정확한 오이의 형상 및 위치를 인식하기 위하여 형상인식 알고리즘에 대한 연구를 수행하였다. 실제 영상에서 오이의 형상과 위치를 판정할 수 있도록 알고리즘을 개발한 결과, 다음과 같은 결론을 얻었다. 오이의 특징형상 검출은 15×15 간격으로 자동검출 되도록 처리하였다. 오이로 인식된 출력패턴 중에서 오검출된 출력패턴의 비율은 0.1~4.2%로 나타났다. 오류역전파 알고리즘은 영상크기를 445×363, 501×391, 300×421, 450×271, 297×421의 크기에 따라 출력패턴을 얻은 결과 영상의 크기에 따른 검출 값의 변화는 없는 것으로 나타났다. 학습패턴 수가 25개로 증가하면 영상에서 다른 패턴을 검출하는 비율이 16.02%로 나타났다. 또한 학습패턴이 2개인 경우 40개의 영상에서 8개의 오이를 검출하지 못하였다. 학습패턴의 수가 7~9개인 경우 오이의 검출이 가장 좋은 것으로 나타났다.

동시대 사회적 변혁에 있어서 디지털 미디어의 역할에 대한 도구적 관점은 정치 적으로 조망되고 있다. 방송미디어의 가치는 평가 절상되었고 시민들이 사적으로 소통하는 미디어는 가치 평가 절하되었다. 그러나 중동사태, 영국폭동, 일본 쓰나미 와 후쿠시마 원전 폭발사전, 한국에서의 시장선거(2011)에서처럼, 소셜미디어는 기 득권 미디어의 대안으로서의 역할을 분명히 하고 있으며 의제설정의 힘을 획득하 고 있다. 본 연구는 소셜 미디어가 사람들로 하여금 인식을 공유케 하는 역할을 점 검하고 보수적인 권력이 소셜 미디어와 네트워킹 현상에 대해 대처하는 방식을 검 토하고 있다. 또한 본 연구는 소셜 미디어가 사회적 합리성을 증진시키는 도구로서 의 역할을 수행함에도 불구하고 소수의 엘리트에 의해 과점적으로 지배되어 권력 의 면역시스템 기능을 수행할 수 있다는 점에 우려를 표명하고 있다.

본 연구는 뉴스 콘텐츠의 디지털화 과정에서 발생하는 여러 가지 변화들이 기자 들의 이직의도에 어떠한 영향을 미치는 지를 알아보고자 하였다. 현재 미디어 환경 의 변화로 인해 뉴스소비자들의 뉴스소비 스타일과 방식이 급격히 바뀌면서 이에 대응하기 위한 국내외 신문업계의 방안 중 하나가 통합뉴스룸이라 할 수 있다. 통 합뉴스룸은 기존의 종이신문과 방송 그리고 웹을 통합하여 텍스트 · 비디오 · 오디 오 · 그래픽을 아우르는 뉴스 콘텐츠를 생산하여 다양한 매체를 통해 뉴스를 공급 할 수 있도록 하기 위한 것이다. 본 연구는 통합뉴스룸 이후 국내 언론사에 종사하는 기자들을 대상으로 언론조 직 문화에 대한 인식과 조직몰입, 직무만족 등을 살펴보고, 이러한 변인들이 기자 들의 이직의도에는 어떠한 영향을 미치는 지 조사하였다. 이를 위해 통합뉴스룸을 도입한 신문사에서 종사하는 기자들을 대상으로 설문조사를 실시하였다. 분석결과, 국내 언론사에서는 관계지향형, 혁신지향형, 위계지향형등의 언론조직문화 유형중 위계지향형이 기자들의 이직의도에 영향을 미치는 것으로 나타났다. 또한 기자들의 이직의도에 영향을 미치는 요인을 알아본 결과, 조직몰입 및 직무만족, 그리고 직 무탈진 등이 기자들의 이직의도에 영향을 미치는 것으로 조사됐다.

목적 : 작업치료(학)과 학생들의 일반적 현황과 전공선택 요인들에 대해 살펴보고, 일반적 현황에 따른 전공선택 요인, 작업치료(학)과 학생들의 관심 분야, 관심 취업영역, 국시불안 및 진로 확신에 대하여 알아보고자 하였다. 연구방법 : 작업치료(학)과가 개설된 4년제 대학 9개 학교, 3년제 대학 10개 학교의 총 4,500명의 재학생을 모집단으로 구조화된 설문을 실시하였으며, 1,329명의 응답을 최종분석에 사용하였다. 결과 : 학과 선택시 작업치료(학)과 이외의 학과에 진학을 희망했던 응답자가 831명(62.5%), 입학 후에 소속변경 등 전공 변경을 희망한 응답자는 588명(44.2%)이였다. 학과를 선택하게 된 계기는 추천에 의한 선택이 675명(50.8%), 스스로 선택이 654명(49.2%)였고, 추천에 의한 경우는 부모님, 학교 선생님이 가장 많았으며, 추천 이유는 취업, 전문직이기 때문으로 나타났다. 스스로 선택한 경우에 주로 정보를 얻은 방법은 인터넷이 419명(64.0%)로 나타났다. 응답자들의 현재 관심 취업영역과 10년 후 의망 취업영은 의료기관 취업으로 동일하게 조사 되었다. 현재 작업치료(학)과 학부생들은 5점 만점에 평균 3.54점으로 보통 이상의 국시불안감을 느끼고 있었고, 이는 남자 학부생들에게서 더 높았다. 또한 진학확신은 입학 전보다 현재가 더 낮았으며, 1학년의 진학확신이 가장 낮았고, 학년이 올라갈수록 점점 높게 나타났다. 결론 : 본 연구는 작업치료(학)과에 대한 확신과 진로 결정에 대한 만족도를 높이고 추후 작업치료(학)과의 교육 개선을 위한 기초자료를 마련했다는데 의미를 부여할 수 있다.

본 연구는 지리적 커뮤니케이션의 대표적 수단인 지형도의 도식기호에 대해 고등학생들의 인식 수준을 파악하고, 이에 영향을 미치는 요인을 분석하고자 하였다. 연구 결과 기호의 인식에 가장 크게 영향을 미치는 요인은 시각적 형상이였다. 기호가 구체적인 형상으로 상징화되어 있는 경우 커뮤니케이션이 효과적이며 긍정적으로 이루어짐을 확인할 수 있었다. 그리고 기호 인식에는 지도 사용자의 특성이 반영되어 기호에 대한 학습경험과 친숙함이 긍정적인 요인으로 작용하였다. 그러나 시각적 형상의 단순하고 간결한 형태가 기호 인식에 미치는 영향은 미미하였다. 실험에 사용된 43개의 기호들 중 인식과 해석 모든 면에서 가장 긍정적으로 평가된 기호는 학교, 비행장, 사찰 등의 기호이며, 부정적인 기호는 묘지, 창고, 법원, 검찰청 등의 기호였다. 본 연구에서 드러난 기호 인식의 특성을 바탕으로 효율적인 지형도가 제작될 수 있도록 보다 커뮤니케이션 수준이 높은 기호들이 개발되어야 할 것이다.

This study carried out surveys for 197 nail shop practitioners and 195 customers 1) to study the real condition of their hygiene awareness and safety consciousness and 2) to grasp their awareness of the necessity of legislating a related bill so as to build an independent domain of business and to propose data on the national qualification system of nail care. As a result, it was found that the level of the nail care practitioners’ experiences of safety education was very low, and that the customers attached importance to the necessity of nail salon practitioners’ certificate and license and the nail treatment-related bill more than the nail care practitioners themselves. In conclusion, the preparation of a nail art-related bill is required at the state level for the management of the safety and hygiene of national health, and systematic and regular education related to hygiene should be carried out.

A packaging company is designing reusable multi-folding plastic box with RFID function. They want to identify material flow and inventory status of multi-folding box by adapting RFID technology and reallocate the boxes to required distribution centers. This reusable box may contain various types of materials such like liquids, metals, farm products and so on. Recently, RFID technology has been widely applied in the industrial fields, especially in logistics. However, RFID technology has some problems. One of the problems is that it doesn't guarantee the RFID recognition with environment of metals and liquids. We cannot overlook this fact because the contents of box is not fixed and may contain various kinds of materials. The purpose of this research is to analyze the influence of unspecified contents on the RFID detectability of reusable multi-folding box and predict the reading rate on various conditions. At first, we selected a list of test materials from expert interview and literature survey and performed experimental design to investigate influence by materials. Then, we built a prediction model using support vector machine (SVM) to predict reading rate on various conditions. The proposed model is based on intelligent machine learning algorithm. It gave a high accuracy of prediction, and provided robust combinations of conditions as to detectability on various contents. Finally, we performed sensitivity analysis about marginal detectability of influencing factors and found out tolerable level of factors.

The purposes of this study were to identify point makeup purchasing and using behavior according to the personal color awareness. Most women considered their favorite color first when purchasing lipsticks and skin color when purchasing cheek powder or foundation. They considered makeup concept first when applying lipsticks, eye shadows, and cheek powder but skin color applying foundations and manicures. Factors of personal color awareness were preferences & utilization awareness, other’s advice, and direct awareness, and were segmented into PC intermediate group, high PC group, and PC retard group. PC intermediate group were in the late 20’s and the early 30’s, average incomes with high education, and patronized discount stores for point makeups, used fashion color as a criterion when selecting lipsticks, foundations, and manicures, apparel color when applying eye shadows, skin color when applying cheek creams, and preferred imported lipsticks and manicures. High PC group were among unmarried women in the early 20’s, university students, high income households with medium level of pocket money, spent more for point makeup, and patronized department stores and internet shopping mall, used skin color or fashion color as criteria when selecting point makeup, referenced makeup concept when applying point makeup, preferred imported point makeup. PC retard group were among married women in the late 30’s with low education and low income, spent less for point makeup and pocket money, and selected domestic point makeup, used their favorite color as a criterion when selecting point makeups and apparel color when applying lipsticks and cheek creams.

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees` safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range for BMI. Most of these female university students preferred a thin body type and were not satisfied with their body shapes. Most also controlled their body weight for appearance by exercising and limiting food intake. The obese group often ate processed foods(p<0.01) and ate out(p<0.05). The underweight group and normal-weight group took vitamins and supplements more frequently(p<0.001). Those students who recognized their body image as a ``fat shape`` had good appetites(p<0.05) and those who recognized themselves as ``normal shape`` considered food formulations ate every meal (p<0.05) and consumed vitamins and other supplements frequently(p<0.01). The mean calorie intake of all students was about 80% of the recommend amount, so there was a risk of lack of various nutrients. The ``fat`` students by body image recognition had lower calorie intakes in order to reduce body weight. In all the groups, there was a lack of vitamins B1 and B2, as well as the minerals Ca and Fe. Therefore, education on correct body image recognition and training on proper weight control are deemed necessary. In addition, education and counseling on nutrition that are tailored to individual status are needed.

The goal of this study was to provide basic data for the future development of dietary life education in elementary schools by understanding the current conditions of the program after the execution of the Dietary Life Education Support Act. We conducted a survey to understand dietary teachers` recognition of dietary life education in elementary schools. We found that teachers` recognition was low and that dietary life education in elementary schools is still carried out indirectly by focusing on nutrition knowledge. Dietary life education is carried out during lunch time and dietary life-related class hours. However teachers of lower class levels did not have any practical subject related to dietary life and responded that a lack of time devoted to dietary life education was the biggest problem with the program. Most teachers responded that dietary life education in elementary schools is necessary for the formation of students` sound dietary habits, and that the development of a system of teachers directly responsible for dietary life education is necessary. In the past, dietary life education has typically been carried out at home, but now schools are required to play a role because of family nuclearization and the increase in working couples. Therefore, to revitalize dietary life education programs in elementary schools according to the Dietary Life Education Support Act, we suggest more systematic and segmentalized studies.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.