• Journal of Community Nutrition
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• v.3 no.2
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• pp.69-76
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• 2001

This study was conducted to provide current information on dietary behaviors and dish preferences of elementary school children and to suggest guidelines for proper dietary behaviors. To accomplish study objectives survey was executed using the questionnaire for 420 fifth and sixth grade school children, chosen from schools in Kangwha-gun and East River District of Seoul. A questionnaire largely consists of categories including general characteristics, dietary behavior and preferences of the subjects for some dishes. Results showed 30％ of the subjects had breakfast irregularly. A majority of the subjects took Korean style dishes of cooked rice and soup for breakfast. fifty-eight percent of subjects had a regular meal time. Imbalanced diet(avoiding specific flood group thereby causing unbalance in nutrient intake) habit group was estimated to be 47.3%. Twenty one percent had a habit of overeating. In choosing the snack, taste was considered to be a more important factor than nutrition. Advertisement of the snack was shown to be one of the Important factors in selecting the snack. The girls were more concerned about weight control than the boys. Also the girls were likely to rely on the diet to control weight since they exercised only in the physical c1ass while the boys exercised regularly. Generally, children liked animal protein containing foods and the preference for vegetables was low. In order to improve overall dietary behavior, systematic nutrition education programs reflecting sex difference should be developed. Dish preference data would be very useful in selecting substitutive dish for the s[hoof lunch menu to improve imbalanced diet. (J Community Nutrition3(2) : 69∼76, 2001)

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1230-1242
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• 1993

In a case of mushroom (Lentinus Edodes L.) , visual features are crucial for grading and the quantitative evaluation of the growth state. The extracted quantitative visual features can be used as a performance index for the drying process control or used for the automatic sorting and grading task. First, primary external features of the front and back sides of mushroom were analyzed. And computer vision based algorithm were developed for the extraction and measurement of those features. An automatic thresholding algorithm , which is the combined type of the window extension and maximum depth finding was developed. Freeman's chain coding was modified by gradually expanding the mask size from 3X3 to 9X9 to preserve the boundary connectivity. According to the side of mushroom determined from the automatic recognition algorithm size thickness, overall shape, and skin texture such as pattern, color (lightness) ,membrane state, and crack were quantified and measured. A portion of t e stalk was also identified and automatically removed , while reconstructing a new boundary using the Overhauser curve formulation . Algorithms applied and developed were coded using MS_C language Ver, 6.0, PC VISION Plus library functions, and VGA graphic function as a menu driven way.

• Journal of the Korean Society for Precision Engineering
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• v.26 no.10
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• pp.32-39
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• 2009

Most mobile devices provide limited input interfaces in order to maximize the mobility and the portability. In this paper, the author proposes a small cubic-shaped tangible input interface which tracks the location, the direction, and the velocity using MEMS sensor technology to overcome the physical limitations of the poor input devices in mobile computing environments. As the preliminary phase for implementing the proposed tangible input interface, the prototype design and implementation methods are described in this paper. Various experiments such as menu manipulation, 3-dimensional contents control, and sensor data visualization have been performed in order to verify the validity of the proposed interface. The proposed tangible device enables direct and intuitive manipulation. It is obvious that the mobile computing will be more widespread and various kinds of new contents will emerge in near future. The proposed interface can be successfully employed for the new contents services that cannot be easily implemented because of the limitation of current input devices. It is also obvious that this kind of interface will be a critical component for future mobile communication environments. The proposed tangible interface will be further improved to be applied to various contents manipulation including 2D/3D games.

• Korean Journal of Hydrosciences
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• v.2
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• pp.99-113
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• 1991

Integrated irrigation management system (IIMS) that is incorporated with a microcomputer-based decision support system (DSS) has been developed and applied to paddy rice irrigation systems management. The system hardwares consist of field data acquisition units, data transmission units, central data processing units, and printing and displaying units. Ridld data to be collected include incremental rainfall, streamflow and reservoir water levels, and water levels at several irrigation canal sections within an irrigation sidtricts. The softwares are to process field data, real-time forecasting, irrigation control data, and decision variables from data-base and simulation model subsystems. And the user-interface subsystems are incorporated to present the water system operators and managers the results from data and model sugsystems. User-friendly menu with animated graphic modules are adopted to help understand irrigation controls for the district. This paper issues the overal descriptions of DSS as applied to Anjuk irrigation district. The details of major model components for the irrigation controls are presented along with real-time data collection systems. The potentials of DSS have been appraised very practical and promising for better irrigation system operation and management.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.

• Proceedings of the IEEK Conference
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• 2000.07a
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• pp.249-252
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• 2000

An experimental multimodal system combining natural input modes such as speech, lip movement, and gaze is proposed in this paper. It benefits from novel human-compute. interaction (HCI) modalities and from multimodal integration for tackling the problem of the HCI bottleneck. This system allows the user to select menu items on the screen by employing speech recognition, lip reading, and gaze tracking components in parallel. Face tracking is a supplementary component to gaze tracking and lip movement analysis. These key components are reviewed and preliminary results are shown with multimodal integration and user testing on the prototype system. It is noteworthy that the system equipped with gaze tracking and lip reading is very effective in noisy environment, where the speech recognition rate is low, moreover, not stable. Our long term interest is to build a user interface embedded in a commercial car navigation system (CNS).

• Food Science and Industry
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• v.49 no.4
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• pp.70-81
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• 2016

Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

• International Journal of Advanced Culture Technology
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• v.11 no.3
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• pp.302-309
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• 2023

This study aimed to develop a VR-based digital therapeutic intervention for the diagnosis and treatment of ADHD. The research combined medical data with virtual reality technology to develop an algorithm for ADHD diagnostic scales and implemented a VR-based digital therapeutic platform using a head-mounted display (HMD). This platform can be used for the diagnosis and treatment of ADHD in children and adolescents. Additionally, we four VR games were developed, including archery timing, Antarctic exploration, grocery shopping, and rhythm-based drumming(RBD), incorporating various psychiatric treatment techniques based on cognitive-behavioral therapy(CBT). To evaluate the usability of this digital therapeutic intervention, a group of experts specialized in counseling psychology participated in the study. The evaluations received highly positive feedback regarding the ability to access the system menu while wearing the HMD, the consistency of terminology used in menus and icons, the usage of actual size for 3D graphic elements, and the support for shortcut key functionality. The assessments also indicated that the games could improve attention, working memory, and impulse control, suggesting potential therapeutic effects for ADHD. This intervention could provide a daily treatment method for families experiencing financial constraints that limit hospital-based therapies, thereby reducing the burden.