• 대한영양사협회학술지
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• 제13권4호
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• 한국HCI학회논문지
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• 제11권1호
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• pp.21-28
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• 2016

본 연구는 다양한 디지털 기기에서 리스트 형태의 정보 디스플레이에 일반적으로 적용되는 랩어라운드 (Wraparound)의 유용성에 대해 조사하였다. 랩어라운드는 리스트의 첫 항목에서 커서를 위로 이동시키면 마지막 항목으로, 마지막 항목에서 커서를 아래로 이동시키면 첫 항목으로 커서가 점프하는 것을 말한다. 본 연구에서는 랩어라운드의 유용성을 검증하기 위해 리스트의 종류와 길이, 그리고 랩어라운드 기능 유무를 달리하여 두 번에 걸친 실험을 수행하였다. 실험 결과, 랩어라운드의 효과는 리스트의 종류와 길이에 따라 그 유용성이 달랐다. 긴 리스트에서는 랩어라운드가 있는 경우 커서의 이동횟수는 줄여주나 이동속도는 다소 느리게 만드는 효과가 있었다. 랩어라운드가 있음으로 인해 느려진 커서의 이동속도는 랩어라운드의 사용여부에 대한 인지판단 시간으로 인한 것으로 보였다. 리스트의 길이가 충분히 긴 경우, 느려진 이동속도로 인한 시간만큼을 랩어라운드로 인해 줄어드는 커서 이동횟수 만큼의 감소시간이 상쇄시킴으로써 전체적인 완료시간까지 감소시키는 효과를 가져왔다. 또한 실험참여자들은 리스트의 길이가 더 긴 경우에 랩어라운드가 더 필요하다고 생각하였다.

• 한국콘텐츠학회논문지
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• 제10권2호
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• pp.111-119
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• 2010

유헬스케어는 언제 어디서나 예방, 진단, 치료, 사후 관리의 보건의료 서비스를 제공하는 것으로서 궁극적인 목표는 삶의 질을 향상 시키는 것이다. 하지만 현재 유헬스케어 서비스는 사용자 개개인의 상황에 맞는 맞춤화된 서비스를 제공하지 못하고 있다. 본 연구에서는 유헬스케어 개인화 서비스를 제공하기 위하여 유헬스케어 개인화 서비스를 정의하고 건강관리 모델을 제안한다. 개인화 서비스를 위한 식단 처방 시스템은 맞춤형 열량 및 영양소 비율을 도출하고 개인의 식품류별 선호도를 통하여 개인화된 식단 처방이 가능하다. 본 시스템은 사용자의 식단 선택 행위를 모니터링 하여 개인의 선호도를 변경하고 자바 기반의 OSGi 미들웨어를 사용하여 다양한 환경에서 센서 및 디바이스와 상호 운용되도록 설계되었다.

• 디지털콘텐츠학회 논문지
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• 제10권4호
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• pp.587-595
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• 2009

국내에서 인터넷 쇼핑몰은 성장을 계속하고 있으며 우리의 생활과 밀접한 관련을 가지고 있다. 그러나 사용자는 보다 편리하고 쉽게 상품을 구매할 수 있는 인터넷 쇼핑몰을 필요로 하고 있다. 본 연구에서는 사용편의성이 강화된 인터넷 쇼핑몰 내비게이션 디자인을 제안하기 위하여 국내의 인터넷 종합쇼핑몰을 분석하고 피험자에게 과제를 수행하게 한 후 심층 면접을 통하여 보다 편리하게 상품을 구매할 수 있는 디자인이 무엇인가를 파악하였다. 피험자들은 보다 많은 목록이 제시되어 다음 단계를 예측할 수 있는 롤오버 메뉴를 선호하였으며 좁은 메뉴에서는 많은 오류를 범하기 때문에 넓은 영역의 메뉴가 필요하다고 생각한다. 사용편의성이 강화된 인터넷 쇼핑몰 디자인이 개발되면 경쟁력이 강화될 수 있고, 상품의 구매도 촉진시킬 수 있으리라 생각된다.

• 한국식품영양과학회지
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• 제19권4호
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• pp.356-374
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• 1990

This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.

• Journal of Biosystems Engineering
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• 제17권1호
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• pp.65-78
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• 1992

When using a computer vision system for a measurement, the geometrically distorted input image usually restricts the site and size of the measuring window. A geometrically distorted image caused by the image sensing and processing hardware degrades the accuracy of the visual measurement and prohibits the arbitrary selection of the measuring scope. Therefore, an image calibration is inevitable to improve the measuring accuracy. A calibration process is usually done via four steps such as measurement, modeling, parameter estimation, and compensation. In this paper, the efficient error calibration technique of a geometrically distorted input image was developed using a neural network. After calibrating a unit pixel, the distorted image was compensated by training CMLAN(Cerebellar Model Linear Associator Network) without modeling the behavior of any system element. The input/output training pairs for the network was obtained by processing the image of the devised sampled pattern. The generalization property of the network successfully compensates the distortion errors of the untrained arbitrary pixel points on the image space. The error convergence of the trained network with respect to the network control parameters were also presented. The compensated image through the network was then post processed using a simple DDA(Digital Differential Analyzer) to avoid the pixel disconnectivity. The compensation effect was verified using known sized geometric primitives. A way to extract directly a real scaled geometric quantity of the object from the 8-directional chain coding was also devised and coded. Since the developed calibration algorithm does not require any knowledge of modeling system elements and estimating parameters, it can be applied simply to any image processing system. Furthermore, it efficiently enhances the measurement accuracy and allows the arbitrary sizing and locating of the measuring window. The applied and developed algorithms were coded as a menu driven way using MS-C language Ver. 6.0, PC VISION PLUS library functions, and VGA graphic functions.

• 대한영양사협회학술지
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• 제12권2호
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Journal of the Korean Data and Information Science Society
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• 제27권4호
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• pp.1027-1033
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• 2016

본 연구는 군 급식자 집단을 대상으로 군 급식에 대한 만족도에 영향을 미치는 요인들을 분석하여 군 급식의 품질 향상에 기초자료로 제공하고자 한다. 설문조사를 통해 연구를 진행하였으며, 조사대상은 총 111명으로 간부 3명 (2.7%), 병사 108명 (97.3%) 이며, 계급별로는 하사 3명 (2.7%), 병장 8명 (7.2%), 상병 43명 (38.7%), 일병 50명 (45%), 이병 7명 (6.3%)으로 구성되었다. 우선, 군급식에 대한 전반적인 만족도를 살펴보면, 69.4% (77명)가 보통이상이라 응답하였다. 군 계급별로는 상병과 이병 간에 그리고 상병과 하사 간에 군 급식의 전반적인 만족도에 대해 유의한 차이를 보였다. 상병이 군 급식의 만족도에서 낮은 만족도를 가지고 있었다. 군 급식의 만족도를 결정하는 요인으로 10개의 요인을 생각하였다. 10개 요인은 맛, 영양, 양, 위생상태, 식당의 환경, 식사 시 주변 인원, 식사 전 대기 시간, 후식의 유무, 선호하는 식단, 조리 관계자의 친절도이다. 군 급식의 전반적인 만족도를 종속변수로 하고 10개 요인을 독립변수로 하는 회귀분석을 통해 급식의 양과 맛이 가장 중요한 요인임을 알 수 있었다. 이때 사용된 관측값은 각 변수의 5점 척도 점수이다. 따라서 군 급식의 품질향상을 위해서는 맛과 양에 대한 품질의 개선이 필요할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제19권4호
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.408-421
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• 2019

Objectives: This study compared the dietary behaviors of single-person households when eating alone according to the employment pattern and age. Methods: A total of 566 people aged 20~59 years old were collected from the status of workers and classified into three groups according to their employment pattern (regular, non-regular workers and business owner). The subjects were collected by purposive quota sampling on a Gallup panel from June to November in 2017. The dietary behavior and perception of eating alone of the subjects were surveyed via online and self-reported questionnaires. Results: The frequency of eating alone was significantly higher in the regular group than the non-regular group and business group (p<0.01). The place of eating alone was significantly higher in the regular and non-regular group in the convenience store, and business group in the office (p<0.001). Ramen, the menu when eating alone, was significantly higher in the non-regular group than the other groups (p<0.01). The preference for eating alone was lower in the older age group (p<0.05). The young aged group (aged 20~30) ate more fast food and felt more convenience than the older aged group aged 40~50 years (p<0.05). Conclusions: Single-person households with a non-regular job have poorer dietary behavior in eating alone than those who had regular employment. In a situation of an increasing number of non-regular workers aged in their 20s and 30s, there is a high likelihood of social problems, such as health and poverty. This study highlights the need for a healthy food selection environment to improve the dietary life of single-person households with non-regular jobs for the diverse types of single-person households.