• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.19 no.2
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• pp.93-103
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• 2009

In this paper, we propose a USIM-based Authentication Scheme for 3GPP Network Access. The proposed scheme improves the problems of existing authentication protocol in 3GPP Network such as sequence number synchronization problem, the storage overhead of authentication data, and bandwidth consumption between Serving Network and Home Network. Our proposal is based on the USIM-based Authentication and Key Agreement Protocol that is defined in 3GPP Specification. In our scheme, mobile nodes share a SK with Serving Network and use a time stamp when mobile nodes are performing an authentication procedure with Serving Network. By using time stamp, there is no reason for using sequence number to match the authentication vector between mobile nodes and networks. So, synchronization problem can be solved in our scheme. As well as our scheme uses an authentication vector, the storage overhead of authentication data in Serving Network and bandwidth consumption between networks can be improved.

• Journal of Internet Computing and Services
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• v.23 no.3
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• pp.97-110
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• 2022

Federated learning is a learning method capable of performing model learning without transmitting learning data. The IoT or healthcare field is sensitive to information leakage as it deals with users' personal information, so a lot of attention should be paid to system design, but when using federated-learning, data does not move from devices where data is collected. Accordingly, many federated-learning implementations have been developed, but detailed research on system design for the development and operation of systems using federated learning is insufficient. This study shows that measures for the life cycle, code version management, model serving, and device monitoring of federated learning are needed to be applied to actual projects and distributed to IoT devices, and we propose a design for a development environment that complements these points. The system proposed in this paper considered uninterrupted model-serving and includes source code and model version management, device state monitoring, and server-client learning schedule management.

• Journal of the Society of Disaster Information
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• v.19 no.2
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• pp.432-438
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• 2023

Purpose: The purpose of this study is to enable users to conveniently report risks by automatically classifying risk categories in real time using AI for images reported in the life safety prevention service app. Method: Through a system consisting of a life safety prevention service platform, life safety prevention service app, AI model serving server and sftp server interconnected through the Internet, the reported life safety images are automatically classified in real time, and the AI model used at this time An AI learning algorithm for generation was also developed. Result: Images can be automatically classified by AI processing in real time, making it easier for reporters to report matters related to life safety.Conclusion: The AI image automatic classification system presented in this paper automatically classifies reported images in real time with a classification accuracy of over 90%, enabling reporters to easily report images related to life safety. It is necessary to develop faster and more accurate AI models and improve system processing capacity.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.299-305
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• 2013

This study surveyed the real state of children-favored food sold within the green food zone in Gwangju and whether they were high calorie and low nutrition food (HCLNF) or not. A total of 124 samples, which were kimbab (8), tteokbokki (7), toast (12), and Mandu (8) in meal and fried (potato, 6), fried (etc, 6), sundae (7), chicken (skewed, 7), chicken (gangjeong, 5), hot dog (7), corn dog (7), oden (7), slush (27), and oden soup (10) in between meal, were surveyed. The test items are moisture, ash, crude fat and protein, carbohydrate, free sugars, sodium, and saturated fat. In 35 samples of four meal categories, every samples had sodium more than the criteria (600 mg per serving size) and had saturated fat lower than the criteria (4 g per serving size) except twelve toasts. All of toasts were identified as HCLNF due to saturated fat and sodium contents. Four toasts also exceeded the calorie criteria (500 Kcal per serving size). In 89 samples of ten between meal categories, every samples had protein more than the criteria (2 g serving size) excepting slushes and had free sugars lower than the criteria (17 g per serving size) excepting one chicken (gangjeong). Most of fried foods, chickens (gangjeong), and corn dogs had saturated fat more than the criteria (4 g per serving size). But only five fried foods and five chickens (gangjeong) were identified as HCLNF due to calorie (500 Kcal per serving size). In 27 samples of slushes, 20 samples had free sugars more than the criteria (17 g per serving size) with no protein, so they all were identified as HCLNF.

• Journal of the Korea Convergence Society
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• v.11 no.4
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• pp.17-25
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• 2020

This study focuses on the analysis of the service process and interaction mode of the serving robot used in the restaurant, Through user research, shadowing research and indepth interviews with customers and catering service personnel, this paper analyzes the contact points between catering service machines, people and users, constructs user journey map to understand users' expectations. In addition to the delivery service that can be allocated to the machine and people, the blueprint construction of ordering, reception and table cleaning services can also included in the service process. The final proposal is to improve the existing machine human interface and design a new service scheme.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.7 no.11
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• pp.2597-2615
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• 2013

This paper proposes a dynamic downlink load control scheme that jointly employs dynamic load threshold management and virtual coverage management schemes to reduce the degree of performance degradation due to traffic overload in two-tier femtocell networks. With the proposed scheme, the downlink load in a serving macrocell is controlled with a load threshold which is adjusted dynamically depending on the varying downlink load conditions of neighboring macrocells. In addition, traffic overloading is alleviated by virtually adjusting the coverage of the overloaded serving macrocell, based on the adjusted load threshold of the serving macrocell. Simulation results show that the proposed scheme improves the performance of two-tier femtocell networks in terms of the outage probability and sum throughput. This improvement is significantly increased with appropriate values of load thresholds and with an intermediate-level adjustment of the virtual coverage area (i.e., handover hysteresis margin: HOM). Furthermore, the proposed scheme outperforms both a previously proposed load control scheme with a static load threshold and the LTE system without a HOM adjustment.

• Proceedings of the Korea Institutes of Information Security and Cryptology Conference
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• 2006.06a
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• pp.457-462
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• 2006

In UMTS (Universal Mobile Telecommunication System), a protocol called UMTS AKA is used to authenticate MSs (Mobile Stations). When an MS is in a foreign network, the serving network contacts the AuC (Authentication Center) located at the home network of the MS to authenticate it. To reduce this cost, AuC sends n AVs(Authentication Vectors) to the serving network. Although the use of AVs allows the serving network to authenticate an MS without contacting the AuC each time, there are also shortcomings such as synchronization problem. Subsequently, a set of protocols adopting the same or similar method have been proposed. In this paper, we analyze and compare authentication protocols for UMTS with respect to the use of AVs and its alternatives. We conclude that using Kerberos-like ticket key overcomes some of the drawbacks of using AVs, whereas AVs provide much better security.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.521-534
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• 2006

The Kimchi intake of elementary students in both school and home is decreasing due to their westernized eating habits which have been affected by the rapid economic growth and industrialization in our modem society. The purposes of this study were to examine the influence of menu selections on the Kimchi intake rate and to provide basic data for an appropriate Kimchi serving size to reduce the plate-waste rate. The results showed that the average daily intake rate of Kimchi of low-grade students was 58.2%, equating to 6${\sim}$18 g, compared to 64.6% for high-grade students, equivalent to 13${\sim}$24 g. Correlation analysis of the intake rate of menu items and Kimchi showed that the Kimchi intake rate increased with increasing total meal intake rate, rice intake rate, soup intake rate, rice mixed with grains intake rate, clear soup intake rate and soybean-paste soup intake rate, but that it decreased as the intake rate of seasoned uncooked vegetables of high-grade students increased. This study is expected to be utilized as a solution to increase the Kimchi intake rate of elementary school students, and also to determine the proper serving size per person on the menu items by grade.