• Nutrition Research and Practice
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• v.9 no.2
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• pp.207-212
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• 2015

BACKGROUND/OBJECTIVES: The Recaller app was developed to help individuals record their food intakes. This pilot study evaluated the usability of this new food picture application (app), which operates on a smartphone with an embedded camera and Internet capability. SUBJECTS/METHODS: Adults aged 19 to 28 years (23 males and 22 females) were assigned to use the Recaller app on six designated, nonconsecutive days in order to capture an image of each meal and snack before and after eating. The images were automatically time-stamped and uploaded by the app to the Recaller website. A trained nutritionist administered a 24-hour dietary recall interview 1 day after food images were taken. Participants' opinions of the Recaller app and its usability were determined by a follow-up survey. As an evaluation indicator of usability, the number of images taken was analyzed and multivariate Poisson regression used to model the factors determining the number of images sent. RESULTS: A total of 3,315 food images were uploaded throughout the study period. The median number of images taken per day was nine for males and 13 for females. The survey showed that the Recaller app was easy to use, and 50% of the participants would consider using the app daily. Predictors of a higher number of images were as follows: greater interval (hours) between the first and last food images sent, weekend, and female. CONCLUSIONS: The results of this pilot study provide valuable information for understanding the usability of the Recaller smartphone food picture app as well as other similarly designed apps. This study provides a model for assisting nutrition educators in their collection of food intake information by using tools available on smartphones. This innovative approach has the potential to improve recall of foods eaten and monitoring of dietary intake in nutritional studies.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.657-667
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• 2001

This study was designed to develop a website for providing nutrition information and education for college women and young women. The website focuses on two topics ; general nutrition and desirable weight control. This program is located at http : // www.ezydiet.co.kr. This program is composed of 5 major sections. The first two sections were designed to provide information ; one for general nutrition, and the other for providing information regarding weight control. The first section includes information regarding young adult women's diet, nutrition standards, such as the RDA or Korean Food Pyramid, drinking and smoking. The second section coveres information regarding desirable control, foods with high or low calories, eating disorders and popularly used dieting methods. The third section is for simple nutrition assessment, consisting of assessment of ideal body weight and obesity, energy requirements, and eating habits. The fourth section was designed to introduce and help users to apply behavioral modification techniques, such as monitoring, goal setting, stimulus control and reinforcement. The final section was designed for meal planning, by introducing a food exchange list and menu examples for one week. The characteristics of this web-based program are as follows ; 1) provide nutrition information systematically, 2) involve sections for the participation of the user, 3) include food pictures to help understanding of nutrition information, 4) include management modules for some sections to revise or update the information. One-hundred and ten female university students participated in the evaluation of this website. The evaluation results were favorable. About 90% of subjects rated that this program covers major topics 'well ' or 'very well', and that it was 'easy'to 'very easy'to understand the contents on website. Two-thirds of subjects rated quite positively on questions regarding attractiveness, overall quality and technical quality of website. In addition, about three-fourths of subjects answered that this website was helpful in increasing nutrition knowledge and in applying nutrition information into daily life. These results suggested the possibility of using a website as a means of providing nutrition information and education for young adult women.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.636-647
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• 2010

This study was conducted for researching demand on dietary education of low-level elementary school students and to develop an activity based textbook and a teaching manual on the subject. For necessity of dietary education, 88.8% of subjects answered dietary education is needed. The desirable frequency of the education was once a week (65.7%). The most appropriate time for the education was "school lunch" (37.5%), "special activity" (29.9%), "regular class" (12.4%) and "after school activity" (12.1%). The most preferred educational method was "experiment and practice" (40.1%). The desirable educational materials were "computer materials" (20.7%), "actual objects" (20.1%), "videotapes" (16.5%), "photographs-pictures" (12.2%) and "fairy tales-cartoons" (12.2%). The students wanted dietary information as "cooking" (26.1%), "growth and nutrition" (23.7%) and "right food information" (20.1%). The textbook was composed of five major chapters, which were "Traditional Dietary Culture", "Food", "Dietary Habit", "Hygiene and Environment" and "Cooking". Each major chapter had five to six smaller chapters, adding up to total of 32 chapters. The textbook had fun characters, illustrations, photographs and cartoons to deliver the main theme of each chapter. The textbook was in activity format so that it coul be readily and directly used in actual classes. The teaching manual was composed of background, goals, teaching plans and teaching points. The smaller chapters had learning goals, teaching-learning resources, important points, teaching-learning processes and reference materials. Videos were produced to help cook five snacks in the cooking chapter. Also, "Healthy Song" was created to be used in classrooms. This textbook will be helpful in children's right dietary habits and growth.

• Korean Journal of Community Nutrition
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• v.17 no.4
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• pp.390-406
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• 2012

Childhood obesity has rapidly increased worldwide and is one of the most serious health problems in this age group. In order to prevent and manage childhood obesity, we developed a nutrition education website. The website consisted of three parts. The first part was made for self-assessment with regard to obesity index, dietary habits, food frequency, dietary attitude, nutrition knowledge, nutrient intake, energy expenditure, and the stage of behavioral change, and tailored messages and advice according to the assessment results. A total of 612 real-size food photos as well as a nutrient database of 3,346 foods and 541 dishes were created to help children estimate nutrient intakes accurately. In addition, an energy expenditure database of 156 activities for children was established to calculate calorie consumption. The second part was made for setting long-term and short-term goals and keeping track of the changes in energy intake and expenditure in one's own page. The third part was made for education. Various types of nutrition information were provided; texts, pictures, calculators and games. The readability and design of the website were evaluated by 46 obese children. Usefulness, design and readability of the website were found to be desirable for children. This website is expected to be used by an obese child alone or with parents or nutrition teachers in order to control body weight through healthy dietary habits and physical activities. In addition, a non-obese child can also use this website for maintaining healthy dietary habits and preventing obesity.

• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.573-592
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• 2019

This study was based on the diary of George Clayton Fork, who arrived in Jeonju at 12:10 p.m. on November 10, 1884 and stayed for two nights and three days. During his stay, he was able to learn about the culture of Jeollagamyoung at that time through food, alcohol, banquets and gifts that he was treated to by gratitude. In particular, Fork added pictures and explanations of the deficiencies to its records, drawing half the breakfast table specially served by the Jeollagamyoung at 10 a.m. on Nov. 11. This is very valuable as the best and first source of knowledge of the food culture of the Joseon Dynasty in Jeonju, where no torture related to food was found. This is the result of a study that put great significance on objectively understanding the culture of Jeollagamyoung in the eyes of foreigners 135 years ago.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.63-79
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• 2020

This study aimed at analyzing the food safety units of technology and home economics textbooks, as 'safety' emerged as a key concept in the 2015 revised curriculum. From each textbook, the main text, auxiliary elements(including tables, figures, etc.), and related activities were analyzed. According to the results, first, the main texts emphasized the importance of food selection(3.08 pages), food safety hazards(2.93 pages), safe storage and management of food(2.63 pages), and meal preparation with safety and hygiene(0.98 pages). Secondly, when the auxiliary elements were examined, the food safety content was most often presented in the form of tables/illustrations/pictures, followed by supplementary learning materials, activities, captions, end-of-chapter summaries, the chapter introduction and review quiz, and unit introduction. Thirdly, most activities were individual activities rather than small group or collective activities and were focused on investigation, evaluation, craft, application, implementation, inference and judgment, utilization, and proposition. In conclusion, it is recommended for textbooks to evenly distribute the content in the main texts and auxiliary elements, and include more group activities when developing textbooks in the future.

• Journal of Korean Home Economics Education Association
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• v.16 no.4 s.34
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• pp.43-56
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• 2004

The purpose of this study was to develop the web-based practical problem-solving teaching plans for middle school home economics class. Five practical problems which were obesity, food waste, processed food, genetically-modified food, and imported food were selected based on the food, nutrition and diet of adolescent in middle school home economics syllabus. Web-based practical problem-solving teaching plans were consisted of 5 processes: 1)recognition of the practical problem, 2)gathering and evaluation of various information, 3)figure out the best way to tackle the practical problem, 4)put into behavioral practice, and 5)analyze the results of the behavioral practice. For the effective lesson, several supplemental materials, such as individual and group reports format. obesity test methods, animations. pictures, and modules were developed. Teaching plans including supplemental materials provided might be useful to middle school home economics teachers.

• Journal of Digital Contents Society
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• v.18 no.7
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• pp.1249-1257
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• 2017

Due to the 4th industrial revolution and an aged society, many studies are being conducted to apply virtual reality to medical field. Research on dementia is especially active. This paper proposes virtual reality based on cognitive rehabilitation contents using image recognition and clustering method to improve cognitive and physical disabilities caused by dementia. Unlike the existing cognitive rehabilitation system, this paper uses travel photos that reflect the memories of the subjects to be treated. In order to generate automated cognitive rehabilitation contents, we extract face information, food pictures, place information, and time information from photographs, and normalization is performed for clustering. And we present scenarios that can be used as cognitive rehabilitation contents using travel photos in virtual reality space.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.29 no.3
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• pp.208-216
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• 2016

Objectives : The purpose of this study is to report the effectiveness of Soshiho-tang on the patients who suffered from atopic dermatitis with gastrointestinal disorders.Methods : We diagnosed the symptoms and the signs of the patients who suffered from atopic dermatitis with gastrointestinal disorders as Soshiho-tang syndrome(嘔而發熱) according to 'Treatise on Cold Damage Disease(傷寒論)'. Patients are treated only with Soshiho-tang. The severity of Atopic dermatitis was evaluated by SCORAD index, visual analogue scale(VAS) and pictures. Gastrointestinal disorders(mainly food allergy, indigestion) were evaluated by patients' subjective complaint.Results : After the treatment, not only the severity of atopic dermatitis but gastrointestinal disorders were also improved.Conclusions : Soshiho-tang has improved the symptoms of Atopic dermatitis with gastrointestinal disorders in this study.

• IEMEK Journal of Embedded Systems and Applications
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• v.14 no.3
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• pp.157-163
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• 2019

As the drone industry has grown greatly in recent years, drones are being used or developed in many industrial fields such as image shooting, pesticide application, delivery service, food delivery etc. In this paper, therefore, we developed a program that takes a user's desired area at a certain height using a camera-equipped drone and obtains the area of the zone the user wants through image processing. The first user selects an area or a path. Afterwards, the drone flies and takes pictures, and then measures the user's needs. A digital image taken at a constant height and with the same resolution is composed of pixels, the area can be calculated easily if we know the number of pixels in the zone the user wants. Particularly, it is easy to calculate the area of various shaped zones, not terrain shapes such as triangles and squares. In addition, the total area of specific places of the entire zone can be calculated. With the program of this paper, anyone can easily calculate the area of the place the user wants using a drone rather than calculating the area through difficult formulas or specialized equipment.