• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.618-628
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• 2006

The purpose of this study was to examine the donators' characteristics and donative foods of both government-dominant and non-governmental food bank program, to understand the problems and benefits of food bank program, and to find the solutions to activate food bank program. The questionnaires were distributed to 120 food bank operators and 3 donators were selected from each food bank for the survey from April 2002 to May 2002. 118 sheets (32.8%) from government-dominant food bank and 53 sheets (20.1%) from non-governmental food bank were collected. The main results of this study were as follows: The largest donators to either government-dominant or non-governmental food bank programs were bakery and confectionery companies 31.4% and 45.3% respectively. The majority of donated foods were 'goods in stock' (55.6%) and frequency of donation were largely on a daily basis (27.1% for government-dominant and 22.6% for non-governmental). Some of the donators who had more donative food did not donate, and the reasons were closeness to expiration date of food (67.3%), lack of legal protection in the event of food poisoning (54.5%), and poor public image of food related accidents (52.3%).

• Journal of KIISE:Information Networking
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• v.30 no.4
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• pp.484-493
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• 2003

Proxy signature scheme is a cryptographic protocol that an original signer delegates her signing capability to a proxy signer, and then the proxy signer is able to create signatures on behalf of the original signer. In general, there is time-limit for which the signing capability of the proxy signer is valid. One of methods to limit the valid delegation time is to make public delegation information contain the expiration date of the delegation. however, in this method we cannot prevent the proxy signer from signing after the valid delegation is expired because no one knows the exact time when the proxy signer signed a message. The validity of the past legal signatures cannot be preserved in case that the proxy singer´s key is compromised during the delegation period. In this paper, we propose a new scheme, time-limited forward-secure proxy signature protocol, which prevents the proxy singer from signing after the valid delegation is expired and which preserves the validity of the past legal signatures even if the signing key is compromised. The proposed scheme does not require the exact time-information by making an original signer control time-related parameters and satisfies the forward-security property in each update-period of the proxy signing key. The time-period is determined according to the application characteristics or security policies.

• Journal of the Korean Society of Radiology
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• v.13 no.6
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• pp.847-856
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• 2019

The various environmental issues arose with the development of today's economy. naturally, people were increased interest in environment and the importance of research on drinking water and contamination are emerging especially. A number of country areas, uranium and ²²²Rn in ground water have been detected to people using as drinking water. So this study evaluated the way for more accurate measurements than when measuring ²²²Rn concentrations in the ground water containing. the experiment was performed using the low-level liquid scintillation counter with an alpha, beta analysis easy PSA function of pulse. the scintillator as the preparation of the ground water samples are mixed, the measure value detection is lowered over prepare period and expiration date. Energy spectrum was also moved to a lower side channel. As a long time to buy the scintillator and over time after opening, it was confirmed that detection is lowered. if the purpose is to use a different scintillator can see the energy through the channel change.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.41-44
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• 2019

Most of the financial transactions in modern society are traded online, and offline transactions can be made with cards and smart phones in addition to cash transactions. The advantage of monetary transactions on-line is that the purchasing process is simple, volume increases due to cash, and mobility degradation factors such as weight disappear. However, the online environment has no limitation on the physical distance, and there is a problem that if personal information is exposed to another person, it can be directly connected with financial loss. Of course, in most financial sectors, there is no problem because security policies are prepared for financial accidents. In this paper, we show that it is possible to prevent stealing of encrypted information and to operate with a simple structure by arbitrarily changing the fixed card number, expiration date, and CVC every time using OTP.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.15-25
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• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.184-197
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• 2021

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

• Resources Recycling
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• v.31 no.5
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• pp.52-58
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• 2022

Silicon carbide powder was prepared from carbon black and silicon recovered from waste solar panels. In the solar power generation market, the number of crystalline silicon modules exceeds 90%. As the expiration date of a photovoltaic module arrives, the development of technology for recovering and utilizing silicon is very important from an environmental and economic point of view. In this study, silicon was recovered as silicon carbide from waste solar panels: 99.99% silicon powder was recovered through purification from a 95.74% purity waste silicon wafer. To examine the synthesis characteristics of SiC powder, purified 99.99% silicon powder and carbon powder were mixed and heat-treated (1,300, 1,400 and 1,500 ℃) in an Ar atmosphere. The characteristics of silicon and silicon carbide powders were analyzed using particle size distribution analyzer, XRD, SEM, ICP, FT-IR, and Raman analysis.

• Korean Journal of Community Nutrition
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• v.28 no.4
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.796-806
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• 2012

This study was conducted to investigate dietary attitude, and nutritional knowledge of middle school students in Gwangju and examine their perception and utilization of food labeling systems. The total and mean dietary attitude scores were 75 and 49.47, respectively. The total and mean nutrition knowledge scores were 15 and 10.88, respectively. Girls showed significantly higher nutrition knowledge than boys (p<0.01). Overall, 62.9% of respondents checked food labeling, and there were significant differences in dietary attitudes among groups that did and did not checking labeling (p<0.001), with higher dietary attitude being associated with checking the label. Moreover, higher nutritional knowledge was associated with checking the food label. Individuals who checked the food label considered the expiration date (54.9%), product name (14.4%) and price (10.2%). The main reasons for checking food labeling were (in descending order) to confirm the expiration date (61.6%), determine the ingredients and nutritional information, learn how to store the product, and compare the price and weight with other products. The overall satisfaction with the food labeling system was 16.20 out of 30, and significant differences (p<0.001) were observed among individuals with high, moderate and low dietary attitudes, as indicated by satisfaction scores of 17.54, 16.32 and 14.86, respectively. Individuals with high, moderate and low dietary attitudes had nutritional knowledge scores of 15.79, 16.08, and 17.08 respectively. The overall score for understanding nutrition labeling was 4.71 out of 7, and the understanding differed significantly among groups (p<0.01), with those with moderate food attitudes having the highest score.