• 대한영양사협회학술지
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• 제10권3호
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• pp.272-283
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• 2004

This study was conducted to develop menugen program: Korean recommended menu planning and search based on internet to promote self sufficiency of food in Korea. This program manipulate menu and search 432 Korean recommended menus which have been developed in combination of population characteristics of 9 age level, 3 residential areas, 3 income groups, four seasons and male or female. Clients can select the high self sufficiency recommended menu by inputting their age, residental area, income, season and sex in using Menugen program. MenuGen can analyze nutrients and compare with Korean Recommended Allowance about clients' menu based on their age and sex. It can access the food, dish and menu databases. And also client can use MenuGen program for menu planning and analysis nutrients. Client's menu data can be store, delete, modify and print through MenuGen too. It will be able to read the nutrition analysis data of the foods, the dishes and the menu. Therefore it provides convenient user interface to not only users but also dietitians and nutritionists, who take charge of making a menu, and experts in the field of food and nutrition. MenuGen will help the nutrition policy accomplishment and the food self-supply rate improvement of the nation with use of menu drawing up program of internet base.

• 한국조리학회지
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• 제10권4호
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• pp.118-132
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• 2004

This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

• Journal of Community Nutrition
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• 제7권2호
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• 한국식생활문화학회지
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• 제18권3호
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• 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.

• 정보관리학회지
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• 제19권4호
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• pp.137-161
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• 2002

본 연구의 목적은 대학도서관 웹사이트의 효율적인 이용을 위하여 웹사이트 메뉴구조와 용어를 제안하는데 있다. 메뉴구조는 7가지의 웹사이트 메뉴패턴을 기준으로 분석하였고, 용어는 빈도순에 의한 항목을 분석하였다. 메뉴구조의 분석결과는 전반적으로 2가지 이상의 메뉴구조를 혼합하여 사용하고 있었고, 구조패턴은 <테이블>과 <프레임 + 테이블> 메뉴패턴이 유리한 것으로 나타났다. 메뉴에 사용된 용어는 다양하게 나타나고 있어서 체계적인 재분류와 절제된 표현이 요구된다. 본 연구의 결과는 도서관 웹사이트 제작자와 일선 사서들의 메뉴구조와 용어선정 문제에 도움을 주고, 이용자에게 도서관이 제공하는 서비스의 개념적 혼동과 이해부족 문제를 해소할 것으로 기대 된다.

• 대한인간공학회지
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• 제26권2호
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• pp.103-112
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• 2007

This study was designed to validate Spreading Activation Theory (SAT) for an evaluation methodology for menu structure through Eye-Tracking approach. When a visual search is on the way, more eye fixations and time are necessary to visually process complex and vague area. From the aspect of recognition, well-designed menu structures were hypothesized to have fewer numbers of fixations and shorter duration because well-designed menu structures reflecting the users' mental model would be well matched with the product's menu structure, resulting in reducing the number of fixations and duration time. The results show that the shorter reaction times for SAT had significantly fewer numbers of fixation and shorter duration time as the hypothesis for this study stated. In conclusion, SAT was proved to be an effective evaluation methodology for menu structure with the eye tracking equipment. In addition, using SAT instead of the real performance experiment would be useful for designing user-centered systems and convenient information structures because SAT was proven to be the theoretical background for design and evaluation of menu structures.

• 정보교육학회논문지
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• 제7권2호
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• pp.163-173
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• 2003

본 연구에서는 현재 초등학교에서 광범위하게 사용되고 있는 각종 형태의 웹사이트 메뉴에 대하여, 정보의 구조, 메뉴의 깊이와 너비, 항목의 나열방법, 메뉴의 제시형태, 메뉴사용의 수월성 등과 관련된 특성 분석의 결과를 토대로 메뉴의 패턴을 6가지 유형으로 구분하였다. 그리고 이들 각 유형의 메뉴에 대한 사용자들의 정의적인 반응과 사용시 효과성 및 효율성을 검증하기 위하여 동일 통제 조건을 갖는 6가지 유형에 대한 메뉴를 설계, 구현하고 이들을 실험, 적용하였다. 연구 결과 초등학교 학습자를 대상으로 하는 웹사이트에서는 상단 끌어내림 형태의 메뉴와 상단 제시 후 좌단 제시 메뉴 유형이 접근성과 인지도가 가장 높은 것으로 나타났다.

• 대한영양사협회학술지
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• 제23권1호
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• pp.94-105
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• 2017

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

• 한국조리학회지
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• 제13권2호
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• pp.35-46
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• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.