• The KIPS Transactions:PartB
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• v.12B no.4 s.100
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• pp.473-478
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• 2005

The purpose of this study was to investigate the interaction effect of Web site menu designs and information structures on two information searching performances (searching and browsing) and three measures of users' attitudes (appeal, usability, and disorientation). Pronounced interaction effects occurred across four dependent variables except searching when decreasing and increasing information structure were combined with a simple selection menu and a pull-down menu. Further studies are needed to investigate additional interactions among factors of interface and information structure of Web sites.

• Journal of the Ergonomics Society of Korea
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• v.23 no.4
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• pp.9-21
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• 2004

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

• Journal of Information Science Theory and Practice
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• v.1 no.4
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• pp.48-66
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• 2013

The aim of this study is to examine the user's online searching behavior in IR interfaces of e-journal database systems. The study is purely based on survey methods and tries to analyse the online searching behavior of respondents of social science disciplines who were doing research in three target central universities of Delhi (i.e. DU, JMI, and JNU). For measuring the responses of the respondents in IR interfaces of e-journal database systems, a total of 396 questionnaires were distributed among the students and out of all, 305 responses were used for the study. The findings of the study reveal that most of the students were not using all the facilities offered in IR interfaces of e-journal database systems for their retrieval process and also encourages menu based searches rather than command based searching.

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.1207-1213
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• 2006

오늘날 모바일 기기가 갖는 역할이 다양해짐과 동시에 모바일 플랫폼에서의 사용자 인터페이스(User Interface, UI)에 대한 연구 또한 활발히 이루어지고 있다. 이는 전통적인 데스크탑 플랫폼에서의 정보에 대한 일반적인 접근 방법이 모바일 기기에 적용하기에는 적절하지 않기 때문이며, 이는 모바일 기기의 제한된 스크린 크기, 부자연스러운 상호작용 방식, 그리고 기기와 관련된 기술적인 다른 요인들과 관련된다고 할 수 있다. 본 연구에서는 휴대폰, PDA, 스마트폰과 같이 작은 화면을 가진 모바일 기기에서 제시되는 메뉴를 탐색할 때 효과적인 메뉴 형식과 페이징 형식이 무엇인지 알아보고자 하였다. 메뉴 형식은 모바일 기기에서 일반적으로 많이 사용되는 열거형(list) 메뉴와 격자형(grid) 메뉴의 두 가지로 제시하였고, 페이징 형식은 한 번에 한 줄씩 화면 하단에서 위로 이동하는 스크롤(scrolling) 방식과 한 번에 한 화면 전체가 위로 이동하는 페이지 간(page-to-page) 이동 방식의 두 가지로 제시하였다. 실험 1 에서는 한 수준의 깊이를 가진 메뉴에서 메뉴 형식과 페이징 형식에 따른 탐색 과제 수행을 측정한 결과, 열거형 메뉴보다 격자형 메뉴에서 사용자들의 메뉴 탐색 수행이 유의미하게 빠르며, 사용자의 만족도 또한 높은 것으로 나타났다. 그러나 페이징 형식에 따른 메뉴 탐색 수행 시간과 선호도에는 유의미한 차이점이 없었고, 메뉴 형식과 페이징 형식간의 상호작용 또한 나타나지 않았다. 실험 2 의 결과, 두 수준의 깊이를 가진 메뉴에서는 페이징 방식이 메뉴 탐색 정확도에 미치는 유의미한 주효과가 있었다. 메뉴 탐색 수행 시간과 주관적 만족도는 실험 1 과 같게 나타났다. 이는 메뉴 형식과 페이징 방법에 따라 사용자의 수행과 선호도가 차이가 있음을 시사한다.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.114-120
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• 2008

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

• Genomics & Informatics
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• v.6 no.2
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• pp.64-67
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• 2008

The Korean Rice Ds-tagging lines Database (KRDD) is designed to provide information about Ac/Ds insertion lines and activation tagging lines using japonica rice. This database has provided information on 18,158 Ds lines, which includes the ID, description, photo image, sequence information, and gene characteristics. The KRDD is visualized using a web-based graphical view, and anonymous users can query and browse the data using the search function. It has four major menus of web pages: (i) a Blast Search menu of a mutant line; Blast from rice Ds-tagging mutant lines; (ii) a primer design tool to identify genotypes of Ds insertion lines; (iii) a Phenotype menu for Ds lines, searching by identification name and phenotype characteristics; and (iv) a Management menu for Ds lines.

• Science of Emotion and Sensibility
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• v.10 no.4
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• pp.583-601
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• 2007

The desktop interface is not suitable for the environment in which mobile devices are used commonly with moving, because much attention should be paid for it. And the miniaturizing of mobile devices increases the workload for using them, makes the operation speeds lower and makes more errors. So the study of appropriate level of the input interface for this changing environment is needed. In the aspect of mobile devices. input style and the complexity of the menu hierarchy, this study will look for the way to decrease the workload when doing some primary tasks and using mobile devices simultaneously with moving. The input style was classified into gesture input style, button input style, and pointing input style. The accuracy and speed were measured when doing dual tasks, including a menu searching task and a figure memory task, through one input style of three. By Changing the level of menu hierarchy in the menu searching task, the accuracy of task execution was examined. These Experiments were done in standing state and moving state. In both state the pointing input style was the highest in the accuracy of task execution but the slowest in the speed. In contrast, the gesture input style was not high in the accuracy but the fastest in the speed. This fact shows that the gesture input style is suitable for the condition needed for speedy processing rather than accurate execution when moving.

• 한국HCI학회:학술대회논문집
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• 2008.02a
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• pp.584-589
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• 2008

The in put system using the touch screen directly makes the input signals by the contact on the screen without the assistance of peripherals such as a pen or hands. These kinds of input systems using the flexible hands is maximizing suppleness and intuition of the input rather than those systems using a keyboard or a mouse which are moving a cursor or typing a word. However, using hands for an input may give rise to a mistake in control. And there are few interfaces utilizing the touch screen. Incorrectness and insufficiency of the interface are the weak point of the touch screen systems. In this paper, we propose the dial menu user interface for the mobile devices using touch screen for an efficient input. In this method, it consists of 2 states(Inactive states, Active states) and 4 actions(Rotation, Zoom in, and Zoom out, and Click). The intuitive control utilizing the suggested method overcomes the incorrect pointing, weak point of the touch screen system, and boosts the searching menu by utilizing the drag function of the touch screen.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.169-174
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• 2006

최근의 휴대전화는 음성 통화뿐만 아니라 메시지 및 이메일 송/수신, 사진/동영상 촬영 등 다양한 종류의 작업을 수행할 수 있으며, 그 기능이 점차 확장되고 있는 추세이다. 그러나 화면 공간의 제약으로 인한 메뉴 항목명의 축약, 메뉴 항목수의 증가, 메뉴 구조의 복잡화 등의 원인 때문에 많은 사용자들이 메뉴검색에 불편함을 겪고 있다. 이러한 문제점을 해결하기 위해, 본 연구에서는 기존의 메뉴 네비게이션을 통한 검색 방식, 하위 메뉴항목 제시 방식 이외에, 키워드 검색방식 및 유사 키워드 검색 방식을 개발하고 4가지 메뉴 검색방식의 사용성 평가실험을 수행하였다. 사용성 평가 실험 결과, 수행도 측면에서는 메뉴 검색 방식간의 차이가 유의하지 않았지만, 사용자 만족도 측면에서는 통계적으로 유의한 차이가 존재하였다. 4가지 메뉴 검색 방식 중 유사 키워드 방식은 사용자 만족도 측면에서 가장 선호되는 방식으로써, 추후 실제 휴대전화에 적용될 경우 사용자 만족도를 제고할 수 있을 것으로 기대된다.