• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2003년도 ISIS 2003
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• pp.368-371
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• 2003

A new accurate and reliable human-in-the-loop control by artificial neural network (ANN) for human assistance robot was proposed in this paper. The principle of human-in-the-loop control by ANN was explained including the system architecture of human assistance robot control the design of the controller the control process as well as the switching of the different control patterns. Based on the proposed method, the control of meal assistance robot was implemented. In the controller of meal assistance robote a feedforward ANN controller was designed for the accurate position control. For safety a feedback ANN forcefree control was installed in the meal assistance robot. Both controllers have taken fully into account the influence of human arm upon the meal assistance robote and they can be switched smoothly based on the external force induced by the challenged person arm. By the experimental and simulation work of this method for an actual meal assistance robote the effectiveness of the proposed method was verified.

• 대한지역사회영양학회지
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• 제20권2호
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• pp.87-95
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• 2015

Objectives: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. Methods: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. Results: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. Conclusions: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.

• 한국식품영양학회지
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• 제22권4호
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• pp.598-605
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• 2009

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.

• 대한영양사협회학술지
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• 제29권3호
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• pp.140-156
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• 2023

Children are very sensitive to exposure to heavy metals such as mercury which can accumulate in the body. Exposure to even low concentrations of such metals is reported to be very harmful to health. An evaluation of the mercury content of meals in public elementary schools could provide information which could be used to reduce this level. Two public elementary schools were selected from 16 cities and provinces. The meals provided were analyzed in the third week of spring, summer, fall, and winter. The average mercury allowance per meal was calculated using the provisional tolerable weekly intake (PTWI) established by the government. The number of instances of excess content observed was compared by region based on the mercury allowance per meal, and the frequency of use of mercury-containing marine products that cause the excessive levels was identified. The results of analyzing a total of 575 menus revealed that the use of marine and processed marine products with a high mercury content was more in the coastal areas. The mercury content in school meals was also higher in coastal areas than in inland areas. Conversely, in inland areas, the frequency of intake of marine products and marine products with a high mercury content was low, and the amount of mercury intake in school meals was also correspondingly low. In conclusion, this study intended to provide information that could be used to make school meal menus safer. This data can be used to replace school meal menus with high mercury content in coastal areas with menus with low mercury content.

• Nutrition Research and Practice
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• 제6권1호
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Nutrition Research and Practice
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• 제4권6호
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• pp.515-521
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• 2010

The purpose of this study was to investigate the diet of children under the government-funded meal support program. The 143 children (67 boys and 76 girls) participated in this study among $4^{th}-6^{th}$ elementary school students receiving free lunches during the summer vacation of 2007 and living in Gwanak-gu, Seoul, Korea. The subjects consisted of four groups supported by Meal Box Delivery (n = 26), Institutional Foodservice (n = 53), Restaurant Foodservice (n = 27), or Food Delivery (n = 37). A three-day 24-hour dietary recall and a self-administered survey were conducted. In addition, the children's heights and weights were measured. The average energy intake of the children was 1,400 kcal per day, much lower than the Estimated Energy Requirements of the pertinent age groups. The results also showed inadequate intake of all examined nutrients; of particular concern was the extremely low intake of calcium. On average, the children consumed eight dishes and 25 food items per day. The children supported by Meal Box Delivery consumed more various dishes and food items than the other groups. The percentage of children preferring their current meal support method was the highest in those supported by Meal Box Delivery and the lowest in those supported by Food Delivery. We requested 15 children among the 143 children participating in the survey to draw the scene of their lunch time. The drawings of the children supported by Institutional Foodservice showed more positive scenes than the other groups, especially in terms of human aspects. In conclusion, the overall diet of children under the government-funded meal support program was nutritionally inadequate, although the magnitude of the problems tended to differ by the meal support method. The results could be utilized as basic data for policy and programs regarding the government-funded meal support program for children from low-income families.

• 디지털융복합연구
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• 제19권1호
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• pp.373-378
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• 2021

본 연구는 밀키트(Meal Kit) 제품 정보의 사용자 경험 디자인 연구로서 구매자에게 필요한 제품 정보와 사용 편의성을 위한 필요사항을 도출하고 개선방안을 제안하는 데 목적이 있다. 밀키트 제품을 구매할 때 영양 섭취에 관한 정보 표기와 패키지 디자인, 환경에 관한 문제를 국내 밀키트 브랜드 피코크와 프레시지 2종을 비교 분석하였다. 연구방법으로는 1차로 문헌 연구와 선행연구를 통해 밀키트 제품 구매 요인 7가지 요소를 도출하여 설문 조사를 진행하였고, 2차로 30대 1인 가구 남녀 4명씩, 총 8명을 대상으로 심층 인터뷰를 진행하였다. 연구 결과, 구매자에게 만족을 주는 요인으로는 조리 과정, 음식, 맛/영양, 패키지, 편리성, 가격, 정보 순으로 나타났으며, 과대포장 또한 문제점으로 드러났다. 이를 통해 밀키트 제품의 개선사항 도출과 발전 방안을 제시할 수 있었다. 본 연구가 향후 1인 가구의 식생활개선과 밀키트 제품 개발에 도움을 줄 것으로 기대한다.

• Asian-Australasian Journal of Animal Sciences
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• 제6권4호
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• pp.597-600
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• 1993

An experiment was conducted using 160 Arbor Acres broiler strain of chickens to evaluate the effects of partial replacement of soyabean meal with feather meal on the diets of broiler chickens raised from day old to 8 weeks of age. Feathers, obtained from a local poultry processing plant, were boiled in water for 30 minutes, sun-dried and ground using a 2 mm sieve for inclusion into the experimental diets at 0, 1.5, 3.0 and 4.5% levels at the expense of soyabean meal. The feather meal was assayed and found to contain 86.5% crude protein and to be low in lysine, methionine and histidine amino acids. The inclusion of such processed feather meal up to 3% in the diet did not (p>0.05) affect growth or feed conversion ratio. However, the highest level of inclusion of feather meal in the diet, 4.5%, significantly reduced both growth rate and feed conversion ratio of the birds. The results of this experiment showed that up to 3% of water-boiled feather meal, which represents 12% of dietary protein, the equivalent of 6% level of use of soyabean meal in the diet, can be successfully included as a protein source in the diets of broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• 제6권3호
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• pp.367-371
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• 1993

The feeding value of maize cob meal was investigated in a trial involving one hundred and forty Arbor Acre day-old chicks raised to eight weeks of age. The maize cob meal which contained 32.5% fibre, 2.5% protein and had a gross energy value of 2,550 kcal/kg, was incorporated into the experimental diets at either 0, 2.9, 5.8, 11.6 or 23.2% level. All diets were formulated to contain 3,200 kcal/kg of metabolizable energy and approximately 22% protein by varying the proportions of maize and whole cooked soyabean meal in the diets. The inclusion of maize cob meal up to 11.6% in the diet did not significantly (p>0.05) affect body weight gains, feed consumption and utilization, as well as carcass yield and dressing percentage. However, at the 23.2% level of maize cob meal inclusion, body weight gains, feed utilization and carcass yields were significantly (p<0.05) reduced. The use of maize cob meal reduced feed cost for raising birds and either maintained or improved gross profit returns with up to 11.6% level of inclusion in the diet. It was concluded that maize cob meal can be included up to 11.6% in the diet of broiler chickens provided dietary energy concentration is maintained at 3,200 kcal of metabolisable energy per kilogramme of feed by using high energy density feed ingredient such as boiled whole seed soyabean meal.

• Nutrition Research and Practice
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• 제3권2호
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• pp.128-133
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• 2009

Few studies have examined short tenn responses to the different contents of carbohydrate or fat in the meal, although long tenn effects of the high fat meal have been considered as compound risk factor for metabolic disorders. The aim of this study was to investigate the postprandial changes of plasma glucose, insulin and lipids upon intakes of high carbohydrate or high fat meal in young healthy women. Subjects were randomly assigned to either the high carbohydrate meal (HCM, 75% carbohydrate, n=13) or the high fat meal (HFM, 60% fat, n=12) groups. The meals were prepared as isocaloric typical Korean menu. Blood samples were obtained prior to and 30, 60, 90, 120, 180 and 240 minute after the meal. There were no significant differences on fasting blood parameters including glucose, insulin, lipids concentrations between the groups prior to the test. The HCM had higher blood glucose and insulin concentrations, reached the peak at 30 min and maintained for 240 min compared to the HFM (P<0.05). The HFM had higher plasma triglyceride (TG) and free fatty acid (FFA) concentrations, reached the peak at 120 min and maintained for 240 min compared to the HCM (P<0.05). It is concluded that macronutrients content in the meal may be an important determinant of postprandial substrate utilization in healthy women.