• Child Health Nursing Research
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• v.26 no.4
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• pp.445-453
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• 2020

Purpose: Community child centers (CCCs) were introduced to provide after-school activities and care, including meal services to children from low-income families. The assistant cooks, who have the main responsibility for making and serving food at CCCs, are a major factor influencing the eating habits of children using CCCs. In this study, we tried to identify and understand who the assistant cooks are, what their job responsibilities are, and what they need in order to be able to provide children with healthy meals. Methods: Three focus group interviews were held with 17 workfare program participants who worked as assistant cooks at CCCs, and content analysis methods were applied using the NVivo 12 qualitative data analysis software. Results: The assistant cooks reflected on their perceptions of the children's health at the CCCs, their own cooking style, and their role at the CCCs. Additionally, barriers to the optimal provision of their services were pointed out, and improvements were suggested. Conclusion: The results of this study can be used as a fundamental resource for the development of tailored interventions that consider a child's unique environment to address health disparities, specifically with respect to childhood obesity.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.3
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• pp.202-209
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• 2003

We succeeded to build a cost effective assistance robotic arm with a compact and lightweight body. The robotic arm has three joints, and the tip of robotic arm to install tools consists of a closed link mechanism, which consisted of two actuators and several links. The robotic arm has been made possible by the use of actuators typically used in radio control devices. The controller of the robotic arm consists of a single chip PIC only. The robotic arm has a friendly user interface, as the operators are aged and disabled in most cases. The operator can manipulate the robotic arm by voice commands or by pressing a push button. The robotic arm has been successfully prototyped and tested on an elderly patient to assist with eating. The results of field test were satisfactory.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.12-26
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• 2022

Objectives: This paper aimed to provide an in-depth analysis of the factors influencing the dietary habits of male and female workers at a facility in Gwangju and their awareness of the same. Methods: A total of 32 workers were divided into eight groups based on work type, gender, and age, and focus group interviews (FGIs) were conducted. The FGIs included cognitive, behavioral, and environmental questionnaires based on dietary habits and the social cognitive theory. The interviews were analyzed by subject and sub-subject using audio recordings and transcriptions. Results: Male workers in the concerned company favored meat while female workers preferred vegetables, yet by and large, the preferences were irregular. Male workers living alone frequently ate ready meals and female workers often skipped meals. An analysis of the factors influencing the study subjects' dietary habits from the cognitive, behavioral, and environmental perspectives showed that the main factors negatively affecting their dietary habits were shiftwork, living alone, and drinking. Workers were unaware of these factors and their poor eating habits. Instead, male workers complained of poor cooking skills, while female workers complained of loneliness. Workers thus appeared to need the support of nutrition education and a counseling assistant to cope with this situation. Conclusions: The study identified the fact that the absence of nutrition education left the workers unaware of their poor eating habits. The workers would need counseling and support to help them build healthy dietary habits. It would also be necessary to focus on raising the workers' cognitive awareness of dietary habits and enhancing their behavioral ability to cope with bad eating habits through nutrition education that reflects the reality of their situation.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.5
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• pp.1001-1010
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• 2021

Normal people are not deeply aware of their dependence on sight when eating. However, since the visually impaired do not know what kind of food is on the table, the assistant next to them holds the blind spoon and explains the position of the food in a clockwise direction, front and rear, left and right, etc. In this paper, we describe the development of a meal assistance system that recognizes each food image and announces the name of the food by voice when a visually impaired person looks at their table using a smartphone camera. This system extracts the food on which the spoon is placed through the YOLO model that has learned the image of food and tableware (spoon), recognizes what the food is, and notifies it by voice. Through this system, it is expected that the visually impaired will be able to eat without the help of a meal assistant, thereby increasing their self-reliance and satisfaction.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.33 no.1
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• pp.59-70
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• 2010

This paper reorganized five service qualities dimensions of ski-resorts, then derived the improvement priority order of the service quality through a satisfaction measure considering the importance. There're more competitive situations to guarantee customers using the skies and snowboards is a major sports in winter season. In these competitive environments, this paper's going to propose a predominant-competitive strategies for improving the service quality of ski-resorts. This study measured the satisfaction considering the importance of service quality target on customers has an experience ski resort service quality to improve ski resort service quality. This study using Performance Model decide a priority order about a particular item improvement, then is going to present a guideline that can improve the service quality more exactly. As a result of the study the factors that is important to the customer were prime physical factor, access, assistance physical factor, staff service and assistant service, an improvement priority order were accommodation and eating-drinking facilities, waiting time of a slope and lift/gondola, entertainment/shopping facilities in the resorts, equipment rental and lift fare.

• 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.