• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.3
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• pp.77-86
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• 2015

The agricultural water management generally has focused on water resources for crop production but it could be affected by the food consumption pattern. The aim of this study is to estimate virtual water consumption for food consumption and calorie supply using the water footprint and virtual water concept. In addition, we estimated the virtual water requirements for increasing the food and calorie self-sufficiency adjusted by the government for food security. About $330.0m^3/cap/yr$ of virtual water was consumed for the main foods consumption in 1985, and it was increased to $450.0m^3/cap/yr$ in 2010. The rate of virtual water consumption by meats consumption was 28 % in 1985 but it was increased to 54 % in 2010. In other words, the total virtual water consumption by foods consumption was increased from 1985 to 2010 with the high rate of meats consumption. The average $1.29m^3$ of virtual water was consumed for supplying 1 calorie per capita in 2010 but about $10.1m^3/cal$ of virtual water was consumed by only bovine meats consumption. The food self-sufficiency is the main factor for food security in Korea. About $46.5Mm^3$ and $393.9Mm^3$ of virtual water were required in order to increase the food and calorie self-sufficiency of wheat by 1 % individually. This study showed the water consumption was related to food consumption and calorie supply pattern, and these results could be used as the indices for the agricultural water management considering the change of eating habit and food security.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.161-161
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• 2022

Despite the impressive development of water infrastructure and management in recent decades, Korea still faces a number of threats to water security owing to such factors as climate change. This puts the country at the top spot amongst the Organization for Economic Co-operation and Development (OECD) countries in terms of water stress. It is suggested that increasing food imports and decreasing domestic food production can contribute to water and land savings and in extension, to increased water and land security. This study therefore aimed at analyzing the impact of virtual water import through food trade on the water and land savings in Korea. It was concluded that over the period 2000 - 2017, significant amounts of national water and land was saved through the importation of major upland crops. In addition, we estimated the virtual water trade (VWT) that refers to the trade of water embedded in food products. The results showed a significant increase in the amount of virtual water traded over the study period.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.12
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• pp.1964-1967
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• 2021

Recently, to improve the effectiveness of education to learn from textbooks, immersive 3D environments such as virtual reality(VR) has been widely used for education. In this paper, in order to intuitively present education about content scenarios on changes in the human body according to food intake, we consist an immersive virtual reality environment to express the same life-size organs. The participants in our educational system showed higher results in all items compared to the existing textbook-based education such as immersion, understanding, and quality of education program. Also it was found the importance of interactivity to increase the effectiveness of immersive class.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.394-394
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• 2023

The world's sustainable growth is being severely hampered by the inefficient use of water resources. Despite the widely acknowledged importance of trade in global and regional water and food security, societal reliance on local production as well as international trade remains inadequately assessed. Therefore, using South Korea as a case study, this study fills in this research gap by applying the virtual water concept, the logarithmic mean divisia index (LMDI) method, and the Tapio decoupling model. The virtual water concept was used to estimate South Korea's net virtual water trade for major grain crops from 1992 to 2017. Then, the LMDI method was utilized to assess the driving factors causing changes in net virtual water trade. Lastly, the Tapio decoupling model was used to investigate the decoupling relationships between economic growth and the driving factors of net virtual water trade. Results showed that South Korea remains a net importer of virtual water flows with respect to grain crops, with an average import of 16,559.24 million m³ over the study period. In addition, the change in net virtual water trade could be attributed to water intensity effect, product structure effect, economic effect, and population effect. However, water intensity and economic effects were the major decisive factors for decrease and increase in net virtual water trade respectively, while the population and product structure effects had minor positive influences on the net virtual water trade. Furthermore, water intensity and economic growth showed a strong decoupling in most periods, while the decoupling state between product structure and economic growth was observed as expansive negative decoupling. Likewise, population size and economic growth showed a weak decoupling in most periods. The results reveal South Korea's status as it concerns the virtual water trade of grain crops, thus providing valuable insights into the sustainability of trade activities for the management of local water resources.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Journal of Korean Dental Science
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• v.16 no.2
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• pp.105-114
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• 2023

The axial contour and proximal contact of the prosthesis affect periodontal health, food impaction, and patient satisfaction. This narrative review provides a summary of articles regarding the axial contour and proximal contact of a fixed dental prosthesis on periodontal health and physiologic function. By acquiring a comprehensive understanding of the axial contour and proximal contact of teeth and prostheses, as well as their functional significance, the virtual design of fixed dental prosthesis can be optimized to maintain periodontal health and promote physiologic function effectively.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.5 no.4
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• pp.302-309
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• 2005

We have studied a model and application that evolves the behavioral knowledge of a virtual robot. The knowledge is represented in classification rules and a neural network, and is learned by a genetic algorithm. The model consists of a virtual robot with behavior knowledge, an environment that it moves in, and an evolution performer that includes a genetic algorithm. We have also applied our model to an environment where the robots gather food into a nest. When comparing our model with the conventional method on various test cases, our model showed superior overall learning.

• Journal of Digital Contents Society
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• v.18 no.7
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• pp.1249-1257
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• 2017

Due to the 4th industrial revolution and an aged society, many studies are being conducted to apply virtual reality to medical field. Research on dementia is especially active. This paper proposes virtual reality based on cognitive rehabilitation contents using image recognition and clustering method to improve cognitive and physical disabilities caused by dementia. Unlike the existing cognitive rehabilitation system, this paper uses travel photos that reflect the memories of the subjects to be treated. In order to generate automated cognitive rehabilitation contents, we extract face information, food pictures, place information, and time information from photographs, and normalization is performed for clustering. And we present scenarios that can be used as cognitive rehabilitation contents using travel photos in virtual reality space.

• Food Science and Industry
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• v.51 no.1
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• pp.61-71
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• 2018

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

• Journal of Korean Society of Rural Planning
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• v.26 no.1
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• pp.137-147
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• 2020

Rural Development Administration (RDA) has developed a manufacturing technology which can increase the amount of platycodin D in Platycodon grandiflorum. A study is needed to estimate the value of this new technology and predict the market demand for a new product. This study estimates additional amount of willingness to pay (WTP) using contingent valuation method (CVM) for a new product with the technology that RDA has developed. The survey was created under virtual health functional foods market of Platycodon grandiflorums. It was conducted with 1,000 adult males and females aged between 19 and 59 years old in 17 major cities and provinces nationwide from December 4 to December 7, 2018. The amount of WTP for the health functional Platycodon grandiflorum was drawn using maxinum likelihood estimation method. The estimated average and median WTP values are 21,933.85 won per person and 10,000 won per person, respectively. The independent factors, including the ratio of monthly average health function food consumption to income, the average monthly income level of a household, and existence of family members or relatives engaged in food and nutrition-related professions in a household, have been shown to have a statistically significant influence on the WTP. This study presents the potential magnitude of health functional food market and the value of the new technology based on health functional food market.