• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.18-25
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• 2018

This study examined the sweet taste perception, perception of sugar reduction, and utilization of nutrition labeling according to the awareness of the self-perceived sugar intake reduction of university students in Chungbuk Area. The subjects (n=419) were divided into two groups: Awareness of Sugar Intake Reduction (ASIR) group, male=110, female=109; Non Awareness of Sugar Intake Reduction (NASIR) group, male=115, female=85. The overweight/obesity was significantly higher in the ASIR group than in the NASIR group for both male and female students. The sweet taste perception was significantly lower in the ASIR group in male students than in the NASIR group. The purchase level of a product with reduced sugar instead of the original products was significantly higher in the ASIR group in male students than the NASIR group. Beverage purchases after identifying the sugar content were significantly higher in the ASIR group in male students than in the NASIR group. The necessity of nutrition labeling education was significantly higher in the ASIR group both male and female students. Based on these results, the correct perception of sugar reduction and continuous and practical nutrition education of sugar intake reduction need to maintain healthy dietary habits in university students.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.179-189
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• 2010

The purpose of this study was to investigate intakes of processed food and use and understanding of food labeling by middle school students in the Chonbuk area. Self-administered questionnaires were completed by 912 middle school students. Questionnaires included questions regarding general characteristics of the students, intakes of processed food, perception of food labeling, and knowledge of food labeling. Data were analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $x^2$-test and the t-test. The frequency of processed foods being consumed at least two times per day was 31.0%, once a day was 30.5%, once a week was 26.0%, and eating rarely was 12.5%. Most frequently consumed processed foods were milk and milk products, bread and biscuits, and candy and chocolates. When the subjects bought processed foods, they read the general facts 3.1 out of 5.0 points, where the scores for females (3.2) were higher than the males (3.0) at p<.001. The subjects read the nutrition facts 2.7 out of the 5.0 points, and the scores of the females (3.0) were again higher than the males (2.5) at p<.001. The subjects recognized the necessity of general facts(3.5) and nutrition facts(3.4) of food labeling, but, only 33.9% of the subjects had received food labeling education. The accuracy rate of the food labeling knowledge of the subjects was not high, the accuracy rate ranged from 19.3% to 76.8%. Therefore, it is necessary to develop school programs for middle school students to provide education on processed foods, food labeling, general facts and nutrition facts.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.244-257
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• 2017

Nutrition labeling can provide information in order for people to select products suitable for their own health, and sodium content labeling for processed foods is important since sodium is one of the main causes of cardiac diseases. This study had carried out to propose the desirable sodium content labeling by conducting surveys on the awareness of sodium content in processed foods, understanding of sodium content labeling, and requirements for new sodium comparative claims. The survey period was from 12th of September, 2016 through the 24th, during which a self-administered questionnaire survey was given to 1,003 persons through demographic quota sampling by age and region. As a result of the survey, 66.0% of respondents assuring nutrition labeling answered they check sodium content labeling, whereas 83.2% were aware of excessive intake of sodium having a negative effect on health. Exactly 49.9% of respondents answered that the current system for nutrition labeling on processed foods does not help one to understand the content of sodium, whereas 72.9% answered they wanted to compare sodium contents with those of other products when buying or taking processed foods. As 92.5% cited the importance of sodium comparative claims made by processed foods, preparation of a new system for food labeling should be considered by which consumers can easily compare sodium contents with those of other similar products.

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.48-54
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• 2023

The study explores the impact of nutritional information on calorie prediction and purchase intent. Administered through self-report questionnaires, the research employs two types of stimuli to assess the influence of nutritional information. Hamburger set images, with or without accompanying nutritional details, were randomly presented to simulate the prevalent mobile app environment for fast-food delivery. Respondents were tasked with predicting calorie content and indicating purchase intent on a Likert 7-point scale. Results show a significant difference in calorie prediction based on the presence of nutritional labeling. While consumers expect positive health effects by estimating more exact calorie information with nutritional labeling, it doesn't significantly influence purchase intent. The study also examines consumer awareness and preferences regarding nutritional labeling policies, emphasizing the need for education and promotion. Most participants recognize the necessity of mandatory nutritional labeling in fast-food establishments, especially through delivery applications, to support healthier choices and prevent obesity.

• Journal of the Korea Concrete Institute
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• v.23 no.5
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• pp.603-608
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• 2011

In recent years, numerous mega-sized and complex civil infrastructures are being constructed all over the world. Therefore, more precise construction and maintenance technologies are required for these complicated construction projects. Especially, exact strength measurement and curing process monitoring of the concrete structures are very crucial to confirm the safety and effectiveness of these complicated structures. In this paper, a new Quick Response (QR) code-based concrete strength labeling technique using embedded self-sensing monitoring system is introduced. It is important to note that the QR code-based concrete labeling technique enables easy access of the databases related to the concrete strength at anytime, anywhere, and any smart PC devices. Finally, by integrating the proposed QR code-based concrete labeling with the concrete strength databases already prepared at a designated web-server, a feasibility of the current system is investigated for a next generation concrete life-cycle quality maintenance.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.94-105
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• 2017

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

• The Journal of Korean Institute of Next Generation Computing
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• v.15 no.3
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• pp.16-24
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• 2019

Recently, research on emotion recognition based on EEG has attracted great interest from human-robot interaction field. In this paper, we propose a method of labeling using image-based EEG topography instead of evaluating emotions through self-assessment and annotation labeling methods used in MAHNOB HCI. The proposed method evaluates the emotion by machine learning model that learned EEG signal transformed into topographical image. In the experiments using MAHNOB-HCI database, we compared the performance of training EEG topography labeling models of SVM and kNN. The accuracy of the proposed method was 54.2% in SVM and 57.7% in kNN.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.24 no.1
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• pp.175-180
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• 2024

This paper investigates the effect of a deep learning-based system on data labeling task productivity by individuals with developmental disabilities. It was found that interventions, particularly those using AI, significantly improved productivity compared to self-serving task. AI interventions were notably more effective than job coach-led approaches. This research underscores the positive role of AI in enhancing task efficiency for those with developmental disabilities. This study is the first to apply AI technology to the data labeling tasks of individuals with developmental disabilities and highlighting deep learning's potential in vocational training and productivity enhancement for this group.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.227-238
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• 2011

To investigate recognition and use of nutrition labeling on eating-out menus, self-recorded questionnaire was surveyed for 641 consumers who visited hamburger and pizza restaurants in Daejeon from May to July, 2010. Subjects were women of 51.3% and 92.9% aged 10s or 20s. Use frequency of hamburger and pizza restaurants was 2-3 times a month with 56.9%. Of subjects 41.0% knew nutrition labeling mandates of eating-out menus, 64.6% have seen nutrition labels of menus, and 44.5% read nutrition labels when purchasing. Among subjects who read nutrition labels, 67.0% (29.8% of total) referred to it when menu purchase and 60.4% (26.9% of total) experienced changing menu. The ratio of reading nutrition labels was different among gender, diet trial frequency and monthly eating-out cost. Reasons for not reading labels were "not interested in" or "never heard about" for 57.0%, and "not noticeable" for 28.7%. The ratio who read correctly all 3 pieces of information, such as calorie amount, daily value, and way of using daily value was 39.2%. Average number of correct reading was 2.13, which was different among gender, marital status, having children, diet trial frequency, monthly eating-out cost, the restaurants use frequency, and accompanying person. Many subjects wanted to be additionally provided with cholesterol and transfat. Therefore, practical and differentiated consumer educations considering consumer features are required for better nutrition labeling usage. Government's regulatory efforts and voluntary effort of eating-out companies, such as adding nutrients on labels and improving labeling places, are also necessary.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.