• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.3
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• pp.147-155
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• 2014

While variety of content on the internet has increased with the development of IT and person's needs about suitable information are increasing rapidly, studies for personalized service have been actively performed. In the study, we proposed the Hypertension and Diabetes risk analysis system according to personal food intake preference using the analysis method of buying preferences in product recommendation system. For the analysis of food intake preference, the Pearson correlation coefficient is used to calculate similarity weights between each reference analysis data and sample data and then reference data should be grouping into the similarity weights and calculating risk of hypertension and diabetes each group. To evaluate the significance of this system, 1,021 subjects are applied the system. Hypertension and diabetes groups' risk is significant higher than normal group statistically so, it is confirmed that food intake preference and the diseases were relevant. In this paper, we verify the validity of hypertension and diabetes risk analysis system using a personal food intake preference.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.206-221
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• 2016

This study presented the need to research into 'emotional response' and 'willingness to use apps', perceived by consumers using food delivery apps amidst the spread of smartphones and surge in use of food delivery apps. This study was also intended to present 'service quality' of food delivery apps, along with 'arousal' and 'pleasure' which represented the 2 types of emotional dimension of Pleasure-Arousal-Dominance(PAD), as variables that could strengthen the willingness to use food delivery apps and examine their roles. On the basis of results of such analysis, we intended to provide basic data necessary for development and operation of food delivery app contents. For subjects and spatial scope of this study, we selected domestic male and female residents nationwide who were aged 20 or older and had experience of using food delivery apps over the last 3 months. Among the subjects of this study, we surveyed foodservice consumers who had experienced of ordering food via food delivery apps such as Baedal Minjok, Yogiyo, and Baedaltong. Based on results of this study, it was found that design and sympathy related to food delivery app service quality had a positive effect on arousal while design and reliability had a positive effect on pleasure. Both informativity and mobility of food delivery app service quality were found to have a positive effect on the willingness to use apps. The pleasure from PAD had a positive effect on willingness to use apps, while arousal did not have any effect on willingness to use apps. The results of this study suggested that design and reliability, informativity, mobility were very important factors in inducing foodservice consumers to use food delivery apps continuously.

• Journal of Nutrition and Health
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• v.42 no.6
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• pp.567-576
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• 2009

This study was conducted to reduce sodium (Na) intake and to establish healthy dietary lifestyles of children. To achieve these goals, we searched, collected, and analyzed the materials related to the Na education, based on which the research personnel-professors and graduate students in nutrition and child education and elementary school teachers discussed to figure out major topics, objectives, and detailed contents and activities appropriate for Na intake reduction. Also a survey was done on the sodium intake and nutrition knowledge of the elementary students. We also organized an advisory committee composed of 15 professionals in related fields to discuss the adequacy and validity of the specific contents. Finally, we systematically organized the contents and developed children's textbooks and teacher's guidebooks. Considering the different cognitive development stages of junior and senior elementary students, we developed two different textbooks for each of them which are easy to read and understand, fun to play with lots of activities, and designed to practice into daily life. The contents cover three major topics-the concept of Na, Na in food, Na in life and are composed of 6 units in total. To help teachers understand and instruct, teacher's guidebook contains an overview of the education, specific information and practical guidelines for each class. We developed these education materials with the aim of lowering children's Na consumption and eventually promoting their health welfare; hopefully we expect these materials would be useful for children's nutritional education in the field.

• Journal of the Korea Society of Computer and Information
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• v.17 no.9
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• pp.113-125
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• 2012

We developed a Smartphone application based on PHR(Personal Health Records) provided by a tertiary hospital to provide users personalized diet, exercise contents. It uses Relevance ratio algorithm of diet and excercise being correlated with diseases listed on PHR to provide personalized contents to management of individual diseases and record the amounts of food taken and exercise along with calories consumed through exercise. Besides, developed U-Health Service also considering users' conditions and conveniences, as a service to use contents and record suitable for the individuals who share the information on restaurants locations, their menus, and nutrition based on users' location information.

• Journal of Digital Convergence
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• v.13 no.10
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• pp.483-490
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• 2015

The purpose of this study was to systematically organize the information for the regional resources from the agricultural management entities of convergence industry in Chungcheongnam-do. The target was the Sixth Agricultural Industry Association in Chungcheongnam-do; total 70 kinds of resources were investigated. The content was organized by name of regional source, introduction, photo, company and product information, feature of product, introduction of experience program, and etc., containing the value and meaning of products in stories of the regional sources and images. The material was organized in order of grains, fruits and vegetables, marine products, livestock, Korean sauces Kimchi, fermented broth concentrates, beverages tea, and other. It was saved as pdf file to distribute to the members; it may be utilized for online promotion, product promotion in exhibition festival sales promotion, posts for bulletin board hall, and etc. but also for promotional material in overseas marketing after translating to each language.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.231-241
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• 2018

Free from limitations of time and space, diet management with smartphones can be highly useful for college students. This study aimed to improve the utility of diet related apps by efficacy and app evaluation after using the apps for 2 weeks. Results showed that the intent for continuing use apps was low, and the lack of efficacy indicated the currently developed apps had not significantly influenced their motivating healthy diet. Average app rating was $3.12{\pm}0.85$. Among 4 rating factors, convenience and contents were relatively higher than usefulness and community. Especially, there was significant difference in contents and convenience according to gender, contents and community according to BMI and previous diet experience. In the future, considering the needs and characteristics of college students, we need to find ways to enhance the usefulness of the app and to strengthen the social networking.

• The Journal of the Korea institute of electronic communication sciences
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• v.15 no.3
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• pp.573-578
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• 2020

Recently, as competition in the food industry intensifies, restaurants offering unusual foods are increasing. However, the information provided by the menu is limited to the ingredients and prices of the foods, which does not help the guests choose the menu. In order to solve this problem, this paper proposes a food menu guidance system using augmented reality technology. The proposed system combines augmented reality technology and video content to provide information about food on the menu as a video. Therefore, it provides more realistic and vibrant images than the existing menu board provides food information in a simple image format. In addition, the proposed system is expected to be applied to tourist attractions, museums and galleries as a new type of guidance system beyond the limitations of text and image-oriented brochures.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.513-526
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• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.329-342
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• 2015

The purpose of this study was to investigate consumers' perceptions of sodium saccharin in social media. Data was collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned 'sodium saccharin-no added' products, properties of sodium saccharin, and methods of reducing sodium saccharin in food. When media reported the expansion of food categories permitted to use sodium saccharin, search volume for sodium saccharin has increased in both PC and mobile search engines. Also, it was mainly commented about distrust of government, criticism of food product price, and distrust of food companies below the news on the news site. The label of sodium saccharin-no added products in market emphasized "no added-sodium saccharin". These results suggest that consumers are interested in sodium saccharin and especially when media reported the expansion of food categories permitted to use it. Consumers were able to search various information on sodium saccharin except safety or acceptable daily intake through social media. Therefore media or competent authority should report item on sodium saccharin with information including safety or acceptable daily intake based on scientific background and reference or experts' interview for consumers to get reliable information.

• Asia-Pacific Journal of Business
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• v.7 no.1
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• pp.71-82
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• 2016

Korean popular cultural content, "Hallyu", is prevalent in China, and those have changed some life styles of the Chinese people, who are crazy with it. Korean popular cultural content is more than a cultural phenomenon, it has enhanced the national image of the country and the tourism department, especially those popular products which are closely related to our daily life. From this point of views, the current study is to identify the relationship between Korean popular cultural contents, Korean image, and visiting intention to Korea. The questionnaire takes a volunteering method, and analyzed the general characteristics through SPSS21.0. Factor analysis and reliability analysis are provided in order to test the reliability and validity. As the result of the study, Korean popular cultural contents can enhance economic and culture image of Korea, and those are the main factor for the potential customers from China to visit Korea. This study can provide information for maintaining popular cultural contents and gives an implication for enhancing the Korean tourism policy.