• KIPS Transactions on Software and Data Engineering
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• v.6 no.1
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• pp.29-36
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• 2017

In this paper, we propose a method for recognizing eating behavior with almost no motion acceleration. First, by using the acceleration of gravity acting on the wrist direction, we calculate the angle between the gravity and the wrist direction. After that, detect wrist reciprocating motion when peak and vally exist in specific angle band. And then, when accumulate the number of wrist reciprocating motion occurrences are up to 10, then regard as the meal time 5 minutes before the detection time. Also, estimate the meal time only if its duration is more than 7 minutes. Using the data of 2128 minutes, which was collected from four graduate student, the result of the meal time estimation shows 95.63% accuracy.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.758-761
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• 2016

본 논문에서는 손목형 가속도계를 이용하여 운동 가속도가 없는 행동들을 인식하기 위한 방법을 제안한다. 중력 가속도 값과 손목 방향의 가속도 값 간의 각도를 구하고, 이를 통해 흡연과 식사의 손목 행동을 모델링하여 흡연 시간과 식사 시간을 추론한다. 대학원생 1명으로부터 수집한 약 7시간 데이터를 통해 흡연 시간을 추론 결과 98.96%의 정확도를 보이고, 대학원생 2명으로부터 수집한 약 9시간 데이터로부터 식사 시간을 추론한 결과 99.36%의 정확도를 보인다.

• KIPS Transactions on Computer and Communication Systems
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• v.7 no.8
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• pp.211-218
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• 2018

In this study, we propose an algorithm to detect eating activity and estimation mealtime using 6-axis inertial sensor. The eating activity is classified into three types: food picking, food eating, and lowering. The feature points of the gyro signal are selected for each gesture, and the eating activity is detected when each feature point appears in the sequence. Morphology technique is used to post-process to detect meal time. The proposed algorithm achieves the accuracy of 94.3% and accuracy of 84.1%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.183-195
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• 2011

This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1244-1255
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• 2011

The purpose of this study was to compare the perception of meals and nutrition knowledge among high school students in Seoul. A survey was carried out on 548 male/female students in general and vocational high schools. The general high school students showed higher frequency of breakfast than the vocational high school students (p<0.001). As for the reasons for eating alone, the general high school students showed high frequency of 'busy', whereas the vocational high school students revealed high frequency of 'irregular meal times' (p<0.001). Concerning the habit of eating alone, 'irregular meal times (25.0%)', 'unbalanced diet (22.4%)', and 'instant food (16.6%)' were observed in that order (p<0.01). The percentage of high school students who regarded family meals as meals eaten with every member of their family was 70.6% (p<0.05). The percentage of general high school students who ate family meals was 61.8% and that of vocational high school students was 50.0% (p<0.01). When agreement with attitudes, environment, and participation in family meals was evaluated using a Likert scale (strongly agree 5 points, strongly disagree 1 point), the general high school students showed a higher level of agreement than the vocational high school students, and the results showed a significantly higher level of agreement as the frequency of family meals increased. Likewise, the groups who scored a higher level of nutrition knowledge had positive attitudes, environment, and participation in family meals with significant differences.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.50-57
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• 2002

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI(body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.288-302
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• 2020

Purpose: This study examined the factors related to skipping breakfast in high school girls. Methods: A survey of a total of 581 high school girls residing in Incheon was conducted. The subjects were classified into 2 groups according to the breakfast frequency: "breakfast skipping" group (eating breakfast ≤ 2 times/week, n = 250) and "breakfast eating" group (eating breakfast ≥ 3 times/week, n = 331). This study compared the general characteristics, lifestyles, interest in weight control and beauty care, food habits, the reasons and symptoms of skipping breakfast, as well as the attitude toward breakfast between the 2 groups. Results: The mean age of the subjects was 16.5 years old. Approximately, 33.9%, 33.6%, and 32.5% of the subjects were in first grade, second grade, and third grade, respectively, with no significant difference between the 2 groups. The breakfast skipping group showed a high interest in weight control, and beauty care than the breakfast eating group. The breakfast skipping group consumed more afternoon snacks and late-night snacks, and ate dinner irregularly. Although the breakfast skipping group experienced the negative effects of skipping breakfast, they showed low recognition for the importance or role of breakfast. The most common reason for skipping breakfast was lack of time, which appears to be related to the late wake-up time and the time spent on make-up or beauty-care. Conclusion: Skipping breakfast by high school girls was related to a high interest in beauty care, irregular meals and low attitude toward the importance of breakfast for health and nutrition. Therefore, it is necessary to conduct nutrition education to change the perceptions and attitudes of female adolescents regarding the importance of breakfast by recognizing that breakfast can affect not only balanced nutrition and health, but also healthy physical beauty.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.71-80
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• 2015

Purpose: The aim of this study was to investigate children's eating behaviors and teachers' feeding practices during mealtime at child-care centers. In addition, it focused on the difference of teachers' feeding practices on children age under 2 years ( ${\leq}2$ years old) and 3 years and older (3~5 years old). Methods: A total of 169 teachers working at childcare centers in Geumcheon-gu, Seoul, Korea, completed self-report questionnaires in December 2013. The questionnaires were composed of questions on children's eating behaviors, feeding practices; 'Explain', 'Praise', 'Modeling', 'Indulgent', 'Insist' and 'Reward', interaction with home, and a range of demographic information (analysis rate: 51.2%). Results: Approximately 59.2% of teachers had not taken a class on feeding practice and the average score for nutrition knowledge was 14.6 out of 30 points. The most undesirable eating behavior of children during mealtime was 'eating while walking around (36.7%)' both ' ${\leq}2$ years old' and '3~5 years old'. Regarding feeding practices according to children's undesirable eating behaviors during mealtime, there were differences between age groups. When children did not eat all of the foods that were served and did not clean up silverware or seats after having food, teachers caring for '3~5 years old' practiced 'Explain'. However, percentages of those who practiced 'Indulgent' and 'Modeling' were significantly higher in teachers caring for ' ${\leq}2$ years old' than '3~5 years old'. Conclusion: These findings indicated that teachers caring for children lack education and knowledge about nutrition and feeding practice. In addition, verbal feeding practices, like explain, were mainly used by teachers. As a result, for teachers, guidelines and programs for learning about age appropriate feeding practice during mealtime at child-care centers may be needed.

• 한국노년학
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• v.31 no.4
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• pp.969-983
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• 2011

The purposes of this study were to identify the degree of postprandial blood pressure reduction and the prevalence of postprandial hypotension by 3 different mealtimes of elderly people diagnosed with hypertension in nursing homes. After the informed and written consent, a total of 187 elderly people were recruited in the study. Systolic BP, diastolic BP were measured with ambulatory BP monitor every 15 minutes interval from 30 minutes before a meal until 120 minutes after each meal. The maximum SBP reduction was significantly bigger at breakfast than lunchtime or dinnertime. Among 187 elders, 137(73.4%) showed PPH at breakfast, 103(54.2%) at lunchtime, and 96(50.2%) at dinnertime. The most prevalent time point of PPH was 90 minutes after the initiation of a meal in all of 3 mealtimes. Among 8 measurement times, the prevalence of PPH was significantly higher in breakfast (3.0±2.7 times) than both lunchtime (2.1±2.5 times) and dinnertime (1.9±2.4 times). Although the occurrence of PPH by every mealtime should be taken into account in caring for the elderly, postprandial BP measurements need more attention after breakfast. Nurses should develop appropriate nursing interventions that can prevent postprandial blood pressure reduction in elderly people with hypertension.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.455-464
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• 2018

Purpose: This study was conducted to examine the status of dietary behavior and its association with study-related factors in middle school students. Methods: Study-related factors, dietary habit score and dietary behaviors were surveyed by questionnaire and then analyzed. A total of 580 students in some middle schools in Gyeonggi-do participated in this study. Collected data were analyzed using SPSS for windows Ver. 22.0. Results: 71.3% of the subjects slept for 6 ~ 8 hours, and the studying time outside of school was the highest (2 ~ 4 hours). The highest score for stress from studying by private lessons or academies was 'seldom stressed', with higher stress being observed in male students than female students. The average dietary habit score was 3.69 in male students and 3.62 in female students. The highest average time for meal eating was 10 ~ 20 minutes, with shorter times being observed for male students than female students. Eating meals was regular in most students and the highest number of snack eating was 1 ~ 2 times a day. For dietary behaviors by study-related factors, students with more than 2 hours of studying time outside of school showed higher dietary habit scores than those with less than 2 hours, who showed significantly higher rates of eating 2 meals a day. As the sleeping hours and daily average studying hours increased, the rate of regular meal eating increased significantly. Conclusion: The students showed good, above average dietary behaviors, but gender differences in study-related factors and dietary behaviors. Moreover, the sleeping hours and the studying time outside of school were correlated with dietary habit scores and dietary behaviors. Thus, continuous and systematic education for proper dietary behavior is needed along with greater interest in students with problems of study-related factors, particularly those due to study burden.