• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.10a
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• pp.375-378
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• 2011

To learn a programming language as a text-based programming and a computer language suitable for a wide range, learner thinks it is very difficult. To represent a visual program is one way to solve this problem easily. The visual language such as Visual C++, Visual Basic and Delphi is represented an interface as the visual component and represented a component action as a text-based. The programmer is very difficult about the component action with text-based and dislikes programming. In this paper, so solve these problems, we use the UML for representing a logical thinking and supporting and object-oriented programming. We suggest for programming education method to replace text-based programming to LabVIEW OOP. In addition, we conduct a survey on how programming education and analyze the training effect.

• Asian Spine Journal
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• v.12 no.6
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• pp.987-991
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• 2018

Study Design: Cross sectional study. Purpose: To assess the quality of anterior cervical discectomy and fusion (ACDF) videos available on YouTube and identify factors associated with video quality. Overview of Literature: Patients commonly use the internet as a source of information regarding their surgeries. However, there is currently limited information regarding the quality of online videos about ACDF. Methods: A search was performed on YouTube using the phrase 'anterior cervical discectomy and fusion.' The Journal of the American Medical Association (JAMA), DISCERN, and Health on the Net (HON) systems were used to rate the first 50 videos obtained. Information about each video was collected, including number of views, duration since the video was posted, percentage positivity (defined as number of likes the video received, divided by the total number of likes or dislikes of that video), number of comments, and the author of the video. Relationships between video quality and these factors were investigated. Results: The average number of views for each video was 96,239. The most common videos were those published by surgeons and those containing patient testimonies. Overall, the video quality was poor, with mean scores of 1.78/5 using the DISCERN criteria, 1.63/4 using the JAMA criteria, and 1.96/8 using the HON criteria. Surgeon authors' videos scored higher than patient testimony videos when reviewed using the HON or JAMA systems. However, no other factors were found to be associated with video quality. Conclusions: The quality of ACDF videos on YouTube is low, with the majority of videos produced by unreliable sources. Therefore, these YouTube videos should not be recommended as patient education tools for ACDF.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• Journal of the Korean Society for information Management
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• v.39 no.3
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• pp.311-336
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• 2022

This study analyzed the contents of Goodreads review data, which is a social cataloging service with the participation of book users around the world, to identify the preference factors that affect book users' book recommendations in the library information service environment. To understand user preferences from a more detailed point of view, sub-datasets for each rating group, each book, and each user were constructed in the sample selection process. Stratified sampling was also performed based on the result of topic modeling of review text data to include various topics. As a result, a total of 90 preference factors belonging to 7 categories('Content', 'Character', 'Writing', 'Reading', 'Author', 'Story', 'Form') were identified. Also, the general preference factors revealed according to the ratings, as well as the patterns of preference factors revealed in books and users with clear likes and dislikes were identified. The results of this study are expected to contribute to more sophisticated recommendations in future recommendation systems by identifying specific aspects of user preference factors.

• Asia Marketing Journal
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• v.17 no.4
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• pp.63-88
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• 2016

K-Pop is hugely promoted offline/online in East Asia, while efforts to promote it elsewhere are kept to a minimum. Whilst addressing the role of digital marketing in the promotion of K-Pop in the Brazilian music industry this study aims to demonstrate that K-pop will provide its audience with a unique and engaging experience if it thinks globally and acts locally in its marketing and communication strategies. A survey of K-Pop's world fan base was carried out online with 1,074 fans to determine the validity of the hypothesis. The results have demonstrated the need to adapt global and intercultural strategies to local markets with increasing brand awareness through utilizing digital marketing. For example, to increase K-Pop's popularity and market share in Brazil, it is not required to sing in Brazilian Portuguese, contrary to what might be perceived but fully singing in English would help breaking into the market dominated by domestic music as songs would have a higher probability to be included in the international soundtrack of a Brazilian telenovela and promote the K-Pop artist not only across Brazil but also give the artist exposure in all the markets the Brazilian telenovela is exported to, opening an entry door to those markets. K-Pop audience segmentation and psychographic profiling is crucial to the understanding of each market's consumer's preferences, likes, dislikes and their buying habits as it was proven through Brazil's digital media, social media, digital music market and K-Pop market analysis within the global context of the study. It should be also considered that brand extensions are not standard everywhere and that there are cultures where different product categories are not directly associated with its main corporate owner which requires extensive local market knowledge to succeed. The primary and secondary data research that we conducted for this study intended to demonstrate that K-Pop can be successful in Brazil and in Latin America and increase their local and regional market share if digital marketing and communication strategies are tailored to each individual market.

• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.797-810
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• 2023

The shape of the male beard to be examined in this study was set as a mustache. This study used frequency analysis and cross-tab analysis to conduct T-test and one-way variance analysis using 300 final responses from the questionnaire that presented preference and non-preference reasons and demographic characteristics along with preference and non-preference options to measure the likability of whiskers. As a result of the study, there were differences in men's preference and non-preference for each beard formulation, and the level of difference was statistically significant between the male and female groups and the age group. In addition, it was found that each group category showed a difference in the reasons for judging likes/dislikes by beard form. There are differences in preference and non-preference according to men's beard formations, and it was confirmed that there are various differences according to perceptual characteristics in the main reasons for favorability and dislike, which are the basis for judgment. Through these results, academic and practical implications were presented in the field of beauty.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.139-149
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• 2001

The purpose of this study was to investigate the effects of obesity on the satisfaction with school lunches and school lunch leftovers of elementary school children in the Kyeonggi area. The study was carried out on 235 children(male : 111, female :124) in December of 2000. The results are summarized as follows. A Rohrer index was used to define obesity. The proportions of severe underweight, underweight, normal, overweight, and obese were 0.9%, 16.6%, 57.9%,17.0%, and 7.7% respectively. For the data analysis, the subjects were divided into 3 groups : an underweight group(Rohrer index 109 including severe underweight), a normal group(Rohrer index 110-140), and an obese group(Rohrer index 141 including overweight). With regard to the satisfaction with school lunches, the proportions of children who were satisfied, neutral, and unsatisfied were 27.2%, 59.6% and 13.2% respectively. The proportion of the satisfaction with school lunches was significantly higher in the male group than in the female group(p〈0.05), and the proportion of the dissatisfaction with school lunches was significantly increased with obesity index(p〈0.05). The largest proportion of children who were satisfied with school lunches answered they felt hungry(56.3%) and the food tasted good(42.2%). Children sho were not satisfied with school lunches answered that the food was not tasty(93.5%), they did not have ant appetite(9.7%), and others. The children not finishing school lunches(leftovers) occasionally or always were 47.7% of the subjects. The behavior of leaving lunch foods was not significantly related to the gender or the frequency of eating snacks, wile it was positively related with dissatisfaction with school lunches(p〈0.01), obesity index(p〈0.05), and the decreased frequency of eating meals per day(p〈0.01). The reasons of school lunch leftovers were food dislikes(67.9%), excess of quantity(39.3%), tastelessness(31.3%), poor appetite(13.4%), and other. The children eating meals twice, 3 times, and 4 times per day were 18.7%, 74.9%, and 6.4% of the subjects respectively. The proportions of the obese and the satisfaction with school lunches were not changed significantly according to the frequency of eating meals, while the proportion of children leaving school lunches was significantly higher in the group of eating meals twice per day than in the other groups(p〈0.01). The frequency of eating snacks was not related to the obesity index, the proportion of school lunch leftovers, or the frequency of eating meals, while the proportion of satisfaction with school lunches was significantly higher in the group of eating snacks 1-2 times per day than in the other groups(p〈0.01). In conclusion, it is necessary to have children enjoy school lunches with efforts to improve the food´s taste in the school food services and to reexamine the serving sizes for the children, in addition to the nutrition education for the children to eat a variety of foods.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

• The Journal of Korean Philosophical History
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• no.42
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• pp.233-258
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• 2014

This article investigates the concept of the xing(性) used by Hu Hong. Hu Hong's philosophical system considered to top priority for xing is called xingbunlun(性本論), and he suggested the characteristics of xing as follows. First, Hu Hong regarded xing as the fundamental of whole world and related to the specific individual things, so he constructed the concept of xing in the perspective of ontology. Namely while xing is ti(體) the root of all the world, it is the realization of the uniqueness of the individual things. Also he considered xing which of the ontological aspect developed various psychological aspect contained xin (心), qing(情), yu(欲), etc. Seond, As Hu Hong regulated that wei fa(未發) is xing and yi fa(已發) is xin, he defined the ideal relation between xing and xin as xingtixinyong(性體心用). And he considered that the sage and the ordinary peoples are equal in the xing's aspect of wei fa, but they are not equal in ability of the xin in the aspect of wei fa. Hu Hong thought that the only sage realized the ideal relation between xing and xin in this world, because he keep his mind silent. So Hu Hong suggested the possibility of moral cultivation to the ordinary peoples, expressing that human nature realized the function of the mind(成性), in order that they realized ideal relation by following ren(仁). Third, unlike the traditional notion, Hu Hong understood the meaning of xing in the aspect of ontology. He interpreted the shan(善) of xingshan(性善) as the meaning of exclamation, which implied that "the innate goodness of human nature(性善)" meant "Human nature is good." Because Hu Hong thought that the meaning of xing transcended the relative concept of good and evil, and accepted the whole world affirmatively. In the opinion of Hu Hong, as the concept of xing had two ways of intentionality; likes and dislikes(好惡), things formed relationship with other in this world. Then the concept of good and evil of the ethical value judgement occurred.

• Korean Association of Arts Management
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• no.57
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• pp.59-84
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• 2021

This study examined the structure of YouTube video network and the factors for the diffusion of Chinese creator's videos through the case of famous Chinese creator Fengtimo. There is few interest to the diffusion of Chinese contents among Korean researchers, while they have been studied the consumption of Hallyu(Korean wave) contents overseas. Using the data that YouTube Data API offers, this study analysed the video network that the comments of which are same users with NodeXL tools and the regression model with JASP tools. The study found that there are three groups of the YouTube channels of that network. They are domestic official accounts of Fengtimo, foreign officail accounts of Fengtimo and individual creators' accounts. The official accounts share the videos of Fengtimo's songs and entertainment contents for the fans, where the individual creators share their own meme videos(UGC). The significant factors for the diffusion in the YouTube video network are comments, likes, out-degree, dislikes, in-degree and betweenness centrality. There are significant difference between official channel and indivisual groups on the views. And degree and betweenness centrality have mediating effect. It is necessary to conduct more research on that subject with many other cases if we want to get to know the generalized explanation.