• Nutrition Research and Practice
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• 제2권2호
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• pp.114-120
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• 2008

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

• 대한인간공학회지
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• 제35권5호
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• pp.403-411
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• 2016

Objective: This study is concerned with the user interface (UI) design of touch screen based on the reaction time of Automated Teller Machine (ATM) user. Background: Adopting the touch screen technology, the ATM service has recently established a new user interface different from the existing button-type interface. Method: Experiments were conducted by simulating ATM touch screen layouts, and layouts were focused on location of menu buttons (left and right, top and bottom), number of menu buttons (8 and 12 buttons). Results: The results show that there are significant differences in correction ratio and reaction time by user groups, types of menu location, and the number of buttons. Conclusion and Applications: The results of this study can be used to provide baseline information for the interface design of ATM touch screen and the age differences in reaction time.

• 대한인간공학회지
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• 제24권4호
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• pp.73-78
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• 2005

As the number of functions in a menu increases, users have more difficulties in finding a desired function. Previous studies have shown that some functions are selected more frequently than others, and have suggested adaptive menus that support the selection of frequently used functions. Interestingly, studies on an adaptive toolbar are not easy to find as opposed to many studies on adaptive menus. This study suggested an adaptive toolbar (AT) that supported function selection, and conducted a usability test. Five or ten functions were presented in the AT according to the frequency of use or recency of use. A total of sixteen males in their twenties participated in the test. They freely selected functions from the menu or from the AT, and their pattern of selecting functions was analyzed. The results showed that the AT was more frequently used than the menu as time passed. The AT based on the recency of use showed more effective performance than that based on the frequency of use. In addition, keeping ten functions was better than five functions in terms of both performance and preference.

• 대한산업공학회지
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• 제36권1호
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• pp.52-58
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• 2010

The level of competition has reached the limits in cellular phone market and the cellular phone manufacture companies started to focus their solution in user interface. Design issues with controllability led the development and renovation of such products to the use of the touch-screen phone. Depending upon the readability, technical advances, portability and controllability, user satisfaction of touch-screen phones could vary significantly. In this research, the controllability was dealt in regard to various grip postures, in order to improve menu layout which fits for using the thumbs of both hands and a thumbs of single hand. Regression models are found to the suggest the location of buttons on the screen by redesigning the menu layout, it is expected to improve both controllability and satisfaction of the user. This result can be applicable not only to mobile phone design, but also to the design of various hand-held devices using a touch screen.

• 한국식생활문화학회지
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• 제12권4호
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• 동아시아식생활학회지
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• 제21권6호
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.376-379
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• 2008

모바일 메뉴의 최적화를 위해 본 논문에서는 기존 모바일 메뉴를 요일별 사용행태를 분석하였고 이를 통해 모바일 서비스를 사용하는 사용자들이 요일별로 특정 서비스를 선호하는 현상을 보이는 것으로 나타났다. 이를 기반으로 요일별로 고객이 주로 사용하는 서비스 메뉴를 분류 및 선정하는 과정을 거쳐 고객의 이용 목적에 부합되도록 주초, 주중, 주말 별 차별화된 메뉴를 제공하기로 하였다. 차별화된 메뉴 개발을 위해 기존 모바일 메뉴에 Bold, Color, Icon 등의 효과의 차별화를 주는 다양한 시안을 개발하였고 고객 설문조사를 통해 이들 중 가장 효과적인 시안을 선택을 하였다. 최종 선택된 시안은 Color 및 Icon 효과별 메뉴에 제공하는 것이었다. 실제 사용 메뉴 시스템에 이를 적용하기 전에 실제 고객군과 동일한 Sampling 통해 선정된 12,000 여명의 고객을 대상으로 사전에 해당 시안을 제공하는 사전 파일릿 테스트를 한달간 시행하였다. 효과에 대한 검증은 12,000 여명의 실험군과 함께 동일한 방법으로 선정된 12,000 명의 대조군과 비교하는 방식으로 이루어졌으며, 측정방식은 PV(page view), 구매율, 매출 등을 비교하여 실험군 및 대조군 간의 증감을 비교하였으며 테스트 결과 실험군이 대조군 대비 사용량 기준으로 약 10% 정도의 개선효과를 보여, 제안된 메뉴가 효과적임을 증명하였다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.906-909
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• 2015

2000년대 초반에 e-러닝 산업이 크게 발전하면서 초 중 고 및 대학교에 이르기까지 전자칠판시스템이 널리 보급되어 스마트 교육 환경이 구축 활용되고 있다. 전자칠판(IWB, Interactive White Board) 시스템은 자체적으로 판서 소프트웨어를 포함하고 있으며, 강사는 이러한 판서 기능을 이용해 전자칠판 상에 필기를 함으로써 교육 효과를 더 높일 수가 있다. 본 논문에서는 사용자의 활용 빈도가 높은 메뉴 버튼들만 화면상에 표출되고, 사용자의 판서 위치에 따라 이들 메뉴 배치가 동적으로 이동하는 판서 소프트웨어의 동적 메뉴 배치 기술에 대해 연구 하였다. 이러한 기술을 적용한 판서 소프트웨어 구현 결과 불필요한 사용자의 이동이나 화면 가림 없이 편리하게 판서 메뉴를 이용할 수 있어 향후 스마트 교육의 발전에 크게 기여할 것으로 기대된다.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.91-100
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• 2012

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

• 산업경영시스템학회지
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• 제20권41호
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• pp.203-212
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• 1997

The interface of computer software has to promote human-computer interaction. The one quality of interface to promote HCI should be evaluted with regard to user's information processing. The usability of interface is one of the main components of it's quality, and it is straightforwardly concerned with learnability, especially when users want to use a software at the first stage. In this paper, word processors, wide spreadly used in OA environments is studied in respect to menu structure on the interface. An cognitive menu structure is suggested by user's conceptual network of the main functions of word processor. Two word processors is selected to compare with the cognitive menu structure and to evalute learnabilities by teaming model.