• Journal of Internet Computing and Services
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• v.11 no.3
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• pp.75-86
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• 2010

As the interests in health grow higher, necessity of Well-being relation informations get more importance. We get the information of well-being, tinternet retrieval system or blog, homepage and media. Although, it is not easy to find informations of well-being food. So, retrieval system has been requiring information about well-being food. In this paper, Weight-based Wellbeing Food Retrieval System is designed and implemention. Finding numerous pages and if well-being keywords includes page, it was identified and add weight. User searching for keywords, it implement, well-being food pages comes at the first. Keywords for discrimination makes type of dictionary, so it can insert, delete, modify. Inverted files saves hasing(direct-based file). Retrieval System in this paper is experimental result, at keywords of well-being food show 5~15% imprement than another Retrieval System. In this paper, Weight-based Wellbeing Food Retrieval System's designed and proposed way to raking for well-being food.

• Journal of Electrical Engineering and Technology
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• v.2 no.4
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• pp.413-419
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• 2007

The optimal power flow (OPF) problem was introduced by Carpentier in 1962 as a network constrained economic dispatch problem. Since then, it has been intensively studied and widely used in power system operation and planning. In the past few decades, many stochastic optimization methods such as Genetic Algorithm (GA), Evolutionary Programming (EP), and Particle Swarm Optimization (PSO) have been applied to solve the OPF problem. In particular, PSO is a newly proposed population based stochastic optimization algorithm. The main idea behind it is based on the food-searching behavior of birds and fish. Compared with other stochastic optimization methods, PSO has comparable or even superior search performance for some hard optimization problems in real power systems. Nowadays, some modifications such as breeding and selection operators are considered to make the PSO superior and robust. In this paper, we propose the Modified PSO (MPSO), in which the mutation operator of GA is incorporated into the conventional PSO to improve the search performance. To verify the optimal solution searching ability, the proposed approach has been evaluated on an IEEE 3D-bus test system. The results showed that performance of the proposed approach is better than that of the standard PSO.

• Science of Emotion and Sensibility
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• v.13 no.4
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• pp.635-646
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• 2010

This article focuses on Funology and a new classified application system based on concept of language and thought which are formed by body experience. It is defined by Funology Body as that. Funology Body is classifying and searching system which are consisted of a body, world (environment), and device tool. The body is sectioned by Brain, Eyes, Ears, Nose, Mouth, Hand, Torso, Feet, and Heart according as parts of the human body. This allows intuiting and experience searching as making classified system connected to the application relationship with concept of an each part of body. The Brain of the body is sub-classified by Book, Account, Business, Memory, Education, Search, and Aphorism to imply the application with thought. The Eyes take Video, Photography, and Broadcast for visibility. The Ears is categorized as Music, Instrument, Audio, and Radio for hearing. The Nose gets Perfume, Smell for olfactory sense. The Mouth is sectioned by Food, SNS, Chatting, Email, and Blog for eating and communication. The Hand sorts into Games, Kits, and Editing to handle, create, and play. The Torso is grouped by Health, Medical, Dance, Sport, Fashion, and Testyuorself related by protecting internal and meaning of the body core. The Feet is classified by Travel, Transportation, Map, and Outdoor for moving and concept of expanding the terrain. The Heart is consisted of Fear, Anger, Joy, Sadness, Acceptance, Disgust, Expectation, and Surprise for a human feeling. Beyond that, the World takes News, Time, Weather, Map, Fortune, and Shop, and Device tool gets Interface, Utilities. The Funology Body has a unique characteristic of giving intuitive and sensuous pleasure and reflection of users' attitude and taste for changing application flexibly.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.114-120
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• 2008

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.26-37
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• 2012

This study was done to analyze the consumption patterns of health functional food (HFF) as well as to perform needs assessment for the development of web-contents on HFF according to age of adults. The subjects were 238 male and female adults, divided into 4 groups by their age. This study collected all information by self-administrated questionnaires. The awareness on HFF was high in the older adults. The younger adults showed more negative responses to reliability and safety on HFF. The main reason for the consumption of HFF was to supplement nutrients and to prevent diseases. The main types of HFF consumed by adults were nutritional supplementary food, red ginseng products, and glucosamine products. There was higher consumption of nutritional supplementary food in the younger adults and glucosamine products in the older adults. Internet users had low level of satisfaction, with tendency to complain poor contents, reliability, difficulties in searching as problems of the pre-existing HFF websites. As useful methods for provision of information on HFF, most adults wanted general information, articles written by experts and videos. They also wanted to know the safety and side effects of HFF. Requirement of contents composition were various in-depth information, clear indication of citation, fresh updated data while that of display composition was easily-findable, uncomplicated, allowing mutual exchange of communication through bulletin board. These results can be used as basic data that reflect the consumer's needs for developing HFF web-contents according to age of adults.

• The Journal of the Korea Contents Association
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• v.9 no.11
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• pp.424-431
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• 2009

The research under necessary for systematic study is about recognizing on the Internet marketing in the Food Service Industry. After searching the actual condition with the object of the Lovedaejeon 'Foodservice member, the goal is using fundamental data for strategic marketing plan making systematic Internet marketing in the Food Service area. Analytical result, the influx search which finds the Lovedaejeon 'Foodservice is 3 kinds to be highest : Daejeon, the Daejeon tasty house and fixation keyword of tasty house etc. As for visit area, Daejeon 47.9%, Re-visit 31.9% of 12 hours within re-visit. From tasty house coupon down load, 친친만년점 restaurant 1,837 and from member connection statistics of man and woman, the man is higher than the woman statistically, the marriaged man was higher than the single one. Like this research result, there will be a possibility becoming the fundamental data which is useful in Food Service Industry on the Internet marketing.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.229-237
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• 2010

This study was conducted to suggest potential future directions in the effective operations of food safety information on the internet. This study consisted of two sections. The first section was a survey that was performed by 186 dieticians in Daegu and Gyeongbuk area. The second section was the assessment of the quality of food safety information on the internet. 163 web sites that provided food safety information on three major searching engines using the search words 'food safety' and 'HACCP' were investigated. The trained panels evaluated the contents of the web sites using a 3-point scale assessment tool. The data collected data from the questionnaires were statistically analyzed using the SPSS package program (version 14.0). The results of this analysis were as follow. The primary purpose of internet usage by detitians was to search for information (87.2%). In addition, the detitians' satisfaction degree of food safety information on the internet was 3.17 out of 5 points. The operators of web sites that were evaluated by the researchers were business and industries (76.1%), public organizations (15.3%), and individuals (8.8%). The following four items, update of content, offer scientific basis or explanation of content, offer useful information and new informations, should be improved immediately. Among evaluation items, six items were shown to be significantly different according to the operators of web sites. The evaluation scores of web sites that were operated by public organizations were significantly higher than those of web sites operated by individuals or business and industries. In conclusion, regular and consistent qualitative evaluation of web sites is needed to improve the quality of information that is provided via the internet. In addition, web sites that provided information on food safety should be actively operated by public organizations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.102-108
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• 2003

This study investigated the current tendency of the middle school student's use of the food and nutrition information from the internet web site. The research employed web survey for the national middle school students. Middle school students usually searched the internet information to do homework and to solve the own curiosity. Forty percent of respondents had experience to get food and nutrition information from tile internet, and 74% of them were girl. Cooking method and world cooking exploring were the most wanted information among food and nutrition information. Professional cooking site and tips of food and nutrition from study aiding sites and monthly magazine sites were tile resources of food and nutrition information. The mai or reasons for searching the food and nutrition information were to know the cooking method and out of curiosity. The most unsatisfied problems were unnecessary information, too much advertisement and too difficult contents when the users approached the site to get the food and nutrition information. Students who have been not interested in and had no homework about food and nutrition, had no visiting experience of web sites for food and nutrition information. Therefore, to provide food and nutrition information for teenagers through internet, web sites were developed to have easy contents linked to study aiding site or other sites that teenagers frequently visit. Since teenager's interest about health issues is not as high as adult's one, the contents of sites must be easy for teenagers to follow and fun, however, should be based on scientific facts on food, nutrition and disease.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.147-152
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• 2005

As a part of searching tot the natural components which inhibit the skin aging and wrinkle formation, the $80\%$ methanolie extracts of 121 species of traditional herbal medicines used to treat lung and skin disease were investigated for their in vitro anti-oxidative activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide radicals, and inhibitory activity against elastase. We selected 9 kinds of the traditional herbal medicines showing inhibitory activities of winkle formation. The effective concentrations of 9 candidates for anti-wrinke/skin firming activity was less than 0.1 mg/mL, and there is no toxicity to cell viability at these concentrations. Through analysis of human skin primary patch test data, the traditional herbal medicines represented non-irritant materials. We suggest that these 9 candidates with ability to help anti-wrinkle/skin firming may be useful for functional cosmetic materials.