• Journal of the Korea Computer Graphics Society
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• v.27 no.5
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• pp.13-23
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• 2021

This study examined how users use smart speakers in cooking situations. Skilled and unskilled participants cooked a new recipe while following voice instructions delivered by a smart speaker. The results from video recordings of their cooking, think-aloud protocols, and interviews showed that the smart speakers freed users' hands, allowing them to cook while checking recipes. The lack of visual information did not pose a serious challenge to the cooking task, but impacted cooking quality. The implications for VUI-based recipe service designs are discussed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.5
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• pp.543-550
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• 2020

Interest in food recipe retrieval systems has been increasing recently. Most computer-based recipe retrieval systems are searched by cooking name or ingredient name. Since each recipe provides information in different weighing units, recalculations to the desired amount are necessary and inconvenient. This paper introduces a computer system that addresses these inconveniences. The system is a chatbot system, based on web-based recipe recommendations, for users familiar with the use of messenger conversation systems. After selecting the most popular recipes by their names, and pre-processing to extract only information required for the recipes, the system recommends recipes based on the 100,000 data. Recipes are then searched by the names of food ingredients (included and excluded). Recalculations are performed based on the number of servings entered by the user. A satisfaction rate for the systems' recommendations was 90.5%.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.05a
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• pp.727-729
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• 2022

모바일 서비스에서 음성인식을 활용한 애플리케이션이 가져다 주는 편리함으로 레시피 애플리케이션에 접목시켜 데이터베이스를 사용한 레시피 추천, Google Video Intelligence API를 사용하여 객체 영상분할, Google Assistant를 활용한 음성인식을 기반으로 한 레시피 애플리케이션을 제공한다.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.2
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• pp.339-346
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• 2021

In this paper, we implemented an interface that provides a better food ordering mechanism and enables real-time selection of recipe ingredient ratios for customized food orders from global customers. Providing appropriate food to global customers by arranging a selection of menu on the order system screen that shows the basic ratio of each recipe ingredient and provides a customized recipe ingredient composition ratio by configuring a recipe graph without a system for simply selecting and ordering food menus. By enabling interaction, it allows users to provide customized services through the ratio adjustment of various recipe ingredients in the food menu ordering device

• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.281-284
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• 2022

코로나로 인해 대한민국의 모든 산업은 위축되었고, 모두가 힘든 시기를 보내고 있지만 그 중 캠핑산업은 예외이다. 코로나와 상관없이 야외에서 즐길 수 있는 캠핑장을 찾는 사람들은 꾸준히 늘어나고 있다. 이러한 캠핑에 있어서 가장 중요한 요소는 먹거리이다. 그 중 가장 대표적이고 잘 알려진 먹거리는 고기 요리이다. 본 논문은 캠핑족들의 편의를 제공해주기 위해 블루투스 통신을 통해 적정 고기 온도를 알려주는 서비스를 제공한다. 아두이노와 블루투스 서미스터 센서를 연결하여 안드로이드 스튜디오를 활용하여 애플리케이션을 개발하고, 블루투스로 통신을 통해 외부 장치 데이터 통신 구현을 통하여 실시간 온도 데이터를 확인할 수 있다. 또한 Firebase를 활용하여 레시피북을 제작해 접하지 못했던 육류 위주의 레시피를 제공하는 서비스도 제공한다.

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

• Proceedings of the Korea Information Processing Society Conference
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• 2019.10a
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• pp.506-508
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• 2019

1인 가구의 비율은 계속하여 증가하고 있으며 요리정보를 얻기 위한 쿡(Cook)방, 먹방, 요리추천 애플리케이션 등의 인기도 계속되고 있다. 요리에 대한 관심이 높아지면서 1인 가구 또한 요리에 많은 시간을 투자하는 것을 확인할 수 있었다. 한편, 기존 요리추천 애플리케이션에서는 사용자의 기호만 고려하기 때문에 사용자가 가지고 있는 재료를 고려하지 않은 문제가 있다. 본 논문은 이러한 요리정보의 수요를 충족시킴과 동시에 인공지능 이미지 인식 기술을 활용하여 현재 가진 재료로 지금 당장 만들 수 있는 요리와 레시피를 추천하는 서비스를 제공하여 1인 가구에 최적화된 솔루션을 제공한다.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.411-414
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• 2017

부모와 유아가 함께 보내는 프로그램이 많아지면서 자연적으로 부모와 유아가 함께 보내는 시간에 대한 관심이 크게 증가하고 있다. 하지만 부모와 유아가 함께 할 수 있는 콘텐츠에 대한 정보 제공 서비스는 속도를 따라가지 못하고 있다. 이에 본 논문에서는 부모와 유아가 함께 즐길 수 있는 육아 콘텐츠정보 제공 웹페이지를 설계하고 구현하였다. 부모와 유아가 함께 할 수 있는 여행지 추천, 게임, 요리 레시피 제공을 통해서 부모와 유아가 함께 할 수 있는 콘텐츠를 제공함을 목적으로 하였다. 본 논문에서 구현한 웹 페이지의 사용으로 유아를 가진 부모들의 정보제공에 도움이 되기를 기대한다.