• Culinary science and hospitality research
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• v.13 no.4
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• The Journal of the Convergence on Culture Technology
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• v.3 no.1
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• pp.19-23
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• 2017

With the increase in the number of smart phone users, smart phones themselves are seeing progress in terms of available functions. Many applications, too, are being developed to increase convenience in daily life. This study issued a list of information on films that the user wishes to see, by using an XML parser to call news articles related to the films in question to the news site RSS. The Android App server was built using Ubuntu and the latest film information was provided through the board that was built. The menu was consisted in a manner so that when the information interested was clicked on, a more detailed set of information became available.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• International Journal of Advanced Culture Technology
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• v.11 no.3
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• pp.26-32
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• 2023

In this study, we attempted to analyze the status of meal nutritional management at daycare centers and determine whether the need for improvement varies depending on their size. We divided into two groups based on the size of foodservice facilities. If meals for more than 50 people are provided at a time, they are classified as large-scale facilities (Large-scale group). If they are smaller, they are classified as small-scale facilities (Small-scale group). Dietitians visited each daycare center and checked 5 categories and 14 items. When comparing 5 categories, scores in the Small-scale group scored higher than those in the Large-scale group for 'Menu utilization' category. As a result of comparing the detailed 14 items, the scores of 'Indicate dietary information', 'Use menus suitable for those who are eligible for meals', and 'Posting menus by age in public places at foodservice facilities' were higher in the Small-scale group than in the Large-scale group. As such, there are differences in meal nutritional management according to the size of children's foodservice facilities therefore, it was found that customized education and management were needed according to the facilities' size.

• International Journal of Advanced Culture Technology
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• v.11 no.3
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• pp.302-309
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• 2023

This study aimed to develop a VR-based digital therapeutic intervention for the diagnosis and treatment of ADHD. The research combined medical data with virtual reality technology to develop an algorithm for ADHD diagnostic scales and implemented a VR-based digital therapeutic platform using a head-mounted display (HMD). This platform can be used for the diagnosis and treatment of ADHD in children and adolescents. Additionally, we four VR games were developed, including archery timing, Antarctic exploration, grocery shopping, and rhythm-based drumming(RBD), incorporating various psychiatric treatment techniques based on cognitive-behavioral therapy(CBT). To evaluate the usability of this digital therapeutic intervention, a group of experts specialized in counseling psychology participated in the study. The evaluations received highly positive feedback regarding the ability to access the system menu while wearing the HMD, the consistency of terminology used in menus and icons, the usage of actual size for 3D graphic elements, and the support for shortcut key functionality. The assessments also indicated that the games could improve attention, working memory, and impulse control, suggesting potential therapeutic effects for ADHD. This intervention could provide a daily treatment method for families experiencing financial constraints that limit hospital-based therapies, thereby reducing the burden.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.552-561
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• 2012

Metabolic syndrome is a cluster of metabolic risk factors associated with increased risk of cardiovascular diseases. Recently, the prevalence of metabolic syndrome has increased in Korea. The aim of this study was to develop a Healthy Han-sik Nutrition Education Program (HHNEP) based on commonly recognized Korean foods in order to decrease metabolic syndrome risks. The target population of the HHNEP is adults with metabolic risk factors. The initial version of the HHNEP was developed based on a review of literature and various dietary guidelines by expert committees as well as the results of a survey on the perception of common Korean dishes and foods as Han-sik. The focus group discussion conducted of nine participants from the target population. After minor modification, the final version was developed. The contents included five sections: 1) aims, 2) introduction of Korean Food Guidance System, 3) cholesterol contents in food, 4) menu planning method using Han-sik, and 5) examples of daily Han-sik menu. The Han-sik list was selected based on the results from a Han-sik perception answered by 35 Korean adults aged 30-60 years using 517 frequently consumed Korean foods from the fourth Korea National Health and Nutrition Examination Survey. The nutrition education program was developed based on scientific evidence for the prevention of metabolic syndrome and focuses on tailoring education to an individual's dietary problems. Educational method was developed by a group of expert committees based in planned behavior theory and related research results. The education method consisted of assessment of current diet, four face-to-face nutrition education sessions over 8 weeks, and evaluation after 8 and 16 weeks. Initial version of nutrition education materials and methods was tested for feasibility by a select group of nine Korean healthy adults. Successful implementation of the program would include application by nutritional professionals at the health promotion center of the hospitals, public health center, and work sites. Intervention studies are needed to evaluate the feasibility and effectiveness of this program before large-scale applications.

• The Journal of the Convergence on Culture Technology
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• v.10 no.4
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• pp.563-574
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• 2024

While the integration of chatbot and the simplification of financial terminology in Financial services' apps are increasingly common, automotive finance apps often show lower user satisfaction for complex terminol- ogy and rigid content. This study investigates the effects of chatbot interaction modes and the simplification of financial terminology on user experience in automotive finance apps. We developed prototypes for car lease tasks under different conditions: the type of user interaction channel (chatbot vs menu-based), and the usage of financial terminology. A 2 x 2 experimental survey was conducted to measure perceptions of friendliness, read- ability, trust, and accuracy. The findings revealed that chatbot interactions significantly enhance friendliness more than menu-based interactions, and simplifying terminology significantly improves readability and friendliness. However, no significant differences were observed in trust and accuracy between the conditions. Furthermore, nosignificant interaction effects were found between the two conditions across all variables. This study contributes by quantitatively assessing the impacts of chatbot consultation modes and terminology sim- plification on customer experience in financial services.

• Journal of the Korean Society of School Health
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• v.12 no.1
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• pp.131-141
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• 1999

The purpose of this study was to serve as a basis for the planning of oral health education and the development of an oral health-promotion program for patients who visited dental clinics by examining how much dental hygienists offered oral health education to adult patients at dental clinics. A parent group was selected, being made up of 1,600 dental hygienists who registered with the Dental Hygienist Association and worked in Seoul. The questionnaire survey was carried out and an ${\chi}^2-test$ was made using the data collected from 218 subjects to determine how their practice of oral health education was different according to certain general characteristics(the sort of organization for which they worked, age, the term of their service, and the mean number of patients per day). As a result, the following findings were obtained: 1. Thees general characteristics made the following differences to the content of oral health, education: The sort of organization for which the subjects worked made a significant difference in the following tooth brushing instruction (p<0.05), the effect of oral prophylaxis or education about aftereffects (p<0.05), the regular examination of prosthesis (p<0.05), smoking-prohibition education (p<0.05), and the prevention poor-quality fillings (p<0.01). The mean number of patients per day made significant differences to the regular examination of prosthesis (p<0.05) and the prevention poor-quality fillings (p<0.01). But no significant disparity was generated by age or the term of service. 2. The general characteristics made the following differences to education about nutrition and diet counseling: The sort of organization for which the subjects worked had a significant effect just on the importance of a balanced menu (p<0.05). Age made significant differences in advice for vitamin, mineral, protein or other nutrients (p<0.01), and the importance of balanced menu (p<0.001). The term of service made significant differences in the importance of balanced menu (p<0.01), and advice for nutrients including vitamin, mineral or protein (p<0.01). 3. The general characteristics made the following differences to the recommendation and use of oral hygiene aids: The sort of oragnization for which they worked made significant differences only to a gingival massager and water pick (p<0.05). No significant difference was produced by age, the term of service or the mean number of patients per day. 4. The use of educational media for oral health was different according to the general characteristics: The use of pamphlets or booklets significantly varied depending on the organization for which they worked and with the mean number of patients per day (p<0.05). The use of slides or slide projectors was significantly affected by age (p<0.05). But no significant disparity was yielded by the term of service. 5. The general characteristics made the following difference as to whether a continued oral management system was carried out or not: The sort of organization for which they worked had very a significant effect on this result (p<0.001), and no significant disparity was made by age, the term of service or the mean number of patients per day. 6. The place where oral health education was giver differed according to the following general characteristics: The sort of organization for which they worked made very a significant difference as to the use of an examination room's dental unit chair or waiting room (p<0.01), and to the use of an oral health education room or reception counter (p<0.001). The term of service had a significant effect on the use of a counseling room (p<0.01). And the mean number of patients per day made significant differences in the use of a dental unit chair or reception counter (p<0.05), and to the use of an oral health education room or waiting room (p<0.01).

• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.1-15
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• 2012

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students' average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P<0.05). The time spent for eating breakfast in the SLS group was significantly shorter than that of the NSLS group for boys. There was no significant difference in dietary attitudes according to SLS. For satisfaction of the quantity and diversity of the school lunch menu in girls, the SLS group had higher satisfaction than the NSLS group. The daily energy intake of the SLS group was significantly lower than that of the NSLS group in both boys and girls. The majority of daily nutrients intakes in the SLS group were also significantly lower than those in the NSLS group. In summary, the female students in the SLS group were more satisfied with school lunch service than general students. However, SLS students less frequently ate breakfast and showed lower energy and nutrient intakes. Therefore, in order to improve the nutritional status and dietary life of students who receive school lunch support, consistent nutrition management and support in schools are required.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.