• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.4
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• pp.369-375
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• 2023

In this paper, we compared and analyzed the power load patterns of dormitory buildings and office buildings to use them as basic data (demand analysis and capacity design) for the design and operation of microgrids for multi-use facilities, and the following conclusions were got. During the daytime on regular weekdays, the power consumption load pattern of office buildings was relatively large at 264.0~332.3 kWh, and during the evening hours, the power consumption load pattern of dormitory buildings was relatively large at 233.0~258.3 kWh. In the case of vacation, during the daytime on weekdays, the power consumption load pattern of office buildings was relatively large at 279.1~407.4 kWh, and in the evening, the power consumption load pattern of dormitory buildings was relatively high at 280.1~394.1 kWh. During the daytime on regular weekends, the power consumption of dormitory-type buildings was relatively high at 133.5~201.6 kWh, and it was found that the power consumption of dormitory-type buildings appeared relatively high at 187.5~252.1 kWh. During a vacation in the daytime on weekends, the power consumption of dormitory-type buildings was found to be 186.5 kWh~ and 218.6 kWh. The increase in power consumption during a vacation (December-February) compared to normal (April-June) was thought to be due to an increase in electricity demand, and the reason for the higher power consumption in dormitory buildings during the vacation was due to reduced working hours in office buildings.

• Journal of the Korea Furniture Society
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• v.24 no.3
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• pp.247-256
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• 2013

A dormitory is the most important compound space to college students who have to live with others. Also, for the students living in the boarding area, the dorm space can be the space for learning, exchanges and cultural. These Housing environment is a public space, so this is based on Universal Design. However, the 1970s-built dormitory space for the current user is narrow and not right for furniture standard. In this study, in order to compensate for these problems, the design directions are based on the previous studies - Park, Young-Soon, 2008, 'A Proposal on Dormitory Furniture Design for University Students.' Based on the previous study, the type of variable design is designed for desks, bookcases, beds, wardrobes, and other cabinets as representative household types. Furthermore, these furnitures are assembled and transformed depend on the dormitory space for single, double and four students. The furniture assembly system and arrangement module are presented in the direction of three kinds of designs. Therefore, three meaning of this study are the development of design to be used each item, the realization of custom furniture for space and presenting variable design module.

• Journal of architectural history
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• v.28 no.3
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• pp.55-66
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• 2019

Pinson Hall is a dormitory building of Chosen Christian College, built in 1922, and it still remains comparatively well preserved as original form. This building is worthy in that it shows the living space of western style college in Korea, as well as characteristics of collegiate gothic style and building technology, designed by western architect in 1920s. At first, based on literate review and field survey, this study aims to trace the construction background and process of Pinson Hall, and find out its architectural characteristics with the original form when it is used as dormitory. Additionally, it deals with historic meaning and value of Pinson Hall as a modern western style college dormitory, through comparison with other dormitories in the same era. In conclusion, Pinson Hall is a Western style dormitory which allows students to accustom themselves to Western life style, using bed and desk, as well as it shows the new building technology in the early 1920s which has mixture of masonry and reinforced concrete structure.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

• Journal of the Korean Institute of Educational Facilities
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• v.16 no.2
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• pp.37-45
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• 2009

The purpose of this study is to suggest the plan formation for university dormitory's living unit by the modular unit of the pre-fabricated architecture, Pursuing this, this study conducts the investigation of present domestic situation of prefabricated construction and practices plan formation for living unit concentrating on the dweller's satisfaction by solving the problems which hitherto constructed dormitory had, especially collapse of dweller's territoriality. Consequently, this study presents the feasibility of modular unit of present prefabricated construction as a new method of dormitory's living unit construction, and suggests the pertinent plan formation for the improvement of the dweller's territoriality.

• Korean Institute of Interior Design Journal
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• v.24 no.1
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• pp.169-177
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• 2015

The study aimed to classify the types of domestic dormitory furniture, and analyze the characteristics of each furniture type based on the empirical research methodology. The study consisted of literature review and field visit followed by survey and in-depth interview. The researchers collected 140 images of furniture from the web sites of 87 universities. Using affinity diagram, the dormitory furniture was classified into four different types: single fixed type, single semi-fixed type, multi fixed type, and multi semi-fixed type. The finding showed that the use of single fixed type was dominant in the domestic dormitory room, which had competitive price and easy maintenance. Both single fixed type and multi fixed type turned out to be lack of storage space. Meanwhile, both single semi-fixed type and multi semi-fixed type got the high value on the space efficiency due to the multi function. However, these two types could only be applied to a wide space enough for the furniture to be transformed and extended. The study analyzed the main characteristics of the dormitory furniture according to the type classification, and it is expected that this empirical study could work as a medium and database for the upcoming dormitory furniture design studies.

• Journal of the Korean Institute of Educational Facilities
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• v.23 no.4
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• pp.11-20
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• 2016

Post Occupancy Evaluation(POE) has a good role to improve or adapt the design items through the survey or interview of the resident. Among buildings, the university dormitory provides the living function to support the study in the university. Therefore, it needs to find the design elements and improve the living and study condition for residents. In this paper. it aimed at conducting the POE in university women dormitory for women and providing the building and design items for the next improvement. In addition, it aimed at analyzing the relation between the building satisfaction and the affecting factors, dividing the building into 8 spatial area such as room, entrance area, toilet and etc.. For these, data are surveyed the women dormitory located in the north area of Kyungsangbuk-Do and collected the 683 samples. This study shows some results ; First, the resident evaluates living condition of the dormitory room is a little good. Second, the freshman has a good score more than any other grade, which probably affect the period of the experience and exposure in university. In addition, residents get affect from the finishings, furniture and inconvenience. Third, the resident evaluates living condition of the dormitory room is a little good. Fourth, the satisfaction degree is affected by each size more than any other components in 8 spatial areas. Especially, the number of laundry machine is important factor for satisfaction. Second, the overall satisfaction is affected by room size higher than any other factors.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.372-385
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• 2013

The purpose of this study was to examine food habits and dietary behavior related to using processed food among male college students residing in dormitory and self-boarding in Gangwon. A total of 344 students (dormitory group: 227, self-boarding group: 117) were surveyed from May to June of 2012. The results are summarized as follows: self-boarding group had a significantly higher frequency of skipping breakfast and lunch and frequency of out meal compared with the dormitory group (p < 0.05, p < 0.05, p < 0.05 respectively). The self-boarding group had a significantly lower the score of 'eat vegetables and Kimchi at every meal' (p < 0.001) and 'eat a variety of food everyday' (p < 0.001) compared with the dormitory group. The self-boarding group had a significantly higher the preference for meat products (p < 0.05) and canned food (p < 0.01) for selecting processed food compared with the dormitory group. The consideration for selecting processed food was ranked by 'taste', 'price', 'expiration', 'appearance' and 'nutrition' in both dormitory and the self-boarding group. In the dormitory group, nutrition labels were identified certainly 2.6%, sometimes 12.8%, and rarely 17.2%. In the self-boarding group, nutrition labels were identified certainly 1.7%, sometimes 18.0%, and rarely 24.8%. The necessity of nutrition education was high in both dormitory group (51.6%) and the self-boarding group (62.4%). Therefore, development of an educational program and application of the information from nutrition labels for male college students, especially self-boarding students will be effective in improving dietary life in order to maintain healthy dietary habits.

• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.1-10
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• 2004

The purpose of this study was to investigate what kinds of foods university students consume, how often they go out eating, and the regularity and amount of their meals. A questionnaire survey was conducted on 600 university student (home with Parents $40.8\%$: house of relatives $5.5\%$: boarding with cooking $43.3\%$: dormitory $10.3\%$). The main results are as follows: PIBW(percent ideal body weight) was under weight($49.2\%$), normal weight($40.7\%$), over weight($6.0\%$) and obese($4.2\%$). Many students had breakfast irregularly(boarding with cooking: $81.2\%$> home with parents: $71.8\%$> dormitory: $54.8\%$> house of relatives: $54.5\%$). Students who had a meal of average size were $32.5\%$(for breakfast), $61.3\%$(for lunch), and $39.5\%$(for dinner). Students who were home with parents and boarding with cooking had more eating for breakfast and lunch than those who were house of relatives and dormitory. Students who were home with parents and dormitory students ate more often milk, milk products, and kimchi than house of relatives and boarding with cooking students. Home with parents, boarding with cooking and dormitory students ate more often meat, milk, bread, fast food, and instant noodles than house of relatives students. Home with parents, house of relatives, and dormitory students ate more often fish, dried anchovy, and vegetables than boarding with cooking students. Dormitory students ate more often snacks, such as alcohol and fruits, than home with parents, house of relatives, and boarding with cooking students.