• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2015년도 춘계학술발표대회
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• pp.1082-1083
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• 2015

현재 음식물 쓰레기로 인한 극심한 환경오염이 문제되고 있으며 뿐만 아니라 이 쓰레기를 처리하는 처리비용역시 증가하는 추세이다. 음식물 쓰레기의 대부분이 유통기한이 지나 버려지는 음식물이라는 점을 착안하여 보다 유통기한이 얼마남아있지않은 음식물을 효율적으로 처리하기 위해 우리가 가지고 있는 기술을 잘 융합하여 정보인식코드를 사용한 유통기한 알림 서비스를 제안한다. 단지 유통기한만 알림서비스로 알려주는 것이 아니라 보유하고 있는 음식물을 사용한 요리 Recipe와 다양한 정보서비스로 사용자에게 요리하는 재미뿐만 아니라 음식물 쓰레기의 비중도 줄여 경제적으로나 환경적으로 도움이 될 수 있도록 정보인식코드를 사용한 유통기한 알림 서비스를 제안한다.

• 한국식생활문화학회지
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• 제27권5호
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.31-42
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• 2009

The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes and menu planning. The first part of the program consisted of general information such as general characteristics and anthropometric data of clients. The second part was designed to investigate the dietary habits, food intake frequency, nutrition knowledge, and drinking and smoking habits of the clients. The third part consisted of analysis of nutrient intakes including three major nutrients, calorie intake by foods and alcohol, and ratio of individual fatty acid intake. Nutrient intakes was evaluated by comparing with dietary reference intakes. In the final part, the program included the menu planning by using standard recipe. This system was also designed to insert, remove or change the food items or amount according to the user need. It is expected that the development of a meal planning system based on the internet can facilitate the professional dietary counseling, and thus help to improve the health of people.

• 한국식생활문화학회지
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• 제33권5호
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• 한국식품영양과학회지
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• 제38권11호
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• pp.1618-1624
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• 2009

본 연구는 학교급식에서 제공되는 숙주나물의 안전성을 확보하기 위하여 수행되었다. 표준레시피를 이용하여 조리한 숙주나물에 대하여 예측 미생물학을 이용하여 숙주나물의 성장예측 모델을 개발한 후 보관기간을 설정하였고, 식초를 첨가하여 조리한 숙주나물의 S. aureus 성장과 비교하였다. 표준레시피를 이용하여 조리한 S. aureus는 성장하기에 적절한 pH(6.32)로 측정되었고, 온도 변화(5, 15, 25, 35$^{\circ}C$)에 따라 빠르게 증식하였다. 성장예측모델을 개발하기 위하여 Gompertz model을 적용하여 생육 지표(LT, SGR)를 구한 결과 5$^{\circ}C$를 제외하고 0.90 이상의 높은 $R_2$값을 나타내어 이차모델의 변수 값으로 사용하기에 적합성이 높았다. Response surface model을 이용한 2차 모델에서는 LT, SGR의 R²값이 모두 0.94 이상으로 나타나 관측값과 예측값의 상관관계가 밀접하였다. MSE는 각각 0.020, 0.002로 나타났고, Bf와 Af의 경우에도 이상적인 값인 1에 가까운 값으로 나타나 관측값과 예측값 간의 높은 정확성을 나타내었다. 따라서 본 연구의 S. aureus 성장예측모델은 통계적으로 적합성이 높다고 할 수 있으며, 사용 가능한 모델로 판단된다. 숙주나물의 보관기간은 S. aureus의 성장조건과 독소가 생성되는 6.0 log CFU/g을 근거로 설정하였다. 그 결과 10$^{\circ}C$ 이하의 낮은 온도에서 보관할 것을 권장한다. 25$^{\circ}C$ 이상에서 보관할 경우에는 12시간 이전, 35$^{\circ}C$ 이상에서는 6시간 이전에 섭취하여야 할 것이다. 숙주나물에 식초를 첨가한 결과 pH는 4.78로 나타나 S. aureus의 증식에 불리한 조건이었고, 균의 증식도 온도 변화와 상관없이 일정한 수준을 유지하거나 감소하였다. 따라서 기온이 높은 계절에는 식초를 이용하면 S. aureus에 대한 증식억제 효과를 나타내 숙주나물의 안전성을 높일 수 있을 것이다.

• 한국식생활문화학회지
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• 제27권6호
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• pp.588-597
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• 2012

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

• 한국지역사회생활과학회지
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• 제17권3호
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• pp.175-182
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• 2006

Today, consumers need more information of well-being related food with an increase of interests in health. Thus it is important to understand and provide well-being food related information to consumers. This study was performed to investigate consumer needs for well-being food related information. The needs scores (5-point Likert scale) to well-being food related information were high over all. The highest score was observed in 'disease care and diet therapy' (4.05 point). 'Functionality of well-being food' and 'safety and hazard of food' were followed having high scores (individually 4.00, 3.99 point). Female subjects had higher information needs than male subjects for well-being food related information such as 'balance of diet', 'nutrients' and 'recipe of well-being food'. The needs for well-being food related information increased by age, although subjects who were over 50 had a decrease in information needs. There was a significant positive correlation between the majority of well-being food related information and educational level. Information needs were not significantly different by income. Conclusively, well-being food related information should be provided to consumers according to the individual needs and ultimately consumers will improve their efficiency and satisfaction in using well-being food related information.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.

• 한국식생활문화학회지
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• 제32권4호
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• 한국식생활문화학회지
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• 제31권1호
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• pp.1-32
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• 2016

This research intended to conduct literary research on 'Jeok' of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. 'Jeok' arranging form is divided into '3-Jeok building method (vertical structure)', '3-Jeok arrangement method (horizontal structure)', '3-Jeok replacement method', '2-Jeok arrangement method', 'Jeon-Jeok arrangement method', and 'Others-Jeok arrangement method'. Generally, 'jeok' arrangement order per hakpa is in the order of 'meat jeok - chicken jeok - fish jeok' in case of Gihohakpa, whereas Yeongnamhakpa is in the order of 'fish jeok - meat jeok - chicken jeok'. Umoringye (羽毛鱗介), the method of laying 'dojeok' of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.