• 한국인터넷방송통신학회논문지
• /
• 제22권4호
• /
• pp.133-139
• /
• 2022

최근 국내 축산 농가들에서는 생산성 향상을 위해 축사 환경 및 사양관리, 안전한 축산물 생산, 동물 복지 등에 데이터를 기반으로 한 기술이 도입되고 있다. 또한, 정부는 정책적으로 축산물의 생산성 향상 및 축산 환경을 개선하기 위해 ICT기반의 축사시설 현대화를 통한 스마트 축사 보급 사업을 2017년부터 진행하고 있다. 그러나 현재 스마트 축사는 모니터링과 제어의 연계성, 다양성, 통합성 등에서 한계가 있다. 그러므로 다양한 모니터링과 제어의 연계 및 통합을 하기 위해 지능화된 알고리즘 및 원격 제어로 축산의 모든 과정을 지능적으로 시스템화하기 위해서는 사물인터넷, 빅데이터, 인공지능, 클라우드 컴퓨팅, 모바일 등 지능정보기술을 기반으로 한 스마트 축산 시스템 개발이 필요하다. 본 연구에서는 지능정보기술 기반의 스마트 축사 관련 국내외 연구동향을 소개하고 첨단기술의 국내 적용 한계를 분석하였다. 끝으로 축산분야에 적용 가능한 미래 지능정보기술에 대해서 살펴보았다.

• 대한지역사회영양학회지
• /
• 제28권6호
• /
• pp.495-508
• /
• 2023

Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students. Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input. Results: An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team's previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being. Conclusions: This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students' FL.