전문가시스템의 성공을 좌우하는 지식추출은 주요 애로공정 중의 하나로 알려져 있다. 설상가상으로 전문가의 부재, 새로운 또는 복잡한 문제 등 영역의 특성상 전문가시스템 개발은 실패할 수 있다. 이러한 문제점을 극복하기 위하여 본 논문에서는 KACE 구조를 제안하였다. 본 구조는 작업 발생기, 작업 실행기, 작업 평가기, 규칙 발생기와 전문가시스템 등 5개의 주요 요소로 구성되어 있다. 이 구조를 이용하여 NP-complete인 일정계획 문제에 대한 전문가

In this thesis, We analyzed success enterprise case which is well worked by knowledge and is gained effect results. We searched key factor for success knowledge management and found problem which is able to happen when is introduced by success enterprise in knowledge management. We applied to in franchise real field with key factor found above results and experimented others real fields.

전문가시스템의 성공을 좌우하는 지식추출은 주요 애로공정 중의 하나로 알려져 있다. 설상가상으로 전문가의 부재, 새로운 또는 복잡한 문제 등 영역의 특성상 전문가시스템 개발은 실패할 수 있다. 이러한 문제점을 극복하기 위하여 본 논문에서는 KACE구조를 제안하였다. 본 구조는 작업 발생기, 작업 실행기, 작업 평가기, 규칙 발생기와 전문가시스템 등 5개의 주요 요소로 구성되어 있다. 이 구조를 이용하여 NP-complete인 일정계획 문제에 대한 전문가시스템이 어떻게 구축될 수 있는가를 예시하였다.

The principal objective of this study was to determine the effects of mothers' nutrition knowledge on preschoolers' obesity and dietary habits. The subject population included 456 mothers and their preschoolers, aged 3 to 5 years, who were enrolling in kindergartens located in Seoul and KyongGi-Do, Korea. The results of this study are as follows: 1. The majority of mothers responded correctly to those questions concerning obesity-related nutritional knowledge, but responded incorrectly to questions regarding basic nutritional knowledge. 2. The mothers' nutritional knowledge was associated significantly with the mother's age (p<0.05) and degree of education (p<0.05). 3. The mothers' nutritional knowledge was significantly and negatively correlated with their obesity, but not with their preschoolers' obesity. 4. Mothers' nutritional knowledge was determined to be positively associated with higher interest in nutritional information and food selection in regard to weight management strategies for their kids. 5. In general, preschoolers whose mother had excellent nutrition knowledge evidenced better dietary habits than preschoolers whose mothers had poor nutrition knowledge. In particular, one question regarding serving size was significantly associated with mothers' general level of nutritional knowledge(p<0.05).

The principal objective of this study was to determine the effects of diet knowledge and perception on diet practice behavior among university students. Data were collected between March and April of 2005 from 523 male and female university students in Seoul and Chungbuk, via a self-administered questionnaire. The subjects included 217 male students (41.5%) and 306 female students (58.5%), and 52.0% of the subjects were 21-23 years old. With regard to residence type, 42.6% of the subjects lived in the dormitory, home (29.1%) self-boarding (19.5%) and meal (8.8) were in the order. The average weights and heights of the subjects were as follows: 70.9±9.0 kg and 174.3±4.4 cm in the male students and 53.9±5.9 kg and 161.3±4.5 cm in the female students. The average BMI values of the male and female students were 23.4±2.5 and 20.8±2.1, respectively. The average nutritional knowledge scores were as follows: 1.96 out of 3.0, dietary habit (2.13), nutrition (2.0), exercise (1.98), preferred food (1.90), and chronic disease (1.79). We noted no significant differences between the male and female subjects in terms of scored points. Nutritional knowledge by gender and residence type were shown to be significantly different--the male subjects had higher scores for exercise than did the female subjects. The self-boarding subjects had significantly lower scores with regard to nutritional knowledge and chronic disease. The experience and duration of previous diet practice were also significantly different with regard to gender and residence type. The male subjects tended to conduct diet practice for longer periods than females. The self-boarding students reported more attempts at diet behavior, but for shorter durations. The results show that the nutritional knowledge and diet practice behavior of the subjects were influenced by gender and residence type.

The purpose of this study was to measure the effects of trust, knowledge, optimism, risk and benefits on consumer attitudes toward genetically modified foods. A total of 326 questionnaires were completed. Moderated regression analysis was used to measure the relationships among the variables. The analysis results for the data indicated a good model fit in Model 2 rather than Model 1, in which the direct effects of trust, optimism and benefits had statistically significant direct effects on the respondents' attitudes toward genetically modified foods, while the direct effects of knowledge and risk were not statistically significant. As expected, the interaction term of risk and benefit had a significant effect on consumer attitude. Moreover, the effect of risk on consumer's attitude toward genetically modified foods was statistically significant at all levels of benefit, except at the lower benefit level. Finally, the results of this study indicated that genetically modified food developers and marketers should attach importance to the interaction effect of benefits to understand the elements of market demand and customer loyalty.

The purpose of this study was to evaluate the elementary students’ knowledge, attitudes, and practice for food hygiene and safety. A self-administered questionnaire was developed and offered to 375 elementary school students throughout the Seoul region. The results of the survey were as follows: First, the knowledge, attitudes, and practice were not at satisfactory level. The scores of children's knowledge, attitudes, and practice were 67.42%, 3.83, and 3.81 out of 5 point scale, respectively. Second, knowledge, attitudes and practice levels were significantly different according to demographic characteristics. The lower grade-students had significantly higher scores for knowledge (p<.05), attitudes (p<.05) and practice (p<.01) than higher gradestudents, suggesting that food hygiene and safety education is more effective in younger students or that repeated education is needed for higher grade-students. Third, knowledge, attitudes and practice levels were significantly correlated each other. These results suggest that the education programs for food hygiene and safety should be developed for, as well as implemented in, lower elementary school grades.

  In the knowledge-based society which recognizes knowledge as a core value, knowledge management is one of the most interesting issues. The creation of knowledge within an organization occurs as a result of interactions of tacit and explicit knowledge, i

The breast feeding habits of 507 college students were evaluated between March 27 to April 26 (2006). Data were collected from self-administered questionnaires and analyzed using SPSS for Windows V.12.0. The study population consisted of 245 (48.3%) male and 262 (51.7%) female college students that answered ‘yes’ when asked whether they had been breast feed. A total of 52.7% of the study population were fed with breast milk (most frequent answer), as opposed to 11.0% that were fed with infant formula (least frequent answer) during their infancy. When asked whether they ever got educated on breast feeding, 78.1% of the college student subjects answered ‘no’. A total of 95.1% of the female college students replied ‘yes’ when asked if they intended to breast feed their child. Moreover, 62.2% of the college student subjects indicated that their parents had an influence on their decision to breast feed. A comparison between male and female college students indicated that female college students had a superior knowledge level of the general characteristics of breast feeding over the male subjects (p<0.05) . Moreover, a comparison of the different levels of college attained suggest that freshman college students had the highest knowledge level, followed by senior, sophomore and junior college students in terms of advantage, BF Tabu (p<0.05). Also, students provided with education on breast feeding had a higher knowledge level than college students with no formal education. In summary, the results suggest that the knowledge on breast feeding in college students were different by general characteristics such as gender, major and school year, and education on breast feeding in advance was appeared to be an important factor, therefore nutritional education course on breast feeding is recommended for the college students.

본 연구의 목적은 달의 위상 변화 원인에 관한 교과서의 탐구활동과 학습자의 정신 모델을 비교하여 효과적인 교수 설계를 위한 시사점을 찾는 데 있다. 이를 위해 중학교 3학년 교과서 9종과 25명의 학생들을 조사하여 현직 교사를 포함한 9인의 과학교육 전문가들이 교차 분석하였다. 그 결과 탐구활동은 현상을 관측하고 공간 모델을 설정하여 검증하는 활동으로 이루어져 있었고 탐구활동에서 다루는 과학 개념은 달의 공전, 태양광선의 평행과 달의 반사면, 태양-지구-달의 위치관계, 지구에서 보는 달의 위상에 대한 개념이었다. 이 개념들은 모델 설정 및 조작, 시공간 관계의 사용, 추론, 의사소통 기능과 연결되어 있지만 과학자들의 실제 탐구에 필요한 중요 기능이 생략되어 있었다. 한편 학생들의 정신 모델은 과학적 모델, 혼재형 모델, 대안적 모델로 나누어 각 유형별로 논의하였다. 지식 통합의 관점에서는 교수 설계 시 다양한 탐구 경로를 통해 학습자의 선개념과 새로운 개념의 연결을 권장하고 있으나 이상의 결과는 개념 연결을 강화할 기회가 충분하게 제공되지 않음을 보여준다.

In the information society where knowledge plays a significant role, the value of the corporate organization creates knowledge strategically and spreads it to the whole organization so as to reinforce the efficiency of the work force. After KMS was recognized as one of core competences of company, KMS based on information technology has been introduced actively to many corporate organizations for the implementation of realizing knowledge management. As the strategic use of KMS increases in company, it has attracted attention to the system and the investment in the system, now attention has brought to the effect of the system. The efficiency and effectiveness of KMS has been tackled as one of the most important issues, and then many studies have been implemented to measure the result of the system. The purpose of this study is to overcome these problems and to help make an important decision in establishing introduction strategy by abstracting the reasons and success factors and result indices which are important sources for introducing KMS.

  The objective of this paper is to remove noises of image based on the heuristic noises filter and to extract a tumor region by using morphology techniques in breast ultrasound image. Similar objective studies have been conducted based on ultrasound imag

The purpose of this study was to investigate the eating habits and eating behaviors, nutrition knowledge of students in 4, 5 and 6th graders of elementary school in Jeonju Area. The subjects for questionnaire were 2,568 elementary school students (boys 1,364, girls 1,204). The results were analyzed by SPSS program, and were as follows. In anthropometric data, there were significant differences between boys and girls. In eating habits and eating behaviors, there were significant differences in the rate of 'Hasty eating habit(p<0.01)', 'Most heavy meal(p<0.01)', 'Eating when receive stress(p<0.05)', and 'Frequency of snack eating per day(p<0.01)' between boys and girls. In total scores of nutrition knowledge, there were significant differences between boys and girls. In nutrition knowledge, there were significant differences in the rate of 'Carbohydrate and fat give heat and force.(p<0.001)', 'Carbohydrate is nutrient that make muscle and blood of our body.(p<0.01)', 'Overeating of carbohydrate does not contribute gain of weight. (p<0.05)', To intake vitamin, it is good to eat fresh fruit and vegetable.(p<0.01)', 'Calcium deficiency is leading to anemia.(p<0.001)' between boys and girls. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit and behavior, meal management and Korean dietary culture. Also, nutritional education at home must be emphasized.

This study purports to investigate ways to apply the activity of knowledge construction while performing the tasks according to each phase in the Vaulting Horse. There were 36 subjects in the control group and 32 in the experimental group who were all fem

Intelligent machines respond to external environments on the basis of decisions that are made by sensing the changes in the environment and analyzing the obtained information. This study focuses on the construction of a knowledge base which enables decision making with that information. Approximately 70% of all errors that occur in machine tools are caused by thermal error. In order to proactive deal with these errors, a system which measures the temperature of each part and predicts and compensates the displacement of each axis has been developed. The system was built in an open type controller to enable machine tools to measure temperature changes and compensate the displacement. The construction of a machining knowledge base is important for the implementation of intelligent machine tools, and is expected to be applicable to the network based intelligent machine tools which look set to appear sooner or later.