• 대한영양사협회학술지
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• 제21권3호
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• pp.194-202
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• 2015

The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P<0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P<0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety after meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.237-243
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• 2008

It was examined whether altering vision would influence food intake through consumption monitoring and whether this would be reflected in consumption estimate and satiety. The experiment was designed in two visibility levels: 1) an accurate visual cue (bowl covered with wrap) vs 2) a biased visual cue (bowl covered with foil). Thirty three female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. They were served 24 pieces of Kimbab in a bowl covered either with wrap or foil. The results showed that the actual Kimbab intake from the bowl covered with foil was significantly lower than the test using wrap ($13.4{\pm}3.3$ pieces vs $15.0{\pm}3.8$ pieces, p < 0.05). And there were no significant differences from the cognitive Kimbab intake between the tests with foil and wrap. However, the satiety rate of Kimbab in a bowl covered with foil was significantly higher than that with wrap at 1 hour and 2 hour after the Kimbab eaten (p < 0.05). Less consumed cases were recognized by subjects due to the inaccuracy during the consumption monitoring process. This result revealed that vision influences not only eating behavior but also subjective feelings of satiety after meal. In conclusion, the consumption monitoring by visual cues can play an important role in food intake and satiety rate.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2002년도 ICCAS
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• pp.96.5-96
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• 2002

This paper describes extraction procedures for the center coordinates of steam generator tubes of Youngkwang nuclear power plant No. 6 unit. The centering coordinates of tubes are needed for monitoring whether ECT probe is exactly inserted into tube or not. However, The tube image tends to have poor contrast because steam generator bowl is sealed. The centering coordinates extraction procedure consists of two steps. The first step is to process the region with high contrast in entire image of steam generator tubes. Using the center points extracted in the first step and the geometry of tubes lined up in regular triangle patterns the centering coordinates of the rest region with low contrast...

• 한국콘텐츠학회논문지
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• 제17권8호
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• pp.463-471
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• 2017

최근 애완동물을 키우는 인구가 급격히 증가하고 있다. 이에 따라 애완동물 관련 시장이 지속적으로 성장하고 있으며 애완동물 관련 용품의 수요도 증가하고 있다. 애완동물시장 중 가장 많은 비중을 차지하는 애완견시장에는 다양한 애완견용품들이 존재하지만 애완견용품에 관한 디자인가이드라인이 없어 사람의 판단에 의한 무분별한 애완견용품의 디자인이 진행되고 있다. 따라서 본 연구는 다양한 애완견용품 중 애완견용 모니터링 시스템을 중심으로 애완견용품의 디자인에 대한 가이드라인을 제시하고자 한다. 혼자 남아 있는 애완견을 여행지 등 어떠한 곳에서도 간단하게 스마트폰을 이용하여 모니터링 할 수 있으며, 신호 제어가 가능한 먹이통을 통해 먹이를 줄 수 있는 애완견 모니터링 로봇이다. 본 연구는 기존 IP Camera의 종류 및 기능을 파악하고 애완견의 행태 및 애완견의 신체 특징을 반영하여 애완견용 모니터링 제품으로써 필요한 최소한의 디자인 가이드라인을 제시하였다. 또 디자인 가이드를 적용한 시제품을 제작하여 시제품 작동에 대한 애완견의 행동을 관찰하여 문제점을 파악하였다. 그러나 본 연구는 연구 대상이 애견으로 다양한 애견의 만족도를 판단하기 위한 데이터 확보 및 연구기간의 한계가 있었으며, 더 많은 데이터 확보를 위해 향후 지속적인 관찰과 문제점 개선을 통한 후속 연구가 필요하다.

• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.