• 동아시아식생활학회지
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• 제16권6호
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• pp.787-794
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• 2006

The purpose of this study was to investigate the interests in food and nutrition information of internet users, and find the major problems associated with the use of internet information. Of 660 internet users, including 152 professionals, 127 white-collars, 130 college students, and 29 others, 66.4% had accessed the internet to obtain information. Of the subjects, 71% had used the internet to obtain nutrition information, 91.3% of which answered that they would keep using the internet for this purpose. The area of greatest interest and need of the professional users, in relation to nutrition information from the internet, was 'recipe and menu' (p<0.001). Whereas, the white-collars were most interested in nutrition information for 'diet for weight control' and 'diet'(p<0.001). Students were most interested in nutrition information related to 'diet' and 'diet for weight control'(p<0.001). Due to the variety of interests and applications of different users, there is a need to develop specialized nutrition information sites for internet users to easily obtain reliable and valuable information.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2009년도 학술대회
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• pp.402-405
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• 2009

차세대 출판문인 디지로그 북은 기존 서적과 디지털콘텐츠를 통합하여 사용자에게 아날로그적 감성과 디지털오감을 제공한다. 이러한 디지로그 북을 제작하기 위해 디지로그 북의 저작도구에 대한 연구가 진행 중이며, 본 논문에서는 디지로그 북에 사용될 콘텐츠를 저작하는 활동에서 시각과 청각에만 의존한 작업을 보다 실감 있도록 하기 위해 펜형 햅틱 사용자인터페이스를 개발하고자 하였다. 햅틱 사용자인터페이스는 디지로그 북을 저작하는 작업에서 3차원 작업공간에서 공간상에 배치되는 3차원 객체를 이동, 회전, 크기 변경 및 메뉴선택 버튼의 클릭등과 같은 다양한 작업에서 각 작업을 보다 실감 있게 하기 위한 진동 햅틱 효과를 사용자에게 제공한다. 본 연구에서는 이러한 디지로그 북의 저작 환경에 적합한 사용자인터페이스의 외형, 회로 설계, 진동패턴의 설계/내장 및 저작시스템과의 연동을 위한 프로토콜을 정의하고 이렇게 개발된 햅틱 사용자인터페이스를 사용하여 사용자평가를 간단히 실시하였다. 디지로그 북 저작 작업에서 이렇게 개발된 햅틱 인터페이스의 촉각 효과를 시청각정보와 함께 사용함으로써 디지로그 북 저작 작업을 보다 효과적으로 할 수 있기를 기대한다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 디지털콘텐츠학회 논문지
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• 제18권1호
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• pp.101-108
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• 2017

기존의 공용 무인 택배함에서는 비어있는 보관함이 없다면 사용 할 수 없고 기존의 개인 무인 택배함에서는 자물쇠 기반의 택배함이라서 보안에 상당히 취약하였다. 이러한 단점을 예방하기 위해서 제안된 무인 택배함은 스마트폰 상에서 택배함을 작동시키는 메뉴 기반의 원격 제어 어플리케이션이고 비휘발성 메모리에 저장된 비밀번호를 이용하여 잠금 해제와 비밀번호 변경을 할 수 있다. 본 논문에서 제안된 개인 무인 택배함은 빈 보관함을 판단할 필요가 없고, 비밀번호 오류 누적 기능과 단문 메시지로 택배함 동작 결과를 자동 발송함으로써 보안강화 측면에서 기존 방식보다 더 좋은 장점 가진다.

• 한국식품영양학회지
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• 제31권5호
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• 한국식생활문화학회지
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• 제10권1호
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• 한국식생활문화학회지
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• 제17권5호
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• pp.629-637
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• 2002

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

• 생물환경조절학회지
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• 제3권1호
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• pp.28-35
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• 1994

본 연구에서는 시설 재배 수박에 자주 발생하는 8가지 병과 1가지 생리장해 증상을 진단할 수 있는 수박병 진단용 전문가시스템인 WDES를 개발하였다. 사용된 전문가시스템 개발도구로 HCLIPS를 사용하여 한글 입출력이 가능하게 하였다. WDES의 지식베이스는 35개 IF-THEN 형식의 규칙으로 구성되었으며 추론과정은 순방향 추론방식을 채택하였다. 질문 문항별로 도움말, 도움그림, 질문이유 등의 도움기능을 포함시켜 사용자가 질문 문항에 대한 답변을 쉽게 할 수 있도록 하였다. 수박재배자와 전문연구자들이 WDES를 사용해 본 결과 WDES의 타당성과 실용가능성을 인정할 수 있었다. 실제 수박밭에서는 다양한 종류의 병과 생리적 장해가 함께 발생되고 있으므로 WDES가 실용적으로 사용되기 위해서는 각종 병 증상들에 대하여 좀더 세부적인 특징을 파악하여 지식베이스 내의 규칙을 보완해야 한다.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• 한국식품영양과학회지
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• 제4권1호
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• pp.13-17
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• 1975

(1) 보육원경영주(保育園經營主)는 원아(園兒)들의 체력(體力)이나 건강면(健康面)을 고려(考慮)해서 영양관리(營養管理)에 유기적변화(劉期的變化)를 가(加)해야 하며 행정당국(行政當局)도 양적(量的)인 보육원경영(保育園經營)을 지양(止揚)하고 물적면(質的面)에 치중(置重)해야 할 것으로 생각된다. 외원(外援)이나 내자지원(內資支援)을 받는 보육원(保育園)이 합리적(合理的)으로 운영(運營)의 묘(妙)를 기(期)한다면 체육중학수준(體育中學水準)에는 미급(未及)일망정 일반가정아(一般家庭兒)의 생활수준(生活水準)을 오히려 능가할 수도 있을 것으로 예측한다. (2) 체육중학교생(體育中學校生)의 1 일(日) 평균(平均) Cal 섭취량(攝取量)은 연령(年齡)(체중(體重))과 운동량(運動量)에 비(比)하여 과식(過食)을 하는 형편(形便)이 아닌가 우려(憂慮)된다. 따라서 영양사(營養士)에게는 영양(營養)의 공급량(供給量)에 대(對)하여 새로운 검토(檢討)가 요망(要望)된다. (3) 기생충감염여부(寄生蟲感染如否)는 고려(考慮)하지 않았다. 그것은 체육중학교(體育中學校)에서 일정(一定)한 식단(食單)(menu)으로 생활(生活)($1{\sim}2$년(年))이 계속(繼續)되는 학생(學生)들의 Hb 량(量)이 많기 때문에 Hb량(量)이 적은 것은 기생충(寄生蟲)과는 무관(無關)하고 오직 영양물질(營養物質)에 기인(基因)한다고 예측(豫測)되기 때문이다. 더우기 어린 학생(學生)이면서 상류생활권(上流生活圈)에 속(屬)하는 리화여대(梨花女大)의 대학생(大學生)들과 같은 수준의 Hb 양(量)을 보지(保持)하므로 더욱 그 신빙도(信憑度)가 높다고 보아도 좋을 것이다. 따라서 일반가정아(一般家庭兒)와 원아(園兒)들의 건강상태(健康狀態)를 정상적(正常的)으로 유지(維持)시키면서 국력(國力)을 증강(增强)시키려면 보육원경영주(保育園經營主)나 한 가정의 책임자(責任者)는 오직 영양관리(營養管理)에 세심(細心)한 주의(注意)를 가져야 하고 행정당국(行政當局)도 보육원운영면(保育園運營面)에 보다 깊은 배려(配慮)가 있어야 한다고 요망(要望)된다.