• Journal of the Korea Convergence Society
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• v.5 no.4
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• pp.147-153
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• 2014

To create a personal menu, there are a number of considerations. Personal menus are different depending on the dietary therapy for disease, diet for weight control. In addition, the menu you choose, depending on the personal preference and the season, the weather, current personal feelings may differ. An individual should expect to recommend a balanced diet, taking nutritional status just for health care. In this paper, we propose a personalized menu recommendations System framework to meet such needs. To recommend menus the system receives data of the body's individual circumstances, ingredients situation, environmental conditions, psychological condition, emotional condition and provides a recommended menu by performing the inference using the ontology generated from external application systems. In order to provide such services, Internet of Things (IoT) environment should be the foundation. In this paper, we propose a personalized diet recommendation system framework in the IoT standardization environment that has oneM2M common service platform.

• Proceedings of the Korea Information Processing Society Conference
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• 2020.05a
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• pp.389-392
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• 2020

The growth in social media, blogs and restaurant listing directories have led to increasing customer reviews about restaurants, their quality of food items and services available on the internet. These user reviews offer a massive amount of valuable information that can be used for various decision-making purposes. Currently, most food recommendation sites provide recommendation scores about restaurants rather than food items of the restaurant and the provided recommendation scores may be biased since they are calculated only from user reviews listed only in their sites. Usually, people wants a reliable recommendation about foods, not restaurant. In this paper, we present a reliable Korean food items rating method; we first extract food items by applying NER technique to restaurant reviews collected from many Korean restaurant recommendation web sites, blogs and web data. Then, we apply lexicon-based sentiment analysis on collected user reviews and predict people's opinions as sentiment polarity scores (+1 for positive; -1 for negative; 0 for neutral). Finally, by taking average of all calculated polarity scores about a food item, we obtain a rating to individual menu items of the restaurant. The proposed food item rating is more reliable since it does not depend on reviews of only one site.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.2
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• pp.339-346
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• 2021

In this paper, we implemented an interface that provides a better food ordering mechanism and enables real-time selection of recipe ingredient ratios for customized food orders from global customers. Providing appropriate food to global customers by arranging a selection of menu on the order system screen that shows the basic ratio of each recipe ingredient and provides a customized recipe ingredient composition ratio by configuring a recipe graph without a system for simply selecting and ordering food menus. By enabling interaction, it allows users to provide customized services through the ratio adjustment of various recipe ingredients in the food menu ordering device

• Journal of Advanced Navigation Technology
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• v.16 no.6
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• pp.1109-1115
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• 2012

In this paper, we propose a system that recommends the appropriate menu using the fuzzy rules and the case database. The rules are defined by using the user's body information such as height and weight and these information is often vague. Due to its fuzziness, we use the fuzzy logic to represent the information. In our system, it firstly gets the body information for computing the BMI (Body Mass Index) values. Then it combines the muscle mass factor and BMI values to make a fuzzification for calculating the obesity rate. It finally recommends the most relative menu by comparing with the user's obesity rate from each cases in the database. We implement the system on the Android platform and show that our proposed method can achieve reasonable performance through the various experiments,

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.183-191
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• 2017

In order to secure the convenience of information retrieval by users of scientific information service platforms and to reduce the time required to acquire the proper information, this study proposes an optimized content recommendation algorithm among the algorithms that currently provide service menus and content information for each service, and conducts comparative evaluation on the results. To enhance the recommendation accuracy, users' major items were added to the original algorithm, and performance evaluations on the recommendation results from the original and optimized algorithms were performed. As a result of this evaluation, we found that the relevance of the content provided to the users through the optimized algorithm was increased by 21.2%. This study proposes a method to shorten the information acquisition time and extend the life cycle of the results as valuable information by automatically computing and providing content suitable for users in the system for each service menu.

• Proceedings of the Korea Information Processing Society Conference
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• 2018.05a
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• pp.496-499
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• 2018

최근 서구화된 식습관으로 인해 국내 비만 인구가 급격하게 증가했고 이에 따라서 다이어트에 관심을 갖는 사람들이 많아졌다. 하지만 현재 출시되어 있는 애플리케이션은 단지 식단을 선택하도록 목록을 보여주는 것에 그친다. 최근 추천 시스템은 데이터 서비스에 필수적인 요소가 되었고 사용자가 직접 선택에 대한 고민 할 것 없이 개인에게 맞춤된 식단을 제공 할 필요가 있다. 따라서 본 논문에서는 FatSeceret Open-API를 사용하여 추출한 식품 데이터베이스를 통해 사용자의 식단 선호도를 분석하였다. 그래서 식단 선호도와 협업 필터링 기법을 R을 이용하여 개인 맞춤형 다이어트 식단을 추천해 주는 시스템을 개발한다.

• Smart Media Journal
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• v.6 no.2
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• pp.50-56
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• 2017

Due to new social environment, expenditure on eating out has increased over the last few year, thereafter the food-tech industries have steadily grown as well. We have studied what variable would affect customer's choices when they plan to eat out or order in. There are two variables are taken into account to prove it. Firstly, it is climate changes, such as an amount of rainfall, snowfall and clouds. Secondly, it is days, such as seasons and holidays. Based on this, we looked up the SikSin user's behaviors patterns, then did analysis of the daily data provided by the Meteorological office. By the end of the study, it turned out that two variables, climate changes and days, both have a strong influence on customer's choices. It is considered that this research outcome will make contributions to small businesses founders who want to take the initiative, marketing managers and people who are engaged in the food-tech industry.

• Journal of Intelligence and Information Systems
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• v.16 no.3
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• pp.147-161
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• 2010

As broadcasting and communication are converged recently, communication is jointed to TV. TV viewing has brought about many changes. The IPTV (Internet Protocol Television) provides information service, movie contents, broadcast, etc. through internet with live programs + VOD (Video on demand) jointed. Using communication network, it becomes an issue of new business. In addition, new technical issues have been created by imaging technology for the service, networking technology without video cuts, security technologies to protect copyright, etc. Through this IPTV network, users can watch their desired programs when they want. However, IPTV has difficulties in search approach, menu approach, or finding programs. Menu approach spends a lot of time in approaching programs desired. Search approach can't be found when title, genre, name of actors, etc. are not known. In addition, inserting letters through remote control have problems. However, the bigger problem is that many times users are not usually ware of the services they use. Thus, to resolve difficulties when selecting VOD service in IPTV, a personalized service is recommended, which enhance users' satisfaction and use your time, efficiently. This paper provides appropriate programs which are fit to individuals not to save time in order to solve IPTV's shortcomings through filtering and recommendation-related system. The proposed recommendation system collects TV program information, the user's preferred program genres and detailed genre, channel, watching program, and information on viewing time based on individual records of watching IPTV. To look for these kinds of similarities, similarities can be compared by using ontology for TV programs. The reason to use these is because the distance of program can be measured by the similarity comparison. TV program ontology we are using is one extracted from TV-Anytime metadata which represents semantic nature. Also, ontology expresses the contents and features in figures. Through world net, vocabulary similarity is determined. All the words described on the programs are expanded into upper and lower classes for word similarity decision. The average of described key words was measured. The criterion of distance calculated ties similar programs through K-medoids dividing method. K-medoids dividing method is a dividing way to divide classified groups into ones with similar characteristics. This K-medoids method sets K-unit representative objects. Here, distance from representative object sets temporary distance and colonize it. Through algorithm, when the initial n-unit objects are tried to be divided into K-units. The optimal object must be found through repeated trials after selecting representative object temporarily. Through this course, similar programs must be colonized. Selecting programs through group analysis, weight should be given to the recommendation. The way to provide weight with recommendation is as the follows. When each group recommends programs, similar programs near representative objects will be recommended to users. The formula to calculate the distance is same as measure similar distance. It will be a basic figure which determines the rankings of recommended programs. Weight is used to calculate the number of watching lists. As the more programs are, the higher weight will be loaded. This is defined as cluster weight. Through this, sub-TV programs which are representative of the groups must be selected. The final TV programs ranks must be determined. However, the group-representative TV programs include errors. Therefore, weights must be added to TV program viewing preference. They must determine the finalranks.Based on this, our customers prefer proposed to recommend contents. So, based on the proposed method this paper suggested, experiment was carried out in controlled environment. Through experiment, the superiority of the proposed method is shown, compared to existing ways.

• Journal of the Korean Dietetic Association
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• v.7 no.2
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• pp.167-174
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• 2001

The purpose of this study was to investigate food service management system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks, and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.10a
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• pp.1549-1552
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• 2015

최근 스마트폰을 비롯한 스마트 디바이스의 급격한 보급화가 이루어짐에 따라 추천가 시스템과 같은 개인화 서비스에 관한 연구가 활발히 진행되고 있다. 그러나 이러한 서비스는 활용 방안이 광범위함에도 불구하고 마케팅 등의 특정 분야에 한정되어 있거나 저수준의 QoS를 제공하는 정도에 머물러 있어 국내의 추천가 시스템은 아직 도입단계에 불과하다. 추천가 시스템은 추천할 물품과 같은 객체의 기본 및 평가 정보를 텍스트 형태의 메타 정보로 나타낸다. 이러한 메타 정보 기반 필터링에 의해 주변 경로 및 취향이 고려되지 않은 결과를 사용자에게 제공하고 있다. 이에 사용자와 상호작용하여 건강이나 취향, 식사 이력, 통계 등을 고려해 메뉴를 추천해주는 최적화된 알고리즘 연구가 요구된다. 본 논문에서는 최적화된 내용 기반 필터링을 활용해 사용자의 입력 패턴과 취향을 파악하여 메뉴를 추천해주는 시스템인 UBRS을 제안하고자 한다.