The objective of this study was to develop a standard for setting a legal system for senior-friendly food. We conducted a web-based survey on 95 food industry workers. Answers to 10 questions in the survey were analyzed using SPSS 19.0. Important factors to consider when it comes to food for seniors are the supply of balanced nutrition, enhancement of functionality, and promotion of convenience. A total of 47 respondents (51.1%) felt the need for a legal system for senior food, and they thought that a certification for senior-friendly food would be advantageous for companies. They said that there should be texture standards to promote ease of chewing, standards for functionality, nutritional standards, and safety standards to certify senior-friendly foods. A total of 41 people (44.6%) said that it was reasonable to classify Japanese food into five levels of senior-friendly foods according to ease of chewing. Certification management received the highest score in implementing an activation plan for senior-friendly food.

Aircraft landing is a complex and challenging flight phase in which pilots are required to allocate attention efficiently to the surrounding environment. A comprehensive understanding of pilot situation awareness (SA) is needed for successful landing. This study was to predict pilot SA during landing using eye tracking data. The experiments were carried out with 5 repetitive simulated landings for four expert and four novice pilots using eye tracking equipment. Three eye tracking features (visit frequency, dwell time ratio, scan path entropy) were developed for reflecting three level of SA model (perception, comprehension, projection). Prediction of SA was performed by developing multiple regression model. Visit frequency of expert pilots was 138%, 47%, 85%, 67%, 117%, and 91% higher than novice pilots in RPM, VVI, altimeter, heading, airspeed, and attitude areas of interest (AOIs) respectively; while 50% and 33% lower in runway and outside AOIs respectively. Dwell time ratio of expert pilots was 38% and 42% higher than novice pilots in runway and outside AOIs respectively; while 62%, 62%, and 65% lower in altimeter, airspeed, and attitude AOIs respectively. Scan path entropy of expert pilots was 33% higher than novice pilots in outside AOI; while 29% lower in attitude AOI. Coefficient of determination for the prediction model for SA was 80.6%. The results of this study can be used as objective data of strategy establishment or training feedback for novice pilots.

본 연구는 생태지역 유형에 따른 방문자의 경험에 대한 인식을 비교하는데 목적을 두고 수행되었다. 연구목적 달성을 위해 생태지역 유형을 자연생태지역과 인공생태지역으로 구분하였으며, 생태지역별 방문 경험자를 대상으로 방문경험에 대한 인식도 분석과 인식도에 따른 만족도 분석을 실시하였다. 먼저, 방문경험 인식 측정요소에 대한 분석결과, 생태체험, 환경친화, 사회성, 휴식 등의 4개 요인이 도출되었다. 자연생태지역과 인공생태지역에 따라 방문경험 요인별 로 인식차이를 비교한 결과, 전반적으로 자연생태지역에서의 방문경험 인식이 높은 것으로 나타났다. 또한, 생태지역 방문경험 인식이 방문자 만족도에 미치는 영향 분석 결과에서는 자연생태지역과 인공생태지역에서 휴식성이 가장 많은 영향을 미치는 요인으로 나타났다. 자연생태지역에서는 생태체험 요인, 인공생태지역에서는 환경친화 요인이 방문자 만족에 영향을 미치는 것으로 분석되었으며, 이에 대한 계획 및 관리적 차원의 시사점을 제시하였다.

The purpose of this study was to investigate the relationship between retort food characteristics and consumers’ perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.