• Journal of Nutrition and Health
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• 제36권5호
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• 한국식품영양학회지
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• 제29권6호
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• 컴퓨터교육학회논문지
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• 제8권4호
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• pp.15-24
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• 2005

소집단 협력 학습 시 집단 편성 방법은 학습 과정과 학습의 최종 결과에 큰 영향을 미친다. 따라서 소집단은 학습의 성격과 목적, 구성원의 능력, 적성, 흥미 등의 개인차를 고려하여 구성원의 상호작용이 최대화되도록 편성되어야 한다. 그러나 다차원적인 학생 데이터로부터 이러한 조건을 만족하는 소집단을 교사가 수작업으로 편성하기는 쉽지 않다. 본 연구에서는 학생 데이터와 소집단 편성을 위한 여러 조건들을 교사가 제공할 때, 각 조건에 대해 동질 또는 이질적인 특성을 가능한 맞춰서 소집단들을 편성해주는 학생 그룹핑 시스템을 설계하고 개발하였다. 이 시스템은 마이크로 소프트사의 엑셀과 연동되어 동작하며 편리한 사용자 인터페이스를 제공하므로 일선 교사들이 친숙하게 사용할 수 있으며, 교육 분야뿐 아니라 다양한 분야에서 활용될 수 있다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1992년도 한국자동제어학술회의논문집(국내학술편); KOEX, Seoul; 19-21 Oct. 1992
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• pp.537-540
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• 1992

This paper presents Samsung CNC (Computer Numerical Controller) system with an intel 80486/487 as the main CPU and a 32 bit floating point DSP(Digital Signal Processor) TMS320C30 as the motion control CPU. The Samsung CNC system diverse user-frienly characteristics such as multi-tasking, powerful menu system, internal PLC system, and 2/3 dimensional graphics in wire and solid mode. The main CPU executes central processing program, user interface program, interpreter, BMI, etc while the motion control CPU carries out some interpolations, acceleration/deceleration, and PID control algorithm with feedforward terms. Complex interpolations except linear and circular ones are performed on the main control CPU. The experimental results for the circular interpolation under linear acceleration/deceleration shows that the proposed CNC system can be widely used in controlling machining centers with good machining accuracy.

• 디지털콘텐츠학회 논문지
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• 제13권3호
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• pp.335-342
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• 2012

이 연구의 목적은 지체 뇌병변장애인의 컴퓨터 접근성 향상을 도모하기 위하여 국내 최초 컴퓨터 접근 평가 시스템을 구현하는 것이다. 본 논문에 소개된 한국판 컴퓨터 접근 평가 시스템인 K-CAAS(Korea-Computer Access Assessment System) 소프트웨어는 클릭, 드래그, 메뉴 선택, 스캔, 스위치로 이루어진 다섯 가지 유형의 평가 기능을 가진다. 각각의 평가 기능 테스트는 사용자 개개인의 특성에 따라 구성 설정을 초급, 중급, 고급, 개별적으로 설정 할 수 있으며, 모든 테스트는 사용자의 수준 설정에 따라 기본 값을 가지고 사용자의 능력과 목표에 따라 난이도를 선택 및 조절할 수 있다. 테스트 시에 사용자의 훈련을 위해 임의로 선택할 수 있고, 사용자의 테스트 결과를 추적할 수 있다. 따라서, K-CAAS는 컴퓨터 접근성 평가, 뿐만 아니라 장애인의 컴퓨터 사용 능력 향상을 위한 재활 프로그램으로 사용이 가능하며 본 시스템을 통하여 향후 장애인의 컴퓨터 접근성이 향상되어 장애인이 스스로 컴퓨터 기능을 능숙하게 사용 할 수 있을 것을 기대한다.

• 한국지역사회생활과학회지
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• 제25권1호
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• pp.65-74
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• 2014

The globalization of Korean food has long been an important agenda for both the Korean government and food-related firms, and there have been many trials and errors because of cultural differences in food consumption habits. This study explores Chinese consumers' purchase behaviors toward chicken menus, and for a better understanding of these behaviors, the study considers differences in consumer behavior in between Chinese and Korean consumers around Daejeon, South Korea. The sample included a total of 232 respondents who provided information on their purchase behaviors toward chicken menus. A total of 13 purchasing attributes were compared through a t-test, and according to the results, there were significant differences in 6 attributes: "like the taste" (p<0.001), "as a side dish for drinks" (p<0.001), "to feel good" (p<0.01), "like all chicken dishes" (p<0.05), "for health" (p<0.05), and "low prices" (p<0.05). The results for chicken consumption indicate significant differences in frequency (p<0.05), goals (p<0.01), and expected fair prices (p<0.05). These results suggest that, to make Korean chicken dishes a global Korean menu, future research should focus on consumers' motives for purchasing chicken menus, satisfaction, and characteristics. The generalizability of the results may be limited because the survey was conducted by considering only those students in the Daejeon area. Future research should include a wider range of consumers in both Korea and China for better strategic plans for food-related firms.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.657-667
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• 2001

This study was designed to develop a website for providing nutrition information and education for college women and young women. The website focuses on two topics ; general nutrition and desirable weight control. This program is located at http : // www.ezydiet.co.kr. This program is composed of 5 major sections. The first two sections were designed to provide information ; one for general nutrition, and the other for providing information regarding weight control. The first section includes information regarding young adult women's diet, nutrition standards, such as the RDA or Korean Food Pyramid, drinking and smoking. The second section coveres information regarding desirable control, foods with high or low calories, eating disorders and popularly used dieting methods. The third section is for simple nutrition assessment, consisting of assessment of ideal body weight and obesity, energy requirements, and eating habits. The fourth section was designed to introduce and help users to apply behavioral modification techniques, such as monitoring, goal setting, stimulus control and reinforcement. The final section was designed for meal planning, by introducing a food exchange list and menu examples for one week. The characteristics of this web-based program are as follows ; 1) provide nutrition information systematically, 2) involve sections for the participation of the user, 3) include food pictures to help understanding of nutrition information, 4) include management modules for some sections to revise or update the information. One-hundred and ten female university students participated in the evaluation of this website. The evaluation results were favorable. About 90% of subjects rated that this program covers major topics 'well ' or 'very well', and that it was 'easy'to 'very easy'to understand the contents on website. Two-thirds of subjects rated quite positively on questions regarding attractiveness, overall quality and technical quality of website. In addition, about three-fourths of subjects answered that this website was helpful in increasing nutrition knowledge and in applying nutrition information into daily life. These results suggested the possibility of using a website as a means of providing nutrition information and education for young adult women.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 한국식생활문화학회지
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• 제9권5호
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• pp.509-524
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• 1995

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using $SPSSPC^+$ program in terms of $x^2-test$, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.