• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.51-65
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• 2010

This study attempts to examine how the perception of risk and customer satisfaction influence the intention to recommend when selecting a Korean restaurant. 257 copies of the questionnaire for the Chinese students studying in Daegu and Gyeongsangbuk-do are analyzed. Three hypotheses were established and the results are as follows. First, as a result of difference analysis about perception of risk depending on dining types, there are significant differences in all factors of preception of risk partially. Second, as a result of difference analysis of customer behavior depending on dining types, there are significant differences between revisit intention and recommendation intention, and dining motivation and preferred Korean menu. Third, the effects of 6 factors of perception of risk on customer behavior are analyzed, and there are decreased customer satisfaction as the customers perceive financial and psychological crisis highly.

• Journal of Korean Society of Forest Science
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• v.96 no.1
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• pp.7-13
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• 2007

This study was done to develop PDA based application system for forest geographic information with GPS. The major results obtained in this study were as follows. A PDA based application program was developed to work on $Microsoft^{TM}$ PocketPC 2002 and 2003 operating system. The screen of PDA displays a 1:25,000 digital topographical map adopted DXF format converted from PC, and the map data with 1:2,500 to 1:30,000 on PDA can be zoomed in or out to five levels. Current position and navigating path received from GPS can be displayed on the screen and be saved in PDA. Information selected among layers of digital topographic map in DXF format can be converted into binary files which can be used on forest geographic information software. This can compress DXF files to 90% in size, and the processing speed of PDA was improved. The forest geographic information management system can be used to manage sample plots on which forest inventory is done, with the help of the sub-menus and grid index values with position information received from GPS. Forest workers can in quire forest geographic information such as forest type, location, forest roads, soil erosion control dams using forest geographic information management system in the field. The forest geographic information management system can provide current position and mobile path information to people who enjoy forest related activities like mountain-climbing, sightseeing, and visiting to historic spots.

• Journal of Korea Game Society
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• v.16 no.6
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• pp.121-130
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• 2016

The purpose of this study was to develop the customized diet education game (Roly-Poly 160) for type II diabetes and to test its effectiveness. The diet education game for type II diabetic is composed of three kinds of modules as Meal self-management, Card Game, and Quiz Game. Meal self-management was developed to manage the dietary information of each day and to observe changes in the 12-month period. Card game is to find a changed card based on the recommended meal menu during a limited time and Quiz game is to learn knowledge while solving the quizzes about diet. Data was collected from September 28th to October 28th, 2016 at C hospital and G hospital in G district, and 5 times for 1 hour for every 30 people with type II diabetes who applied for diabetic diet education. Knowledge of diabetes and 2 hour postprandial blood glucose were measured repeatedly before and after the experiment. After the Roly-Poly 160 experiment, the knowledge of type II diabetes was statistically significantly increased (p = 0.04), and the fasting blood glucose and the 2 hour postprandial blood glucose decreased statistically decreased (p <.05) and Roly-Poly 160 game clinical efficacy was verified.

• Journal of Yeungnam Medical Science
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• v.24 no.2
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• pp.137-147
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• 2007

Background : Interpretative reporting is an important aspect of laboratory medicine. The large menu of laboratory tests available today makes it increasingly difficult for the non-specialist to order and interpret all laboratory tests. The aim of this study was to determine the usefulness of an expert system to interpret laboratory tests and help physicians order the appropriate tests. Materials and Methods : In order to interpret laboratory tests, a rules-based expert system was developed. In this module, if-then rules were used to interpret the given test result patterns (e.g. urinalysis, anemia, hepatitis B virus, hypercholesterolemia, glucose, syphilis, and tumor markers) and select matching text elements. The system was used to evaluate 535 subjects who visited a health-check program. Results : The overall abnormal rate was 50.5% in the expert system; 34% for cholesterol, 9.9% for urinalysis, 8.0% for anemia, 7.7% for thyroid function tests, 4.5% for tumor marker study, 4.7% for hepatitis virus antigen, 4.3% for serum glucose, and 1.1% for syphilis. Conclusion : These results indicate that the application of the expert system for the interpretation of laboratory tests may provide a useful method for the interpretation of reports. However more rules are needed for the application to in-patients.

• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.90-98
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• 2010

This paper describes methodology which enables user in order to generate facial expression animation of caricature which applies a facial motion data in the vector based caricature. This method which sees was embodied with the plug-in of illustrator. And It is equipping the user interface of separate way. The data which is used in experiment attaches 28 small-sized markers in important muscular part of the actor face and captured the multiple many expression which is various with Facial Tracker. The caricature was produced in the bezier curve form which has a respectively control point from location of the important marker which attaches in the face of the actor when motion capturing to connection with motion data and the region which is identical. The facial motion data compares in the caricature and the spatial scale went through a motion calibration process too because of size. And with the user letting the control did possibly at any time. In order connecting the caricature and the markers also, we did possibly with the click the corresponding region of the caricature, after the user selects each name of the face region from the menu. Finally, this paper used a user interface of illustrator and in order for the caricature facial expression animation generation which applies a facial motion data in the vector based caricature to be possible.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.406-414
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• 2004

The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25％). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p＜.01, p＜.05, p＜.05, p＜.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p＜.05, p＜.05, p＜.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p＜.05, p＜.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.40-53
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• 1976

This study was designed to comparse the metabolic effects of Korean diet pattern which contained all-polished rice and 70% polished rice, and to compare dietary restriction. The results were as follows. 1. Food intake survey to catch the Korean diet pattern The calory intake showed women took much more than men and farm village was higher than city, However, protein intake showed men were higher than women and decrease gradually from city, fishing village, and farm village. Calcium intake showed Seoul was the first rank of all, but was merely 70% of recommended quantities. Fe intake was greatly short especially in women and vitamin C also showed same situation. In the view of food group intake, grains and potatoes were 70.06%, vegetables and fruits 13.05%, meats fishes and beans 11.99%, respectivelly. Oil and fat intake showed lowest percentage as 0.77%. 2. Nutritional experiments albino rats have been fed for 7 weeks with three different diet: all-polished rice diet, 70% polished rice diet, and the standard diet for contral group. Dietary restriction were at 4 levels: 5% , 10%, 15%, 20% in 70% polished rice det. Body weight of 70% polished rice group gained value compare to all polished rice group. In the final organ weight all-polished rice group and 70% polished rice group and 70% polished rice group revealed similar results, but organ weight almost decreased dued to dietary restriction and statistical data showed significant differences between dietary restriction group and none-restriction group. In the femur length, 70% polished rice group was longer than all polished rice group but there was no significant differences. The nitrogen content of liver and muscle of 70% polished rice group was higher than all-polished rice group. Furthermone there was significant differences in the female (P<0.1). In the 10% restriction group(female) and 15% restriction group(male), nitrogen retention was higher than 0% restriction group. The other biochemical analysis such as liver lipid, serum cholesterol, glucose of urine, feces and serum were not revealed any significant differences. As a result of studying, it seems clear that 70% polished rice intake influenced much nourshment to white rat growth than all-porished rice intake, and there is no significant influence to animal growth and metabolic effect even if it was restricted $5{\sim}10%$ of diet.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.512-520
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• 2017

The purpose of this study is to investigate the relationship between service quality, service value, customer satisfaction and destination association. Based on previous studies, hypotheses and research models were derived and surveyed. The analysis was conducted using 406 valid questionnaires. The study results are as follows. The physical environment and the food quality of the tourist restaurant service quality affected service value. Employee service and food quality affected satisfaction. Service value affected satisfaction. The value of service affected the association of sightseeing destination. Nevertheless satisfaction did not affect the association of sightseeing spots. Based on these study results, the following implications are suggested. Restaurant management should prioritize food quality control. Local governments need support the improvement of the physical environment. A local menu that is reminiscent of tourist attractions should be developed.