• Title/Summary/Keyword: School Food Service System

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Eco Food Waste Note : Food Waste Record Service System based on IoT Technologies (Eco Food Waste Note : IoT 기반 음식물 쓰레기 기록 서비스 시스템)

  • Lee, Mi-Hee;Baek, Eun-Jung;Park, Jung-Bin;Kim, Eun-Byel
    • Proceedings of the Korean Society of Computer Information Conference
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    • 2015.07a
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    • pp.175-176
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    • 2015
  • 본 논문에서는 매년 증가하고 있는 음식물 쓰레기를 줄일 수 있는 방안으로 IoT 개념을 이용하여 음식물 쓰레기의 양에 따른 부과 요금을 실시간 조회 가능하도록 하여 경각심을 갖도록 유도하는 시스템을 개발하였다. 또한, 편리성을 위해 종량제 카드 대신 스마트폰의 NFC를 활용할 수 있게하고, 쓰레기 분류, 쓰레기 버리는 날 등의 정보를 제공하며, 쓰레기의 양을 줄인 가구에게는 관리 부서 정책에 따라 쿠폰 등을 제공할 수 있는 기능을 통해서도 음식물을 줄일 수 있는 동기를 부여하였다.

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Factors Influencing Loyalty to Buying and Selling Food Products through E-Marketplace in Thailand

  • Seksan WERASUK;Kittipol WISAENG
    • Journal of Distribution Science
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    • v.21 no.9
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    • pp.1-11
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    • 2023
  • Purpose: This study focuses on developing a structural equation model of variables influencing loyalty to buying and selling food products through e-marketplaces in Thailand. The variables investigated comprised food attributes, online system attributes, marketing innovations, attitudes, and satisfaction. Research design, data and methodology: An online questionnaire was used to collect data from a sample group (200 buyers and 200 sellers) using quota sampling. The data were analyzed using the structural equation model. Results: The developed structural equation model was consistent with the empirical data. Factors in the model could explain 40.1% of the variance in loyalty to buying and selling food products through e-marketplaces. Food attributes and online system attributes influenced satisfaction directly. Online system attributes, market innovation, and attitudes directly influenced loyalty. The developed model had no variation between groups of buyers and sellers. Conclusions: This research demonstrated the causal factors leading to consumer loyalty to buying and selling food products through e-marketplaces. The research findings help e-marketplace providers manage factors of buying and selling to comply with the needs of buyers and sellers, which will increase the number of buyers and sellers, help generate long-term profits for service providers, and increase the country's financial value.

Development of User Based Recommender System using Social Network for u-Healthcare (사회 네트워크를 이용한 사용자 기반 유헬스케어 서비스 추천 시스템 개발)

  • Kim, Hyea-Kyeong;Choi, Il-Young;Ha, Ki-Mok;Kim, Jae-Kyeong
    • Journal of Intelligence and Information Systems
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    • v.16 no.3
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    • pp.181-199
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    • 2010
  • As rapid progress of population aging and strong interest in health, the demand for new healthcare service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing metabolic syndrome such a lifestyle disease, because the cause of metabolic syndrome is related to life habit. As the advent of ubiquitous technology, patients with the metabolic syndrome can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefore, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing metabolic syndrome. For example, Kim et al.(2010) have proposed a healthcare model for providing the customized calories and rates of nutrition factors by analyzing the user's preference in foods. Lee et al.(2010) have suggested the customized diet recommendation service considering the basic information, vital signs, family history of diseases and food preferences to prevent and manage coronary heart disease. And, Kim and Han(2004) have demonstrated that the web-based nutrition counseling has effects on food intake and lipids of patients with hyperlipidemia. However, the existing researches for u-healthcare service focus on providing the predefined one-way u-healthcare service. Thus, users have a tendency to easily lose interest in improving life habit. To solve such a problem of u-healthcare service, this research suggests a u-healthcare recommender system which is based on collaborative filtering principle and social network. This research follows the principle of collaborative filtering, but preserves local networks (consisting of small group of similar neighbors) for target users to recommend context aware healthcare services. Our research is consisted of the following five steps. In the first step, user profile is created using the usage history data for improvement in life habit. And then, a set of users known as neighbors is formed by the degree of similarity between the users, which is calculated by Pearson correlation coefficient. In the second step, the target user obtains service information from his/her neighbors. In the third step, recommendation list of top-N service is generated for the target user. Making the list, we use the multi-filtering based on user's psychological context information and body mass index (BMI) information for the detailed recommendation. In the fourth step, the personal information, which is the history of the usage service, is updated when the target user uses the recommended service. In the final step, a social network is reformed to continually provide qualified recommendation. For example, the neighbors may be excluded from the social network if the target user doesn't like the recommendation list received from them. That is, this step updates each user's neighbors locally, so maintains the updated local neighbors always to give context aware recommendation in real time. The characteristics of our research as follows. First, we develop the u-healthcare recommender system for improving life habit such as poor eating habits and physical inactivity. Second, the proposed recommender system uses autonomous collaboration, which enables users to prevent dropping and not to lose user's interest in improving life habit. Third, the reformation of the social network is automated to maintain the quality of recommendation. Finally, this research has implemented a mobile prototype system using JAVA and Microsoft Access2007 to recommend the prescribed foods and exercises for chronic disease prevention, which are provided by A university medical center. This research intends to prevent diseases such as chronic illnesses and to improve user's lifestyle through providing context aware and personalized food and exercise services with the help of similar users'experience and knowledge. We expect that the user of this system can improve their life habit with the help of handheld mobile smart phone, because it uses autonomous collaboration to arouse interest in healthcare.

A Study on the menu preferences with school dinner by food service management types in Daegu (대구지역 고등학생의 학교급식 공급유형에 따른 석식식단 선호도 조사)

  • Lee, Eun-Ju
    • Journal of Nutrition and Health
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    • v.45 no.5
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    • pp.489-499
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    • 2012
  • The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

A Study on the Navigator Matching Platform for Medical Tourism Services

  • Cai, Jin;Lee, Jin-Ho;Ryu, Gi-Hwan
    • International Journal of Internet, Broadcasting and Communication
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    • v.14 no.2
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    • pp.36-39
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    • 2022
  • Medical tourism is recognized as a high value-added industry due to its longer stay and more useful costs than general tourism, and is growing rapidly around the world, especially in Asia. In addition, medical tourism is a new form of tourism that combines medical services with tourism activities such as recreation, leisure, and cultural activities, nowadays, medical tourism is emphasizing the combination of medical and tourism. Although Korea medical system and clinic have excellent medical equipment and infrastructure, it is not consistent with policy support and legislation. That have make it difficult for consumers to choose clinics for medical tourism. Therefore, it is necessary to provide customized information to the clinics that consumers want to match each other's services. In particular, it is aimed at consumers with simple procedures and cosmetic purposes, especially at small hospitals. In this paper, we propose a customized service platform that matches users seeking clinics and also medical tourism. Also we can easy to reservation clinic for medical tour.

A Survey on Intake of Vegetable Foods for Proper Dietary Habits in Middle School Students (중학생들의 식습관 개선을 위한 채소류 섭취에 관한 조사)

  • Kim, Geum-Ran;Park, So-Hyun;Kim, Mi-Jung
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.128-137
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    • 2007
  • The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

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Analysis of Perceived Management Performance and Importance Level of Nutrition Teachers by School Administrators in the Chonbuk Area of Korea (전북 지역 학교 관리 책임자에 의한 영양교사 직무의 수행도와 중요도 평가)

  • Kim, Mo-A;Lee, Young-Sook;Rho, Jeong-Ok
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.203-211
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    • 2010
  • The principal objective of this study was to evaluate the perceived management performance and importance level of nutrition teachers by school administrators in the Chonbuk area. Self-administered questionnaires were collected from 142 school administrators. Statistical data analysis was completed using SPSS v. 12.0. Approximately 74.6% of the subjects were men. About 37% of subjects were principals, 33% were vice principals, and 35% were administrative directors, with over 60% aged 40~50 years(p<0.05). Among the 142 schools evaluated, 82.7% were located in urban areas and 17.3% were in rural areas. About 98% of the schools served meals in the dining room(p<0.05). Approximately 68% of the schools employed nutrition teachers and 33.4% had school dietitians(p<0.001). The result indicated that the overall importance level(4.24) was higher than the performance level(3.97)(p<0.001). In a survey of the degree of task performance by nutrition teachers, administrators regarded sanitation management was evaluated as the most important performance parameter(4.49), other management attributes as very important parameters(4.41), with nutrition counseling being much less important(2.76) and meal service being least important(3.29; except for classroom teachers). According to the title of the subjects, evaluations of administrative directors were lower than evaluations of principals and the vice principals. The results indicate that nutrition teachers should not only have meal service management as their main duty, but should also be involved in constructing a life-long health management system for students and teachers by conducting nutrition education and counseling, and should be active in the development of nutrition education programs and in the duties of sanitation management of school meals.

A Study on Cost Analyses and an Efficient Financial Management in Self-Operated and Contract-Managed Secondary School Foodservices (중.고등학교 급식비용 분석과 효율적 재무관리체계를 위한 연구)

  • 곽동경;장혜자;이나영
    • Journal of Nutrition and Health
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    • v.36 no.10
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    • pp.1083-1093
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    • 2003
  • Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit of this objective, we first identified performance indexes for measuring the success of financial management. Second, we suggested financial management standards, financial data classification methods and a report system. Last, we analyzed operating ratios with the financial data of self-operated and contract-managed school food services. The data were collected through an open-ended questionnaire from 10 middle/high school foodservices in Seoul and Kyeonggi Provincial during on-sites visits and interviews with dieticians and managers. Student participation, sales goals, re-contract frequency and number and cost of disaster loss were identified as the performance indexes for financial management. Income statements were compiled by identifying and classifying financial data. Total revenues consisted of subsidies, meal sales, other revenue and interest. Expenditures consisted of purchased food, salaries and wages, utility costs, office supplies, kitchen supplies, purchased services, company overhead indirect costs, facility investment and maintenance, facility usage expenses, employee benefits and miscellaneous. Mean price of a meal was 2,326 won at self-operated foodservices when the subsidies were included as revenues and 2,360 won at contract-managed foodservices. When including the subsidies as revenues, the operating ratios of self-operated foodservice showed that the food cost percentage was 66.9%, labor cost 23.2%, operation cost 9.9% and profit 0%. The correspond figures at contract-managed foodservices were 57.6%, 21.5%, 15.3%, and 5.5%, respectively. Food costs in self-operated foodservices was significantly higher than that for contract-managed foodservices, however, facility investment and maintenance and facility usage expenses at self-operated foodservices was significantly lower than those for contract-managed foodservices. Based on this study, the methodology and classification system of financial data was found to be applicable to assess the financial structure of school foodservices.

A Survey on the Consciousness of Consumers for Franchise System Restaurants in Food Service Industry (외식산업에서의 프랜차이즈 시스템 가맹점에 대한 소비자 의식 조사)

  • 김두진;이성호
    • The Korean Journal of Food And Nutrition
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    • v.7 no.1
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    • pp.36-44
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    • 1994
  • In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

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Effect of Tongue Color Change Due to Food Ingestion on Tongue Diagnosis (음식물 섭취로 인한 혀 색상 변화가 설진에 미치는 영향)

  • Park, Miso;Lee, Juho;Hwang, Yunsin;Kim, Minseo;Park, Sangsoo;Yoo, Horyong;Kim, Kiwang
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.34 no.4
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    • pp.191-200
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    • 2020
  • The purpose of this pilot study was to examine the effect of tongue color change due to food ingestion on tongue diagnosis by both Korean Medicine doctors and digital tongue diagnosis system. In order to obtain objective and quantitative data, we used digital camera to collect the data. Prior to our investigation, we conducted a brief survey of 26 Korean Medicine doctors and found out that tongue diagnosis is frequently used and food-stained tongue could be commonly observed in clinics. Depending on their color, viscosity, and amount of intake, various foods caused stains with different colors and thicknesses. Also, duration and amount of food stain on tongue were different from person to person. Since coffee-stained tongue was the most frequently observed one in clinics according to the survey, we used coffee to evaluate the effect of food-stained tongue on tongue diagnosis. Korean Medicine doctors tended to interpret coffee-stained tongue as having yellow tongue coat but their judgement on tongue body color did not differ in spite of the coffee stains. Meanwhile, tongue diagnosis system algorithm tended to judge coffee-stained tongue as having normal but yellowish tongue coat and reddish tongue body. Altogether, food color on tongue can influence tongue diagnosis outcomes. Further research is needed in order to develop more efficient tongue diagnosis algorithm and digital medical service system.