• 대한영양사협회학술지
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• 제15권3호
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• 한국식품영양학회지
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• 제36권2호
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• pp.137-152
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• 2023

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

• 한국식생활문화학회지
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• 제21권2호
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• 한국비블리아학회지
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• 제21권3호
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• pp.45-56
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• 2010

본 연구는 한국의학도서관협의회 소속의 대학 및 병원도서관을 대상으로 웹사이트 구축현황을 살펴보고, 나아가 웹사이트를 운영하고 있는 국내 29개 의과대학도서관 웹사이트의 메뉴구성과 콘텐츠를 비교, 분석하였다. 본 연구의 결과는 다음과 같다. 첫째, 의학도서관 웹사이트의 메인메뉴는 소장자료검색, 전자정보원, 도서관서비스, My Library, 도서관안내, 게시판의 6개로 정리된다. 둘째, 의학도서관 웹사이트에서 제공하는 주요 정보서비스는 '자관 Pubmed, 원문복사/상호대차, 정보검색, 이용교육, 논문작성지원, SDI서비스, 모바일서비스, 학위논문제출, 참고정보원, 교외접속, 주제별서비스, 인용정보분석, 대출예약/연기, 희망도서신청, Q&A게시판'의 15가지이다. 셋째, 가장 많은 기관에서 제공하고 있는 정보서비스는 원문복사/상호대차이며, 다음은 '대출예약/연기, 희망도서신청, 교외접속, 이용교육, 참고정보원, Q&A게시판, 자관 Pubmed, 학위논문제출' 등의 순이다.

• 한국조리학회지
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• 제11권2호
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• pp.67-90
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• 2005

In this study, to improve the quality of school lunch in local colleges, we conducted a survey on students who attend 2 year colleges in Jeju region. With its own unique regional characteristics and the change of its school lunch program from direct management to consignment, there were some questions about how each factor in school lunch program affects on students' satisfaction with it and we tried to present helpful data to improve school lunch programs in each region. The survey took place from May 5 to May 10, 2005 covering the colleges only in Jeju region. There were 200 sets of questionnaires issued and distributed to the students who are currently using school lunch programs. Only 168 sets were retrieved and processed statistically. 2 sets out of 168 questionnaires had to be thrown away because there were wrong entries of some questions, which made overall retrieving rate 83%. In this study, SPSS 10.0 , one of the statistical package programs, was used as an analyzing tool to make Frequency Analysis. To verify credibility, Cronbach's Alpha Element Analysis was done and T-test and ANOVA was also made. After Recurrence Analysis for elements of satisfaction regarding main factors that is considered to be important to customers, we found that importance of following factors: appearance of food, incongruity between main and side dishes, availability of seasonal food, availability of preferred menu, absence of food stock, waiting time, accessibility of food counters, space between chairs, presentation of a menu, food tray's shape, and color of food trays. The importance of those showed high but satisfaction with the same factors was low. So the primary improvement on these factors should be made to increase satisfaction. Finally we concluded that in large extent, importance of each factor definitely affects on students' satisfaction.

• 한국정보통신학회논문지
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• 제20권8호
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• pp.1511-1516
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• 2016

대한민국의 스포츠 분야는 각종 대회에서 스포츠 강국으로써의 위상을 공고히 하고 있다. 하지만 모든 학생들이 운동선수로 대성할 수는 없으며, 이들에 대한 대책이 필요하였다. 본 논문은 운동부 지도자들이 학생 선수들의 동적인 데이터를 기록할 수 있도록 모바일 코칭 어플리케이션을 설계하고 구현한다. 본 논문에서 적용할 종목은 농구이다. 개발된 모바일 어플리케이션은 Main Page에서 'Assist Records' 메뉴와 'Hot & Cold Zone' 메뉴를 선택할 수 있다. 운동부 지도자들이 운동선수들에게 바로 지도가 가능할 수 있도록 화면캡처 후 사진 파일로 저장된다. 기대할 수 있는 점으로는 모바일 어플리케이션을 통하여 훈련효과를 증대시키고 훈련시간을 효율적으로 사용할 수 있으며 경기력을 향상시키는 코트 비전을 넓힐 수 있다.

• 한국실내디자인학회논문집
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• 제16권6호
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• 한국식생활문화학회지
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• 제7권2호
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• pp.113-118
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• 1992

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.

• 한국멀티미디어학회논문지
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• 제23권1호
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• pp.85-92
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• 2020

This paper analyzes the design and usability of maternal notebook mobile application and suggests the improvement direction of the application. The researcher compared and analyzed the functions of maternal notebook applications, conducted user interviews and expert evaluations. The conclusions of this study are the use of appropriate information volume, proportional screen division focusing on main functions, the use of GNB format of main menus, the prohibition of double menu configuration, the use of color consistent with the image of the service, the use of few font sizes, the use of appropriate colors in typography, the use of rich icons with uniform design, card format, list format, but also timeline and infographic forms that make rich user interface design. Maternal notebook application research is expected to be an important reference for research on similar mobile applications with complex functions such as information provision, user history, and community, along with improved research in healthcare design.

• 한국조리학회지
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• 제16권1호
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• pp.254-268
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• 2010

본 연구의 목적은 레스토랑 선택 속성의 상대적 중요도를 파악하고, 각 세분 시장별 레스토랑 선택시 중요하게 생각하는 속성 및 선호하는 레스토랑 등을 분석하고자 하였다. 조사 기간은 2009년 8월 23일부터 9월 4일까지였으며, 조사 대상은 서울, 경인 지역의 20~30대 400명을 대상으로 설문조사를 실시하였다. 통계분석은 SPSS 12.0으로 컨조인트 분석을 실시하였다. 연구결과, 전체 응답자의 레스토랑 선택 속성은 맛(43.46%), 가격(27.62%), 레스토랑유형(18.49%), 분위기(10.44%) 순으로 나타났다. 세분집단 1은 가격(45.96%), 레스토랑 유형(40.00%), 맛(11.93%), 분위기(2.11%), 세분집단 2는 맛(50.93%), 가격(33.37%), 레스토랑 유형(10.75%), 분위기(4.95%), 세분집단 3은 맛(56.24%), 레스토랑 유형(22.60%), 가격(14.06%), 분위기(7.10%) 순으로 중요도를 평가하였다. 가장 선호하는 레스토랑은 전체 응답자의 경우 '메뉴가 다양하고 음식이 맛있음', '10,000~20,000원', '조용하고 차분하다', '패밀리 레스토랑'으로 나타났다. 세분집단 1은 '메뉴가 단순하고 음식이 맛없음', '20,000원 이상', '조용하고 차분하다', '고급 레스토랑'을 선택하였고 세분집단 2는 '메뉴가 다양하고 음식이 맛있음', '10,000원 이하', '동적이고 활기차다', '고급 레스토랑'으로 나타났으며 세분집단 3은 '메뉴가 다양하고 음식이 맛있음', '10,000~20,000원', '조용하고 차분하다', '패밀리 레스토랑'을 선택하였다.