• Journal of Korean Society of Transportation
• /
• v.27 no.1
• /
• pp.35-42
• /
• 2009

One of the problems we face up at the time of planning or improving a transportation transfer facility is which modes and how close we have to put together. The goal here is to keep the connecting transportation mode as close as possible to the prime transit mode, so people travel a minimum transfer path, a distance from one mode to another. Too much a physical separation between modes will limit, even with an intensive improvement of the component links, the level of service of a transfer path as a whole. This study defined a transfer path as the whole stretch of the distance from an arrival point of one mode to the departure point of the connecting mode. The transfer path was divided into three typical segments as side walk, stairways, and indoor corridors. Preference surveys were made for each of these segments, resulting in relative resistance. The sum of individual segments weighted with the relative resistance will make a transfer resistance of the path, which in turn constitutes a transfer utility function together with the overall satisfaction score obtained by the interview survey. The transfer utility function has been utilized to evaluate the transfer distance between modes.

• Journal of Korean Physical Therapy Science
• /
• v.21 no.1
• /
• pp.1-12
• /
• 2014

Purpose : This study aims to provide fundamental information for increasing a physical therapist's empowerment and suggesting effective ways to incorporate humor into the physical therapist's organizations by investigating a level of perceived sense of humor and empowerment, as well as examining the relationship between them. Method : This study was conducted in the country's 9 general hospitals, 11 rehabilitation hospitals, 20 clinics. The data of general characteristics, sense of humor, and empowerment were collected from 1 August 2012 to 25 August 2012. A total of 300 clinical instructors were distributed and collected. The call response rate was 94.7%(n=284). The collected data were analyzed by spss/pc + 12.0 Result : 1. The mean score of the physical therapist's sense of humor was $56.53{\pm}05.58$ out of 84 and each of the sub-dimensions were scored in order of emotional expressiveness, liking of humor and metamessage sensitivity. 2. The mean score of the physical therapist's empowerment was $56.67{\pm}12.72$ out of 84 and each of the sub-dimensions scored in order of meaning, competence, self-determination and impact. 3. There was no significant difference between the sense of humor and the empowerment(r=0.093, p=0.118). 4. There were no significant difference in sense of humor. 5. There were significant differences in the levels of the empowerment by sex, marriage, workers satisfaction, age, attainment in scholarship, workplace, and duration of work. Conclusion : Although there was no significant difference between the sense of humor and the empowerment. the sub-dimension of human preference was significant.

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2006.11a
• /
• pp.283-288
• /
• 2006

In the future television broadcasting a flood of information from various sources will not always be welcomed by everyone. The need of accessing specific information as required is becoming a necessity. We are interested to make the life of television consumer easier by providing an intelligent television set which can adaptively proposed certain shows to the viewer based on the user historical consumed shows. The TV watching history data consists of TV program titles with their respective genres, channels, watched times and durations, etc. The method proposed is by utilizing Hidden Markov Model (HMM) to model the user preference of kind of genres the viewer will watch based on recorded genres of several weeks time. We take watching schedule from 6 PM to midnight as boundary. The range thus divided into 3 independent time band of 2 hours each resulting in 3 time bands from 6 PM to 8 PM, 8 PM to 10 PM, and lastly 10 PM to midnight. Each time band will be represented by an HMM. From each HMM we can generate a sequence of predicted genre that the user will probably watch during corresponding time-band. Our approach assumes that the user shows a consistent behavior of watching pattern in week to week basis and during the moment of watching TV. To asses the method performance experiment is conducted using real data collected from December 2002 to May 2003. Some user's data are selected and based on that predictions are made. The resulting predictions are then compared with the actual user's history. The experiment shows satisfactory result for user with middle to high consistent behavior level.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.6
• /
• pp.947-955
• /
• 2015

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.2
• /
• pp.147-153
• /
• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• Journal of Digital Convergence
• /
• v.14 no.3
• /
• pp.473-481
• /
• 2016

This study attempted to solve daily inconveniences and propose a direction for healthy skin care after investigating eating habits, preferred food and shower frequency and analyzing the relationship between these living habits and perceived skin dryness among adult men in their 30-40s who are suffering from pruritus due to dry skin. Most respondents revealed a high level of inconvenience in their daily lives because of dry skin. According to analysis of the correlation between these life habits and skin dryness, they had an effect on skin dryness in most categories of eating habits, preferred food and shower frequency. In particular, as the amount of smoking or preference for sweet food increased, skin dryness became more serious. Therefore, it appears it would be important to control the intake of preferred food and have healthy eating habits in that eating habits and smoking are correlated with skin health, and skin health is an indicator of physical health.

• Journal of Digital Convergence
• /
• v.11 no.3
• /
• pp.345-352
• /
• 2013

The demand and production for mobile music increases as the number of smart phone users increase. Thus, the standard of selection of a user's preferred music has gotten more diverse and complicated as the range of popular music has gotten wider. Research to find intelligent techniques to ingeniously recommend music on user preferences under mobile environment is actively being conducted. However, existing music recommendation systems do not consider and reflect users' preferences due to recommendations simply employing users' listening log. This paper suggests a personalized music-recommending system that well reflects users' preferences. Using AHP, it is possible to identify the musical preferences of every user. The user feedback based on the Bayesian network was applied to reflect continuous user's preference. The experiment was carried out among 12 participants (four groups with three persons for each group), resulting in a 87.5% satisfaction level.

• Journal of Digital Convergence
• /
• v.14 no.11
• /
• pp.289-295
• /
• 2016

Subway is a future-oriented means of transportation that can be safely and quickly mass transport many passengers than buses and taxis. Congestion growth due to the increase of the metro users is one of the factors that hinder citizens' rights to comfortably use the subway. Accordingly, congestion prediction in the subway is one of the ways to maximize the use of passenger convenience and comfort. In this paper, we monitor the level of congestion in real time via the existing congestion on the metro using multiple regression analysis and big data processing, as well as their departure station and arrival station information More information about the transfer stations offer a personalized congestion prediction system. The accuracy of the predicted congestion shows about 81% accuracy, which is compared to the real congestion. In this paper, the proposed prediction and recommendation application will be a help to prediction of subway congestion and user convenience.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.6
• /
• pp.827-836
• /
• 2014

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• Journal of the Korean Dietetic Association
• /
• v.9 no.1
• /
• pp.57-70
• /
• 2003

The purpose of this survey was to investigate the status of dietitians' nutrition management in school lunch program. Questionaries were distributed to 233 dietitians of elementary schools and 10 dietitians of high schools in Seoul and Incheon provinces. The statistical analysis of data was completed using SPSS program. The results were summarized as follows : 78.4% of Seoul and 48.6% of Incheon among the whole students were served their meals in the classrooms. 70.0% of dietitians were 30-39 years old and 31.4% had a career less 5-7 years old. The standardized recipe was used in 71.6% of total schools but not effectively in both provinces. The students' nutrition and preferences were the very first to be considered in menu planning in both provinces. The nutrient value of meals was evaluated by the dietitians in most schools. Nutrition surveys of the meals which students are eating at home were surveyed in 27.3% of Seoul and 53.2% of Incheon. Students' preferences were studied regularly in 65.4% of Seoul and 78.9% of Incheon, and students evaluations of meals were carried out by the school lunch program in 74.6% of Seoul, and 68.8% of Incheon. In 49.6% of Seoul and 53.2% of Incheon, leftover foods were measured for each meal. 38.5% of Seoul used per a week and 48.6% of Incheon used per 2-3 week the processed foodstuffs. In 17.2% of Seoul and 25.2% of Incheon, nutrition education was executed by direct education, but educational methods were done mostly by letterssent to students' parents(76.9% of Seoul and 85.3% of Incheon). Evaluation studies on nutrition management, and nutrition education were hardly correlated to the dietitian's career and educational level. The number of meals served by the school lunch program have no related with the students' preferences. For improvement of nutrition management of school lunch program, it is necessary to develop new nutrition management model and nutrition education program.