• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1122-1131
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• 2014

The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered 'salty' for their self-assessed preference of saltiness, and 42.5% indicated 'salty' for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P<0.01), self-assessed preference of saltiness (P<0.001), frequency of using university foodservice operations (P<0.001), and assessed saltiness of university foodservice operations (P<0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P<0.05), table salt (P<0.01), broths (P<0.01), and complete consumption of soups and stews (P<0.01), whereas females showed greater preferences for eating-out or delivered foods (P<0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P<0.01).

• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.113-125
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• 2022

The purpose of this study is to examine how the app characteristics of delivery apps and personal characteristics influence consumers' attitudes, trust, and reuse intention. To address the goal, this researcher selected consumers having experience in ordering food through a delivery app as subjects and carried out a survey with a structured questionnaire from April 1st to 30th, 2022, and then collected the results through Google Surveys due to the prevalence of COVID-19. The main results are summed up as follows. First, it has been found that app characteristics influence their attitudes, trust, and reuse intention. Second, personal characteristics have significant effects on their attitudes, trust, and reuse intention. Third, their attitudes and trust have been found to exert effects on their reuse intention. This study is distinct from previous studies in that it has considered app characteristics and personal characteristics both in examining the factors to realize the continuous use of delivery apps. Moreover, this study is significant in that based on the results, it has revealed that factors associated with app characteristics and personal characteristics are crucial to enhance their intention to reuse delivery apps.

• Journal of Convergence for Information Technology
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• v.11 no.11
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• pp.327-334
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• 2021

In this study, using the raw data of the 7th Food Consumption Behavior Survey(2019), compare and analyze what factors affect the food delivery service and take-out food expenditure of single-person and multi-person households. It was found that women(especially women in single-person households), have a high tendency to pursue safety preference versus price. In the future, Korea's population structure is expected to steadily increase single-person household and elderly households, and women's participation in economic activities is expected to continue to increase. In addition, the food delivery market has more than doubled compared to the previous year in 12 cities and provinces out of 17 cities and provinces nationwide with Covid-19, especially in the non-capital area, making it has become a universal service nationwide. Therefore, the growing home meal replacement market needs marketing strategies to secure and emphasize food safety.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.43-44
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• 2022

기존 자연어 처리 모델은 문맥 단위 단어 임베딩을 처리하지 못하는 한계점을 가지고 있는 한편 최근 BERT 기반 사전학습 모델들은 문장 단위 임베딩이 가능하고 사전학습을 통해 학습 효율이 비약적으로 개선되었다는 특징이 있다. 본 논문에서는 사전학습 언어 모델들을 이용하여 음식점, 배달전문점 등 음식 업종에서 발생한 고객 발화 의도를 분류하고 모델별 성능을 비교하여 최적의 모델을 제안하고자 한다. 연구결과, 사전학습 모델의 한국어 코퍼스와 Vocab 사이즈가 클수록 고객의 발화 의도를 잘 예측하였다. 한편, 본 연구에서 발화자의 의도를 크게 문의와 요청으로 구분하여 진행하였는데, 문의와 요청의 큰 차이점인 '물음표'를 제거한 후 성능을 비교해본 결과, 물음표가 존재할 때 발화자 의도 예측에 좋은 성능을 보였다. 이를 통해 음식 업종에서 발화자의 의도를 예측하는 시스템을 개발하고 챗봇 시스템 등에 활용한다면, 발화자의 의도에 적합한 서비스를 정확하게 적시에 제공할 수 있을 것으로 기대한다.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of Industrial Convergence
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• v.15 no.2
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• pp.27-36
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• 2017

In this study, we analyzed service quality factors of O2O delivery app based on Kano model and survey, and classified service quality into several dimensions. As a result of the analysis, the one dimensional quality factors were accurate information transmission, variety of restaurants, diversity of payment methods, diversity of menu selection, discomfort resolution, kindness of service, taste and quality of food, hygiene and cleanliness, Attractive quality factors such as updated information, reliable reviews, various ordering methods, fast delivery, brand image, discount point payment and accumulation. Although the must-be quality factor did not appear, it turned out that the discomfort resolution was close to the must-be quality factor. The indifferent quality factors were informational services, events and promotions. The O2O delivery app market is continuing to grow and competition is getting more and more intense. The results of this study will help O2O delivery app vendors to establish strategies to focus on certain quality of service factors.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.936-938
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• 2015

Most of the 20 ages chicken consumption is Over the years 1 furniture is the ratio increased, eating a meal delivered, more alone. By using this application, 20s not only 30s 40s, etc, beautiful anyone through the medium of chicken share the same hobbies and look for comrades, enjoy your favorite hobby, encounter and social community for operating purposes.

• Prospectives of Industrial Chemistry
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• v.24 no.2
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• pp.1-9
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• 2021

플라스틱은 가볍고 물성이 뛰어나며 가공이 용이하면서도 낮은 가격 때문에 우리의 실생활에서 매일 사용되고 있다. 동시에 썩지 않는 특성 탓에 폐플라스틱에 의한 환경오염의 문제가 심해짐에 따라 전 세계적으로 일회용 포장재 및 용기에 사용되는 플라스틱의 사용을 금지하는 규제 및 폐플라스틱을 재활용하려는 시도가 늘어나고 있다. 하지만 인류가 지난 수십 년간 생산한 플라스틱은 약 83억 톤이지만 이중 약 10%정도만 재활용 되었을 정도로 폐플라스틱의 재활용 비율은 미비하다. 특히, 최근 코로나 팬데믹으로 인해 택배 및 배달음식 주문량이 늘어남에 따라 플라스틱의 사용량이 급증하여 폐플라스틱의 재활용 필요성은 더욱더 커지고 있다. 본 기고문에서는 불균일 촉매를 이용한 수소첨가 폐플라스틱의 분해에 관한 최신 연구동향을 다루고자 한다. 안정적이고 반응성 및 선택성이 뛰어난 촉매 개발은 폐플라스틱의 효과적인 분해를 위해서 매우 중요하다.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.826-827
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• 2023

본 연구는 이륜차를 운전함에 있어 기존의 스마트 AR 헬멧과 달리 비대면 음식 배달 서비스 사업에 보다 특화되고 안전에 중점을 둔 스마트 헬멧을 개발하는 방안을 제시하고 있다. 스마트 헬멧, 그리고 본 헬멧과 연동되는 어플리케이션의 개발을 진행하며 웹 대시보드를 통해 라이더의 실시간 위치를 확인하는 기능을 지원한다.

• Journal of Korean Home Economics Education Association
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• v.20 no.1
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• pp.63-83
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• 2008

The purpose of this study was to investigate food involvement, dietary behavior and relationship according to the levels of nutrition knowledge. Data in this research was obtained by using the questionnaire which was given out to 528 subjects(boys 182, girls 346) in Naju city area. The awareness of dietary behavior of middle school students put the first priority on breakfast from among 3 meals a day, and they selected 'taste' as the most important criterion. The majority and above of subjects responded that they had ever delivered food at least more than 1 or 2 times a week. This research found that middle school students are tends to regard themselves as being rather close to obesity or fatness. Subjects were also aware that they have some problems with a unbalanced eating habbit and irregular timing of having meals, and more than 40% of the subjects responded that they obtain the most of information about food & dietary behavior through television. Significant difference was found in the food involvement with related variables such as sex, grade, the academic background of mother, self-perception of weight, the way of weight control, perception of problems requiring improvement. Dietary behavior related with variables showed significant difference. Variables are grade, perception of meal importance, selecting standard of food, method of weight control, improvement of eating habits. Dietary behavior is found highly relative with food involvement. Dietary behavior is found highly relative with food involvement. In conclusion, suggestions that could bring motivation to improvement is more essential to the nutrition education rather than knowledge oriented education.