• 한국컴퓨터정보학회논문지
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• 제15권7호
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• pp.49-55
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• 2010

모바일 인터페이스 분야에서 사용자별로 메뉴 사용 성향의 분석이 현재 중요한 화두가 되고 있다. 현재의 모바일 기기는 통신사 또는 제조사에서 규정한 형태로 설계된 이후에는 사용자가 사용하면서 발생하는 정보를 반영하여 재구성해 주는 기능이 제공되지 않고 있다. 모바일 기기에 탑재되는 메뉴의 수가 지속적으로 증가하고 있지만 메뉴들은 선호도에 관계없이 모두 동일한 수준으로 제시되기 때문에 모바일 인터페이스의 유용성을 떨어뜨리는 원인이 되고 있다. 이러한 문제점을 개선하기 위하여 본 연구에서는 모바일 기기의 메뉴 사용정보를 분석하고 이를 3D의 시각화 기법을 활용하여 모바일 인터페이스에 적용하는 방법을 제시하고자 한다. 또한, 성능평가를 위하여 깊이, 투명도, 애니메이션의 3D 시각화 기법을 모바일 인터페이스에 적용하고 각 기법별 유용성을 비교하고자 사용자의 메뉴 탐색 시간을 측정하는 실험을 수행하였다.

• 한국조리학회지
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• 제9권3호
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• 디자인학연구
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• 제18권3호
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• pp.191-198
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• 2005

컴퓨터 시스템에서 화면상의 복수의 항목 중에서 특정 항목을 선택하고 실행하기 위해 가장 널리 사용되는 도구가 메뉴인데 정보량이 급격하게 증가하면서 동적 메뉴와 같은 새로운 메뉴가 많이 개발되고 있다. 본 연구에서는 실험을 통해 풀다운(pull-down) 메뉴, 피시아이(fisheye) 메뉴, 그리드(grid) 메뉴의 객관적 수행도(수행시간, 오류)와 사용자의 주관적 평가(단순성, 사용 효율성, 친근성, 전반적 선호도)를 비교분석 하였다. 중간 수준의 메뉴 항목이나 작은 화면을 고려하여 개발된 그리드 메뉴는 메뉴 항목의 수가 중간 수준(50개)이나 많은 수준(100개)일 때, 풀다운 메뉴와 피시아이메뉴보다 수행시간에 있어 효율적인 것으로 나타났다. 메뉴항목의 수와 수행시간 사이에는 모든 메뉴가 비례관계를 보였으나 그리드 메뉴가 가장 둔감하게 반응하였다. 풀다운 메뉴와 그리드 메뉴는 피시아이 메뉴에 비해 보다 간단하고, 친근하고, 효율적인 것으로 평가되었으며 42.3 퍼센트의 피험자가 그리드 메뉴가 메뉴들 중에서 가장 우수하다고 평가하였다. 결론적으로 그리드 메뉴는 메뉴 항목의 수가 적거나 중간 정도의 수준일 때 효율적인 디자인 대안으로 선정될 수 있을 것으로 판단되며 모바일 기기에서의 효율성을 살펴보기 위해선 보다 심도 깊은 연구가 요구된다.

• 한국조리학회지
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• 제8권1호
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• pp.149-170
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• 2002

As the life style of modern people is gradually being more scientific, up-to-date, and specialized, food habit and food cut lure are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some at tempts were made: First, discuss the theories on family restaurant and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu- selection factors in family restaurant Third, make an empirical analysis of menu-selection factors in family restaurant to suggest in which direction it should move forward Fourth, analyze the relationship of demographic characteristics to menu-select ion factors.

• 대한가정학회지
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• 제27권3호
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• pp.61-69
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• 1989

This study was carried out to develop a computerized menu planning for athletes who need weight control. The outine of the computer lprogram for menu planing that was developed in this study are as follows: First of all, the athlete's weight to be lost/controlled, age, sex and quantity of daily activity were put into the computer. When an individual file was formed, an ordered menu formulated to control the necessary quantity of nutrients were sufficient. The software is planned according to the sturcture of the menu which can be chosen at random. Also, it was made possible to change the menu according to one's preference. Therefore, this was similar to the manmachine system which is desirable form in using the computer. The developed software could be used not only for athletes but also for a nutrition councelling program for those who need weight control.

• 한국조리학회지
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• 제10권3호
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.380-385
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• 2008

자동차 환경에서 운전자가 주행 Workload라는 Main Task의 제약조건 하에서 Navigation의 효율적인 수행을 위해서는 Navigation에서 제공하는 기능들에 대한 빠른 이해가 필요하며, 이에 부합하는 Navigation Interface 설계를 위해 Navigation의 Screen Size의 제약 조건 하의 Menu Structure의 Width와 Depth 기반의 정보량의 수준과 이에 따른 Menu Structure Type의 연구가 중요한 Issue로 여겨지고 있다. 따라서 본 연구에서는 운전 상황과 유사한 환경을 구축하여 Navigation의 7인치와 4인치의 터치 스크린 기반의 Interface 환경에서 운전자에게 각각 다른 Menu Structure를 제시하고, 수행도와 선호도를 비교하였다.