• Korean Journal of Community Nutrition
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• v.15 no.6
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• pp.760-775
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• 2010

This study was performed to investigate the validity of food photographs for estimating individuals' dietary intakes and compare it with other dietary assessment methods. Subjects were 7 professors, 2 researchers, 12 dietitian and 16 graduate students majoring in food and nutrition. Among the subjects, 20 subjects had research experiences in the dietary intake survey more than one year while 17 had not. Each subject estimated 50 food portions displayed in computer monitor by comparing with standard food photographs, which were weighed portions of 28 foods from typical Korean diet. No significant differences between the estimated value and the weighed value of 17 (34%) food portions were shown in research-experienced group and those of 14 (28%) food portions were shown in no-researchexperienced group. 24-hour recall was the most frequently-used method for dietary assessment followed by in the order of food frequency questionnaire, dietary record, diet history and weighing method. After estimating food portions by photographs, 30 subjects (81%) were willing to use the method for dietary assessment because of its convenience and easy communication between researcher and subject. This study suggests that digital photography method would be a useful and convenient new instrument for estimating individuals' dietary intake. However, it is necessary to create standard database for food portions and carry out systematic education for food estimation in order to apply this method in the fields.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.4
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• pp.1704-1720
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• 2020

Recognizing food from photographs presents many applications for machine learning, computer vision and dietetics, etc. Recent progress of deep learning techniques accelerates the recognition of food in a great scale. We build a hierarchical structure composed of deep CNN to recognize and classify food from photographs. We build a dataset for Korean food of 18 classes, which are further categorized in 4 major classes. Our hierarchical recognizer classifies foods into four major classes in the first step. Each food in the major classes is further classified into the exact class in the second step. We employ DenseNet structure for the baseline of our recognizer. The hierarchical structure provides higher accuracy and F1 score than those from the single-structured recognizer.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.30 no.4
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• pp.153-166
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• 2017

Objectives : The purpose of this study is to report the effectiveness of Sihochunggan-tang gagambang and Gagamchengyoung-tang in the seven patients with seborrheic dermatitis. Methods : This case study was conducted for seven seborrheic dermatitis patients, who have visited Korean Medicine Clinic from 2013.10.01 to 2017.09.30. All seven patients were treated with Sihochunggan-tang gagambang and Gagamchengyoung-tang and acupucture. During taking medicine, we let them avoid bad food like fatty food and alcohol. We evaluated the symptom change through photographs and used Visual Analogue Scale(VAS) as the assessment method. Results : VAS such as skin severity of symptoms, sleep disorder, pruritus was decreased as a result of Sihochunggan-tang gagambang and Gagamchengyoung-tang and acupucture treatment in seven seborrheic dermatitis patients. Conclusions : After the treatment, the grade of VAS was decreased and most symptoms of seven patients were improved. As a result of examining VAS scores and photographs, Sihochunggan-tang gagambang and Gagamchengyoung-tang can be effective on the seborrheic dermatitis in seven cases in our study.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.636-647
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• 2010

This study was conducted for researching demand on dietary education of low-level elementary school students and to develop an activity based textbook and a teaching manual on the subject. For necessity of dietary education, 88.8% of subjects answered dietary education is needed. The desirable frequency of the education was once a week (65.7%). The most appropriate time for the education was "school lunch" (37.5%), "special activity" (29.9%), "regular class" (12.4%) and "after school activity" (12.1%). The most preferred educational method was "experiment and practice" (40.1%). The desirable educational materials were "computer materials" (20.7%), "actual objects" (20.1%), "videotapes" (16.5%), "photographs-pictures" (12.2%) and "fairy tales-cartoons" (12.2%). The students wanted dietary information as "cooking" (26.1%), "growth and nutrition" (23.7%) and "right food information" (20.1%). The textbook was composed of five major chapters, which were "Traditional Dietary Culture", "Food", "Dietary Habit", "Hygiene and Environment" and "Cooking". Each major chapter had five to six smaller chapters, adding up to total of 32 chapters. The textbook had fun characters, illustrations, photographs and cartoons to deliver the main theme of each chapter. The textbook was in activity format so that it coul be readily and directly used in actual classes. The teaching manual was composed of background, goals, teaching plans and teaching points. The smaller chapters had learning goals, teaching-learning resources, important points, teaching-learning processes and reference materials. Videos were produced to help cook five snacks in the cooking chapter. Also, "Healthy Song" was created to be used in classrooms. This textbook will be helpful in children's right dietary habits and growth.

• Journal of Nutrition and Health
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• v.23 no.4
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• pp.279-286
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• 1990

A nutrition education program has been designed for the children of obese or unbalanced dietary habits. A total of 120 children(60-obese and 60-unbalanced dietary habits) who were in 5th-6th grade was chosen for the program and the effectiveness of the nutrition education was evaluated. The nutrition education program was organized into daily lessons(3 wks). A booklet was made for the education and used during the education period, dealing with 5-Basic Food Groups and their functions, excess or deficiency in a human body, food exchange list, importance of health, obesity, unbalance dietary habits and of school lunch program were emphasized in every day session. dietary recall records were collected to assess their daily food intake and the amounts of meals were discussed. During the education period, booklets, wall charts, photographs, food models, VTR films and slide films were utilized. Assessment of effects of the nutrition education program was carried out by a nutrition knowledge test, food habit records, anthropometric measurements and food preference test. The nutrition knowledge scores were significantly improved after the education and the scores were higher on the children in the school with school lunch program. The anthropometric measurements and food preference test revealed no significant influences of the education on the children, showing that the education period was too short to change their eating behavior any may need a long-term education program. Food habit scores were improved after the education in both experimental and control groups. The experimental groups showed higher scores than the control group.

• Korean Institute of Interior Design Journal
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• v.15 no.6 s.59
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• pp.229-237
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• 2006

The purpose of this study was to find out the characteristics of murals in the restaurant and its correlation with interior space. A field survey has been done by visiting 9 Western food restaurants and 9 Oriental food restaurants. Detail recording of mural content has been made and photographs of wall painting have been taken. The survey results are as follows; Firstly, majority of murals were painting technique on the wall directly with paint. Secondly, main theme of mural in the Western food restaurant are flower and plant whereas that of Oriental food restaurant are customs of each country and letter characters. Thirdly, the theme of mural has correlation with food served in the restaurant and the theme represents major character of the restaurant. Fourthly, there were analogy among the interior space elements such as finishing materials and colors. Only exception was murals in the Western food restaurant which shows contrast in its form with interior space. Fifthly, the physical and visual weight of mural was significant in most of cases. Even if the painting is not physically large and is not visually noticeable, it plays an important role in image formation.

• English & American cultural studies
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• v.17 no.1
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• pp.1-25
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• 2017

This essay investigates how the industrialization of the US food system was closely linked to US foreign policy, gender issues, and the rise of consumerism in the Cold War era. While many scholars in American studies and women's studies over the past few decades have paid increasing attention to the interrelationship of gender politics and the media industry in shaping US domesticity, they have seldom studied how and why reading gender issues in relation to environmental discourse in general and the industrialized US food system in particular can help us better understand the complex relationship between environmental and social problems that we are facing today, both collectively and individually. In this context, this essay shows how US national politics have not only created the ideal of American domesticity that promotes traditional gender roles and consumerism at the expense of gender equality, but also negatively affected women's somatic and mental health writ large. By closely examining the cultural implications of Nixon's and Khrushchev's Kitchen Debate in the 1950s alongside newspapers, photographs, advertisements, and Sylvia Plath's The Bell Jar (1963), I argue that reading Cold War consumer culture in relation to the US food system leads readers to see the invisible links between gender politics and today's environmental and social problems in comparative and global contexts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.861-868
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• 2021

To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.

• Entomological Research
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• v.48 no.5
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• pp.348-353
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• 2018

A new whitefly species, Pealius yunnanensissp. nov., collected from Mengzi, Caoba village (Yunnan, China) on Ficus microcarpa Linn. f. (Urticales: Moraceae), is described with morphology, line illustrations, photographs and scanning electron microscope images. In addition, a checklist of Chinese species of Pealius is provided and all Pealius species recorded from Ficus around the world are listed. Specimens have been deposited in the Insect Collection of Zhejiang Agriculture & Forestry University (ZAFU), Lin'an, China.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.202-208
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• 2007

This study had two purposes: first, to develop various health nutrition education materials for preschool children as well as their teachers and parents, and second, to apply the health nutrition education programs systematically. The health nutrition education materials consisted of : 'Salt! I know what it is and eat it', 'Friend! Let's have breakfast.', 'I eat vegetables(rainbow)', 'I hate fat', 'I enjoy exercise', 'I am growing very fast'. 'I am curious about my body', 'My body is important', 'Cigarettes, what are they?', 'What's included in cigarettes?'. 'Smoking, it gives my family pain', 'Let's quit smoking', and 'Let's drink moderately'. During the education period, booklets, wall charts, photographs, food models, videos, animated films, and demonstrations were utilized. Based on age, there were significant differences in the effects of 'I am curious about my body'(p<0.05), 'What is included in cigarettes?'(p<0.01), and 'Smoking, it gives my family pain'(p<0.05). There were also significant differences in 'Salt! I know what it is and eat it', 'Friends! Let's have breakfast.', 'My body is important.' and 'Let's quit smoking'. As a result, to improve food habits and health nutrition knowledge, health nutrition education programs must be presented to day care center children as well as their parents, and persistent education is necessary.