• 한국융합학회논문지
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• 제5권4호
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• pp.147-153
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• 2014

개인 식단을 작성하기 위해서는 많은 고려 사항들이 있다. 개인 식단은 질병에 대한 식이요법, 체중에 따른 다이어트 등에 따라 다르다. 또한 음식의 선호도와 계절, 날씨, 기분에 따라 선택하는 식단이 달라진다. 개인은 건강관리를 위해 영양상태의 균형을 바로잡는 식단 추천을 기대한다. 본 논문에서는 이 같은 요구를 충족시키기 위하여 개인 맞춤형 식단추천시스템 구축 프레임워크를 제안한다. 식단을 추천하기 위해서는 시스템은 개인의 신체상황, 식품 재료 상황, 환경 상황, 심리 및 감정 상황 등의 정보를 입력으로 받고, 다른 외부의 응용시스템으로부터 생성된 식단 작성 관련 온톨로지를 이용해 추론함으로써 식단 추천 서비스를 제공할 수 있다. 이 같은 서비스를 제공하기 위해서는 사물인터넷(IoT) 환경이 토대가 되어야 한다. 따라서 본 논문은 oneM2M 공통 서비스 플랫폼을 갖고 있는 IoT 표준화 환경에서의 개인 맞춤형 식단추천시스템 프레임워크를 제안한다.

• 한국식생활문화학회지
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• 제8권3호
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• 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.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2000년도 하계학술대회 논문집 D
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• pp.2871-2873
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• 2000

Lots of automation equipments and robots have been developed and been used. But most control systems have been developed as dedicated systems rather than general-purpose systems. Thus, users cannot modify or improve their software including GUI. In this paper, an open architecture GUI is proposed in order to make it easy to modify some functions of GUI or to add some functions of GUI. The format of all menu is similar as in previous systems, but some menu can be deleted and be added. Also some menu can be defined by users.

• Journal of Nutrition and Health
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• 제20권6호
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 1부
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• pp.584-589
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• 2008

터치스크린 입력 방식은 키보드나 마우스 등의 다른 주변 장치의 도움 없이 손이나 펜 등을 이용해 직접 화면에 접촉을 통한 입력을 수행한다. 이러한 입력 방식은 키보드, 마우스 등의 조작을 통해 포인팅 커서를 움직이거나 입력하는 방식에 비해 비교적 유연한 손가락을 이용한다는 점에서 입력의 유연성과 직관성을 극대화 시키는 장점을 가진다. 그러나, 손가락을 이용한 조작에 의해 야기되는 조작의 부정확성과 터치스크린을 활용한 새로운 인터페이스의 부재는 터치스크린 입력 방식의 큰 단점으로 지목되고 있다. 따라서, 본 논문에서는 터치스크린을 사용하는 이동 단말기의 효율적인 입력을 위한 다이얼 메뉴 유저 인터페이스를 제안한다. 본 기법은 사용자의 명령을 받기 위해 작은 아이콘 형태로 대기하고 있는 비활성화 상대, 사용자의 터치 명령을 받은 후 다이얼 형태로 인터페이스가 전개된 활성화 상태, 활성화 상태에서 원하는 명령을 찾고 실행하기 위한 네 가기 동작인 회전, 확대, 축소, 그리고 클릭으로 구성되어 있다. 본 기법을 통한 직관적인 조작은 터치스크린의 단점인 부정확한 포인팅을 극복하고, 터치스크린이 가지는 드래그 기능을 활용하여 메뉴 검색에 신속성을 부여한다.

• 한국콘텐츠학회논문지
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• 제16권11호
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• pp.525-536
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• 2016

최근 인터넷을 통한 정보획득이 증가함에 따라 웹을 기반으로 하는 사용자 인터페이스의 중요성이 그 어느 때 보다 강조되고 있다. 본 연구는 웹 사용자 인터페이스 향상을 위하여 풀다운메뉴에서 서브메뉴 슬라이딩 구조를 개선하는 것을 목적으로 한다. 많은 웹 사이트에서 사용 중인 풀다운메뉴의 서브메뉴에 적용된 애니메이션 기법은 매우 단조로운 슬라이딩 구조를 하고 있다. 이러한 문제점을 개선하기 위하여 풀다운메뉴에서 방향제어가 가능한 확대/축소 및 이동 애니메이션 기법에 기반을 둔 새로운 슬라이딩 알고리즘을 제안한다. 연구 결과, 제안한 방법은 기존의 풀다운메뉴와 비교하여 확연히 시각적인 효과를 향상할 수 있을 뿐만 아니라 웹을 기반으로 하는 사용자 인터페이스 구현에도 쉽게 적용할 수 있다. 제안한 기법을 반응형 이미지 슬라이더에 적용하는 실험에서도 좋은 결과를 얻었다. 향후 제안한 기법을 이용한 웹 기반 인터랙티브 콘텐츠를 구현하기 위하여 성능을 고려한 연구가 필요하다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• 대한인간공학회지
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• 제28권4호
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• pp.147-154
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• 2009

The tactical computer is currently being developed and installed in armored vehicles and tanks for reinforcement. With the tactical computer, Korea Army will be able to grasp the deployment status of our forces, enemy, and obstacles under varying situations. Furthermore, it makes the exchange of command and tactical intelligence possible. Recent studies showed that the task performance is greatly affected by the user interface. The U.S. Army is now conducting user-centered evaluation tests based on C2 (Command & Control) to develop tactical intelligence machinery and tools. This study aims to classify and regroup subordinate menu functions according to the user-centered task performance for the Korea Army's tactical computer. Also, the research suggests an ergonomically sound layout and size of main touch buttons by considering human factors guidelines for button design. To achieve this goal, eight hierarchical subordinate menu functions are initially drawn through clustering analysis and then each group of menu functions was renamed. Based on the suggested menu structure, new location and size of the buttons were tested in terms of response time, number of error, and subjective preference by comparing them to existing ones. The result showed that the best performance was obtained when the number of buttons or functions was eight to conduct tactical missions. Also, the improved button size and location were suggested through the experiment. It was found in addition that the location and size of the buttons had interactions regarding the user's preference.