• 대한인간공학회지
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• 제19권1호
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• pp.101-107
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• 2000

This study reviews several database menu structure for pc communication services to examine the efficiency of database menu structure. Database menu systems of 5 major pc communication companies were analyzed by GOMS methodology, a description of the knowledge that a user must have in order to carry out tasks on system. Also, each database access time of 4 pc communication companies were measured with internet pc environment in laboratory. It is recommened that another menu design strategies (for example, broad-shallow rather than narrow-deep) should be adopted because current menu structures have inefficient procedures to access those database.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.266-267
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• 2015

정보보호(지식정보 보안) 산업은 기술집약적, 고부가 가치 산업이다. 한국은 우수한 ICT 기술과 다양한 사이버공격에 대응 경험과 기술을 보유하고 있어, 전 세계의 벤치마킹 대상이 되고 있다. 하지만 국내 정보보호기업의 영세성과 함께 지원인프라는 부족하다. 국내 정보보호 산업을 활성화하는데 일차적인 조건은, 해외진출이다. 해외진출을 위해서는 국내 정보보호 산업의 제품과 서비스 및 기술에 대한 Korean Cybersecurity Goods Menu에 대한 개발이 필요하다. Menu는 해외 Buyer와 국내 Seller 뿐만 아니라, 기업과 정부가 정보보호 산업의 자산과 상품의 내용을 알게 하고 판매할 수 있는 선결조건이다. 본 논문에서는 Korean Cybersecurity Goods Menu 개발을 연구한다.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.111-119
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• 2010

본 연구는 디지털 케이블방송과 IPTV와 같은 디지털 미디어 서비스의 메뉴 구조에 대한 시선추적 연구이다. 최근 디지털 미디어 서비스의 초기 메뉴 구조는 수평 구조 또는 수직 구조로 제공되고 있는데, 디지털 케이블의 사례와 IPTV의 사례를 볼 때 발전과정은 상이하나, 서비스의 구성이 유사하여 메뉴 타이틀 및 방향에 대한 실험을 통해 시사점을 얻을 수 있을 것이라 판단이 된다. 연구자는 연구주제로 사용자가 메뉴를 조작하면서 인지하는 메뉴 타이틀 인지 정도와 메뉴의 제공방향에 대한 시선 도달시간이 상이한지 확인하고, 논의하는 것으로 정하였다. 연구는 Vertical Type과 Horizontal Type으로 구분된 실험을 통해 각 9가지의 결과를 도출하는 것으로 초기 메뉴에서 선순위로 노출되는 실시간 방송의 경우 수직구조의 메뉴에서, 지상파 및 영화VOD와 같은 후순위 메뉴 서비스의 경우는 수평 구조에서 피험자의 시선이 빠르게 이동한 것을 확인하였다. 연구의 결과는 기존 미디어사업자들의 메뉴 구조진화를 간접적으로 설명하는 것으로 향후의 진화 방향을 설정할 때 실무적으로 도움이 되는 유용한 결과이다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.380-385
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• 2008

자동차 환경에서 운전자가 주행 Workload라는 Main Task의 제약조건 하에서 Navigation의 효율적인 수행을 위해서는 Navigation에서 제공하는 기능들에 대한 빠른 이해가 필요하며, 이에 부합하는 Navigation Interface 설계를 위해 Navigation의 Screen Size의 제약 조건 하의 Menu Structure의 Width와 Depth 기반의 정보량의 수준과 이에 따른 Menu Structure Type의 연구가 중요한 Issue로 여겨지고 있다. 따라서 본 연구에서는 운전 상황과 유사한 환경을 구축하여 Navigation의 7인치와 4인치의 터치 스크린 기반의 Interface 환경에서 운전자에게 각각 다른 Menu Structure를 제시하고, 수행도와 선호도를 비교하였다.

• Journal of Nutrition and Health
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• 제35권5호
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• 대한지역사회영양학회지
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• 제16권3호
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• pp.375-385
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• 2011

The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.

• 산업공학
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• 제22권1호
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• pp.17-25
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• 2009

In mobile device's user interface, menu organization is very important as well as menu structure because small display of mobile device. Menu items should be organized based on user knowledge structure to design user-centered interface. Traditionally, MDS (Multidimensional Scaling) have been most often used to expose users' perceived organization of menu items. But, information that MDS reveals is just relative spatial location of concepts and not relevant to concepts connection. Unlike MDS, Trajectory Mapping explicitly finds users' cognitive links between perceived concepts. This study proposes a Trajectory Mapping technique for eliciting knowledge structure, especially a set of cognitive pathways linking menu items, from end user. With twelve participants, MDS and Trajectory Mapping were conducted using cellular phone's menu items. And user knowledge structure was analyzed through Visual Concept Map that combination of results of MDS and Trajectory Mapping. After then, menu items were organized according to users' perceived organization. Empirical usability test was also conducted. The results of usability test showed that usability, in terms of task performance time, number of errors, and satisfaction, for newly organized interface was significantly improved compare to original interface. The methodology of this study is expected to be applicable to design a user-centered interface. In other words, Trajectory Mapping technique can be used as a design tool of user interface for imposing user knowledge structure on the interface.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.505-514
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• 2013

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

• 대한산업공학회지
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• 제33권4호
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• pp.402-409
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• 2007

Markov Chains has proven to be effective in predicting human behaviors in the areas of web site assess, multimedia educational system, and driving environment. In order to extend an application area of predicting human behaviors using Markov Chains, this study was conducted to investigate whether Markov Chains could be used to predict human behavior in selecting mobile phone menu item. Compared to the aforementioned application areas, this study has different aspects in using Markov Chains : m-order 1-step Markov Model and the concept of Power Law of Learning. The results showed that human behaviors in predicting mobile phone menu selection were well fitted into with m-order 1-step Markov Model and Power Law of Learning in allocating history path vector weights. In other words, prediction of mobile phone menu selection with Markov Chains was capable of user's actual menu selection.