• 한국멀티미디어학회논문지
• /
• 제22권11호
• /
• pp.1215-1222
• /
• 2019

Recently, people with disabilities also search for and collect information from the web through smart devices, and save collected information on smart devices or take notes. For non-disabled people, various memo applications are provided on the market, so it is more convenient to choose according to their preference. However, existing memo services are limited for use by blind people due to the importance of visual information. The problem with blind people when using smart devices is that the screen is not recognized, so it is not possible to check in which location the menu of the application exists. In addition, it is difficult to input and manipulate text, and systematic file management and control are not possible. Therefore, in this paper, we propose the development of voice memo service that blind people can use only voice and hearing information and can operate menu with Bluetooth remote controller. We will develop a system that includes a comprehensive voice file management function for storing, searching, playing, and deleting files, rather than simply storing voice files.

• 한국정보과학회논문지:정보통신
• /
• 제29권1호
• /
• pp.97-107
• /
• 2002

본 논문은 대화형 방송환경에서 부가서비스를 제공받기 위해서 탐다운(Top-Down)메뉴 검색을 하는 것이 아니라, 방송영상의 화면 내부에서 부가서비스가 제공되길 원하는 객체를 선택했을 때 선택한 객체에 대한 부가서비스를 제공하는 새로운 방법을 제안한다. 이를 위해서는 실시간으로 방송되고 있는 동영상과 객체정보(위치, 크기, 모양)의 동기를 맞추는 기술과 동영상 내부의 객체 추적 기술이 필수적이다. 동영상과 객체정보의 동기를 맞추는 기술은 마이크로소프트사의 다이렉트쇼(DirectShow)를 이용하였으며, 객체를 추적하기 위한 방법은 객체를 크게 사람과 사물로 나누어, 사람의 얼굴은 모델을 만들어 추적하는 모델 기반 얼굴 추적 방법(Model-based face tracking)을 사용하고 나머지 사물에 대해서는 객체의 영역을 지정하여 영역을 추적하는 움직임 기반 추적 방법(Motion-based Tracking)을 적용하였다. 또한 움직임 기반 추적을 할 수 있도록 하고 모델 기반 추적 방법을 적용하여 움직임이 큰 객체도 검색 영역 확장 없이 정확한 추적을 할 수 있도록 하고 모델 기반 추적 방법에는 타원 모델과 색상 모델을 결합한 얼굴 모델을 적용하여 얼굴이 회전하여도 정확한 추적을 할 수 있도록 개선하였다.

• 한국정보처리학회:학술대회논문집
• /
• 한국정보처리학회 2018년도 춘계학술발표대회
• /
• pp.496-499
• /
• 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.

• 한국문헌정보학회지
• /
• 제29권
• /
• pp.141-172
• /
• 1995

The main objective of this study is to analyse the information flows and representations which is shown at the displays of the user-OPACs interfaces in the 5 academic library automation systems. The findings made in the study are summarized as follows: 1) The interactive styles of that displays are based on the menu selection style. 2) The structures of information flow on that displays are the compound structure which is basically made of the network, the binary, and the pop-up structures. 3) The elements of the displays are consisted with the fields concerning the database name, the current working area, the indicator, the menu, the exit, the prompt and the system message. 4) The essential entries of the main menus are Book, Periodical. and Thesis. 5) The important languages of the command language styles are Search, Display, Print, Help, and End. 6) The elements of the display structures for the retrieval are the retrieving key, the Boolean operators, and the exit. 7) The major retrieving keys are Title, Author, Subject name, Call Number, and Publisher. 8) The marks of Boolean operators on the retrieval displays is different among the systems each other.

• 대한영양사협회학술지
• /
• 제15권3호
• /
• pp.286-297
• /
• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2005년도 추계 종합학술대회 논문집
• /
• pp.269-274
• /
• 2005

최근에 인터넷을 통한 의약품 정보가 범람하고 있다. 그러나 지금까지 일반인들이 웹페이지를 통하여 의약품 정보를 검색하는 패턴과 획득하는 방법에 대한 연구 결과가 미비한 실정이다. 따라서 이 논문에서는 의약품 정보를 제공하는 특정 회사의 웹 로그 파일을 WiseLog 툴을 사용하여 분석하였다. 특히 사용자 유형에 따른 웹페이지 사용 형태와 웹페이지 메뉴 사용 형태, 그리고 검색 메뉴 사용 형태의 3가지에 대한 웹 로그 파일 통계 결과 자료를 분석하였다. 그 결과 인터넷에서의 의약품 정보를 제공하는 회사들을 위한 보완 및 개선 방안들을 제시하였다.

• 한국전자통신학회논문지
• /
• 제6권3호
• /
• pp.445-449
• /
• 2011

P2P 기술은 분산 환경에서 효율적으로 자원을 공유할 수 있는 개념으로 많은 연구가 진행되고 있다. 이러한 P2P 시스템에서 컨텐츠 정보 제공의 역할을 하는 서버와 피어들로 구성된 P2P 시스템은 일반적인 자원 보유 서버로 구성된 시스템에 비해 서버의 부하가 적다. 본 논문에서는 음식 메뉴를 제공함에 있어서 소셜네트워크 기반의 공동 구매 정보와 연계되어 고객의 편의를 제공하는 P2P 시스템을 제안한다. 소셜네트워크 기반의 공동 구매 정보는 P2P 시스템을 이용하는 피어에 의해 제공되고, 이러한 중계 정보는 P2P 서버에 의해 제공된다.

• 한국정보과학회:학술대회논문집
• /
• 한국정보과학회 2010년도 한국컴퓨터종합학술대회논문집 Vol.37 No.1(A)
• /
• pp.134-135
• /
• 2010

• 동아시아식생활학회지
• /
• 제8권3호
• /
• pp.246-260
• /
• 1998

The purpose of this study was to investigate perceptions and uses of Korean festive foods by dietitians in elementary school food service. Questionnaires were distributed to 217 dietitians in Seoul (117) and Inchon(100), Statistical data analysis was completed by SAS package program Results were as follows ; 1. Most dietitians (89.8%) who answered the inquiry had knowledge about korean festive foods. 2. Most respondents applied Korean festive foods to their menu planning. 3. More than 85% of respondents used festive foods, especially Ddukguk, Mandu, Yaksik, Yukgaejang, Galbiggim, Tangpyungchae, Patjuk, among the 43 kinds considered for their menu planning. 4 The higher the perception of traditional foods, the more the respondents applied them to their menu planning, especially Injulmi, Shikhae, Yaksik, Bamchoe, Jeongpyun, Kalkuksu, Torantang, Hobakgigim, Namul. 5. Respondents got information sources about traditional foods from books, school, home, massmedia, and etc, in the order. 6. Most respondents (88.3%) wanted to simplify festive foods' cooking method or standardize the recipes. 7. On the necessity of education about festive food for children, 81.5% of respondents and festive foods were considered to be cultivated and developed to uphold the Korean traditional dietary life.

• Journal of Nutrition and Health
• /
• 제30권10호
• /
• pp.1244-1257
• /
• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.