• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.2
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• pp.379-386
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• 2014

As the use of mobile device is increasing rapidly, the number of users is also increasing. However, most of the app stores are using recommendation of simple ranking method, so the accuracy of recommendation is lower. To recommend an item that is more appropriate to the user, this paper proposes a technique that reflects the weight of user information and recent preference degree of item. The proposed technique classifies the data set by categories and then derives a predicted value by applying the user's information weight to the collaborative filtering technique. To reflect the recent preference degree of item by categories, the average of items' rating values in the designated period is computed. An item is recommended by combining the two result values. The experiment result indicated that the proposed method has been more enhanced the accuracy, appropriacy, compared to item-based, user-based method.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.03a
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• pp.1304-1312
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• 2008

In this study, the analysis to the preference level on slope measuring instrument of weight values on effect factors find out the reasonable monitoring on slope was performed, in which used AHP(Analytic Hierarchy Process) techniques. The results on professional group, such as the industry, academic, institute and government, analyzed that the very important effect factors, which were indicator of various collapse type, convenience of instrument management, The evaluation of preference level on the slope measuring instrument analyzed the invar wire extensometer which was high level at convenience of install, economical efficiency of install and convenience of instrument management.

• The Journal of Information Systems
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• v.8 no.2
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• pp.91-110
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• 1999

Recently, searching agent systems to help purchase of products between business and customer have been actively studied in Electronic Commerce(EC). However, the most of comparative searching agent systems are only provided customers with searching results by the keyword-based search, and is not support the efficient decision models to be selected products considering the customer's requirements. This paper proposes the decision agent system applied decision model as well as searching functions based on the keyword-input to be selected useful products in EC. The proposed decision agent system is consist of the user interface, provider interface, decision model. Especially, as the example of the decision model, this paper is designed and implemented the prototype of decision agent system which is normalized the searching data and value of customer's preference weight as to each attribute, and orderly provided customers with computed results. This agent system is also carried out sensitive analysis according to the reflection ratio of the each attribute.

• Journal of the Korean Home Economics Association
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• v.36 no.7
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• pp.97-110
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• 1998

The purpose of this study was to examine the use and purchase patterns, design and satisfaction degree, and desired performance of boardsailing suits. The subjects were 266 boardsailing athletes and lovers. The results were as follows; (1) The demand of boardsailing suits for spring and autumn was larger than that for the other seasons. (2) The order of influencing power in purchasing boardsailing suits was fitness, textile material, design, color, cost, and brand. (3) Preference of design was one piece style and preference of pattern was character pattern. Additionally, the study on Korean patterns was demanded for international games like Olympics. (4) The order of satisfaction degree of currently used boardsailing suits was activity, size, design, material, sewing, color, pattern, and ease of wearing and taking off. (5) For the performance of boardsailing suits materials, the estimated values of absorbency, water repellency, dye fastness, biological resistance, weight, handle, air permeability, durability, and elasticity were much lower than the importance values.

• Journal of the Korean Society of Safety
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• v.18 no.4
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• pp.143-147
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• 2003

The present investigation examined hammering performance, physiological response, preceived exertion, and user preference with regard to hammering in vertical (wall) and horizontal (bench) orientations, and with regard to using two different hammers. Ten male subjects participated in the experiment. The results support previous findings that horizontally oriented hammering is faster than vertically oriented hammering. In addition, the results suggest that hammer differences can affect hammering performance and perceived exertion; although, the exact contributions of specific design characteristics could not be quantitatively determined. However, participants subjectively identified handle design, weight, and mass distribution as critical factors.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.53-60
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• 1989

This study was carried out in order to investigate a suitable dietary guideline for athlets who need weight control. This dietary guideline will be a basic information to furnish further development of the computer program. The weight of Boxing and Judo players were diverse ranging from 49.5Kg to 95Kg whose overage age was 21. Also the quantity of energy expenditure during a day's activity depended on the indiviual's weight and physical conditions that will contribute to many factors among those surveyed, and the overall contribute to many factors among those surveyed, and the overall consumption of calorie per day was ranged from 3682Kcal to 7226Kcal. For those athlets, they suggested necessary nutritional intake of protein per 1Kg weight was 1.18㎎ and the recommended intake of vitamin B1, vitamin B2 and niacin was 0.5㎎, 0.6㎎, and 6.6㎎ each per 1,000Kcal of calorie needed. Taste perference of athletes showed that there was no extreme dislike toward and food items. However, this study showed that strongly flavored food was not prefered. On the other hand, there was a high preference toward protein foods, fruits and beverages.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.71-86
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• 1997

The 297 middle school girls in Inchon were devided into three groups according to body mass index(BMI), the under weight group, the normal weight group and obese group to find out relationship between their food habits, food preference, and obesity. The average height and weight are 159.40cm, 67.02kg for obese group, 158.17cm, 39.11kg for under weight group, 156.93cm, 53.78kg for normal weight group. Obese group feels that they are healthy and fat, and their parents are fat also than the other groups. Obese group took more exercise. Total Food habits scores of obese group were lower than the other two groups. In terms of supper, bedtime-smack, unbalanced diet, balanced intake of five basic food groups obese group had lower scores. Especially, intake of carbohydrate, protein, milk group were irregular. There is no significant different in size of meal, overeating eating speed. The preferences of fast food, instant food, high caloric density food were lower in obese group than in the other two groups. The mother of obese group prepared meals according to food composition and prepared little snakes.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.197-205
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• 1997

This study was conducted to investigate adolescents' body size and their concerns and perceptions about body image. Group means of heights and weights were 171.5cm and 60.3kg for boys and 159.3cm and 52.3Kg for girls. Body Mass Index(BMI) of the subjects were 20.5 for boys and 20.6 for girls. Only 11.5$\%$ of subjects were overweight or obese, however 42.5% of subjects had experienced weight control, and the main reason for weight control was to lose weight(80.6$\%$). In concern for body image and frequency of eating distrubance ; females had more concern than males, the group who had attempted weight control had more concern than those who had not, and the group who were overweight had more concern than those who were under and normal weight. In perception about body image, using a set of nine figure drawings arranged from very thin to very heavy figures, subjects rated their current figure, considered figure(how they appeared to others), ideal figure, and attractive figure. For boys, the current, ideal, and most attractive figures were almost identical, but for girls, the ideal figure was significantly thinner than current figure and attractive figure was significantly thinner than current figure. The greater the preference for thinner figure as idal and attractive figure, the higher the concern for body image and frequency of eating distrubance. Thus it seems that a distorted perception of ideal body size affects adolescents' concern for body image and eating behaviors.