• 대한인간공학회지
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• 제18권1호
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• pp.41-53
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• 1999

The effect of menu width and depth on the efficiency of information search and menu preference was investigated to identify an optimal menu structure for EIG which reflects the characteristics of human information processing. Information search time increased stepwisely as the menu width exceeded 6 items and linearly as the level of menu depth increased. The linear relationship between the error rate and the number of depth levels seems to be caused by the increase in the items to be remembered. When a menu structure was constructed by combining different menu depths and widths, it was observed that making the menu width wider rather than the depth deeper allows better information search. The menu structure rated as the most preferable and the easiest to user was that of pyramidal form. Such a result seems to come from its structural similarity to general categories which people get used to and implies that one should consider user preference as well as efficiency of search when he/she designs an EIG menu.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• 디자인융복합연구
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• 제14권4호
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• pp.169-180
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• 2015

본 연구는 입원환자 서비스 개선의 일환으로 국내 병원 입원환자들에게 제공되는 식단안내문의 현황을 분석하고 정보전달 문제점을 분석하여 정보시각화를 통해 개선안을 제안하는데 목적이 있다. 병원 내 영양부서를 직접 방문하여 관찰하고 자료를 수집하여 식단안내문의 종류와 구성내용을 분석하였고, 정보시각화 측면에서 효율적 정보전달이 이루어지는가에 초점을 맞추어 문제점을 도출하였다. 현재 입원환자에게 제공 중인 식단은 환자의 병태에 따라 일반식, 선택식, 치료식으로 나뉘며, 안내문은 크게 일반식 안내문과 선택식 안내문의 두가지로 나뉜다. 정보의 내용은 메뉴와 원산지, 안내문, 회수 시간 등을 다루고 있다. 하지만, 정보의 내용 및 중요도에 따른 분류가 이뤄지지 않아 환자들의 정보 습득에 있어 비효율적인 문제점이 도출되었다. 입원환자에게 제공되는 국내 병원의 식단안내문은 정보전달력이 떨어지는 것이 공통된 문제점이며, 이를 개선하기 위해 정보를 내용 및 중요도에 따라 분류하고 시각화하여 가독성을 높이는 방안을 적용하여 환자들에게 보다 효율적인 정보전달이 가능한 식단안내문 제공을 가능케 할 것이다.

• 수산해양교육연구
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• 제27권6호
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• pp.1602-1609
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• 2015

The purpose of this study is to design of prototype for developing webpage of fisheries and marine education especially in the field of Busan area. For this, we extract the guideline for development from literature review, need and task analysis, and advices of subject domain experts. Followings were the results of the research: (a) We make the prototype for main menu and screen based on institute, time, subject, and location. (b) We make the prototype for program approach guide, which is consisted of location based menu constructing prototype guide, activation prototype guide, and selection prototype guide. (c) We make the prototype for functional guide, which is consisted of information section, participation section and other sections.

• 한국조리학회지
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• 제2권
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• pp.149-167
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• 1996

A computer expert system for guiding Japanese style meal menu has been developed by using EXSYS Professional which is one of expert system developing software tools. The expert system nunderstands the situations of clients, and can guide the menu as human experts do by its software program with expert knowledge about the meal menu. In developing the expert system, the elements the clients consider when selecting menu were arranged as questions of the expert system, and the final outcome of the expert system resulted in selecting the final menu appropriate for the client demand, weather, health, etc. In hotel, the expert system can be shared by whole restaurants, and be directly a computer guider to the clients to tell the best choice of the menu. Besides, it can be used for various kinds of bangquets and events. Expert system has been developed and studied by business managers, manufactures, medical fields, and military field. But the studies for applying the expert system in the fields of foods have been scare. Through this study, therefore, the expert system is going to be applied more widely in many fields fo food events.

• 한국전자통신학회논문지
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• 제15권3호
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• pp.573-578
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• 2020

최근 요식업의 경쟁이 심화되면서 색다른 음식을 제공하는 식당들이 늘어가고 있다. 그러나 메뉴판이 제공하는 정보는 음식들의 재료와 가격에 한정되어 있어 손님들이 메뉴를 고르는데 도움이 되지 못한다. 이러한 문제점을 해결하기 위해 본 논문에서는 증강현실 기술을 활용한 음식 메뉴 안내 시스템을 제안한다. 제안된 시스템은 증강현실 기술과 동영상 콘텐츠를 결합하여 메뉴판의 음식에 대한 정보를 동영상으로 제공한다. 따라서 기존 메뉴판이 단순 이미지 형태로 음식 정보를 제공하는 것에 비해　보다 더 현실감 있고 생동감 있는 영상을 제공한다. 또한 제안된 시스템은 관광지 전시관, 박물관, 미술관에 적용시켜 텍스트와 이미지 위주의 안내 책자의 한계를 벗어난 새로운 형태의 안내 시스템으로 활용될 수 있을 것으로 기대된다.

• 한국조리학회지
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• 제2권
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2011년도 춘계학술대회 논문집
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• pp.727-728
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• 2011

• 대한영양사협회학술지
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• 제14권1호
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• pp.36-50
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• 2008

The purpose of this study was to develop the oriental therapeutic menu(Yak-sun) through the recognition and necessity of oriental medicine diet in stroke patients admitted to K Oriental Medical Hospital. From May to July 2007, the 73 stroke patients were surveyed for the recognition and necessity of oriental therapeutic menu. The oriental therapeutic menu was developed on the basis of literature of oriental medicine books and research papers. The developed two week cycle of menus were then reviewed by the experts and specialists. The sensory evaluation and nutritional analysis of the menu were followed. The stroke patients who participated in the survey did not know about the oriental medical diet, however, 61.6% of the patients had interest. Most of the patients expected the efficacy of oriental therapeutic diets. Total of forty three medical herbs and ten herb-combined prescriptions were used in the menu. The daily average calorie of developed menu was 2,031 $\pm$ 57.6 kcal and the most of nutrients met Dietary Reference Intakes for Korean(KDRIs). The caloric ratios of carbohydrates, protein, and lipid were 61.3%, 18.7%, 20.0%, respectively. The average values of cholesterol(194 $\pm$ 57.5 mg/day), sodium(3,078 $\pm$ 678.5 mg/day), calcium(1,099 $\pm$ 140.1 mg/day), and dietary fiber(33 $\pm$ 7.0 g/day) were met Korean dietary guide line for stroke patients. Oriental therapeutic diet might be unfamiliar to the hospital patients even though they had interest in and favorable thought about it. Implements of oriental therapeutic diet to the hospital patients might be useful to improve the quality of service in the hospitals.

• 한국식생활문화학회지
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• 제35권6호
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.