Animal pattern recognition from nighttime grayscale images is crucial for wildlife protection and ecological monitoring. Most of the current models suffer from a large parameter scale, making them unsuitable for deployment in resource-constrained environments. To address this challenge, this study proposes a multi-layer knowledge distillation approach based on the teacher Convnext model to improve the lightweight student model's classification performance effectively. Experimental results show that the parameters of the distilled CifarResNet20 model are only 0.27M, and the accuracy is 88.76%, which is superior to the traditional single-layer distillation and another tiny student model. The study confirms the efficiency and practical value of the proposed method in practical applications such as ecological monitoring.

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.