• Journal of the Korean Institute of Rural Architecture
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• v.7 no.3
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• pp.46-56
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• 2005

Social welfare center is a representation agency in the local welfare system to provide the local residents with necessary services directly. The purpose of this study is to give the fundamental materials for space program in terms of planning a social welfare center by means of analyzing spatial arrangement of each section in senior welfare activity. The structure of the social welfare center should be adopted to the reality and the center of local should pay attention to enhance the quality of life in elderly. As the aspects of the programs, distinctive program should be designed. To do so, social welfare center should be adjusted to the local situation and get flexibility on operating in the local level. Each program in senior welfare activity should be connected in the spatial organization and various space should be provided in desire of elderly. So the section of dining room and medical rehabilitation is a places mostly for the elderly. Multipurpose space for the interest and leisure and the space of the senior education facility are provided in social welfare center.

• Proceedings of the KIEE Conference
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• 1997.07e
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• pp.1764-1766
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• 1997

In this paper, the illuminance distribution of blackboards on classroom in elementary, junior, and senior high school was measured and analyzed. Generally, average illuminance and uniformity of illuminance was 519[lx] and 0.543 (elementary: 389[lx], 0.387; junior: 632[lx], 0.570; senior: 527[lx], 0.608) respectively. When all lighting fixtures in each classroom were turned on, average illuminance was higher about 65% than lights-out, and, in case that local lighting fixtures exist, was higher 27% than absence, but uniformity of illuminance turned bad on the contrary ($0.462{\rightarrow}0.676$). According to classification into direction of windows on classroom. facing north, both were bad. In case of classroom to slant to east or west, the difference of illuminance at the forenoon and afternoon was big, and uniformity of illuminance was also bad.

• Journal of Information Processing Systems
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• v.12 no.4
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• pp.549-554
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• 2016

• Korean Architects
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• s.574
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• pp.102-107
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• 2017

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.381-386
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• 2022

The purpose of this study is to investigate the conditions for improving space use and satisfaction by examing the behavior, focusing on the senior center, one of the leisure welfare facilities for the older adults. An online survey was conducted on 300 older adults aged 65 years old (104 males, 196 females) who had experience using senior centers. The results are as follows. First, the frequency of use per older adults was 1-3 times a month the most, and the preferred frequency of use was 1-3 times a week. The results showed that they wanted to use the Senior center frequently, but they could not use it often. Considering the high preference for health promotion activity programs in senior centers, it is understood that the use of space programs for health promotion can be increased if provided. Second, as the usage time per route ranges from a minimum of 1 hour to a maximum of 5 hours, it is considered that satisfaction and usability can be improved if a space to support various personal activities is provided. Third, it is considered to be helpful to improve the program or space composition that can strengthen friendship or improve accessibility by appearing as difficulties in friendship and accessibility for the reasons not used per senior citizen.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.225-234
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• 2001

The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.

• Therapeutic Science for Rehabilitation
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• v.10 no.1
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• pp.95-104
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• 2021

Objective : In this study, we wanted to analyzed the current status of domestic senior center programs to collect data for the development of center programs for small and medium cities. Methods : To collect data, the researchers visited small and medium cities (Gyeonggi, Gyeongsang, Chungcheong, Jeolla and Gangwon) between July and September 2019 and conducted interpersonal surveys. The study involved 183 people. Results : The users mainly used senior centers 'because they of their friends' 55% indicated that they used centers four to five times a week. 45.9% were satisfied with their center, and 20.2% indicated that 'various programs' were needed to make the centers attractive. Of the non-users, 43.5% indicated that they did not use the centers for their lack of 'enjoyable' activities, and 46.5% indicated that 'various programs' should be developed to make the centers attractive. Programs favored by both users and non-users included exercise, hobbies and entertainment and health programs. Conclusion : The study show that the general factors influencing the use of senior centers by senior citizens living in small and medium-sized cities in Korea include the purpose of use, satisfaction with the program, and improvement points and limitations. Accordingly, the limitations of the existing center programs will be identified, and the findings can be used as the basis for the development of future programs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• Research in Community and Public Health Nursing
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• v.29 no.3
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• pp.322-334
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• 2018

Purpose: The purpose of this study is to identify factors related to compliance with respiratory infection preventive behaviors including hand washing, cough etiquette, and oral hygiene of older adults. Methods: A cross-sectional study was conducted with a convenience sample of 100 older adults (mean age: $76.11{\pm}6.35$ years, female: 86.0%). Data were collected from a community senior center through face to face interviews by using instruments including measuring knowledge, perceived threat, self-efficacy, compliance with respiratory infection preventive behaviors. Results: The mean score of knowledge was 7.52 out of 13 in total. The compliance with hand washing with soap was 6.0% for 8 or more times per day. Among the participants, 12.0% adhered to the cough etiquette. Sixty-two older adults (62.0%) didn't use interdental brushes or floss at all. The stepwise linear regression indicated that age and self-efficacy for respiratory infection preventive behaviors were significant factors and explained 24.0% of the compliance with hand washing and the cough etiquette. Education level, cancer diagnosis, and self-efficacy for respiratory infection preventive behaviors were significant predictors of oral hygiene. The factor with the greatest effect was self-efficacy in the two models. Conclusion: The findings suggest that it is necessary to improve compliance with respiratory infection preventive behaviors among older adults using senior centers. In order to enhance the compliance, it is necessary to develop nursing programs based on the self-efficacy for respiratory infection preventive behaviors in the senior centers.

• Fashion & Textile Research Journal
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• v.20 no.4
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• pp.464-473
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• 2018

The objective of this study is to develop a sizing system of fitness clothing that can properly accommodate various body sizes of Korean senior women. The sizing system of upper and lower fitness clothing was developed in the present study by selection of key variables, identification of size category candidates, and determination of an optimal sizing system. First, key anthropometric dimensions (stature and bust circumference for upper clothing and stature; waist circumference for lower clothing) were identified by factor analysis on the direct body measurements (n = 272) and 3D whole-body scan data (n = 271) of Korean senior women in Size Korea. Second, sizing system candidates based on the key dimensions of upper and lower clothing were explored using a grid method and an optimization method. Lastly, among the sizing system candidates, optimal sizing systems of upper and lower clothing were selected in terms of accommodation rate. Five size categories (short/small, short/medium, tall/small, tall/medium, and tall/large) were selected as the optimal sizing systems of upper and lower clothing with 89% and 78% of accommodation rate, respectively, for the Korean senior women. The anthropometric characteristics of the representative humans of the optimal size categories would be of use in the design of fitness compressive wear for the better fit and effectiveness of exercise and health of Korean senior women.