• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.01a
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• pp.193-194
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• 2016

본 연구 프로젝트는 사용자가 보관하고 있는 냉장고 속 재료를 선택하여 사용자가 원하는 음식이나 실생활에서 활용 가능하도록 돕는 App을 개발하였다. 기존 음식의 레시피를 제공하는 App이 "집밥 백선생", "냉장고를 부탁해"와 같은 예능 프로그램 증가로 사용자들은 음식을 직접 만들기를 원하고, 개발자들도 그에 알맞은 App을 개발 및 제공하고 있다. 하지만 레시피에 해당하는 재료는 마트나 집에 없는 것이 많고, 사용했던 재료들은 버려지는 경우가 많다. 본 App에서는 이러한 문제점을 해결하여 사용자들이 가지고 있는 재료를 선택하여 그에 맞는 레시피를 찾고 만드는 법을 제공하며, 실생활에서도 활용 가능한 정보를 제공하는 App이다.

• Journal of the Korean Professional Engineers Association
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• v.44 no.4
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• pp.24-27
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• 2011

Every government rallies with the private sector to support its traditional cuisines. In Korea, the effort to globalize traditional dishes began with the governments official declaration of "Hansik Globalization" in 2008. Now the mission of globalizing hansik has emerged as one of the most valuable propositions in creating a new value-added rural economy, sharing growth with the tourism industry. The global food industry is reported to be bigger that of the information technology industry by 5.6 times and the automobile industry by 2.5 times as of 2008. And considering that hansik is almost unknown outside of Korea, the potential for growth is huge.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.743-745
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• 2022

본 프로젝트는 환경오염의 원인 중 하나인 음식물 쓰레기에 주목하여, 공유 문화와 음식물 쓰레기 감소의 목적을 가지고 있는 공유냉장고의 홍보와 애플리케이션 개발을 구현하였다. SNS 확산과 모바일 환경 변화를 이용하여 홍보함과 운영주체의 불명확, 음식물 제공과 폐기의 전반적인 데이터 관리에 대한 운영관리체계의 문제점을 해결하기 위해서 기존의 아날로그 방식에서 사물인터넷(IoT)과 애플리케이션 기반의 디지털 방식으로 전환하고자 하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.326-327
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• 2022

'제로 푸드 웨이스트'란 생산과 소비, 폐기 과정에서 음식물이 버려지지 않는 것을 말한다. 이를 위해 본 논문은 유통 기한을 관리하며 동시에 타인에게 식품을 무료 나눔 할 수 있는 어플리케이션을 개발하였다. 본 어플리케이션은 식품을 유통기한 입력을 통해 관리하고, 식품 리스트에서 무료 나눔 버튼을 통해 추가 입력 없이 쉽게 나눔 게시글을 작성할 수 있다. 또한 식품의 이름을 바코드 인식으로 처리해 편리한 입력이 가능하다.

• Journal of Korean Academy of Nursing
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• v.26 no.2
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• pp.443-466
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• 1996

Young children need continuous care and fostering by their family. They help children organize and develop their potential and grow to be and integrated individuals. Children are influenced by then family at first and continuously when they grow up and develop their capability. Especially, mothers spend a lot of time with time to their children, encourage children's growth, give advice, and do their best to take care of their children. The ethnographic study is to understand the patterns and rules of human behaviors. This study utilized this method in order to interpret the maternal health promoting behaviors for their children. The data were collected through the participant observation and direct interview for about 18 months in P city. The participants were 7 mothers, from 32 to 37 years old. They have children of ages 3 to 10 and 1 or 2 children in total. The data were analyzed through the Spradley's Ethnographic method and the results were summarized as follows : The viewpoints which influence maternal health promoting behaviors include “having childlike appearance”. “having childlike character”, “living without illness”, and “eating well”. The maternal health promoting behaviors for children are classified as “adapting to nature”, “supporting of ability”, “sharing with the family”, “training”, and “praying”. The adapting behaviors include “recognizing child's innate character”, “controlling maternal desires”, “preparing natural food”, which includes breast feeding. The supporting behaviors include “recognizing childlikeness”, “empowering”, and “restricting certain actions to preventing accidents”. In order to promote child's health, it is essential to promote mother's health first of all. The sharing with the family includes “promoting family concord or acquaintanceships concord” and “adapting to circumstances beyond family”. The training behaviors include “forming good habits” and “having good moral value”. It is very important to form good habits in childhood. The praying behavior include “waiting for opportunities” and “endeavoring activity to promote child's health”. The above 5 behaviors by mothers appeared to be able to promote children's health. The results of this study can be utilized to provide the basic information necessary to develop the patterns of maternal health promoting behaviors consistent with our culture and can contribute us develop the body of knowledge about the maternal health promotion for children in nursing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.1-9
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• 2013

Fisheries' biological resources were considered public resources before the 1990s. Every country could access and use these resources without regulation. However, the United Nations adopted the Convention on Biological Diversity and the privileges and rights to these resources were attributed to countries. This research starts with the research background and social and academic value of "The Jasan Eobo (or Report on Marine Organisms in the Coastal Waters near Heuksan Island)" by Jeong Yak-Jeon, who pioneered the new field of Fisheries Science and Marine Biology in Korea in the early 1800s. We also searched for recent results from the Marine Bio-Diversity Research Activities of the Korean National Council for Conservation of Nature (KNCCN) and the Ministry of Maritime Affairs and Fisheries (MOMAF). KNCCN reported that marine bio-diversity comprised approximately 6,500 species in 1996, and the Ministry of Maritime Affairs and Fisheries reported there were about 10,000 species in 2007. Among these marine species, plankton account for about 25%, seaweeds 11%, invertebrates 52%, and vertebrates 12% in Korean Coastal Areas. The Ministry for Food, Agriculture, Forestry, and Fisheries (MIFAFF) enacted a law for Agriculture and Fisheries Resources Management in 2012; this law includes the preservation of marine ecosystems, the conservation of wetlands and the preservation of fisheries resources, and describes the boundary of taxonomy for new species and unknown species that could be identified in the near future. To follow the new regulation for Access to General Resources and Benefit-Sharing, this research suggests (1) the importance of taxonomy for new species and unknown species as a goal of "No Name = No Information", (2) integrated research on bio-diversity, species distributions and the abundance of fisheries resources, both in local areas and in Korean Coastal Areas, and (3) the observance of international regulations or agreements for benefit-sharing without additional damage in the future.

• Journal of Information Science Theory and Practice
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• v.6 no.2
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• pp.46-61
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• 2018

The mobile social networking application Instagram is a well-known platform for sharing photos and videos. Since it is folksonomy-oriented, it provides the possibility for image indexing and knowledge representation through the assignment of hashtags to posted content. The purpose of this study is to analyze how Instagram users tag their pictures regarding different kinds of picture and hashtag categories. For such a content analysis, a distinction is made between Food, Pets, Selfies, Friends, Activity, Art, Fashion, Quotes (captioned photos), Landscape, and Architecture image categories as well as Content-relatedness (ofness, aboutness, and iconology), Emotiveness, Isness, Performativeness, Fakeness, "Insta"-Tags, and Sentences as hashtag categories. Altogether, 14,649 hashtags of 1,000 Instagram images were intellectually analyzed (100 pictures for each image category). Research questions are stated as follows: RQ1: Are there any differences in relative frequencies of hashtags in the picture categories? On average the number of hashtags per picture is 15. Lowest average values received the categories Selfie (average 10.9 tags per picture) and Friends (average 11.7 tags per picture); for highest, the categories Pet (average 18.6 tags), Fashion (average 17.6 tags), and Landscape (average 16.8 tags). RQ2: Given a picture category, what is the distribution of hashtag categories; and given a hashtag category, what is the distribution of picture categories? 60.20% of all hashtags were classified into the category Content-relatedness. Categories Emotiveness (about 4.38%) and Sentences (0.99%) were less often frequent. RQ3: Is there any association between image categories and hashtag categories? A statistically significant association between hashtag categories and image categories on Instagram exists, as a chi-square test of independence shows. This study enables a first broad overview on the tagging behavior of Instagram users and is not limited to a specific hashtag or picture motive, like previous studies.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.135-145
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• 2009

This study was performed to investigate added sugar intakes from processed food-snacks and participation behaviors of special event days sharing sweet foods among adolescents in Korea. Questionnaire survey (n = 959), dietary survey (n = 71) by food record method for 3 days, and snack survey (n = 230) for 3 days were carried out, and subjects were overlapped among three surveys. As a result, middle school students (MS) preferred milks and fermented milks while high school students (HS) preferred breads and fast foods as a snack (p < 0.01). MS and HS took snacks three to six times a week, and HS took snacks more frequently than MS (p < 0.05). Most subjects participated in special event days sharing sweet foods such as friend's birthday (68.4%), Peppro's day (61.5%) and Valentine's day (42.6%). As for merits of these events, MS said ‘they could get along with their friends' and ‘relieve stress', while HS said ‘they could enjoy their own events' and ‘confess their affection to whom they like' (p < 0.01). A group of cookies, biscuits, breads and, cakes was major source of added sugars followed by beverages, sweet jellies of red bean, chocolates and candies for subjects. For MS and HS, daily total added sugar intakes from whole processed food-snacks were $30.5{\pm}23.5g/d$ (3.0-137.9 g/d) and $31.7{\pm}23.2g/d$ (1.2-126.1 g/d), and ratios of daily total energy taken from added sugars of whole processed food-snacks in proportion to daily total energy taken from diet (energy percent of added sugars from snacks) were $6.3{\pm}4.7%$ (0.6-26.1%) and $6.3{\pm}4.4%$ (0.3-23.9%), respectively. These results showed that subjects frequently participated in special event days sharing sweet foods. In addition, energy percent of added sugars from snacks was more than the UL suggested by WHO/FAO for some subjects. Therefore, it is highly critical to monitor adolescents' sugar intakes on a long-term basis and to take nutritional management on their high sugar intakes.