• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.369-377
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• 2010

This study was conducted to investigate the effects of food consumption monitoring based on a digital photography method using a mobile phone on food consumption and weight reduction. Eighteen female college students (>30% body fat) participated in the weight control program using a mobile-phone for 4 wks. The energy intake was reduced significantly after 3 wks compared to baseline (P<0.05, baseline: 1,453.0 kcal, 3rd wk: 1,171.1 kcal, 4th wk: 1,130.8 kcal). The subjects lost 2.8 kg of body weight, 1.4% of % body fat, and 1.1 $kg/m^2$ of body mass index (BMI) after 4 wks. There were also significant differences in blood pressure (P<0.001) and serum cholesterol (total cholesterol: P<0.05, LDL-cholesterol: P<0.01) before and after the self-regulated diet program. In this study, the digital photography method using a mobile-phone influenced weight control through trained consumption monitoring, which helps individuals reduce discrepancies between perceived and actual consumption levels. Therefore, effective monitoring by taking food pictures using a mobile-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.166-176
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• 2009

This study was performed to develop dietary education programs for children, by researching the actual conditions of dietary education and its demand aimed at teachers in child centers in Masan. Most of the interviewed teachers were in their 20s(71%) with under 5 years teaching experiences(56.8%), and working in a kindergarten environment(34.9%). The rate of doing dietary education on mealtime was 96.4%. The main items taught pertained to 'not leaving food(20.6%)' and 'washing hands before meals(20.5%)'. The primary teaching method for students with unbalanced eating habits was 'eating after teaching them to understood(76.8%). The primary reward for good behavior was 'using food(76.8%)', usually as 'candy'(50.8%) or 'cookies'(25.8%). The desirable dietary education type was 'during spare moments(52.6%)' and 'at mealtime (23.5%)'. The concepts taught were 'balanced eating(23.2%)' and 'food hygiene(21.2%), and the students were interested in 'the roles of foods and nutrients'(34.5%), 'balanced eating(20.9%)', and 'food hygiene(19.1%)'. Educational activities encompassed 'pictures and drawing(25.7%)', 'fairy tales(23.4%)', 'songs(19.4%)', and 'play(14.1%)'. Also, the activities of most interest were 'fairy tales(29.4%)', 'play(24.4%)', and then 'songs(23.1%)'. The greatest difficulties during dietary education were 'attracting interest from the children(37.8%)' and 'making and purchasing materials(33.9%)'. Approximately, 44.2% of the teachers had experiences in dietary education, and 96.4% stated teachers had the intention to participate in dietary education. They want to address 'child meal direction(23.0%)', 'health problems(22.7%)', and then 'child nutrient requirements (17.3%)'. Also the majority wanted it two times per year(57.6%) or one time per year(30.9%). This study indicated that proper dietary education must be established in child centers by developing various practical dietary education programs and then implementing them.

• Journal of Society of Preventive Korean Medicine
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• v.26 no.3
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• pp.87-96
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• 2022

Objective : We examined the literature of <Life Nurturing Method and Conduction Exercise(養生方導引法)> of 《Pathogenesis and Manifestations of Food Stagnation and Indigestion(宿食不消病諸候)》 in 『Treatise on the Pathogenesis and Manifestations of All Diseases(諸病源候論)』 and actually implement its movement to present conduction exercise based on the principle of Korean medicine treatment. Method : We used web services for traditional Eastern Asian medical classics and some literature on 『Treatise on the Pathogenesis and Manifestations of All Diseases(諸病源候論)』 and its <Life Nurturing Method and Conduction Exercise(養生方導引法)〉. The original text was interpreted and the movements of <Life Nurturing Method and Conduction Exercise> were implemented according to the literature. A qi-gong(氣功) expert demonstrated the movements and we took pictures. Results : <Life Nurturing Method and Conduction Exercise(養生方導引法)> was written in the symptom of Food Stagnation and Indigestion(宿食不消候) and the symptom of food damage and excessive eating(食傷飽候) among the chapters of 《Pathogenesis and Manifestations of Food Stagnation and Indigestion(宿食不消病諸候)》. With respect to the movements and breathing, stretching your back allows qi(氣) energy to enter the lower cinnabar field(下丹田) immediately, and when the lower stomach is full of qi it can be transported upper body, leading to better communication of qi around the body. Conclusion : The practical implementation of the movements and postures will contribute to understanding the characteristics, pathology, and contents of diseases related to indigestion, and furthermore it can be widely used clinically for prevention and treatment of digestive disorders.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.667-678
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• 2020

BACKGROUND/OBJECTIVES: This study aimed to improve portion size estimation aids (PSEAs) used in the nutrition survey of the Korea National Health and Nutrition Examination Survey (KNHANES) and validate the accuracy and precision of the newly developed aids. SUBJECTS/METHODS: We conducted intensive interviews with survey experts in KNHANES and consulted with experts to collect opinions about improvement of PSEAs. Based on the results of the interviews, 5 types of PSEAs (rice bowl, earthen pots, mounds, measuring spoons, and thickness sticks) were newly developed using 3-dimensional (3D) modeling or modification of color or shape. Validation tests were conducted with 96 adults 20 years old or older. For the rice bowl and earthen pots, the participants were asked to select the more similar PSEA in size after being shown the real dishes. For the mounds, measuring spoons, and thickness sticks, the participants were presented with actual plates of food and asked to estimate the given portion sizes using the given PSEAs. RESULTS: The improved 2-dimensional (2D) picture aid for the rice bowl reflecting the size distortion by angle of view using 3D modeling was perceived more closely to the actual size than the current 2D picture (P < 0.001). The change of the color of 2D pictures and 3D models, the change of shape of the measuring spoons, and the 3-dimensionalization of the 2D mounds had no significant improvement in the subjects' perception. CONCLUSIONS: The currently used 2D PSEAs need to be fully redesigned using 3D modeling to improve subjects' perception. However, change of color or shape will not be necessary. For amorphous foods, it is suggested that more evaluation be performed before reaching a final conclusion in the use of PSEAs, or alternative ways to improve accuracy of estimation need to be explored.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.740-749
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• 2006

The objective of this study was to develop nutrition education materials for older adults, 'nutritional management for healthy aging'. A booklet and four leaflets were developed based on lesson plans. Topics of the lesson plans included eating habit assessment. Korean food guide pyramid, meal planning, eating sensibly and weight management. The titles of the leaflets were 'Eating right for healthy aging', 'Eat calcium-rich foods', 'Enjoy fruits & vegetables' and 'Weight management'. Illustrations and icons appropriate to the texts were designed using illustrator 9.0 and Photoshop 6.0. Booklet (letter size, 5 chapters, 44 pages) and leaflets (B4 size, 6 sections) focused on modifying undesirable eating habits, providing practical tips for desirable behaviors, and behavioral modification such as recording in a food diary, goal setting and increasing self-efficacy. The drafts were pilot-tested by interviews with older adults(n=10), and minor changes were made. The characteristics of revised materials are as follows; i) materials focused on providing desirable eating behaviors for healthy aging, ii) messages were simple and specific, iii) large fonts(13 pt) were used and materials included interesting pictures and illustrations, iv) materials provided tips for balanced diets and recipes fur older adults, v) materials included sections for participation of learners including assessment of nutritional risk factors and obesity, meal planning and games. The revised materials are self-explanatory and can be used by older adults and in nutrition education for older adults.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• Journal of Information Science Theory and Practice
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• v.6 no.2
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• pp.46-61
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• 2018

The mobile social networking application Instagram is a well-known platform for sharing photos and videos. Since it is folksonomy-oriented, it provides the possibility for image indexing and knowledge representation through the assignment of hashtags to posted content. The purpose of this study is to analyze how Instagram users tag their pictures regarding different kinds of picture and hashtag categories. For such a content analysis, a distinction is made between Food, Pets, Selfies, Friends, Activity, Art, Fashion, Quotes (captioned photos), Landscape, and Architecture image categories as well as Content-relatedness (ofness, aboutness, and iconology), Emotiveness, Isness, Performativeness, Fakeness, "Insta"-Tags, and Sentences as hashtag categories. Altogether, 14,649 hashtags of 1,000 Instagram images were intellectually analyzed (100 pictures for each image category). Research questions are stated as follows: RQ1: Are there any differences in relative frequencies of hashtags in the picture categories? On average the number of hashtags per picture is 15. Lowest average values received the categories Selfie (average 10.9 tags per picture) and Friends (average 11.7 tags per picture); for highest, the categories Pet (average 18.6 tags), Fashion (average 17.6 tags), and Landscape (average 16.8 tags). RQ2: Given a picture category, what is the distribution of hashtag categories; and given a hashtag category, what is the distribution of picture categories? 60.20% of all hashtags were classified into the category Content-relatedness. Categories Emotiveness (about 4.38%) and Sentences (0.99%) were less often frequent. RQ3: Is there any association between image categories and hashtag categories? A statistically significant association between hashtag categories and image categories on Instagram exists, as a chi-square test of independence shows. This study enables a first broad overview on the tagging behavior of Instagram users and is not limited to a specific hashtag or picture motive, like previous studies.

• Journal of the Korean Home Economics Association
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• v.48 no.9
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• pp.113-123
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• 2010

This study describes the beginning and further development of a collection web-based materials for an efficient approach to culinary practice education. A database was created using a five-step process of analysis, design, development, operation and evaluation. The menu for the web-based culinary practice educational materials included cooking basics, the real status of cooking, cooking related knowledge, performance evaluation, a data room and a bulletin board. As at 30 July, 2010, the datadase of educational materials, contained a total of 571 items. These comprised 139 cooking pictures, 33 recipes, 22 cooking videos, 74 cooking animations, 57 collections of basic knowledge, 14 evaluation reports, 21 supplementary textbooks, and 211 sets of other related information. The webbased materials are adequate for culinary education purposes, and their use is expected to be very highly valued.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.20 no.3
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• pp.276-282
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• 2007

Object : In this study, the effect of herb medication and acupuncture against angioneurotic edema was investigated. Method & Result : The symptoms of angioneurotic edema such as edema, redness, tenderness, itching were determined by using an arbirary definition and angioneurotic edema lesion was checked by taking pictures. These patients were treated by herb-medication and acupuncture. In the result, their symptoms were disappeared rapidly. Conclusion : This study suggests that herb-medication and acupuncture were effective treatment of angioneurotic edema. So further research is needed continuously.

• Child Health Nursing Research
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• v.9 no.1
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• pp.46-56
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• 2003

The purpose of this study was to develop a nutrition education program for preschoolers, and to measure it's effects. This program consisted of text. pictures (cartoons), games and topics of discussion. This study was an experimental study undertaken by one pretest-posttest design group. The subjects were 17 preschoolers who were aged 5 and attending an educare center in Seoul. These were the effects of this program: The hypothesis of this study was that 'the preschooler's score will be improved after education' was supported (t=5.177, p=.000). Several correlates were examined. There weren't significant differences between pretest and posttest in the importance of balanced nutrition; in the result of under-nutrition; that the black food-group precipitated dental carries and obesity; or the reaction of foods after meals. It is recommended that the nutrition education program not only contain content about the prevent of obesity, but also about the knowledge of various foods and their effects on the human body.