• Journal of Nutrition and Health
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• v.19 no.6
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• pp.402-408
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• 1986

Since diet is an essential component of the treatment for diabetic mellitus, a progressive educational plan was designed to educate diabetic children for the proper selection of their foods. Seven suspicious children were chosen according to the previous oral glucose tolerance test and present blood glucose levels (fasting and postprandial 2 hours). The education program includes the basic nutrition study, learning of the five basic food groups. familiarization with the food exchange lists. calorie calculation and menu planning, and follow-up evaluation by checking every day -food intake. The duration of the education was five weeks. The levels of fasting blood glucose and postprandial -2 hours blood sugar of the seven children were significantly reduced after the 5-weeks education:FBS:from 92-125mg% to 67-80mg%, pp-2hours BS: from 130-169mg% to 69-90mg%. The children have felt much better with profound self-confidence after to program . Their oral glucose tolerance test levels were also significantly decreased after the 5-weeks education in comparison with those of one year ago.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.660-664
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• 1997

본 논문은 사출금형 설계를 위한 전문가 시스템의 개발에 관한 연구이다. 설계자가 오토케드 (AutoCAD)환경에서 금형부품 및 몰드베이스를 3차원 형상으로 나타낼 수 있으며 필요한 설계 데이터를 추가할수 있는 프로그램 개발에 있다. 주 프로그램은 C++를 사용하여 구축하였으며,금형부품 치수 및 몰 드베이스를 데이터베이스화 하였다. 주 프로그램과 오토캐드와 인터페이스를 하여 오토캐드 환경에서 자 유롭게 사용할 수 있도록 하였다. Pull-down menu와 Dialog box를 이용하여 금형 설계자가 금형의 각 부 품을 자유롭게 선정할 수 있으며, 각 단계별 선정된 금형부품은 즉시 나타나 설계자가 바로 확인 할 수 있도록 하였다. 이젝터 핀의 위치 및 크기를 자동적으로 나타낼수 있으며, 선정된 금형 부품 및 몰드베이 스는 2차원이나 3차원으로 나타낼 수 있다. 각각의 3차원 부품을 독립적으로 나타낼 수 있어 NC프로그램과 인터페이스가 가능토록 하였다.

• Journal of the Korean Society for Precision Engineering
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• v.8 no.4
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• pp.84-94
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• 1991

In order to achieve high accuracy of teaching and increase productivity using industrial robots in polishing process of dies, an off-line task programming system was developed on IBM-PC/386 under WINDOWS 3.0 operating system. The internal structure and the machematical basis of CAMPoli are described. Surface modeling technique of polishing dies with sculptured surfaces is introduced by poing data interpolation methodology through the use of CL-data transmitted from conventional CAM system. Tool selection, polishing speed, polishing pressure and kinds of tool motions can be determined and selected by user specified polishing variables. Task creation and verification of polishing path via computer graphics simulation of polishing tool can be done by the menu- driven function of CAMPoli system. Post-processing module is attached to generate robot language. Some simulation results are provided as verification means of the system.

• 제어로봇시스템학회:학술대회논문집
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• 1987.10b
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• pp.269-272
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• 1987

This paper is concerned on kinematic analysis and simulation of an automatic feeding mechanism subjected by the motion of a curvilinear inverse cam. The main objection is the development of computer-aided design (CAD) program for simulating the motion of the cam-feeding mechanism using computer-graphics. A computer program CACAFS (Computer-Aided Cam and Automatic Feeding System) is independent of computer hardware used. The program is also interactive using a menu-selection technique. As the second part of the paper for the motion simulation of the cam-feeding system, this paper discusses the state-of-art for CAD. The first part of the paper presents the algorithm to simulate the notion of the cam-feeding mechanism.

• KDI Journal of Economic Policy
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• v.40 no.3
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• pp.69-89
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• 2018

We study whether a default option attached to non-recourse mortgages improves borrowers' surplus from mortgage financing. By defaulting on mortgage debt, borrowers can save their non-collateralized income from being foreclosed. In exchange, borrowers must forgo non-monetary surplus from retaining any collateral. Banks may charge a high mortgage rate due to increased default rates. We find that the interest rate of non-recourse mortgage decreases with the borrower's surplus from home ownership. Moreover, non-recourse mortgages benefit only borrowers who deem housing property as an investment asset. Hence, the transition to a non-recourse mortgage is detrimental to welfare if the borrower enjoys a large surplus from home ownership. Although the borrower privately knows how much surplus she enjoys from home ownership, a menu of non-recourse mortgage contracts may exist, yielding a separating equilibrium without information rent.

• Proceedings of the ESK Conference
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• 1994.04a
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• pp.7-18
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• 1994

Many office tasks have been automated by using computers to increase task productivity. The productivity of performing office tasks is dependent not only upon automating the task procedures, but also upon the usability of user interfaces. However, the literature lacks human factors research on evaluating the usability of user interface styles when they are used for performing different office tasks. This study evalu- ated the usability of user interfaces styles when performing various office tasks. User interface styles considered include menu-selection, command language, form fill-in, iconic styles, etc. A task analysis was conducted toclassify representative office tasks. A variety of analysis techniques such as brainstorming, analytic hierarchy process, prototyping, and expert opinions were used to evaluate the usability of the interfaces. The analysis procedures and results are described along with guidelines for selecting user interfaces in terms of subjective preferences and performance measures.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.316-323
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• 2000

This study was carried out to evaluate nutritional quality of the dosirak severed by 3 Dosirak manufacturing establishment in Kangnung. The subjects of this study came from 3 different male high schools in Kangnung. The portion amounts of Dosirak were weighed and the food intake was measured by substracting the leftover from the averaged portion amount. The leftover was measured by a modified aggregate selection plate waste measurement technique. The nutrient intakes were analyzed by a computer aided nutritional analysis program for professionals(CAN pro). The menu of the dosirak was too simple. The total amount of Dosirak was 714g and the percent of plate waste was 714g and the percent of plate waste was 7.2%. The male high school students were taking adequate energy, but the nutrients which did not meet 75% of the 1/3RDA(Recommended Dietary Allowances) were Ca, Fe, and vitamin B$_2$.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.65-75
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• 2011

The purpose of the study was to explore the relationship between satisfaction and future behavior intention of cafeteria users. Respondents of the research were cafeteria users in major colleges in Kyunggi province. A total of 300 questionnaires were distributed between October 1, 2010 and October 20, 2010 but only281 questionnaires were used for the analysis. Based on 14 selection attributes, factor analysis showed that the KMO value of 0.634, which was extracted by Verimax vertical rotation, and=610.084(p<0.001). In addition, the distributional explanation showed a total of 61.685%. Five factors were obtained as ingredients, food, menu, maintenance, and internal environment factors according to the feature of each variable. The Cronbach value according to confidence and validity tests was 0.703. The explanation was 16.3% and the influence on satisfaction included ingredients, maintenance, and internal environment. The effect on future behavior intention was significant at the level of p<0.001. This study has limitations in that it has generalized the findingson consumers of university cafeterias; therefore, follow-up studies must be conducted.

• Korean Journal of Community Nutrition
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• v.21 no.4
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• pp.332-343
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• 2016

Objectives: Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT). Methods: Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes. Results: Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events. Conclusions: Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.225-233
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• 2013

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.