• 한국식품저장유통학회지
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• 제6권4호
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• pp.435-441
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• 1999

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증가되는 양상이었다. 전처리 과정의 최적화를 찾기 위하여 최적 볶음 시간 5분을 고정시키고 전처리 과정으로 시간별로 찐 후 절단하여 볶은차의 전체적인 기호성은 3분간 쪘을 때 우수하여 볶은차의 기호성은 전처리 과정에 영향을 받는 것으로 사료된다. 결과들을 살펴보면 감잎차는 찐차보다 볶은차의 기호도가 관능검사에서 더 좋은 것으로 나타났으며, 전처리 과정에서 3분간 찐 후 절단하고 볶은시간은 5분동안 볶은 감잎차의 기호성과 품질평가가 가장 좋은 것으로 나타났다.

• 대한지역사회영양학회지
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• 제15권5호
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• pp.648-655
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• 2010

This study is attempted to propose a quality evaluation method of the materials for nutrition education by applying readability test of printed materials for nutrition education. It is significantly important for the teaching class with nutrition education materials to consider students understanding level and education materials topics or choosing words in developed printed materials. This study performed an evaluation of the readability of text in teachers' guidebook, which is devised for elementary school students' education material about sugar, sodium and trans-fat and attempted to estimate the developing materials through analyzing difficulty level of the text. We utilized "The Teacher's Guidebook for Cooking Activity" that had been developed for elementary school by Ministry Education Science and Technology, as the readability evaluation standard. Compared with the average score of readability about "The Teacher's Guidebook for Cooking Activity", $72.94{\pm}6.85$, "Sugar Guidebook" was 70.94{\pm}7.46, "Sodium Guidebook" was $68.76{\pm}14.50$, and "Trans-fat Guidebook" was $58.87{\pm}10.79$. Considering the subjects careers or ages, "The Teacher's Guidebook for Cooking Activity" has little deviation by the subjects careers or ages and was "intermediate" or "easy" level; however, "Sugar Guidebook", "Sodium Guidebook", "Trans-fat Guidebook" was "intermediate" or "difficult" level (p < 0.05). Readability score was especially low when the contents of some particular subjects were too professionalized or scientific terms were frequently used, and thes results were definitely seen in the "Sodium Guidebook" and "Trans-fat Guidebook". With Cloze test score, the readability evaluation will be using as an evaluation tool for the nutrition education materials.

• 한국치위생학회지
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• 제19권4호
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• pp.479-492
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• 2019

Objectives: This study aimed to develop the CAMBRA-kids application for the systematic management of dental caries among preschoolers, activate the dental caries management system, and contribute to the dental caries management of preschoolers. Methods: The collected data were analyzed using R studio 1.2.1335 for Windows (RStudio Inc., Boston, MA, USA, 2018). Algorithm evaluation, heuristic evaluation and usability evaluation were analyzed using descriptive statistics. Results: Both expert evaluations of the application's algorithms were calculated as 100%, for proficiency and efficiency. The application worked well with the designed algorithms, the risk group level of participants was categorized appropriately, and the risk management method was guided properly according to the risk group level. Of the five problems presented in the heuristic evaluation, 'the lack of security' and 'the lack of information on oral health care' received 'high severity' scores. The usability evaluation of the application produces an overall score of 3.27. In the subscales (participation, functionality, aesthetics, and information) of the Mobile App Rating Scale (MARS), the 'participation' domain received the lowest score of 2.56 and the 'functional' domain received the highest score of 3.70. Conclusions: The CAMBRA-kids application is expected to be applied and used in the field of preschoolers' oral health care management, and to contribute to the prevention of dental caries of preschoolers by activating the dental caries management system using the application.

• 한국재난정보학회 논문집
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• 제19권2호
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• pp.241-253
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• 2023

연구목적:본 연구의 목적은 위험 지식/지각 증진을 위하여 개발된 어플리케이션(KNOWRISK)의 구성과 기능을 소개하고 본 어플리케이션의 사용성 평가 결과를 바탕으로 문제 및 요구사항을 파악 및 결정하는 것이다. 연구방법: 어플리케이션 사용자와 관련 전문가 43명을 대상으로 MARS를 활용하여 평가를 진행하였다. 연구결과: 전체 평균 4.074점으로 만족스러운 평가 점수를 받았고 전문가와 사용자 간에 평가 점수에 유의미한 차이가 없었다. 높은 점수는 사용하기 쉬움이 4.47이었고, 비용 지불 사용이 2.88점으로 가장 낮았다. 결론: 본 연구 결과는 모바일 어플리케이션을 이용한 위험지식 증가와 안전행동 증진 노력이 근로자의 산업재해를 예방하고 안전관리에 효과적이고 효율적인 전략으로 사용될 수 있음을 시사한다.

• 한국식생활문화학회지
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• 제22권1호
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2001년도 Bulletin of The 5th Asian Design Conference International Symposium on Design Science
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• pp.7.2-7
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• 2001

• 환경영향평가
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• 제4권2호
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• pp.71-91
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• 1995

In order to develop an appropriate set of criteria applicable for environmental impact assessment (EIA) of natural forest 8 items are proposed. The criteria are vegetation distribution area (DA), distribution pattern (DP), size (S), diameter of breast height of tree (DBH), humus (H), sustainment (ST), successional stage (SS) and impact of adjacent ecosystem (IAE), Each criterion has an interval which minimum 1 score to maximum 5 score Forest Evaluation Index (FEI) was obtained as the sum of 8 criteria value. Above 70% is considered to be absolutely conservative and from 50% to 70% range of total score is to be considered conservative. In the case of the Sancho˘ng Pumping-up Power Plant of Mt. Chiri, 8 criteria were applied base on actual vegetation map. Pinus densiflora community got 73%(29 scores) and Quercus variabilis - Q. serrata community got 60%(24 scores). This may be said that this local vegetation has high ecological potentiality. These criteria cannot always be absolutely evaluation tool. So it is expected to take the more time to be developed further, and holistically added by the other field such as fauna, geological feature etc.

• International journal of advanced smart convergence
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• 제6권4호
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• pp.26-32
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• 2017

In this study, we showed understanding and production ability of the interface about internet, operating system, contents, and devices. This study aimed to make a list of 18 items in 4 areas for basic knowledge of UI/UX, establishment of design research, design concept, and design production for 22 sophomore, junior and senior students in IT departments, and the results of understanding were divided into three groups of excellent, normal, and insufficient, and evaluated. It was found that excellent was 18.39%, average was 38.52% and insufficient was 43.07%. Therefore, 18.39% of the students understood UI/UX, and 81.61% of students did not understand UI/UX well. In particular, in the comparison analysis of four areas, the design research area was 44 points, the design content area was 29 points, and the design production area was 11 points which was found to be the lowest. Next, the 10 evaluation items in the mobile UI/UX build guide evaluation were evaluated in the same way as the UI/UX understanding, and the excellent score was 3 points, the average score was 73.3 points, and the poor score was 155 points. The UI/UX build guides showed worse evaluation than UI/UX understanding. Therefore, to cultivate UI/UX understanding and content production ability, UI/UX experts should be fostered with professional course organization and systematic curriculum.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.84-92
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• 2016

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

• 농촌지도와개발
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• 제8권2호
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• pp.179-190
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• 2001

The purpose of this study was to analysis the education effects of web-based on-line cyber program mesaured by Kirkpatrick’s evaluation process. The average score on satisfaction of the program was 4.28(.59), which was designed to evaluate the level 1, reaction. To test level 2, learning, the average score that students achieved was calculated and it was 86.87(std.=7.05) in the term examinations. The level 3, job months. It was reported that most employees who took the course are utilizing the knowledge that they acquired from the course(mean=3.80, std.=.77). To identify the level 4, business results, the mean score of the number of accidents and near misses that happened in their factories for 3 months before and after the course were compared. There was statistically significant difference between the number of accidents that happened 3 months before the course and 3 months after the course, at the significance level of .01, which was tested by Paired t-test.