• Journal of the Korean Society for information Management
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• v.19 no.4
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• pp.137-161
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• 2002

The purpose of this study is to propose new menu structure and terms to be used by Website design for utilization of academic library Website. The menu structure was analyzed, based on seven menu patterns of Website which is widely used, and terms were analyzed by the frequency appearing at the Website. According to the analyzed result, the menu structure used to more than two menu patterns and the terms appear variety. The profitable menu pattern appears 〈table〉 and 〈frame + table〉 menu structures and the terms needs to systematic re-classification and controlled presentation. It is expected that this study can help a designer to the development and implementation of efficient Website. It helps not only to solve the problem of menu structure and term selection for librarian, but get rid of confusion of library services for users.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.1
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• pp.17-26
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• 2004

In this study, the usability evaluation of a menu-structure was performed using spreading activation model with respect to human's memory retrieval. Spreading Activation Model is effectively used to understand the process of information retrieval, so it can be used as a theoretical background for modeling of the process of human's information retrieval. For spreading activation test (SAT), subjects were presented with 67 pairs of menu titles, which consist of a menu title in the high level menu item and a menu title for the next lower level menu item, from Korea University's web site. For performance tests, three scenarios were developed with longer reaction times and ambiguous associations found in the SAT to reflect the existing problems of the website. As a result, the SAT was found to bean effective tool to enhance the website usability because the SAT could bea substitute for the performance test with a high correlation $({\rho}=0.735,\;{\alpha}=0.05)$. After remaining menu titles with slow reaction times and ambiguous associations found in SAT, the website usability was significantly improved with faster reaction times and less ambiguous associations proven with smaller number of web-page visits. Therefore, the SAT could be used as a methodology to design and evaluate the user-centered menu structure related to human's association structure.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.359-366
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• 2008

This study has two section, one is design and development of website, the other is evaluation of website quality. The website was designed to have three web contents, Nutrition education for women's health, Food information for women, and Menus for women's health. In nutrition education for women's health, women were divided by healthy women, pregnant and nursing women, and patients. In Food information for women, I offer food information for the purpose of inducing women to have food intake for healthy lives. In Menus for women's health, 299 menus were selected by preference evaluation and menu evaluation. The website was developed through this study. The main menu consists of 3 web contents of nutrition education for women's health, food information for women, menus for women's health and this site also contain Q & A. In the quality valuation process by a group of experts, all respondents highly esteemed the quality of the website used inthis study reward grading in higher than 3 points (in general).

• Journal of Korean Library and Information Science Society
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• v.37 no.4
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• pp.463-482
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• 2006

In this study we analyzed contents in terms of contents, menu, and labeling system to support the functions of children's library websites as an access tool to its contents. As a result, the main menu structure consisted of 15 categories that are commonly provided by 31 existing children's websites. Second, first-level categories consisted of total 57 categories under 15 main menu categories. The results showed that the contents in children's website design should consider the goals and function of children's library. Also the study implied that the contents provided by the site should use consistent and standardized menu structure and labels.

• Proceedings of the Korea Society of Design Studies Conference
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• 2000.11a
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• pp.26-27
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• 2000

우리들은 흔히 레이아웃에서의 그래픽적인 아름다움이나 플래시 무비, 쇽웨이브 무비 등과 같이 동영상적 재미요소가 적절히 적용된 웹사이트를 잘 만들어진 웹사이트라 여기고, 이와 같은 기준을 웹사이트를 평가하는 중요한 기준으로 여기고 있다. 물론, 위와 같은 기준이 웹사이트를 평가하는 중요한 요소임에는 틀림없지만, 여기서 우리는 또 다른 기준의 하나인 "메뉴 네비게이션(Menu Navigation)"이라는 아주 중요한 요소에 대하여 대뤄보고자 한다.(중략)

• Journal of The Korean Association of Information Education
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• v.7 no.2
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• pp.163-173
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• 2003

In this study, the six types of menu were suggested according to analysis of elementary school website about informational structure, depth and width of the menu, method of arrangement, suggesting form of the menu, ease the menu usage. And we design and develop the menu, and test, adapting the six types of menu on the same control condition, for the purpose of test about affective response and effectiveness, efficiency in user's utilizing these menus. As a result, the menu type of upper part drop-down type and left part suggesting after upper part suggesting type were testified as a menu type of high approach and recognition in the elementary schools web site.

• Journal of the Korean Society for information Management
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• v.23 no.2
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• pp.39-59
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• 2006

In this study we proposed a new informational structure and category labels to fully support the functions of school websites as an access tool to its contents. The proposed model was divided into three main aspects. First, main menu structure was the primary guideline to access information embedded in a website. Therefore, The proposed main menu structure consisted of 9 categories that are commonly provided by 17 existing school websites. Second, first-level categories consisted of total 35 categories under 9 main menu categories. Each category was placed under certain categories in main menu based on the relationships with the meaning of the upper level categories. Third, the proposed model adopted general and comprehensive terms as category labels. The terms used as category labels were based on the analysis of existing category labels, and the most frequently used terms were selected from the current school websites.

• Journal of the Ergonomics Society of Korea
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• v.19 no.3
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• pp.61-75
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• 2000

To enhance web site's usability, it has been suggested that the depth of tree structured menus should be minimized. In this research, experimental results are reported to quantitatively compare the methods currently used for reducing the depth of menus in web sites. 25 popular web sites were selected and their menu types were categorized into four types: top menu, drop-down menu, boolean menu, and table of contents. The four types of menu were then sub-categorized into 15 different types according to their sub-menu type, existence of menu colors, and the event occurring after mouse activation. Performance tests and subjective evaluation were carried out. The results showed that there were no significant differences in terms of response time among the 15 menu types, while table of contents and drop-down in which the first and second level of menus were visible induced the least number of errors. In the subjective test, the top-menu structure with colors and presentation of its sub-menu without clicking mouse were preferred.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.31-42
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• 2009

The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes and menu planning. The first part of the program consisted of general information such as general characteristics and anthropometric data of clients. The second part was designed to investigate the dietary habits, food intake frequency, nutrition knowledge, and drinking and smoking habits of the clients. The third part consisted of analysis of nutrient intakes including three major nutrients, calorie intake by foods and alcohol, and ratio of individual fatty acid intake. Nutrient intakes was evaluated by comparing with dietary reference intakes. In the final part, the program included the menu planning by using standard recipe. This system was also designed to insert, remove or change the food items or amount according to the user need. It is expected that the development of a meal planning system based on the internet can facilitate the professional dietary counseling, and thus help to improve the health of people.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.657-667
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• 2001

This study was designed to develop a website for providing nutrition information and education for college women and young women. The website focuses on two topics ; general nutrition and desirable weight control. This program is located at http : // www.ezydiet.co.kr. This program is composed of 5 major sections. The first two sections were designed to provide information ; one for general nutrition, and the other for providing information regarding weight control. The first section includes information regarding young adult women's diet, nutrition standards, such as the RDA or Korean Food Pyramid, drinking and smoking. The second section coveres information regarding desirable control, foods with high or low calories, eating disorders and popularly used dieting methods. The third section is for simple nutrition assessment, consisting of assessment of ideal body weight and obesity, energy requirements, and eating habits. The fourth section was designed to introduce and help users to apply behavioral modification techniques, such as monitoring, goal setting, stimulus control and reinforcement. The final section was designed for meal planning, by introducing a food exchange list and menu examples for one week. The characteristics of this web-based program are as follows ; 1) provide nutrition information systematically, 2) involve sections for the participation of the user, 3) include food pictures to help understanding of nutrition information, 4) include management modules for some sections to revise or update the information. One-hundred and ten female university students participated in the evaluation of this website. The evaluation results were favorable. About 90% of subjects rated that this program covers major topics 'well ' or 'very well', and that it was 'easy'to 'very easy'to understand the contents on website. Two-thirds of subjects rated quite positively on questions regarding attractiveness, overall quality and technical quality of website. In addition, about three-fourths of subjects answered that this website was helpful in increasing nutrition knowledge and in applying nutrition information into daily life. These results suggested the possibility of using a website as a means of providing nutrition information and education for young adult women.