• Proceedings of the Korean Magnestics Society Conference
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• 2002.04a
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• pp.14-15
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• 2002

No Abstract, See Full Text

• Proceedings of the Optical Society of Korea Conference
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• 1996.09a
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• pp.6-6
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• 1996

• Proceedings of the Optical Society of Korea Conference
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• 2008.02a
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• pp.75-76
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• 2008

• Proceedings of the Korean Magnestics Society Conference
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• 2005.06a
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• pp.124-125
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• 2005

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.185-196
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• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.46 no.3
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• pp.34-41
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• 2009

This paper investigates the issue of efficient reading for sensor data of semi-passive sensor tag. The Cold Chain management system requires complete sensor data without data loss and the short processing time of reading sensor tag data. However, reading the sensed data could be interfered by RF environment such as a jamming, obstacle and so on. This study found that it could lead to loss of the sensed data and takes much time to read it when data loss is occurred. To solve this problem, we propose the transaction processing mechanism that guarantees efficient reading of the sensed data. To do this, we present the technique of dynamic packet size and technique of data recovery to execute read transaction. These techniques improve the reliability of reading operation as well as speed up of read process for the large capacity data. This paper contributes to the improvement of efficient reading of sensed data without any loss of data and large time required.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.227-238
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• 2011

To investigate recognition and use of nutrition labeling on eating-out menus, self-recorded questionnaire was surveyed for 641 consumers who visited hamburger and pizza restaurants in Daejeon from May to July, 2010. Subjects were women of 51.3% and 92.9% aged 10s or 20s. Use frequency of hamburger and pizza restaurants was 2-3 times a month with 56.9%. Of subjects 41.0% knew nutrition labeling mandates of eating-out menus, 64.6% have seen nutrition labels of menus, and 44.5% read nutrition labels when purchasing. Among subjects who read nutrition labels, 67.0% (29.8% of total) referred to it when menu purchase and 60.4% (26.9% of total) experienced changing menu. The ratio of reading nutrition labels was different among gender, diet trial frequency and monthly eating-out cost. Reasons for not reading labels were "not interested in" or "never heard about" for 57.0%, and "not noticeable" for 28.7%. The ratio who read correctly all 3 pieces of information, such as calorie amount, daily value, and way of using daily value was 39.2%. Average number of correct reading was 2.13, which was different among gender, marital status, having children, diet trial frequency, monthly eating-out cost, the restaurants use frequency, and accompanying person. Many subjects wanted to be additionally provided with cholesterol and transfat. Therefore, practical and differentiated consumer educations considering consumer features are required for better nutrition labeling usage. Government's regulatory efforts and voluntary effort of eating-out companies, such as adding nutrients on labels and improving labeling places, are also necessary.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.14 no.11
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• pp.2541-2547
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• 2010

In this paper, we propose a design technique which replaces logic transistors of 1.2V with medium-voltage transistors of 3.3V having small off-leakage current in repetitive block circuits where speed is not an issue, to implement a low-power eFuse OTP memory IP in the stand-by state. In addition, we use dual-port eFuse cells reducing operational current dissipation by reducing capacitances parasitic to RWL (Read word-line) and BL (Bit-line) in the read mode. Furthermore, we propose an equivalent circuit for simulating program power injected to an eFuse from a program voltage. The layout size of the designed 512-bit eFuse OTP memory IP with a 90nm CMOS image sensor process is $342{\mu}m{\times}236{\mu}m$. It is confirmed by measurement experiments on 42 samples with a program voltage of 5V that we get a good result having 97.6 percent of program yield. Also, the minimal operational supply voltage is measured well to be 0.9V.

• Journal of KIISE:Databases
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• v.29 no.1
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• pp.15-26
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• 2002

Most work on multimedia storage systems has assumed that client will be serviced using a round-robin strategy. The server services the clients in rounds and each client is allocated a time slice within that round. Furthermore, most such algorithms are evaluated on the basis of a tightly coupled cost function. This is the basis of well-known algorithm such as FCFS, SCAN, SCAN-EDF, etc. In this paper, we describe a scheduling module called Request Unifier(RU) that takes as input, a set of client request, and a set of constraints on the desired performance such as client waiting time or maximum disk bandwidth, and a cost function. It produces as output a Unified Read Request(URR), telling the storage server which data items to read and when these data items to be delivered to the clients. Given a cost function, a URR is optimal if there is no other URR satisfying the constraints with a lower cost. We present three algorithms in this paper that can accomplish this kind of request merging and compare their performance through an experimental evaluation.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.