• 한국조리학회지
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• 제23권7호
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• 대한가정학회지
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• 제48권1호
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• pp.137-161
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• 2010

The aim of this study was to identify the most effective methods with which to revitalize Korean high school culinary education. To achieve this aim, a culinary recognition questionnaire survey of 616 students from 9 culinary high schools was carried out. The 9 surveyed schools represented the following of 7 regions: Chungnam, Busan, Incheon, Daegue, Jeonbuk, Gyeongbuk, and Gwangju. Collected data were subjected to descriptive analysis, $x^2$-test, t-test, and one-way ANOVA using SPSS(version 14.0). The results of this study are as follows. Culinary practice interest and learning demand of most students were high. 6.8% of students indicated that initial theory learning, followed by video education, and finally live demonstration is an effective teaching methodology. They preferred practicing on actual ingredients as the primary teaching and learning method, nominating technician cooking as the most favorite. As for areas needing improvement in culinary practice education, difficulties with material preparation and insufficient learning hours were identified as prominent factors by 66.8% of respondents. There was unanimous agreement that culinary practice education can be enhanced by highly skilled teachers, while interest for the discipline itself can be fostered by initiating and encouraging cooking participation in the home. Freshmen and special high school students suggested that a cooking related website is necessary to expand the current information interface, which is currently limited to colleagues and employers. In relation to culinary education revitalization, consistent promotion of departments, or high schools that have proven student satisfaction rates and effective culinary curriculum are required. Furthermore, teachers can also aid this process by more effective student pastoral care in order to improve school life satisfaction. However, teacher job satisfaction is an important component of this process, and better employment conditions and remuneration packages reflecting extra work must be considered as part of an attractive teacher-incentive employment policy.

• 디자인학연구
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• 제14권2호
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• pp.245-252
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• 2001

본 연구에서는 현재 국내에서 사용되고 있는 냉장고의 레이아웃(layout)이 우리의 식생활문화와 차이가 있다는 가정 하에, 국내의 사용자들을 대상으로 비디오 에쓰노그래피(Video Ethnography : 비디오를 이용한 문화기술학, 흑은 민족지학)를 활용하여 사용자의 냉장고 사용행태를 관찰하고 분석하여 우리의 식생활문화에 적합한 새로운 냉장고 레이아웃을 제안하여 사용편의성을 개선하는 것을 중심으로 논의 하였다. 분석결과에 의하면, 현재 국내에서 사용되고 있는 대부분의 냉장고는 고내 선반의 레이아웃(layout)이 국내 사용자들의 식생활 문화에 따른 사용행태와는 맞지 않는 점을 가지고 있으며, 이를 개선하기 위한 방법으로는 현재의 냉장실 세번째 단과 제일 하단인 야채실의 위치를 맞바꾸는 방법을 제안할 수 있다. 이런 방법을 통해 냉장고 각 부위에 적합한 용도를 지정함으로써 사용자의 편의성을 향상시킬 수 있다. 냉장고와 같이 생활 문화와 밀접한 관련이 있는 제품의 내재하는 문제 요소를 추출하기 위해서는 이와 같이 그 제품과 관련된 생활 문화에 대한 이해가 우선되어야 하며, 이를 위한 방법으로는 본 연구에서 사용된 비디오 촬영를 통한 사용행태 분석 방법이, 미리 예상하지 못한 문제 요소를 발견할 수 있다 는 점에서 유효함을 알 수 있었다.

• 디지털융복합연구
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• 제12권1호
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• pp.511-518
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• 2014

본 연구의 목적은 정보통신 기술의 발달에 따른 교육환경 변화에 적응할 수 있는 스마트 디바이스 기반의 조리실습교육용 앱을 제작 보급하는 것으로 2012년 7월 1일부터 12월 30일까지 진행되었고 App의 설계는 조리실습 교육 내용 중 서양요리에 대한 이론 내용과 만드는 방법, 실습 동영상, 평가 문항으로 구성하였다. 또한 교수자와 학습자의 상호작용을 위해 공지사항과 관리자 문의 항목을 추가하였으며, 31가지 메뉴에 대한 메인요리사진 31개와 메뉴별 만드는 과정 사진 155개, 요리 레시피 31개, 요리 팁 31개, 평가 문항 372개, 요리 동영상 31개가 제작되었다. 제작된 콘텐츠는 사이트 http://kongju-fn.dslink.co.kr/super/index.html에 접속하여 직접 입력함으로써 App이 제작되도록 하였고, 이렇게 제작한 App을 'play store'에서 '요리박사'로 검색하면 찾을 수 있도록 하였다. 본 연구는 조리실습교육용 App의 개발이 전무한 시점에 제작되었다는 데 그 의의가 있다.

• 한국실내디자인학회논문집
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• 제24권3호
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• pp.121-128
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• 2015

As a neighboring country belonged to the same cultural sphere with the Northeast Asia, China is recently emerging as a center of the world's economy. The social transformations caused by the rapid economic growth are bringing changes in the Chinese housing culture and thus, it is considered that the identification of a user's need concerning a new housing space and social and cultural understanding on China are necessary. Accordingly, this research intended to conduct the basic research on the Chinese housing space design by observing the small apartment users in Shanghai area in terms of not only the tangible element of the residential space type but also the intangible elements such as lifestyle, values, behaviors, etc. The research range was limited to the kitchen area at the center of a house as a place where the exchanges among the family members are most frequently occur, and the research was carried out in the following methods. First, the effective user research method for the analysis of the Chinese small apartment kitchen users was studied through the literature investigation. Second, the 6 families of a research target were selected focused on the small apartments in Shanghai, China and the user research was performed using three methods of User observation, Video ethnography, and Contextual inquiry. Third, the research results were analyzed focused on the flow of human traffic in the kitchen area and user's behaviors. What were identified as a result take account of the human traffic movements in the kitchen areas around the sink-counter-cook top, cooking behaviors and meal areas outside of the kitchen. Through this, the need for the effective organization of the sink-counter-cook top, arrangement of meal area, and placement of storage by section for the kitchen space of China were drawn based on the understanding of the cooking process, and it was identified that such results require comprehensive understanding of Chinese housing culture.

• 대한지역사회영양학회지
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• 제21권4호
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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.

• 한국정보통신학회논문지
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• 제26권10호
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• pp.1441-1446
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• 2022

현대인들은 음식 레시피에 대한 다양한 정보들을 인터넷이나 소셜 미디어 등에서 매우 쉽게 접할 수 있게 되었다. 음식 레시피를 제공하는 공급량이 많아지면서 범람하는 정보 안에서 사용자들이 각자에 맞는 레시피를 찾기에는 수고로움이 따르게 된다. 이처럼 사용자들의 요구사항을 반영하여 정보를 제공할 필요성이 높아졌고, 음식 레시피와 요리 추천에 관련 연구가 활발해지고 있다. 또한, 이를 활용한 인터넷, 영상 및 어플리케이션 시장 역시 급속도로 활성화되고 있다. 본 연구에서는 음식 레시피 사용자들의 관점에서 레시피를 분류하기 위하여 사용자의 리뷰 데이터를 비지도학습인 K-평균 군집화 기법을 적용하였으며, 이를 통해 "음식 레시피 분류 모델"을 도출하였다. 그 결과 특정 목적, 조리 단계 등 많은 사용자들이 필요한 정보를 포함한 총 25개의 군집으로 분류하였다.

• 디지털융복합연구
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• 제10권11호
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• pp.619-626
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• 2012

본 연구의 목적은 일반계고와 특성화고의 스마트 기기 활용 실태와 교육용 애플리케이션 개발에 대한 인식수준을 비교 분석하여 보다 효과적인 조리교육 애플리케이션 개발 방안을 모색하는 것이다. 특성화고 학생이 일반고 학생보다 스마트 기기 활용 학습 방법을 더 선호하고, 하루 사용 시간이 더 많았다. 학습 분야는 일반고는 어학, 특성화고는 자격증에서 높게 나타났다. 스마트 기기 활용 학습의 장점은 자투리시간 활용이었고, 인프라를 가장 필요로 하였다. 가장 기대되는 콘텐츠는 일반고는 동영상 강의, 특성화고는 협력학습이었고, 가장 만족하는 것은 이동성이었다. 조리교육용 애플리케이션 개발에 대해 특성화고 학생이 더 많은 필요성을 느끼고 있었고, 더 많이 활용할 계획을 갖고 있었으며, 실습 동영상을 더 선호하였다. 희망 요리 영역은 일반고는 간편 요리, 특성화고는 조리기능사요리를 선호하였고, 애플리케이션은 포털 사이트와 학과 홈페이지에 탑재되기를 희망하였다. 그러므로, 조리교육용 애플리케이션 개발 시 실습 동영상과 조리 레시피가 포함된 시뮬레이션 학습 위주로 제작하고, 평가 기능을 추가하여 학업 성취 수준을 확인할 수 있도록 한다. 조리기능사 요리가 포함된 5분 이내의 콘텐츠가 될 수 있도록 제작하며, 각 차시별 과제 목표를 제시하고, 문제 해결을 위한 정보를 구체적으로 제공한다. 학습 몰입도를 높이기 위해 영상, 음악, 텍스트가 포함된 콘텐츠를 첨부한다. 수업의 시작과 전개, 정리의 흐름이 있도록 하며, SNS 협력학습 서비스를 활용하여 학습 주체간의 소통이 증진될 수 있도록 한다.

• 한국전문물리치료학회지
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• 제27권4호
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• pp.264-271
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• 2020

Background: Because a forward-leaning posture can cause increased back muscle activity and pain. Therefore, an innovative method to reduce back muscle activity and pain is required. Objects: This study aimed to investigate the effects of a head support on muscle activity and pain in a forward-leaning posture. Methods: A total of 14 male and 16 female students (average age, 21.65 ± 2.37 years; height, 166.15 ± 7.90 cm; and weight, 60.65 ± 9.00 kg) were recruited for the experiment. Two of them were excluded due to musculoskeletal disorders. The muscle activity and pain in the forward-leaning posture were assessed while participants washed dishes for 7 minutes with and without a head support. The condition of using a head support was randomly performed with a 5-minutes break. To confirm a lumbar flexion angle of 30° during the experiment, myoVIDEO was used, and surface electromyography was used to measure muscle activity. Pain was assessed using a 10-point visual analog scale (VAS). The Wilcoxon signed-rank test was used to analyze the data, with p < 0.05 indicating statistical significance. Results: The cervical, thoracic, and lumbar erector spinae muscle activities significantly decreased with the use of the head support, but there was no significant change in the gluteus maximus. There was a significant decrease in the VAS score for the lumbar erector spinae (p < 0.05), but there was no significant change in the VAS score for the cervical region. Conclusion: The use of a head support in a forward-leaning posture reduced cervical, thoracic, and lumbar erector muscle activity and pain. Therefore, it could be recommended during working in a forward-leaning posture, such as during dishwashing, cooking, and working as a factory employee.

• Journal of Nutrition and Health
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• 제46권4호
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• pp.357-368
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• 2013

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.