• 건축역사연구
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• 제5권1호
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• pp.50-72
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• 1996

The typical Japanese house has the characteristics of open dwellings to make them cool in the hot and humid summer. And then the traditional town house 'Machiya', being built very closely to each other and walled up both sides, it has taken the open-oriented characteristics in itself. The purpose of this study is to clarify that the open-oriented of traditional 'Machiya' has been succeeded to the new 'Machiya' in the latest. The new 'Machiya' shows the open-oriented, taking the ventilative 'Huki-nuke' space of traditional 'Machiya' as the new spatial formal elements, in the changes such as scale material space organization. The characteristics of 'Huki-nuke' space are represented as follows ; 1. The facade of the traditional 'Machiya', which has taken on a semitransparent qualty, has been generally changed to the closing qualty except for the open parts of shop and garage. This facade of the new 'Machiya' has been taken to be in keeping with the existing town as much as possible. 2. A series of three rooms, composed of shop/living dining kitchen/room from the road, have been dispersed to every floors in a building with a very extensive scale. But this serial and linear type remains as the loosefit space, and the long dwellings of the upper stories are divided by type each dwelling unit. 3. 'Tori-niwa', which is a consecutive and penetrating space, connects the road with the rooms of dwelling and functions as the circulation of man thing energy, The new 'Machiya' changed to the multi-story, the corridor and the stair have been fumed up as the elements in the place of 'Tori-niwa' The 'Huki-nuke' space was locted in the hall, stairwell, living dining kitchen room, and so on. 4. The small court yard 'Tsubo-niwa' and back yard 'Ura-niwa' at the both ends of living spaces would be made a hole in a series of rooms and enclosed by the neighboring 'Machiya'. On the contrary the new 'Machiya' at present takes in the private and closing organization enclosing the innercourt. 5. The open-oriented ${\ulcorner}$In${\lrcorner}$ or ${\ulcorner}$Out${\lrcorner}$ is not brought out because of the delicate spatial formal configuration in the traditional 'Machiya'. But the open-oriented ${\ulcorner}$In${\lrcorner}$, all sides being closed by walls, is well brought out in the new 'Machiya'.

• 대한영양사협회학술지
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• 제29권4호
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• pp.211-229
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• 2023

This study analyzed the differences in the general characteristics, mental and health-related factors, eating habits, and nutrient intake of Korean male youths before and after the outbreak of the coronavirus disease 2019 (COVID-19). The data of a total of 1,231 subjects, from among the participants in the 2018 and 2020 Korea National Health and Nutrition Examination Survey (KNHANES), were analyzed. The 2020 group had fewer married members than the 2018 group. The subjects in the 2020 group weighed more (P<0.05), had a higher waist circumference (P<0.01), and showed greater weight gain (P<0.05) than the 2018 group subjects. The aerobic physical activity of the 2020 group was lower (P<0.01) compared to the 2018 group. The members of the 2020 group had higher depression scores (P<0.01), suicidal tendencies (P<0.01), and need for counseling for mental problems (P<0.05) than those of the 2018 group. The prevalence of high fasting blood sugar levels and diabetes was higher in the 2020 group compared to the 2018 group. The frequency of breakfast (P<0.01) and dining out (P<0.001) and the proportion of breakfast (P<0.01) and dinner (P<0.05) taken with the family or non-family members was lower in the 2020 group than in the 2018 group. The rate of dietary supplement intake of the 2020 group was higher than that of the 2018 group (P<0.01). There were significant differences in the protein (P<0.05), riboflavin (P<0.01), and carbohydrate (P<0.01) intakes between the two groups. These results suggest that male youths had a higher waist circumference and high levels of depression, and showed a decrease in frequency of breakfast intake and dining out after the out break COVID-19 pandemic. Therefore, nutrition and health promotion programs are urgently needed to improve mental health, other health-related factors and nutritional status of male adults that are associated with the COVID-19 pandemic.

• 동아시아식생활학회지
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• 제15권4호
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• 한국식품영양학회지
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• 제11권2호
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• pp.200-210
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• 1998

부산지역의 외식실태 중 음식점과 음식의 선호도를 알아보기 위하여 본교 식품영양과 재학생의 친지 중에서 부산시내에 거주하거나 직장을 가진 초등학교 4학년 이상의 남녀 564명을 대상으로 설문지를 이용하여 조사한 결과는 다음과 같다. 조사대상은 성별과 연령별로 구분하였으며, 연령은 의식수준과 시대적 동질성 등을 감안하여 대학생 이하의 응답자는 학교별로 구분하고 성인들은 10살 단위로 구분하여 조사한 다음 생활환경과 소득수준에 따라 초등생, 중학생 및 고교생을 묶어서 학생층으로, 대학생과 20대를 묶어서 청년층으로, 30대 이상의 장년층을 묶어서 분석에 이용하였으며, 필요한 경우에는 학생층과 청년층을 묶어서 젊은이로 하였다. 설문내용은 음식점을 선호하거나 싫어하는 이유와 일반인이 자주 먹는 메뉴 중 69종을 선택하여 먹어보지 않은 음식, 좋아하는 음식 및 싫어하는 음식의 종류와 그에 대한 이유 등을 알아봤으며, 각 설문에 대한 선택은 문항에 따라 2~3개씩 선택하게 하여 응답자의 부담을 덜어주었다. 1. 음식점을 좋아하는 주요한 요인은 "맛이 있어서", "분위기가 좋아서", "가격이 싸서" 순이였고 싫어하는 이유는 "맛이 없어서", "비위생적이어서", "종업원이 불친절해서" 순이었다. 2. 응답자의 30%가 먹어보지 않은 메뉴의 종류는 남자가 6종인데 비해 여자는 9종이었으며, 초등학생 15종, 중학생과 고교생이 13종(이상 학생층), 대학생이 6종, 20대가 4종(이상 청년층), 30대가 2종, 그리고 40대와 50대 이상(이상 장년층)이 3종으로 여자와 나이가 어릴수록 그 종류가 많았다. 3. 부산시민이 좋아하는 메뉴는 전체적으로 "생선회", "피자", "불고기" 순이었으며, 남자와 장년층은 전통음식을 여자와 젊은이(학생층과 청년층)는 패스트푸드를 더 좋아하는 것으로 나타났다. 4. 전체적으로 싫어하는 메뉴는 "보신탕", "곱창전골", "꼬리곰탕" 순이었으며, 남자와 장년층은 패스트푸드를 여자와 젊은이들은 보신식품을 더 싫어하는 것으로 나타났다. 5. 음식을 선호하는 주요한 이유는 "맛이 있어서", "그냥 좋아서", "영양이 풍부해서" 순이었으며, 남자와 장년층은 "영양이 풍부해서", 여자와 젊은이들에게서는 "외래음식이어서" 비율이 높았다. 6. 음식을 싫어하는 주요한 이유는 "맛이 없어서", "혐오식품이어서", "체질상 거부하여서", 순이었으며, 남자와 장년층은 "외래음식이어서", 여자와 젊은층은 "혐오식품이어서" 비율이 높았다. 이상과 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다.율이 높았다. 6. 음식을 싫어하는 주요한 이유는 "맛이 없어서", "혐오식품이어서", "체질상 거부하여서", 순이었으며, 남자와 장년층은 "외래음식이어서", 여자와 젊은층은 "혐오식품이어서" 비율이 높았다. 이상과 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다. 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다.

• 가정과삶의질연구
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• 제18권3호통권47호
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• pp.39-52
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• 2000

The purposes of this study were to identify the attitudes toward of market goods characteristics and to investigate the relationships between attitudes toward market goods characteristics and the level of market goods substitution of housework. For empirical analysis, the data of the study was collected from 572 married women living in Seoul. A questionnaire was used as a survey method. Data was analysed using SPSS/WIN8. The major findings of the study were as follows: 1) Wives had negative attitudes toward quality characteristics in the domain of food, but positive attitudes in the domain of clothes. They had positive attitudes toward time/labor saving characteristic, especially ready-made side dishes and dining-out, whereas negative attitudes toward money saving characteristic in the domain of food and clothes. 2) The level of market goods substitution of housework was influenced by the attitudes toward market goods characteristics.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• 한국실내디자인학회논문집
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• 제1호
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• pp.26-31
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• 1992

The purpose of this study was to determine the effect of a pleasantly designed interior inpro-spatial behavior. For pleasantly designed interior, the existing interior was remodeled through the change of finishing materials for major architectural elements such as wall, floor and ceiling, and changes of furniture and it's arrangement. Prospatial behavior was operationalized as seat arranging behavior and measured through the arranged condition and observable arranging behavior. Time-series design, one of quasi-experimental design was used. The data in this study were extracted from an existing field experimental research. One hundred forty four video tapes recorded during 6 months out of 2 years period ware used. In conclusion , the pro-spartial behavior change was a mid-term positive effect of pleasantly designed environment. In an environmental setting where pro-spatial behavior was most important, a certain time cycle to change the environment needs to be considered.

• 한국실내디자인학회논문집
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• 제14호
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• pp.33-41
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• 1998

The purpose of this study was to identify the characteristics of residential interior design according to social classes in Korean television dramas. To achieve the study purpose content analysis through slides and video tapes was used. Eighty three houses out of twenty eight dramas from 1990 to 1996 were classified into three classes ; upper class middle-upper class middle-lower class. Those houses were analyzed based one the five review points : total interior images finishing materials window treatments furniture and accessories. The results of the study were as follows ; (1) In the general characteristics of the house in Korean television dramas there were distinct differences in age job of householders and house types by classes. (2) In the characteristics of living-room interior design in the television dramas there were distinct differences according to social classes in interior images floor coverings furniture styles and accessories. (3) In the characteristics of master bedroom in the television dramas there were a little differences according to classes. (4) In the characteristics of kitchen and dining room in the television dramas there were differences according to classes

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
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• pp.86-90
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• 2006

Through this study, I conducted surveys on apartments with western style furniture to investigate perception on the western style furniture and its use. For the subject of survey, I selected three apartment complexes at Suji-gu, Yongin city which has been recently developed as a new town. Out of total 150 copies of survey sheets 142 fully answered copies were adopted as a final analysis data. Considering supply rate and application, sofa and chair of dining table were chosen to refer as western style furniture. As a result, most of the respondents had inconvenience in using western style furniture. Further study on side effects of adopting western style furniture should be followed.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.166-171
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• 2007

Like today there is to a world-wide anger time where the culture flow is active and the life style which it follows in soul re-and economic growth of information anger and brother-in-law both culture of the world and consuming pattern against the eating and drinking space of the people are demanding the change which is various. Per the Korean-style food space composition quality instance - investigation analysis it leads and per the Korean-style food store plan hour it presents the standard of the space composition it will be able to refer with per the Korean-style food space composition plan hour efficient and rational there is the objective of the place where it provides a fundamental data to direction set of new plan.