• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.1-9
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• 2010

Diabetes is a type of metabolic disease presented by high blood sugar and that leads to significantly decrease the quality of life causing various symptoms. It is essential to manage a systematic menu for preventing such diabetes even though there are some ways for it including diet, physical exercise, medicinal prescription, and so on. This study proposes a smart phone based personalized menu management system for achieving the systematic diabetes management. At the present time almost menu systems for diabetes patients are subjectively prescribed by dietitians or doctors and that does not reflect current situations and personal preferences. The system proposed in this study provides the menu for diabetes patients according to season, weather, time, and personal preferences. In particular, the recipe and personalized menu for patients can be provided without limiting any time and location based on smart phone services, and its menu can easily be changed or selected by the phone.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.04a
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• pp.105-107
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• 2015

현대인들의 건강한 식생활에 대한 관심이 높아짐에 따라 식단 관리의 중요성이 부각되고 있다. 이에 따라 식단 관리 서비스를 제공하는 시스템이 등장하고 있다. 하지만 기존의 많은 앱들은 복잡하고 시간이 많이 소요되는 입력방식으로 사용자들의 지속적인 앱 사용에 걸림돌이 되었다. 또한 사용자에게 실질적으로 필요하고 유용한 정보를 제공하지 않는다. 따라서 빠르고 쉬운 식단입력으로 즉각적이고 유의미한 정보를 제공하는 시스템이 필요하다. 본 논문에서 제안하는 시스템은 음성인식, 글자인식 등의 다양한 입력방식을 이용하여 편리한 식단입력이 가능하고 입력된 식단을 통하여 식품 영양학적 분석을 하는 모바일 앱이다. 또한 제안한 모바일 앱은 실시간으로 사용자의 식사 계획 및 결정에 활용 가능한 정보를 제공한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.11a
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• pp.295-298
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• 2003

인공지능 분야에서는 전문가 시스템으로써 식단작성에 대한 연구가 계속되고 있다. 본 논문에서는 기 구축한 식단작성 시스템을 검토한 후, 조리법을 기반으로 음식과 식품의 관계를 규명하여 보다 더 지적인 식단작성을 고려해 보았다. 이와 아울러, 실용적인 식단을 구성하기 위한 요인을 찾아 사용자의 식생활 관리기능을 향상시키고자 하였다. 이러한 요인으로는 기본적인 사용자 특성 외에 조리법 식품 구매량, 식품가격, 대치식품, 가족단위 구성 등을 생각하였다. 식품, 음식 및 식단의 의미적 관계는 사용자 특성과 취향을 적극 수용하는 지능적인 식단작성을 가능하게 한다. 또한, 제시한 실용적 요인들은 작성된 식단이 실생활에 보다 더 쉽게 적용될 수 있도록 한다. 이들은 식단작성을 위한 음식 및 식단 온톨러지로 그 활용가치가 기대된다.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.10a
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• pp.531-533
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• 2015

전 세계적으로 건강이 큰 관심사가 되면서 건강한 생활을 위한 식습관 관리의 중요성이 대두되고 있다. 이에 따라 여러 가지 건강관리 시스템들이 등장하고 있지만 기존의 시스템의 경우, 입력된 식단에 단순한 통계를 제공하는 정도의 수준이다. 또한 개인화된 서비스를 제공하지 않고 사용자에게 실질적으로 필요로 하는 정보를 제공하지 않는다. 따라서 개인의 상황에 알맞은 섭취 식단에 대한 피드백을 제공하는 시스템이 필요하다. 본 논문에서 제안하는 시스템은 개인이 입력한 신체정보 및 식단 정보를 바탕으로 섭취한 식단에 대한 통계 및 개인맞춤형 피드백 기능을 제공하여 사용자의 건강한 식품관 형성에 도움을 줄 수 있다.

• Journal of the Korea Convergence Society
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• v.5 no.4
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• pp.147-153
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• 2014

To create a personal menu, there are a number of considerations. Personal menus are different depending on the dietary therapy for disease, diet for weight control. In addition, the menu you choose, depending on the personal preference and the season, the weather, current personal feelings may differ. An individual should expect to recommend a balanced diet, taking nutritional status just for health care. In this paper, we propose a personalized menu recommendations System framework to meet such needs. To recommend menus the system receives data of the body's individual circumstances, ingredients situation, environmental conditions, psychological condition, emotional condition and provides a recommended menu by performing the inference using the ontology generated from external application systems. In order to provide such services, Internet of Things (IoT) environment should be the foundation. In this paper, we propose a personalized diet recommendation system framework in the IoT standardization environment that has oneM2M common service platform.

• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.111-119
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• 2010

U-Healthcare provides healthcare and medical services, such as prevention, diagnosis, treatment, and follow-up services whenever and wherever it is needed, and its ultimate goal is to improve quality of life. This study defines the figure of U-Healthcare personalized services for providing U-Healthcare personalized services and proposes a healthcare model. A diet prescription system for personalized services can draw customized calories and rates of nutrition factors and represent a personalized diet through analyzing the personal preference in foods. This system changes the personal preference by monitoring the diet selection behavior of users. Also, this system is designed to be interactively operated with some sensors and devices in various environments using Java-based OSGi middleware.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.6
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• pp.199-208
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• 2023

The National Health Insurance Corporation reported a 24.3% increase in young diabetes patients, rising to 3,564,059 in 2021 from 2017, which is attributed to factors like irregular eating patterns, heightened stress, and insufficient physical activity. Diabetes, which is increasing in all age groups, requires medication, regular exercise, and dietary management. Of these aspects, dietary therapy demands systematic management as it involves ensuring sufficient calorie intake and a balanced consumption of the three major nutrients. The current diabetes diet recommendations consider personal, health, social, and cultural factors, yet they fall short of addressing various health variables comprehensively. Therefore, this paper proposes a diet recommendation system using life log data from diabetic patients, which recommends customized dietary suggestions according to the individual's health status by considering multiple variables in the data.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.11 no.1
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• pp.21-27
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• 2017

To guarantee the effectiveness of the HACCP(Hazard analysis and critical control points) system, it is necessary to develop of an ontology-based information system that can automatically manage the large amount of HACCP records or information derived from the HACCP operation results. In this paper, we construct a food information ontology which represents the relationships between ingredients, recipe, and features of food categories. Moreover, we develop HACCP automation application adopt the ontology to verify the semantic quality of the designed ontology model by performing HACCP processes such as HACCP diet classification. We expect to contribute to develop a food hygiene information and improve the accuracy of the HACCP data through the semantic system.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.191-203
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• 2004

This study was performed to compare the foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Questionnaires were developed and mailed to 160 dietitians with management in employee foodservice of Jeonnam and Chungchong area. Completed questionnaires were received from 124 dietitians with a response rate of 77.5%. The results of this study can be summarized as follows:. Age, work experience, concurrent position and work time of dietitians were significantly higher in the Chungchong area than those in the Jeonnam area. Times of meals and amount of meals served per day in the Chungchong area were significantly higher than those in the Jeonnam area. The type of menu by foodservice operation was high non-selective menu in both areas, especially non-selective menu was high in self-operated place whereas selective menu was high in contract management. Period of cycle menu was 10-15 days in Jeonnam area, but that was 7 days in Chungchong area and so cycle menu of both areas was significantly different (p ＜ 0.001). Most considerable factor in menu planning was preference in Jeonnam area and was cost in the Chungchong area. Food purchasing method was used mostly by automatic computerized order in the Jeonnam area whereas telephone or mail order was high in the Chungchong area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1118-1133
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• 2012

This research aimed to suggest an efficient improvement plan for school food services by investigating the operating situation and recognition of menu management in school food services for school food service dietitians (and nutrition teachers) in Chungbuk. A total of 328 questionnaires were distributed to school food service dietitians (and nutrition teachers) in Chungbuk by e-mail in September, 2010. A total of 265 questionnaires (80.8%) were used for the analysis. The highest allocation of nutrients and calories per day in school food services was 1:1.5:1.5 (breakfast : lunch : dinner) (38.5%). The reasoning for applying a flexible allocation of nutrients and calories per day was 'considering the ratio of students who do not eat breakfast' (59.2%). And the way to apply the flexible allocation for nutrients and calories per day was 'by agreement from the school operating committee in arbitrary data without situation surveys' (86 respondents, 49.4%), and 'by agreement from the school operating committee in analysis data through situation surveys' (80 respondents, 46.0%). The operational method of standardized recipes was 'cooking management site of national education information systems' (87.5%) and the items included in standardized recipes were menu name, food material name, portion size, cooking method, nutrition analysis, and critical control point in HACCP. The main reason for not utilizing all items of a cooking management site of the national education information system was 'no big trouble in menu management even though it is used partly (29.1%). In addition, the highest use of standardized recipe was for 'maintaining consistency of food production quantity' (74.0%).