and upload file of notice part. The second stage included the short term improvements as alleviating condition of withdrawal, coordinating start stage of retrial, modifying errors of information push-delivery service and addition of educational materials. The third stage included the long term improvements as development of follow-up module, cost-effectiveness evaluation, reducing contents quantity, introduction of checking style, compensation of graphics effect and review for SMS utilization. Conclusions: This program contribute to improving smoking cessation rate. Therefore this program should be tested in a community to evaluate the effectiveness. To promote the effectiveness, this program should be developed the contents and the strategies for various targets, and established the follow-up system for ex-smokers.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• Journal of Family Resource Management and Policy Review
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• v.11 no.4
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• pp.93-114
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• 2007

The purpose of this study was to analyze the educational program that is offered on the information menu in the homepage (Familynet) of the Healthy Family-Support Center (HFSC) and suggest developmental directions. For this purpose, first, it deduced that the managerial principles of the education program, from related theories, are included in the family-system, family-structure, family-structure analysis, family life-cycle and ecological system theories. Second, it analyzed the educational programs of 44 local centers that are connected to the homepage (familynet.or.kr) of HFSC. Finally, it suggested developmental directions for managerial improvements of educational programs. As a result, the most popular part in the educational program was parent education, especially the visiting-father education program. The number of couple-related education programs were fewer than those for parent education, because it is difficult for couples to be present at the same time. Family and Self-Cognition programs cover insufficient contents in the parent-education program. Though total program in familylife education is quite large, the number of programs in each separate part is far too small for such a wide subject. So, each part in the program should be made more sufficient. Finally, it suggested the development of an evaluation system and a coaching process as special services for families that are in different development stages and have different family experiences, resources, needs and goals.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.302-318
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• 2008

This study had the following four objectives: a) to measure the quality attributes of school foodservice based on responses of students, parents, and faculty members, b) to compare the quality attributes by city and province, c) to analyze the overall satisfaction of the respondents, and d) to identify the effects of the quality attributes on overall satisfaction by city and province. Questionnaires were distributed to 5,560 students, 1,920 parents, and 1,920 faculty members, and were collected using on/off-line mail (collection rate: 100%). The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, and multiple linear regression analysis. From the quality attributes analysis, 'providing information on foodservice' was perceived as being performed well by the students (78.8), parents (76.0), and faculty (87.7). However, 'pleasant foodservice environment' was given low scores by the students (62.4), and 'entertains suggestions offered to foodservice' was perceived as low by 66.1% of the parents and 74.9% of the faculty. Upon comparing the quality attributes by city and province, the majority of scores by students and parents in Busan were significantly higher than those of students and parents in others geographical areas. The overall satisfaction levels (scores) were as follows: 66.4 for students, 70.0 for parents and, 76.8 for faculty. Finally, in the regression results, which showed the effects of the quality attributes on overall satisfaction by city and province, improvements of 'food taste', 'kindness offered by employees', and 'menu variety' would increase satisfaction in most cities and provinces. However, other identified attributes were significantly different among the 16 cities and provinces that were examined. Therefore, these regions will need to make different efforts to improve customer satisfaction for school foodservice.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.3D
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• pp.441-450
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• 2011

Recent construction projects consist of large and complex facilities, which project management information system (PMIS) is used for managing construction cost and schedule. The ministry of land, transport and maritime affairs (MLTM) is using a continuous acquisition and life-cycle support (CALS) system for managing the public construction projects. This study attempts to survey some problems of the CALS system in practical application, and then suggests the new functions to improve practical application of the CALS system. All functions in each menu were analyzed in the practical application aspect. All projects ordered from MLTM should use the CALS system as a PMIS, but the practical application is limited in partial functions and special working group. And the utilization of system is focused on simple tasks and report process. One of main reason is that the system is using numerical data rather than graphical data. This study suggests new functions and a visualized management method that can improve the practical applicability using a 4D object in each current functions.

• Journal of the Korean Society for Library and Information Science
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• v.52 no.1
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• pp.381-400
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• 2018

The purpose of this study is to analyze the currently operating subject guides in academic libraries and to suggest measures for improvements of them. To do this, 22 out of 151 academic libraries which have more than 1,000 enrolled college students in the university and two institutes of science and technology were selected and the libraries were analyzed according to 12 criteria. The main results of the data analysis were as follows: First, the subject guides did not clearly indicate which service tool to use. Second, there was a difference in the subject guide format in the same academic library. Third, libraries tried to provide a lot of information sources on the subject guides without considering users' needs. By offering many kinds of information sources, students had to choose the information sources they needed. Improvement plans are: First, it is necessary to develop the subject guide of the college courses. Second, Content-based subject guides are necessary through standardized format. Third, it is necessary to unify the name of menu of information resource. Fourth, the number of information sources included in the subject guides should be minimized. Fifth, it is necessary to establish a cooperation system between academic libraries to develop the subject guides.

• Journal of Digital Convergence
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• v.17 no.8
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• pp.379-384
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• 2019

This study is an online survey user experience study. The purpose of this research is user experience research to make use and development of online surveys. In-depth interviews were conducted with 8 native Koreans who were not experienced with Naver and Google, and were surveyed using Peter Morville's Honeycomb model. In addition, we performed evaluation through tasks and think-aloud. Naver is highly useful, usable, desirable and findable, and Google can confirm its superior accessible and flexible. Research has shown that improvements in usability and ease of functioning are needed by reclassifying and moving menu categories. Online survey user experience that has not been studied previously can predict the direction of usability improvement and can help the user side. We hope that this research will improve the usability of online surveys, and will lead to various related research.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.400-406
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• 1998

Questionnaire survey was done on the utilization status of college feeding facilities by students. Three hundred and nine students from three universities in Daejeon city, Korea participated in this survey. The results were summarized as followings. 1. Students who had experience of utilizing college feeding facilities were totalled to two hundred and ninety six. Among them 87.50% students were utilizing for lunch. Female students utilization ratio for lunch was 17.94% higher than male. College B students showed specially low utilization ratio. 2. Utilization frequency ratio of once per day was the highest as 30.72%. College C showed the highest utilization ratio. 3. Students utilized the campus food services most frequently as 47.97%, the restaurant outside campus the next and snack corner in the campus the last. 4. Reasons for the utilization were listed as low price, time saving, near place and no other place to eat. 5. Reasons for the not utilization were indicated as tasteless, simple menu and noisy and crowded. 6. Recommendations for the improvements of' college feeding facilities can be summarized to emphasize on taste, menu variation, sanitation, price decrease and comfortable atmosphere.