• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.30 no.3
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• pp.256-269
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• 2020

Objectives: Everyone has been affected in some way by the COVID-19 pandemic, while some workers face threats to their health due to their jobs as well as worries about spreading the virus to intimate family members. With these concerns in mind, this study aims to identify occupations more vulnerable to COVID-19 and suggests the necessity of providing proper control measures against the risks in a timely manner in Korea. Methods: Daily briefing reports by the Korea Centers for Disease Control and Prevention (KCDC) were compiled (n=120) between January 20 and May 31, 2020. A total of 11,486 confirmed cases were included, which were sorted by occasion, area, and occupation. Among them, 2,411 cases were classified with specific occasions and/or areas of infection, while only 544 cases were determined with identifiable occupations. Guidelines for biological hazard management and COVID-19 guidelines for workplaces from domestic and international bodies were enlisted and compared. Results: It is unsurprising to find that healthcare professionals are experiencing the most immediate threat from COVID-19. In addition, service workers with face-to-face practices or indirect contact are also facing high risks. Religion facilities and eating places (dining, drinking bar, café, etc.,) follow. Guidelines and manuals for biological hazards are still lacking in Korea compared to the US and EU. Workplace manuals for managing COVID-19 are neither as comprehensive as the approaches of NIOSH's hierarchy of controls nor inclusive enough for minimizing secondary or tertiary suffering. Conclusions: The COVID-19 crisis is still ongoing and there is no doubt there will be more such events in the future. This analysis suggests that occupational health professionals, amid a pandemic including COVID-19, are urged to anticipate emerging risks related to all sorts of occupations, identify vulnerable workers and working environments, and plan and take actions to protect workers' health.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Journal of the Korea Institute of Building Construction
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• v.11 no.6
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• pp.609-617
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• 2011

For the past several decades, the residential housing market has been led by construction firms rather than consumers; in essence, it has been a suppliers' market. However, the market is experiencing a transition to a buyers' market, the implication of which is that there will be increased competition among the residential building suppliers. For this reason, it is necessary for construction firms to prepare new strategies to respond to the rapidly changing market environment. Furthermore, consumer satisfaction should be valued more highly than in the past, and should be a baseline in formulating construction product development strategy. For the pre-classified 13 apartment building segments, questionnaire surveys are conducted for the 50 CS (Customer Satisfaction) experts to evaluate their perceptions on the weighing of the quality of each apartment segment. Data obtained from a survey of experts was analyzed from an industry perspective utilizing the AHP technique. Analysis results indicate that the CS experts valued the kitchen & dining area more highly than all other segments. Specific analysis results and implications drawn from the study can be a valuable basis for marketing, product development, and quality management.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.59-75
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• 2013

This paper investigated the effects of hotel chefs' personality and leader-member exchange(LMX) on innovative behavior. The sample for the study is 300 chefs extracted from four five-star hotels in Busan metropolitan area. Self-administrated questionnaires are distributed and 267 usable ones are collected and used for the analyses. The findings of the research are as follows, First, hotel chefs' personality consists of neuroticism, openness, friendliness, conscientiousness and extroversion. Second, hotel chefs' LMX consists of attachment, loyalty, a sense of contribution and respect. Third, hotel chefs' openness, considerateness, and leadership positively affect hotel chefs' LMX and hotel chefs' introversion negatively affect hotel chefs' LMX. Fourth, hotel chef's innovative behavior is affected by hotel chef's attachment, loyalty and respect.

• Korean Institute of Interior Design Journal
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• v.16 no.4
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• pp.39-46
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• 2007

The aim of this study was to recognize the need of three generation family house that is traditional house type of Korea. First, the pre-research analysis method was used for this study. And then, there are three type's grouping like those are as follows; 1) Recognition of three generation family house. 2) Type of three generation family house. 3) Plans of three generation family house. The analysis results are as follows; If the conditions are better than now, recognition is positive. Type are living together and next doors type can direct access. Some standart plan is been about room's number, house's area, bath's number and so on. Second, try to compare plan - this plan already has been used building - with standard plan. The compare result are as follows; three generation family houses - be used by whom - do not apply to standard plan. Almost houses have a three room that is less than the standard plan. All houses have a number of two bath that is less than the standard plan too. Condition of consideration is suitable to ages in next door type, but in case of living together type that consider user whom is use the inner room. Separation of entrance distinguish between the living together type and the next doors type. In case of living together type Dining with Kitchen room's number is one, but the next doors type have the number of two.

• Korean Institute of Interior Design Journal
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• v.16 no.4
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• pp.54-61
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• 2007

The purpose of this study was to investigate the spatial characteristics of residential and nursing units in large skilled nursing facilities for the elderly that were located in city areas, and to discuss the way for efficient unit care. For collecting the data, the researcher visited 6 facilities to make explorations and to interview the staff concerned. Most of the research facilities had systematic residential units that each unit basically had elderly private rooms and the spaces for small group. The number of elderly residents per unit was appropriate for the limit which was suggested by Kwon(2002), but the sizes of small group spaces were smaller than the standard limit($1.62m^{2}$ per resident). The nursing units were made up of nursing station, 2-4 residential units, spaces for large group of residents, hair dressing, nurse, living assistants, bathing, storage and etc. Some of them had problem in efficiency of space use because they did not have distinct usage. In conclusion, this study suggests that each floor has one nursing unit including 40 residents maximum and each nursing unit consists of 2-3 residential units that have 20 residents maximum per unit. In each residential unit, the furniture and spaces for efficient unit-care should be arranged, such as TV, dining table, kitchenette, bathroom, and rooms for living assistants. The hall type is better for the small group so that it has a transitional characteristic leading to the public spaces. The large group space needs to have clear usage such as conducting program differentiated from small group, and various furniture such as sofa, TV, table, and etc which encourage the elderly voluntary use.

• Korean Institute of Interior Design Journal
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• no.18
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• pp.81-86
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• 1999

The purpose of this study is to find out to meaning and practical use of 'Anbang' of which unique roles and function has not been changed till now since Chosun dynasty. The Study has been carried out by selecting 27 novels in which the word 'Anbang' mentioned frequently and analyzing the sentences with 'Anbang' . The major finding were summarized as follows: 1. Since Chosun dynasty till now, 'Anbang' in most important space for Korean in residential area its meaning and practical use had not been changed. 2. The meaning of Anbang could be categorized into two parts; One was general symbolic meaning which was perceived mentally in general and the other was specific symbolic meaning which was varied by uses. In case of general symbolic meaning 'Anbang' implied a space with light turned on late at night, a very special space from the point of interior decoration and size, a space to keep very important stuffs and a space to deal with very important business. In case of specific symbolic meaning during Chosun dynasty, 'Anbang' was used as a pronoun to imply a mistress as major occupant was a mistress. Since then, gradually, 'Anbang' was used as a pronoun to imply married couple as married couple becomes major occupant. 3. The practical use of 'Anbang' cold be categorized into two; One was routine usage and the other was exceptional usage. The typical routine use were sleeping, dining family gathering, visitor greeting, clothes changing and sewing. The exceptional use were a Sebae(new year's bow), Pyebaek(make a deep bow and offer her gifts to her parents-in-law) and patient curing.

• Journal of Arbitration Studies
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• v.30 no.4
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• pp.121-138
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• 2020

The O2O services in the healthcare sector have only been in full swing for about three years, and unlike existing O2O consumer goods, the scale and scope of the dispute are more complicated due to restrictions on medical treatment. In this study, O2O service platform operators and medical institutions' roles and responsibilities were redefined as a countermeasure for resolving disputes in healthcare O2O services and the laws for changing the transaction environment. A change in institutional mechanisms was proposed. This study looked at the types of consumer disputes related to healthcare O2O services as insufficient information problems, problems in the course of medical service implementation, problems with immunity provisions for platform operators, cancellations, and non-compliance with refunds. All the information generated during transactions in the healthcare sector was extensive in scale and included the most sensitive information among personal information, stressing the importance of ensuring security. The area that started in the O2O range before the medical institution visit also proposed a plan to establish a system for the delivery of proven information as a pre-medical person. The scale and growth will grow faster, given that consumers can experience the information they want anytime, anywhere they want. However, the platform broker's role, a link player, will become more important because consumers who use the service will have their first meeting with non-face-to-face product providers. On the other hand, service providers may have side effects of misleading consumers by providing false information or misleading consumers through exaggerated advertisements. The O2O service market is expected to expand beyond distribution and dining out to the entire industry. However, since it is challenging to check accurate statistics on the detailed market, various disputes and consumer protection measures will be required for each detailed market, and comprehensive leading solutions will be essential in the future.