• 한국지역사회생활과학회지
• /
• 제27권4호
• /
• pp.755-777
• /
• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• 한국식품조리과학회지
• /
• 제26권5호
• /
• pp.665-675
• /
• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• 정보처리학회논문지A
• /
• 제11A권3호
• /
• pp.217-226
• /
• 2004

이 문에서는 교실수업에서 이루어지는 여러 종류의 협동학습모형 중 Jigsaw협동학습 모형을 토대로 협동학습 지원 시스템을 설계, 구현하였다. Jigsaw도형은 학생들이 모둠집단과 전문가집단으로 나누어 전문가 집단에서 학습주제에 대한 전문가가 되어야만 모둠집단의 구성원들에게 설명하고 이해시킬 수 있는 구조를 가지고 있다. Jigsaw모형에 따라 모든 학생들에게 동등한 참여 기회를 부여하고, 책임감 있는 학습자간의 활발한 상호작용이 이루어질 수 있도록 웹 기반 협동학습 지원 시스템을 구성하였다. 웹 기반 시스템을 이용하여 각 모둠집단에서 간은 전문 과제를 맡은 학습자끼리 모여 협동학습을 하면서 그 과제에 대해서는 전문가 수준의 학습할 수 있도록 전문가 학습메뉴를 제공하고, 모둠집단 성원에게 각자 맡은 전문주제에 대하여 학습내용을 제시할 수 있도록 모둠집단 학습메뉴를 제공하여 사이버 공간을 통한 책임감 있고 능동적인 학습의 효과를 기대할 수 있다.

• 한국콘텐츠학회논문지
• /
• 제10권7호
• /
• pp.98-106
• /
• 2010

본 연구에서는 PC 웹상에서만 제공되던 음식정보를 모바일에서도 동일하게 서비스가 가능한 콘텐츠를 설계하였다. PC와 모바일에서 동시에 서비스되는 웹 사이트는 회원 정보를 통해 각 개인에게 맞는 음식정보를 중심으로 콘텐츠를 서비스가 가능하도록 설계하였다. 이 콘텐츠를 통해 제공된 정보를 모바일 사용자가 실제 적용할 수 있도록 함으로써 각 개인의 건강관리에 도움을 줄 수 있도록 하였다. 이 시스템에서는 무선 인터넷이 가능한 모바일을 사용하는 사람들을 대상으로 하며, 여러 음식 메뉴 중에서도 비빔밥과 관련된 식자재 정보와 각 개인에게 맞는 레시피 그리고 조리 동영상을 제공할 수 있도록 하였다. 한국전통 음식 중 하나인 비빔밥은 여러 가지 생채류와 나물들로 구성되어 영양적으로도 균형 있는 음식으로도 잘 알려져 있다. 이는 유 무선 인터넷 서비스가 가능한 웹 사이트 설계로 어느 곳에서든지 사용자들이 모바일의 무선인터넷을 이용하여 몸에 좋은 식품 정보, 건강을 위한 메뉴와 같은 콘텐츠를 제공받을 수 있도록 하는 것이다.

• 정보기술응용연구
• /
• 제3권4호
• /
• pp.63-92
• /
• 2001

1970대 이후 CASE 도구들은 꾸준히 발전되어 오고 활용은 보편화되고 있다. 많은 CASE 도구들은 보다 확대된 기능을 제공하기 위하여 통합되고 연계되고 있다. 한편 E-R 모델은 모델링 도구로서 널리 사용되고 있으며 대부분의 CASE 도구들이 E-R 모델을 지원하고 있다. 본 연구에서는E-R 모델에 내재한 여러 가지 특성과 응용시스템의 기본 요소들 사이에 관계를 설정하고 이를 이용하여 응용시스템을 자동적으로 생성할 수 있는 방법을 제시한다. 먼저 E-R 모델로부터 일정한 규칙에 의해 업무 프로그램, 프로그램간의 링크, 지속적 데이터 등으로 구성된 정형적 응용시스템이 생성된다. 정형적 시스템은 이용자를 위한 인터페이스 설계를 거쳐 최종적인 응용시스템으로 생성된다. 본 연구에서는 제안된 자동생성과정의 실현가능성을 가상의 시스템을 대상으로 검증해 본다. 본 연구에서 제안된 응용시스템의 자동생성 방안은 CASE 도구들의 모델링 기능과 코드 생성 기능을 연계하고 통합할 수 있는 하나의 대안을 제시할 것으로 기대된다. 동시에 종래에 데이터모델링 도구로서 주로 인식되어 온 E-R 모델에 관한 연구를 응용시스템 전체에 대한 모델링의 관점으로 확대할 수 있을 것으로 기대된다.

• 문화기술의 융합
• /
• 제1권4호
• /
• pp.1-11
• /
• 2015

조선시대 의궤 15책에 수록되어 있는 궁중음식 중 수정과류(水正果類)에 대하여 문헌 고찰하였다. 수정과류의 종류에는 수정과(水正果), 건시수정과, 생리수정과(生梨水正果), 왜감자수정과(倭柑子水正果), 가련수정과(假蓮水正果), 유자수정과(柚子水正果), 잡과수정과(雜果水正果), 두충수정과(杜沖水正果), 육월도수정과(六月桃水正果), 복분자수정과(覆盆子水正果), 앵도수정과(櫻桃水正果), 산사수정과(山査水正果)가 소개되었다. 수정과류 가운데 건시수정과 20%, 생리수정과 15%, 수정과 10%, 왜감자수정과 10%, 가련수정과10%, 그 외 수정과는 각각 5%로 나타났다. 본 연구를 통해 수정과에 대한 새로운 조명과 메뉴개발을 위한 기초자료로 활용되기를 바란다.

• 동아시아식생활학회지
• /
• 제8권3호
• /
• pp.235-245
• /
• 1998

The purpose of this research was to determine the dishes most commonly served during various festive days. This research studied the habits of housewives in Seoul and In the Choongchung province who have children in high school. 1. Most of the housewives in Seoul graduated from high school. On the other hand. those in the Choongchung province graduated from elementary school in their education backgrounds. The monthly income ranged from 1,550,000 won to 1,190,000won to 1,190,000 won for the housewives of Seoul, and from 1,000,000 won to 1,490,000 for those of Choongchung. The nuclear family system was dominated in both areas and 63.8% of the housewives had a full-time job. 2. "Sulnal(The New Year's Day), Chusuk(Thanksgiving Day), Jungwol-daeborum(The 1st Full-Moon Day)" are among the festive days celebrated in 85% of the both areas, and "Yuwol-Yudu(6th, June), Chungyangjul(9th, September), Naphyang(8th, September)" were celebrated in 0.5%. 3. Traditional festive dishes with respect to the festive days were as follows. Tuckuk(rice cake soup) was a favorite food in Sulnal(The New Year's Day), Burum(Peanut,pine-nut, walnut, etc) in Jungwol-daeborum(The 1st Full-Moon Day), Samgyetang(chicken soup) in Dongji Songpyen(rice cake) in Chusuk(Thanksgiving day) and Patjuk(small red beans soup) in Dongji (22th, December). No significance was found in the number of dishes. 4. The Regional differences the festive days such as Sulnal(The New Year's Day), Ipchun(4th, February), Jungwol-daeborum(The 1st Full-Moon Day), Samwol-samjit(3th, March) Sawolchopail(Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, March) Sawolchopail Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, June), Chilwol-chilsok(7th, July), Suddal -gumum (The year's last day) were very significant 5. The festive days should continue. On the other hand, the menu(dishes) of the festive days should be simplified.hould be simplified.

• 한국조리학회지
• /
• 제23권7호
• /
• pp.149-158
• /
• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.

• 대한지역사회영양학회지
• /
• 제13권3호
• /
• pp.346-358
• /
• 2008

The purpose of this study is to find differences in dietary patterns through menu analysis by economic status. The data was obtained from the 1998 and 2001 National Health and Nutrition Survey of Korea. The main variables were economic status, sex, and area by urbanization. The economic status was classified into low, middle, high, and top classes using a poverty line based on the 1998 and 2001 minimum standard cost of living. The areas were divided into metropolis, small city, and rural areas. The dishes of 3 meals were classified into 29 categories by cooking method. The most frequent pattern was "rice + soup + kimchi". The frequency of this Korean basic dietary pattern was the lowest in the top income class and metropolis areas, while the highest in the low income class and rural areas. The frequency of Korean recommended dietary pattern, that is, "rice + soup or stew + kimchi + side dish" was the highest in the top income class. The metropolis group preferred side dishes using meat and a cooking method that saved time, but the rural group preferred side dishes using vegetables and cooking methods that take a longer time. In comparison of dietary pattern between male and female by economic status, the higher economic status, the male's dietary patterns showed more side dishes than those of female. But the main side dish was kimchi in male low class. Consequently, the major dietary pattern in Korea is rice-style, though the western pattern is increasing in the top income class, especially in metropolis areas. Therefore, to make a better dietary pattern, we should develop and spread low-priced recipes of various side dishes and teach financial skills such as ability to make a food budget for lower income classes. Also, we should emphasize the importance of the balance between meat and vegetables and traditional diet and western diet for the top income class, especially in the metropolis areas.

• 한국식품조리과학회지
• /
• 제2권2호
• /
• pp.21-31
• /
• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.