• Journal of the Korean Dietetic Association
• /
• v.21 no.3
• /
• pp.194-202
• /
• 2015

The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P<0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P<0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety after meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.

• Korean Journal of Community Nutrition
• /
• v.13 no.2
• /
• pp.237-243
• /
• 2008

It was examined whether altering vision would influence food intake through consumption monitoring and whether this would be reflected in consumption estimate and satiety. The experiment was designed in two visibility levels: 1) an accurate visual cue (bowl covered with wrap) vs 2) a biased visual cue (bowl covered with foil). Thirty three female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. They were served 24 pieces of Kimbab in a bowl covered either with wrap or foil. The results showed that the actual Kimbab intake from the bowl covered with foil was significantly lower than the test using wrap ($13.4{\pm}3.3$ pieces vs $15.0{\pm}3.8$ pieces, p < 0.05). And there were no significant differences from the cognitive Kimbab intake between the tests with foil and wrap. However, the satiety rate of Kimbab in a bowl covered with foil was significantly higher than that with wrap at 1 hour and 2 hour after the Kimbab eaten (p < 0.05). Less consumed cases were recognized by subjects due to the inaccuracy during the consumption monitoring process. This result revealed that vision influences not only eating behavior but also subjective feelings of satiety after meal. In conclusion, the consumption monitoring by visual cues can play an important role in food intake and satiety rate.

• 제어로봇시스템학회:학술대회논문집
• /
• 2002.10a
• /
• pp.96.5-96
• /
• 2002

This paper describes extraction procedures for the center coordinates of steam generator tubes of Youngkwang nuclear power plant No. 6 unit. The centering coordinates of tubes are needed for monitoring whether ECT probe is exactly inserted into tube or not. However, The tube image tends to have poor contrast because steam generator bowl is sealed. The centering coordinates extraction procedure consists of two steps. The first step is to process the region with high contrast in entire image of steam generator tubes. Using the center points extracted in the first step and the geometry of tubes lined up in regular triangle patterns the centering coordinates of the rest region with low contrast...

• The Journal of the Korea Contents Association
• /
• v.17 no.8
• /
• pp.463-471
• /
• 2017

Recently, the number of pet-owning households drastically increased and many people took their pets as lifelong companion animals and look after them like their children. Pet business has continued to increase gradually and the need for pet supplies has increased, too. Though there are a variety of pet supplies in pet dog market which takes up many parts in the pet market, there is no design guideline on pet supplies. Thus, there are many wrong pet supplies design created by wrong idea of people. Therefore, this study aims to suggest the guideline on pet supplies design focusing on the pet-monitoring system among the various pet products. So, the pet-monitoring robot was designed to monitor pet simply using smartphone anywhere on the trip and feed by using bowl that control the signal. This study figured out types and function of existing IP camera, reflected the behavior and physical characteristics of pets and suggested the design guideline which is minimum required as pet-monitoring products. Also, trial product for which design guide was applied was produced to observe the pet behavior and identify problems while operating trial product. However, there was limit in securing data and study period to examine the satisfaction of various pets since the subject of this study was dog and it's required to conduct follow-up study by observing continuously and improving the problems in future to secure more data.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.174-182
• /
• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.