• Journal of the Korea Society of Computer and Information
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• v.13 no.6
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• pp.155-162
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• 2008

The quality of the fruits is measured by a lot of parameters. The grader of the fruits to measure the size of them is using the rotation drum method. Therefore when we classify the size of the fruits, they will be damaged. Also the optical grader used for estimating the degree of the saccharinity will incur high cost for it. In the proposed system, to select the characteristics of the fruits, three cameras are used. Because the information such as the volume and the degree of the maturity is used to classify the fruits, the degree of the saccharinity can't be estimated itself, but the information such as the color and the damage of the fruits can be estimated. Therefore, because we don't need the digital image with high resolution, we can develop the grader system of the fruit with low cost. To evaluate the performance of the proposed system, we compared it with the sight estimation and then we classified the sample. The result shows the accuracy of 96.7%.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.113-122
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• 1998

To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were analyzed by SAS program. The results are summarized as follows. 1.The average height and weight for the 3th grader are 132.0cm and 29.4kg for boys. 131.2cm and 27.9kg for girls. In the case of the 6th grader the average height and weight are 147.1cm, 41.1kg for male, 148.6cm, 41.0kg for female, repectively. Those values are less than national averages. 2. The third grader eats breakfast more regularly than the sixth grader(p<0.001) and 51.5% of the children answer that they take foods for their health. The third grader has better eating habits that the six grader. This survey shows that the sixth grader eat more cereal, milk and vegetable and the third grader has less fruits than the sixth grader. 49.3% of the total children likes eating food at home, 36.6% eating outside and 14.1% school meal service. 25.8% of the children reply that they do not eat now foods during school meal service. 82.5% of the total children are willing to eat foods served from school meal service if a teacher explains about the information of foods.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.95-103
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• 1995

A series of study has been conducted to develop a multi-purpose fruit grader using a black ＆ white image processing system equipped with a 550 nm interference filter. A device and high performance algorithms were developed for sizing and color grading of Fuji apple in the previous study. In this study an emphasis was put on finding correlations between weights of several kinds of fruits and their area fractions(AF), and on compensating the blurring effect upon sizing and color grading by conveying speed of fruit. Also, the effect of orientation and direction of fruit on conveyor during image forming was analyzed to identify any difficulty (or utilizing an automatic fruit feeder. The results are summarized as follows. 1. The correlation coefficients(r) between the weights of fruits and their image sizes were 0.984~0.996 for apples, 0.983~0.990 for peachs, 0.995 for tomato, 0.986 for sweet persimmon and 0.970~0.993 for pears. 2. It was possible to grade fruits by color with the area weighted mean gray values(AWMGV) based on the mean gray valves of direct image and the compensated values of reflected image of a fruit, and also possible to sort fruits by size with AF. Accuracies in sizing and color grading ranged over 81.0% ~95.0% and 82.0% ~89.7% respectively as compared with results from sizing by electronic weight scale and grading by expert. 3. The blurring effect on the sizing and color grading depending on conveying speed was identified and regression equations were derived. 4. It was found that errors in sizing and coloring grading due to the change in direction and orientation of Fuji apple on the conveyor were not significant as far as the stem end of apple keeping upward.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.513-520
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• 2000

An integrated grader which measures soluble solid content, color and weight of fresh apples was developed by NAMRI. The prototype grader consists of the near infrared spectroscopy and machine vision system. Image processing system and an algorithm to evaluate color were developed to speed up the color evaluation of apples. To avoid the light glare and specular reflection, an half-spherical illumination chamber was designed and fabricated to detect the color images of spherical-shaped apples more precisely. A color revision model based on neural network was developed. Near-infrared(NIR) spectroscopy system using NIR reflectance method developed by Lee et al(1998) of NAMRI was used to evaluate soluble solid content. In order to observe the performance of the grader, tests were conducted on conditions that there are 3 classes in weight sorting, 4 classes in combination of color and soluble solid content, and thus 12 classes in combined sorting. The average accuracy in weight, color and soluble solid content is more than about 90 % with the capacity of 3 fruits per second.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.135-141
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• 2004

Although many studies have focused on dietary habits and behaviors among children, few have looked at individual dietary behaviors and food preferences and their relationships with personality traits. This study examined the relationships between children's dietary behaviors, food preferences and personality traits using a random sample of 236 sixth graders in Chuncheon. Results showed a high prevalence of undesirable dietary behaviors among children: 42.8% of the children had skipped breakfast at least twice a week, 53% had overeaten, 45.8% had eaten irregularly, and 66.5% had eaten an unbalanced meal. These undesirable dietary behaviors were negatively associated with such personality traits as sociability, responsibility, emotional stability, activity, and superiority. When asked about food preference, fruits were most popular while vegetables were least desirable. Total food preference scores were positively correlated with emotional stability (r=.204), activeness (r=.247), sociability (r=.156), responsibility (r=.249), and superiority (r=.133). Preference for meats had negative correlations with responsibility (r=-.133), sociability (r=-.146), and superiority (r=-.132), while preference for vegetables was positively correlated with these personality traits (r=.292, .244, and .230, respectively). In conclusion, the more desirable dietary behaviors and the higher total food preference scores, the more positive the child's personality traits. In addition, preference for vegetables was associated with positive personality traits. The findings suggest the need for continuous attention and guidance on desirable dietary habits for school children both at home and at school.